Mentaiko Cheese Mandu
Korean Mandu is gaining global popularity, featuring thin, soft wrappers filled with fresh meat and vegetables, appealing to many tastes. Today, I’m excited to present a unique twist on them with mentaiko cheese Mandu, inspired by Japanese izakaya!
Equipment
- 1 Fry Pan
- 1 Tongs
- 1 Pan lid
- 1 Airfryer You can use a microwave or an oven as well.
- 1 Tbsp
- 1 tsp
Ingredients
- 5 Pieces Frozen Korean Mandu (if you use more mandu, it will be more beautiful like a flower)
- 25 g Cooking oil (for frying)
- 1 Tbsp Flour
- 150 ml Water
- 1 Pinch Salt
- 40 g Mozzarella cheese
- 1 Piece Mentaiko (polloch roe) (optional)
- 1 tsp Sesame oil (if using mentaiko)
Instructions
Pan-fry the Mandu
- Place the Korean frozen Mandu in a pan.
- Generously add cooking oil.
- Cover with a lid and cook for 3 minutes.
Flour water mixture
- The flour-water mixture:- 1 tablespoon of flour.- 150 ml of water.- a pinch of salt.
- Once the top of the Mandu becomes translucent, pour in the flour-water mixture and cover again to cook.
- When the water starts to evaporate, remove the lid.
- Reduce to low heat to let the moisture evaporate completely.
Topping
- Once all the moisture is gone, transfer the Mandu to a plate.
- Top the Mandu with mozzarella cheese.
- Air fry at 180°C (356°F) for 3 minutes to melt the cheese.- You can use a microwave or an oven, but I recommend using an air fryer to keep the Mandu crispy.
- Optional:If you have mentaiko (pollock roe), it makes the Mandu extra special!
- Scoop out the roe and mix it with 1 tablespoon of sesame oil
- Then place the mentaiko mixture on top of the cheese dumplings.
Jal meokgetseumnida.
잘 먹겠습니다.
Did you make this recipe?
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