Super Simple Sweet and Sour Fried Dumplings (Tangsu Mandu)
Leftover Sweet and Sour Pork Sauce Hack: Easy Tangsu Mandu Recipe!
Today, we’re making a quick and easy Tangsu Mandu (sweet and sour fried dumplings) using leftover sweet and sour pork sauce. If you find yourself with only a small amount of leftover sweet and sour pork, this recipe is perfect for transforming it into a delicious new dish!
Ingredients for Sauce and Garnish- 1/4 cucumber
- 1/4 carrot
- 1/4 onion
- A handful of wood ear mushrooms
- A little broccoli
- A little bell pepper (various colors)
- 4 Tbsp soy sauce (or 2 Tbsp light soy sauce)
- 6 Tbsp vinegar
- 6 Tbsp sugar
- 1 Tbsp dark soy sauce (for color, optional)
- 2 Tbsp potato starch
- 4 Tbsp water (for starch slurry)
- A little cooking oil
Cooking Instructions
Step 1
First, prepare the vegetables for the sweet and sour sauce. Thinly slice the cucumber, carrot, and onion into julienne strips. Soak the wood ear mushrooms in lukewarm water, trim the tough stems, and tear them into bite-sized pieces. Cut the broccoli into florets and blanch them. Slice the bell peppers similarly to add vibrant colors. (If you have leftover kimbap ingredients, they can be a great substitute!)
Step 2
Now, let’s reheat the leftover sweet and sour pork. An air fryer takes too long, and a microwave can make it soggy. We’ll use a frying pan to crisp it up perfectly. Have your dumplings ready alongside the sweet and sour pork.
Step 3
Heat a generous amount of cooking oil in a frying pan. First, fry the dumplings until golden brown and crispy. Once cooked, set them aside. Add the leftover sweet and sour pork to the pan. Tilt the pan to collect the oil, and then pan-fry the pork pieces by tossing them in the hot oil. This method will ensure the pork is crispy on the outside and tender on the inside.
Step 4
Now it’s time to make the delicious sweet and sour sauce. In a pot, combine 300ml of water with 4 Tbsp soy sauce (or 2 Tbsp light soy sauce), 6 Tbsp vinegar, and 6 Tbsp sugar. If you have light soy sauce (often called ‘nochu’ in Korean recipes for Chinese dishes), it adds a deeper flavor. For a richer color, you can add 1 Tbsp of dark soy sauce, though it’s optional. Stir well until the sugar is completely dissolved.
Step 5
Before bringing the sauce to a boil, add the prepared vegetables and cook them together. (If you prefer your vegetables to retain a crispier texture, you can add them later in the cooking process after the sauce has started to simmer.)
Step 6
In a small bowl, combine 2 Tbsp of potato starch with 4 Tbsp of water. Whisk them together until there are no lumps, creating a smooth starch slurry. (The general ratio for starch slurry is 1 part starch to 2 parts water.)
Step 7
As the sauce with vegetables begins to simmer, gradually pour in the starch slurry while stirring continuously. Continue to stir until the sauce reaches your desired thickness. Once it starts to bubble and thicken, turn off the heat. Making sweet and sour sauce is surprisingly simple! This sauce is also fantastic for making Tangsu Mandu.
Step 8
Finally, sprinkle some parsley over your beautifully prepared Tangsu Mandu for an appealing garnish and a delightful finish.
