Shrimp dumplings (saeu mandu)
User Reviews
4.9
Shrimp dumplings (saeu mandu)
Description
This recipe for shrimp dumplings uses 32 wrappers filled with a mixture of coarsely chopped shrimp, finely chopped green cabbage salted to draw out moisture, mushrooms, minced onion, garlic, ginger, soy sauce, sesame oil, and seasonings. The mixture balances seafood flavor with vegetal texture and aromatics. Wrappers are filled, sealed tightly without needing water to wet edges, shaped into half-moons, and dusted with flour to prevent sticking.
Cooking methods include steaming the dumplings for around 10 minutes until opaque and cooked through or optional pan-frying for added texture. The accompanying dipping sauce blends soy sauce, vinegar, water, and black pepper with optional red chili flakes for a tangy and mildly spicy complement.
Shrimp dumplings serve well as appetizers or part of a meal, offering a tender wrapper that softly yields to the flavorful filling. Making wrappers homemade or store-bought is acceptable depending on preference and convenience.
Notes advise freezing dumplings on a tray individually for about an hour before packing to avoid sticking and sogginess during freezing, preserving quality for later cooking.
Ingredients
- 32 dumpling wrapper See note 1, store-bought or homemade
For the filling:
- 12 ounces Shrimp Peeled and deveined, raw, 340 grams
- 10 ounces green cabbage 280 grams
- 4 ounces mushroom shiitake, button, crimini, etc, 110 grams, fresh caps, stems removed
- 1/2 onion small
- 1 teaspoon garlic minced
- 1 teaspoon ginger or juiced, finely grated
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- salt about 1/4 teaspoon, to taste
- pinch black pepper
Dipping Sauce:
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- pinch black pepper and/or gochugaru (red chili pepper flakes
Instructions
For the filling:
- Coarsely chop the shrimp or pulse several times in a mini blender or food processor. Finely chop the cabbage. Mix with 1 teaspoon of salt. Let sit for 5 - 10 minutes. Squeeze out excess water. (If using a mini blender or food processor, add salt with the cabbage before pulsing.) Finely chop (or pulse) the onion and mushrooms. Combine all the filling ingredients in a large bowl. Mix well by hand.
To assemble:
- Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.
To cook:
- Steaming: steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.
- Boiling: bring a pot of water to a boil. Add mandu (stirring gently so they don't stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.
- Pan frying, heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren't touching each other. Fry for 1 - 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.
Notes
- Freeze dumplings individually on a tray before storing together to prevent sticking and sogginess from moisture in the filling.
User Reviews
Overall Rating
4.9
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