Delicious and Healthy Korean Mandu Recipe!

 

Korean Style Dumpling,  Mandu 

Hello K-Friends, welcome back to my channel! Last week I showed you how to make a delicious dumpling wrapper and today I’m here with a recipe on how to make the actual dumplings, including the filling and how to wrap it. The yummy filling and wrapper come together to make the best texture and flavor. This dumpling recipe is my family's favorite, and I hope you enjoy it as well! 

Ingredients:

1 lb. pork

1 lb. beef

1 tofu

1/2 onion

3 scallions

1 egg

4 oz garlic chives

1 lb. mung bean sprouts

Dumpling wrappers

Handful of dangmyeon (sweet potato starch noodles)

Seasoning:

 1 tablespoon garlic

1 tablespoon sesame oil

1 teaspoon salt

Pepper to taste

Instructions:

 Soak a handful of dangmyeon in warm water for 30 minutes.

Finely grind pork and beef.

Mix meat with 3T soy sauce, 1T sugar, 1T minced garlic, 1T cooking wine, 1T sesame oil, and some pepper.

Blanch dangmyeon and mung bean sprouts in boiling water.

Squeeze excess water out of tofu and mung bean sprouts.

Chop  1/2 onion,  garlic chives, and scallions.

 Add mung bean sprouts, tofu, and dangmyeon. Knead it well first.

Add 1T minced garlic, 1T sesame oil, 1/2T salt, some ground pepper, and 1egg. Mix well.

Place filling in dumpling wrappers and fold into desired shape. Dumplings can be folded in several ways.

#1 Basic shape

Put enough dumpling filling into the dumpling wrapper. Seal it in half first. Make sure to press the edges tightly so that they stick together. Then you just need to pinch the ends together.

#2 Half-moon shape

Put enough dumpling filling into the dumpling wrapper. Leave one side as it is and crease the other side a little.

#3 Leaf shape

Fold the end of the dumpling wrapper like this. Seal the dumpling wrappers in the middle. Then, pull it all the way and place it toward the center of the dumpling filling, and continue sealing it.

#4 Triangular dumplings

Put enough dumpling filling into the dumpling wrapper. And seal one side. And seal the rest of the sides together. Then you will have triangular dumplings.

Steam dumplings for 15 minutes.

Serve with seasoned soy sauce. 

Notes

• If you mix the soft texture of pork with the flavorful beef, the dumplings will be even more delicious. If you don't have beef, you can just use pork.
• Seasoning the meat first makes the taste better later.
• Blanching them lightly is good for making it easier to slice, and the glass noodles will hold the moisture in the dumplings. And you don't have to boil it too much because you'll steam it again later.
• All foods taste better when they are seasoned properly.
• If you don't have homemade dumpling wrappers, you can use ready-made dumpling wrappers.
• Homemade dumpling wrappers don’t need to use water to be glued. However, if you use store-bought dumpling wrappers, you need to wet the edges.
• If you add too much dumpling filling, it will be difficult to seal.
• If you don't have a steamer, you can also put a wooden steamer on the pot and steam the dumplings.
• How to freeze dumplings: To prevent dumpling skins from sticking together when freezing, it's best to place the pieces on a tray without touching each other and freeze them for about an hour. After that, the slightly frozen dumplings can be stored in a zip lock bag in the freezer for up to 3 months.

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