Name: Mandu
Ingredients: 200 gm finely minced pork; 150 gm firm tofu, coarsely mashed with a fork; 100 gm drained cabbage kimchi, finely chopped, plus extra to serve; 2 tbsp finely chopped garlic chives; ½ spring onion, finely chopped; 1 tsp sesame oil; 35 round gow gee wrappers (see note); Sesame salt; 1 tbsp sesame seeds; 2 tsp fine salt; Dipping sauce; 60 ml soy sauce (¼ cup); 2 tbsp rice wine vinegar

These dumplings are similar to the Japanese gyoza – you could even fry them after steaming if you wanted the extra crunch. Sesame salt is a common seasoning in Korean cooking – make extra to have on hand for seasoning other dishes too.

Ingredients

200 gm finely minced pork

150 gm firm tofu, coarsely mashed with a fork

100 gm drained cabbage kimchi, finely chopped, plus extra to serve

2 tbsp finely chopped garlic chives

½ spring onion, finely chopped

1 tsp sesame oil

35 round gow gee wrappers (see note)

Sesame salt

1 tbsp sesame seeds

2 tsp fine salt

Dipping sauce

60 ml soy sauce (¼ cup)

2 tbsp rice wine vinegar

Method

Main

1.For sesame salt, dry-roast sesame seeds in a frying pan over medium-high heat until roasted (2-3 minutes). Cool slightly, set aside 1 tsp for dipping sauce, then pound remainder with salt in a mortar and pestle until finely ground.

2.Combine pork, tofu, kimchi, chives, spring onion, sesame oil and a large pinch of freshly ground pepper in a bowl and season to taste with sesame salt (about 1 tsp). Set aside.

3.Lay a few wrappers on a work surface, place a teaspoonful of pork mixture in centre of each, then brush edges with a little water. Fold in half to form a semicircle, then trim edges with a 7cm-diameter cutter. Pleat edges and set aside on a lightly floured tray. Repeat with remaining wrappers and filling. Cook mandu in batches in boiling water over medium-high heat until cooked through (2-4 minutes). Drain and keep warm.

4.Meanwhile, for dipping sauce, combine ingredients and reserved roasted sesame seeds in a bowl. Serve with mandu, kimchi and extra sesame salt.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick