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Hobak Mandu (Zucchini Dumplings)
4.8 from 51 votes

Hobak Mandu (Zucchini Dumplings)

Hobak Mandu are Korean-style dumplings filled with a mixture of salted, wilted zucchini and seasoned shiitake mushrooms. The filling is stir-fried until dry and savory, then wrapped securely in dumpling wrappers shaped into squares or other forms. These dumplings are boiled to tender perfection, delivering a delicate vegetable filling with a balanced umami flavor.

Servings: 4
Course: Appetizer
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the zucchini and mushrooms. Adjust the seasoning to taste if needed.
  6. 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.
  7. 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.
  8. 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.