Korean dumplings are called ManduFor my recipe, we will be using pork, kimchi, and tofu as some of our main ingredients. Another version of Mandu is Eomandu, or fish dumplings. You can also make this recipe vegetarian by not using any meat, and it will still be just as tasty.
In Korean culture, it’s served together with rice cake soup as Teok Mandu Kook. At times, I refer to it
as Korean ravioli. I used to make my own dough for the wraps but these days you can easily
purchase them at the Asian or Korean grocery stores as dumpling wrappers. The wrappers are most usually small in diameter, and lightly colored.
Making the dumpling filling and sauce can be easy, but folding the dumpling can be the part that requires the most practice.
These dumplings can be steamed or fried as what is known as Goon Mandu. Instead of steaming your dumplings, pan-fry them in cooking oil for about 2 minutes on each side, until they turn golden brown and crispy on the outside.
You can have all of my recipes at your fingertips at home with my cookbook. Click here to view/purchase.
Ingredients
- 1 pack of mandu wrappers
- 3 cups of chopped chives
- 5 cups of chopped bean sprouts
- 1 curd of extra firm tofu
- ½ lb of ground beef or pork
- 3 cups of chopped kimchi (or you can use onion)
- 1 tbsp of minced garlic
- 1 tbsp of minced ginger (if you’re using pork)
- 1 egg (wash) and 1 egg for filling
- ¼ cup of rice flour
- salt and pepper
Instructions
- In a large mixing bowl add all the ingredients, except for 1 egg for the wash.
- Break the tofu with your hands and mix well with your hands.
- Sprinkle some flour on a wooden cutting board to place the mandu on top.
- Place a wrapper and dab some egg wash around it.
- Put just a spoonful of filling onto the wrapper.
- Fold the wrapper in half and make a semi-circle.
- Press and seal the edges with your thumb and index fingers.
- Repeat until the filling is all used up.
- Boil a double or triple pan steamer in medium-high heat with 5 cups of water at the bottom pan.
- Place a white cheesecloth at the bottom of each pan.
- Put the mandu neatly on the cheesecloth, with at least ¼ inch space in between.
- Cover the lid and steam for 20 minutes or until the wrappers become translucent
- Serve immediately with dipping sauce.
- Dipping Sauce: ¼ cup of lite soy sauce, 2 tbsp of rice vinegar, 1 tsp of sesame oil, ½ tbsp of
gochugaru chilli pepper flakes, 1 tsp of roasted sesame seeds.
- Dipping Sauce: ¼ cup of lite soy sauce, 2 tbsp of rice vinegar, 1 tsp of sesame oil, ½ tbsp of