Mandu (Dumplings)
Families from many cultures around the world make and enjoy dumplings, and this recipe is Korea's version. Every Korean family has their own dumpling (mandu) recipe, just like they have their own kimchi recipe, but this recipe for pork dumplings is kind of a general classic, which is why it was...
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 80 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tsp cooking oil
- 2 oz dangmyeon (sweet potato starch noodles)
- 4 oz buchu (Asian chives), chopped
- 12 to 14 ounces of mung bean sprouts
- 1 lb medium or firm tofu
- 1 tsp ground black pepper
- 1 tbsp toasted sesame oil
- 1 lb zucchini (or any tender green squash), cut into matchsticks
- 1 medium sized onion (about 5 ounces), chopped
- 1 tsp kosher salt
Instructions
- 1
Add the ground pork to a large skillet and cook over medium high heat for 1 minute, stirring with a wooden spoon. Add garlic, ginger, soy sauce, and ground black pepper one by one. Keep stirring and cooking until the pork is cooked thoroughly, about 3 to 4 minutes. Remove from the heat and stir in 1 teaspoon sesame oil. Transfer to a large bowl. Combine the zucchini, onion, and salt in a bowl. Mix them well and set aside for 10 minutes.
- 2
Bring a large pot of water to a boil over medium high heat. Cook the starch noodles for 7 to 8 minutes until soft. Strain the noodles and reserve the hot water in the pot. Rinse the noodles in cold running water. Drain well. Chop the noodles into small pieces and add to the pork in the bowl of filling. Add the Asian chives to the bowl of filling.
- 3
Bring the reserved hot water to a boil and blanch the mung bean sprouts for 1 minute. Drain the sprouts and rinse them in cold running water. Drain the sprouts and squeeze out excess water. Add them to the bowl of filling.
- 4
Heat 1 teaspoon cooking oil in a large skillet. Squeeze out the excess water from the zucchini and onion mixture. Add to the skillet, stirring with the wooden spoon for 1 minute. Add it to the bowl of filling
- 5
Wrap the tofu in a cotton cloth or a piece of cheese cloth and squeeze out excess water. Add it to the bowl of filling. Add 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 teaspoons sesame oil to the filling. Mix well.
- 6
Set out a small bowl of water. Prepare a large tray or baking sheet lined with parchment paper or food plastic wrap. Remove one dumpling skin from the package and put it on your palm. Dip your index finger into the water and wet the edges of the skin so that it will seal easily. Spoon a heaping tablespoon of the filling into the center of the skin. Fold the skin over the filling, and press the wet edges to seal. Place on the parchment paper in the tray or baking sheet. Repeat with the remaining dumpling skins and filling, placing the mandu on the tray with enough space between them so they don't touch. Freeze them at least 4 to 5 hours, or overnight, then transfer them to zipper-lock bags for longer freezing. When you are ready to use, defrost them in the refrigerator for a few hours and cook.