Meaty Mandu Dumplings
Meaty Mandu Dumplings
Enjoy this quick and easy Korean dumpling recipe by Judy Joo from Korean Food Made Simple.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 55 minutes
  • Cooking Time 25 minutes
  • Yield 48 servings
  • Chilli Soy Vinaigrette:
  • 6 tablespoons Soy sauce
  • 7+½ teaspoons (or 2 tablespoons plus 1½ teaspoons) Rice vinegar or Apple vinegar
  • 4+½ teaspoons roasted Sesame oil
  • 1 tablespoon thinly sliced Red chilli (on the bias)
  • 2 teaspoons roasted Sesame seeds
  • 3 small Scallions or Spring onions, finely chopped (7 teaspoons)
  • Filling:
  • 2½ cups (100 grams) shredded Napa or Korean Cabbage leaves, no ribs
  • 510 grams (500 grams) ground Pork/Pork mince
  • 227 grams (250 grams) ground Beef/Beef mince
  • 170 grams (175 grams) firm Tofu, crumbled
  • 7+½ teaspoons (or 2 tablespoons plus 1½ teaspoons) Soy sauce
  • 2 tablespoons roasted Sesame oil
  • 2 teaspoons grated Ginger
  • 2 teaspoons roasted Sesame seeds
  • 2 teaspoons Sugar
  • 2 teaspoons Kosher salt or Sea salt
  • 15 grinds Black pepper
  • 3 Spring onions, finely chopped
  • 2 large cloves Garlic, finely chopped
  • 48 thin round Eggless wonton wrappers
  • Vegetable oil for frying, as needed
  • Garnish:
  • Red chilli threads
  1. For the vinaigrette: Mix all of the ingredients together in a small bowl and set aside
  2. For the filling: Mix all of the ingredients together, using your hands to really break up the tofu and to yield a very uniform texture
  3. Prepare your work station: Line a couple of baking sheets with wax paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of plastic wrap. Place a tablespoon of filling in the center of a wonton wrapper. Moisten the edges of the wrapper with your finger. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Lay dumpling on its side in a single layer on the prepared baking sheet
  4. Repeat assembling the dumplings with the remaining filling and wrappers
  5. Drizzle enough oil to cover the bottom of a large (12-inch) nonstick skillet (about 1 tablespoon) and heat over medium-high heat
  6. Working in several batches, lay the dumplings on their sides in a single layer without crowding the pan. Cook until golden brown on both sides and the filling is cooked through, turning once, about 5-6 minutes total (or place in a steamer for about 5-6 minutes until cooked through). Reduce heat as needed
  7. Transfer to a paper towel-lined plate to drain, then transfer to a serving platter and garnish with red Chilli threads

Tip: Can steam or fry

Tip: To test the seasoning of the filling before wrapping, cook a small patty in a little oil in a pan

Tip: Once the dumplings are assembled you can freeze them in a single layer on their sheet trays, then bag them up to store in the freezer

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