Crispy and Sweet & Sour Kkanpung Mandu (Fried Dumplings)
Crispy and Sweet & Sour Kkanpung Mandu (Fried Dumplings)
How to Make Delicious Kkanpung Mandu: Authentic Chinese Flavor at Home!
Witness the amazing transformation of simple dumplings into an exquisite dish! I’ll show you how to make Kkanpung Mandu with a perfect balance of sweet, savory, and tangy flavors that will tantalize your taste buds. These dumplings boast a delightfully crispy exterior and a moist interior, coated in a special Kkanpung sauce that makes them irresistible to everyone. They’re perfect for special occasions, a delightful snack, or even a light appetizer with drinks!
Mandu and Vegetables- 20 frozen dumplings (choose your favorite type)
- 1/4 stalk of green onion (white parts preferred)
- 1/2 small onion
- 1 red chili pepper (for color)
- 1 Cheongyang chili pepper (adjust for spiciness)
- Plenty of cooking oil (for frying)
Perfectly Balanced Kkanpung Sauce- 2 Tbsp sugar
- 2 Tbsp vinegar
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp ketchup
- 1/2 cup (100ml) water
- A pinch of dried parsley (optional)
- A sprinkle of roasted chopped peanuts (optional, for added crunch and flavor)
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp ketchup
- 1/2 cup (100ml) water
- A pinch of dried parsley (optional)
- A sprinkle of roasted chopped peanuts (optional, for added crunch and flavor)
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the vegetables for the Kkanpung Mandu. Finely chop the green onion, focusing on the white parts, into about 0.5cm pieces. Dice the small onion into 0.5cm cubes. Remove the seeds from the red and Cheongyang chili peppers and mince them. If you enjoy a spicier kick, increase the amount of Cheongyang chili pepper, or omit it if making for children.
Step 2
Now, let’s make the special Kkanpung sauce that will coat the dumplings! In a bowl, combine 2 Tbsp sugar, 2 Tbsp vinegar, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp ketchup, and 1/2 cup (100ml) water. Stir well until the sugar is completely dissolved. Making the sauce in advance can save you time during the cooking process.
Step 3
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the dumplings. Fry them, turning occasionally, until they are golden brown and thoroughly crispy all over. Frying them until very crisp is key to preventing them from becoming soggy once coated in the sauce.
Step 4
Once the dumplings are nicely fried, transfer them to a wire rack to drain excess oil and let them cool slightly. It’s best if they’re not piping hot when you add the sauce, as this helps the sauce adhere better. (Note: Steps 3 and 4 can be switched for a more conventional method. It’s common to make the sauce first, then fry the dumplings, and then stir-fry the vegetables before adding the sauce to thicken. However, proceeding in the current order is also perfectly fine.)
Step 5
Leave about 3 tablespoons of the frying oil in the pan. Add the chopped green onions and sauté them over low heat until fragrant and lightly golden. Sautéing the green onions until they turn golden brings out their sweetness and enhances the flavor of the sauce.
Step 6
Once the green onions are nicely sautéed, add the diced onion, red chili pepper, and Cheongyang chili pepper to the pan. Stir-fry everything over high heat for just 1-2 minutes. Avoid overcooking the vegetables, as you want them to retain a slight crunch.
Step 7
When the vegetables are lightly stir-fried, pour in the pre-mixed Kkanpung sauce. Bring the sauce to a boil, stirring occasionally, allowing all the ingredients to meld together beautifully.
Step 8
As the sauce starts to bubble and thicken to a desirable consistency, carefully add the fried dumplings to the pan. Gently toss the dumplings to ensure they are evenly coated with the luscious sauce.
Step 9
Finally, turn the heat up to high and quickly toss the dumplings in the sauce for about 30 seconds to 1 minute, allowing the sauce to glaze the dumplings. Once the dumplings are beautifully coated and glossy, turn off the heat immediately. Sprinkle with dried parsley and roasted chopped peanuts, if desired, for a visually appealing and flavorful finish. Enjoy your delicious Kkanpung Mandu while it’s hot!
