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Daniel’s Mandu

If you’ve never heard of mandu, it’s a Korean-style dumpling that can be filled with a variety of toppings and boiled, steamed, or fried. This recipe uses a mixture of tofu, pork, beef, kimchi, scallions, and seasonings. The mandu are boiled until they’re tender, chewy, and bursting with flavor. Thanks to store-bought wrappers, it’s easy to make a big batch of these dumplings to feed a crowd or freeze for later.

by Rie McClenny featured in Dumplings Around Asia

20 minutes

Inspired by kimchichick.com

20 minutes

Ingredients

for 80 dumplings

Filling

  • 7 oz
    tofu (200 g)
  • ½ lb
    ground pork (225 g)
  • ½ lb
    ground beef (225 g)
  • ½ cup
    scallion, chopped (50 g)
  • ¼ cup
    white onion, chopped (35 g)
  • ½ cup
    kimchi, roughly chooled (115 g)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons
    ginger, finely chopped
  • 2 tablespoons
    sesame oil
  • 2 tablespoons
    soy sauce
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 egg
  • 1 tablespoon
    water
  • 80 small dumpling wrappers
  • dipping sauce, optional
  • ⅓ cup
    soy sauce (80 mL)
  • 1 teaspoon
    sesame oil
  • 1 teaspoon
    rice wine vinegar
  • ¼ teaspoon
    korean red pepper
    Calories 316
    Fat 2g
    Carbs 61g
    Fiber 2g
    Sugar 0g
    Protein 10g

Estimated values based on one serving size.

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Preparation

  1. Place the tofu in a small bowl lined with paper towels. Top with another paper towel and a bowl filled water for weight. Let sit for 15 minutes to extract some moisture from the tofu.
  2. Crumble the tofu into small pieces in a large bowl. Add the pork, beef, scallions, onion, kimchi, garlic, ginger, sesame oil, soy sauce, salt and pepper. Mix well with your hands.
  3. In a small bowl, combine the egg and water.
  4. Put two teaspoons of filling in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture.
  5. Fold the wrapper in half. Using your fingertips, start make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.
  6. Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider or slotted spoon and repeat with the rest of the dumplings.
  7. Serve with dipping sauce.
  8. Enjoy!
 

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