Gun mandu, the crispy dumpling of Korean cuisine, is made by wrapping a spicy filling of ground beef, tofu, and kimchi in thin dough and deep-frying it in plenty of oil. Its tangy-spicy kimchi flavor sets it clearly apart from classic dumpling recipes.
Mix the ground beef, tofu, kimchi, spring onion, garlic, sesame oil, and soy sauce.
Place some filling in the center of the wrappers and seal tightly into a half-moon shape.
Fry in plenty of hot oil until both sides are golden.
Mix the soy sauce, rice vinegar, and sesame seeds.
Serve hot with the sauce.
Important: After chopping the kimchi, squeeze out its liquid thoroughly, otherwise the filling will become watery and the wrapper may burst while frying. Allergen: contains wheat (gluten), soy.
As kimchi's sourness increases, the filling's flavor sharpens too; if you're using fresh kimchi, you can also add about half a dessertspoon of kimchi juice to the filling.
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