Mandu Recipe (Korean Dumplings)

Mandu Recipe (Korean Dumplings):

When using store-bought dumpling wrappers, making Mandu Recipe (Korean Dumplings) is much simpler than you may imagine. Making handmade dumplings is worth the effort because they are delicious and versatile.

Mandu is the collective term for dumplings made in Korea with a flavorful filling encased in delicate skin. This recipe for Korean dumplings is one that I’ve been making for decades. They have so many uses and are tasty! With this simple step-by-step mandu recipe, I hope you’ll try cooking your own dumplings at home.

Making your own dumplings is always worthwhile. We Koreans have great recollections of seeing our mothers prepare these delectable tiny dumplings, lending a helping hand occasionally, and gobbling them up once they are done. Mandu comes in a wide variety. They are known by many names depending on the materials used in the filling. such as gogi mandu.

Hotteok (Korean Sweet Pancakes

In addition, they are referred to as jjin mandu (steamed), tuigin mandu , gun mandu , or mul mandu (boiled), depending on how they are prepared. My children love deep-fried or pan-fried foods because of the crispy skins, while my favorite method is steaming, followed by boiling.

Ingredients:

▢1 package dumpling skins

▢8 ounces zucchini chopped

▢10 ounces green chopped cabbage 

▢4 ounces fresh mushrooms, chopped

▢1/2 medium onion chopped 

▢2 finely chopped scallions 

▢1/2 pound ground pork 

▢1/4 pound ground beef

▢1 tablespoon minced garlic

▢ 2 teaspoons ginger finely minced 

▢1 tablespoon soy sauce

▢One tablespoon sesame oil

▢1 egg

▢1/4 teaspoon salt 

▢1/4 teaspoon pepper

▢1 tablespoon soy sauce

Korean Yukgaejang (Beef Soup with Vegetables)

▢one teaspoon vinegar

▢1 tablespoon water

▢1/2 teaspoon sugar

▢pinch of black pepper

▢pinch of red pepper 

Instructions:

1. Chop the zucchini and cabbage finely.
2. Salt the chopped zucchini and cabbage liberally in two separate dishes, then leave aside (for at least 15 minutes) as you prepare the remaining ingredients. 
3. By hand, squeeze as much water as you can out of the salted zucchini and cabbage. To a sizable mixing bowl, transfer.
4. Prepare the rest of the ingredients, then add them to the mixing bowl. By hand, thoroughly combine all components.
5. A wrapper should have a heaping teaspoon of the filling on it. Apply some water to the wrapper’s edges, then press the air out with your fingertips to form a tight seal that resembles a half-moon. Till all of the filling and wrappers are utilized, repeat this process.

Source: koreanbapsang