Mandu Crisps and Kimchi Salsa | Guest Recipes | Nigella's Recipes | Nigella Lawson

Name: Mandu Crisps and Kimchi Salsa | Guest Recipes | Nigella's Recipes | Nigella Lawson
Ingredients: 150 grams tomatoes; ½ teaspoon salt; 125 grams kimchi (drained and finely chopped); ¼ red onion (finely chopped); 1 spring onion (finely chopped); ½ long red chilli (finely chopped); juice of ½ lime; 2 teaspoons gochugaru (Korean red pepper flakes); ½ teaspoon soft light brown sugar; 125 grams mandu (or gyoza) dumpling skins (if using frozen, defrost overnight in the fridge before use); vegetable oil (for frying)

www.nigella.com

Did you know that if you drop dumpling skins into a pan of hot oil, they puff up and turn into deliciously crunchy crisps?

View Original

Share this recipe:

Ingredients

150 grams tomatoes
½ teaspoon salt
125 grams kimchi (drained and finely chopped)
¼ red onion (finely chopped)
1 spring onion (finely chopped)
½ long red chilli (finely chopped)
juice of ½ lime
2 teaspoons gochugaru (Korean red pepper flakes)
½ teaspoon soft light brown sugar
125 grams mandu (or gyoza) dumpling skins (if using frozen, defrost overnight in the fridge before use)
vegetable oil (for frying)