Mandu - Korean Dumplings
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5.0
6 reviews
Excellent
Mandu - Korean Dumplings
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This North Korean style Kimchi Mandu, also called 이북식 만두 (Yibukshik Mandu), is what I grew up eating and making at home. Filled with Kimchi, pork, beef, tofu, and bean sprouts - it's a delicious treat for special holidays for Koreans.
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Ingredients
- 4 oz ground beef
- 4 oz ground pork
seasoning for meat
- 1 tsp dark soy sauce (진간장 Jinganjang)
- 1 tsp chopped garlic
- 1 tsp chopped fresh ginger
- 1/4 tsp Sea Salt (Trader Joe's)
- black pepper
Stuffing Ingredients
- 1/2 C chopped cabbage Kimchi add more if you love Kimchi, up to double amount
- 4 oz bean sprouts 4 oz = roughly 1/2 package
- 1/2 tsp sesame oil (for seasoning bean sprouts)
- 1/8 tsp salt (for seasoning bean sprouts)
- 8 oz extra firm tofu 8 oz = 1/2 Korean tofu pack
- 1/2 tsp sesame oil (for seasoning tofu)
- 1/4 tsp salt (for seasoning tofu)
- 1 bunch Korean chives (부추 Buchu or green onions)
Wrapper Dough (만두피 Mandu Pea)
- 3 C all purpose flour (use bread flour for more chewy skin)
- 1 Tbsp vegetable oil
- ¾ C water (plus 1 to 2 Tbsp water as needed)
- 2 tsp fine sea salt
Instructions
Make Dumpling Wrapper Dough OR use store-bought
- Make dough by mixing 3 C flour, 2 tsp salt, 3/4 C water and 1 T vegetable oil. Add 1~ 2 T water depending on how your dough comes out. Knead for few minutes until the dough looks even throughout. It should not be so wet that it sticks to your hands but not so dry that you see dry spots in the dough. Keep dough covered with a wet towel and let it sit for 30 min to 1 hour.
Make Stuffing
- Start boiling 4 C of water to cook sprouts in (for 4 oz)
- Rinse bean sprouts and cook in boiling water. When water comes back to boil after adding the sprouts, turn off heat. Drain and rinse sprouts in cold water to stop it from cooking further.
- Take a handful of cooked sprouts and gently remove excess water by squeezing them into a ball.
- Rough chop cooked sprouts into 1/2 in long pieces.
- Season chopped sprouts with sesame oil and salt.
- Chop cabbage Kimchi.
- Season ground pork and beef altogether with soy sauce, chopped garlic, ginger. Add salt and few dashes of pepper. Mix well.
- For tofu, use a cheese cloth to squeeze excess water.
- This is how tofu looks after it's squeezed - broken into crumbles.
- Season tofu crumbles with sesame oil and salt.
- Chop a handful of Korean chives.
- Mix meat, bean sprouts, kimchi, tofu and chives altogether. Set aside to use as stuffing.
- Fully mixed stuffing ->
How to make Korean dumpling wrappers
- Divide and shape dough into walnut size (1.5 inch) balls.
- Roll out each piece of dough to about 4 in rounds. I did not have a rolling pin so I used a glass bottle which is exactly what my mom used. And it worked just fine!
Stuff Dumpling
- Now, we are finally ready to put it all together!!! Take the wrapper and put it on your palm. And then take a spoonful of stuffing and put it at the center of the wrapper. The amount of stuffing should feel like it's too much for the wrapper.
- Start sealing the dumpling by pinching the center edges. Since you are making with fresh dough, there's no need to use water or egg whites to help the edges seal.
- Seal off the rest by pinching remaining sides.
- Here's how it looks after it's done
- Sprinkle flour on a tray and lay them out without letting them touch each other.
- Time to COOK!!! You can either cook it in boiling water for 10-15 min until it floats to the top, steam it in a steamer for 10-15 min, or add it to a beef broth to make Manduguk (Korean Dumpling Soup).
Notes
You can freeze uncooked dumplings for later. The trick is to first freeze the dumplings briefly uncovered on a tray (see pic in step 8) until they feel hard on the outside.
Once the outside is frozen hard, you can then put them all together in a freezer bag and freeze them for later use.
- Once the outside is frozen hard, you can then put them all together in a freezer bag and freeze them for later use.
Nutrition Information
Show Details
Calories
126kcal
(6%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
9mg
(3%)
Sodium
91mg
(4%)
Potassium
86mg
(2%)
Vitamin C
0.9mg
(1%)
Calcium
10mg
(1%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 18dumplings
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 91mg | 4% |
| Potassium | 86mg | 2% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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