Hobak Mandu (Zucchini Dumplings)
User Reviews
4.8
Hobak Mandu (Zucchini Dumplings)
Description
To prepare Hobak Mandu, zucchini is cut into thin matchsticks, salted, and squeezed to remove excess moisture. Shiitake mushrooms are sliced thinly and mixed with soup soy sauce and sesame oil for seasoning. The vegetables are stir-fried separately until cooked and dry, then combined for the filling.
Dumpling wrappers are filled with the mixture and sealed tightly using a pinching technique that creates four seams meeting in the center, ensuring the filling stays inside while boiling. This sealing method applies regardless of the dumpling’s shape.
Boiling cooks the dumplings gently, keeping the wrappers tender and the filling moist yet well-seasoned. The mushrooms add umami depth, the zucchini offers subtle sweetness and texture, and sesame oil ties the components together.
These dumplings make a satisfying appetizer or side, highlighting the freshness of the vegetables enhanced by minimal seasoning and careful technique.
Ingredients
- 24 dumpling wrapper
- 2 zucchini about 10 ounces each
- 1 teaspoon salt
- 4 shiitake mushrooms soaked (or use fresh) - optional, dried pyogo beoseot (표고버섯
- 1/2 tablespoon soup soy sauce or 1/4 teaspoon salt, 국간장, or 1 tablespoon regular soy sauce
- sesame oil
Instructions
- Cut the zucchinis into thin disks and then into matchsticks. If the disks are big, cut in half before cutting into matchsticks. Lightly sprinkle with salt (about 1 teaspoon), and let sit for about 15 minutes until wilted and some liquid is released. Gently squeeze the liquid out from the zucchini.
- Cut the mushrooms into thin strips. If the mushrooms are thick, slice them diagonally once or twice as if you are butterflying the mushrooms, and then cut into thin strips. Mix with the soup soy sauce (or salt) and a little bit (about ½ teaspoon) of sesame oil.
- Heat a pan over high heat, and add two teaspoons of sesame oil and the zucchini. Stir fry until the zucchini is cooked and dry. Transfer to a large plate and spread it around to cool.
- Heat a pan over medium high heat, and stir fry the mushrooms for 2 minutes. Add a tablespoon or two of water or mushroom soaked water if the pan gets too dry.
- Combine the zucchini and mushrooms. Adjust the seasoning to taste if needed.
- Place one heaping teaspoonful of the filling on a wrapper placed on your palm. Wet the edges of the wrapper with water, fold the wrapper and seal tightly (pushing the air out with your fingers) into a half-moon shape. You can pinch one side of the wrapper to form pleats. Repeat this process until all the filling/wrappers are used.
- Bring a pot of water to a boil. Add the dumplings a few at a time, stirring gently so they don’t stick to the bottom of the pot. Cook only until the dumplings come up to the surface. Prepare a bowl with cold water. Remove the dumplings quickly, and plunge in the cold water to cool.
- Remove and serve cold with a dipping sauce (2 teaspoons soy sauce, 1 teaspoon vinegar, and 2 teaspoons water) if desired.
Notes
- Seal dumplings tightly to prevent filling from leaking during boiling, pinching seams carefully.
- Wilt zucchini by salting and squeezing to remove excess water before cooking.
- Soak dried shiitake mushrooms before slicing for best texture; fresh mushrooms are optional.
- Shape dumplings by bringing opposite wrapper edges to center and pinching seams to form four closed seams.
User Reviews
Overall Rating
4.8
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