Napjak Mandu

• hidangan: 4 servings
• masa aktif: 45 minutes
• jumlah masa: 1 hour

Bahan-bahan

300 g bread flour

130-150mL boiling water (This depends on your climate!)

1 tsp koscher salt

300 g firm tofu, drained

1 cup kimchi, chopped

1 tbsp soy sauce

3 tsp chili oil

1 tsp sesame oil

1 tsp black pepper

1 bundle scallions, finely chopped

1 egg

Arahan

Dough

Mix the flour and salt together. Slowly drizzle in the boiling water in circular motion with chopsticks.

Once the dough has formed together, knead for ten minutes. Alternatively, if you find the dough too stiff and your arms are tired, put the dough in a ziplock bag and step on it. I recommend this process because you can also pre-shape the dough into a rectangle.

Let the dough rest in the fridge for 30 minutes.

Filling

Drain the tofu. Squeeze the moisture out by using a cheese cloth.

Put the drained tofu in a large bowl. Add the rest of the ingredients in and mix.

Set aside the mixture in the fridge until the dough is ready

Assembly

Divide the dough into 4 equal pieces

Preform the dough into rectangles using a rolling pin

Using a pasta machine, feed the dough on the lowest setting

Fold the dough into thirds. Roll it out with a rolling pin and feed the dough on the lowest setting again.

Fold the dough again. This time, roll out by turning the dough 90 degrees. We're laminating the dough to make sure it doesn't crack and to reinforce the gluten structure.

Feed the dough through the pasta machine on the lowest setting.

Once the dough has laminated, flatten it out until the highest setting. {You can also do this process by hand using a rolling pin!}

Once the dough is ready, cut into 4 equally sized rectangles.

Dollop out 1 tbsp of filling on two of the dough sheets. Aim for 3 cm of dough on each side.

Wet the sides of the dough and where the seams will be.

Place the dough sheets on top. Press down on the wetted seams to make sure they stick.

Once done, put on a floured baking tray with parchment paper.

Frying

Heat your pan on high. Once the pan has gotten hot, turn the heat down to medium low.

Drizzle 1 tbsp of neutral oil.

Gently place the mandu into the pan. Press down using a spatula. There will be air bubbles, and that's totally normal. Just press it down until it turns golden brown and crispy. This should only take around 2 minutes on each side.

Plate and garnish. I chose chili oil and scallions but you can enjoy with soy sauce, black vinegar, peanuts, cilantro, etc... Whatever you want to eat your napjak mandu with!