Fried Mandu with Gochugaru Dipping Sauce by Chef Peter Pak of UHMC Culinary Arts
Chef Peter Pak is an instructor at the University of Hawaii Maui College in the Culinary Arts Program. Maui has been producing award winning chefs and we are excited to include Chef Pak in our season 15 of Cooking Hawaiian Style. Chef Pay shows us how to make his incredibly onolicious fried mandu with gochugaru dipping sauce.
- 1 cup water (for assembly)
- 50 mandu skins
- 8 oz. pork, ground
- 1 Tbsp. Kosher salt
- 1 tsp. Black pepper ground
- 1 Tbsp. Sesame oil
- 5 oz. Chives, chopped
- 6 oz. Shitake mushrooms, minced
- 3 oz. onion, minced
- 3 ea. Garlic cloves, minced
- 1/2 Package tofu firm (squeeze out all liquid)
Gochugaru Dipping Sauce:
- 2 Tbsp. Soy sauce
- 2 Tbsp. Vinegar
- 2 tsp. Sugar
- 2 tsp. Gochugaru (Korean red chili pepper flakes)
- 2 tsp. Sesame seeds, toasted
- 1 tsp. Seasame oil
- To taste Salt & Pepper
Servings: 3 Cups
- 3 cups neutral oil
- 5 ea. star anise
- 1 ea. cinnamon stick
- 2 ea. bay leaves
- 3 Tbsp. Sichuan peppercorns
- 2 ea. cardamom pods
- 1 Tbsp. dried ginger
- 2 tsp. cloves
- 3 ea. cloves garlic, crushed
- 1 ea. shallot sliced
- 1 cup Red chili flakes
- 2 tsp. salt to taste)
Place all filling ingredients into a large mixing bowl.
Mix by hand until mixture forms a slight tackiness.
Place 1 Tbsp of filling into the center of each mandu skin.
Dip a finger into the water to “paint” the edge of the mandu skin to create an adhesive to hold the dough together.
Fold the skin over to create a half moon shape and begin pleating the edges together to close the dumpling.
Steam, boil or fry the mandu for approximately 10 minutes or until the filling has cooked through.
Serve with dipping sauce
Chili Oil Sauce:
Gather all the aromatics (everything except the chili flakes) and oil into a pot with at least two inches of clearance between the oil and the rim of the pot.
Set the pot over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning.
While the oil is infusing, prepare your red chili flakes by placing them in a heatproof bowl.
Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest.
Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
Calories: 8896kj | Carbohydrates: 441g | Protein: 155g | Fat: 769g | Saturated Fat: 68g | Polyunsaturated Fat: 231g | Monounsaturated Fat: 455g | Trans Fat: 3g | Cholesterol: 186mg | Sodium: 17648mg | Potassium: 8146mg | Fiber: 125g | Sugar: 40g | Vitamin A: 79743IU | Vitamin B1: 5mg | Vitamin B5: 8mg | Vitamin C: 97mg | Calcium: 1914mg | Iron: 78mg