만두

Mandu

Pork Dumplings 

Ingredients

  • Ground Pork/1 cup (120g)

  • Ground Beef/2 cups (240g)

  • Buchu (Asian chives) or Regular Chives, finely chopped/2 cups (96g)

  • Shiitake Mushrooms, finely chopped/4-5

  • Medium Yellow Onion, finely chopped/0.5

  • Firm Tofu/8oz (200g)

  • Garlic, finely chopped/3 cloves

  • Salt/1 tsp (8g) + additional to taste

  • Black Pepper/pinch

  • Sugar/1 tsp (8g)

  • Soy Sauce/1 tsp (5ml)

  • Sesame Oil/2 Tbs (30ml),divided

  • Mandu (Dumpling Skins)/1 package. We used medium sized, 3.5" (9cm) in diameter.

  • Canola oil, for frying/Roughly 0.5 cups (118ml)

Serves 4-6 as a main dish, 8-10 as a side dish. 

 
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Step 1 - Make the Mandu Filling

  • Place pork and beef into a large bowl.

  • To the meat mixture, add 1 tsp (8g) of salt, 1 Tbs (15ml) of sesame oil, and a pinch of ground pepper. Mix by hand and set aside to marinade.

  • Finely chop chives, mushrooms, garlic and onion. Put in a bowl.

  • Using a tea towel or cheese cloth, squeeze excess water from the tofu. Add to the chive mixture.

  • In a small mixing bowl, whisk together 1 tsp (5ml) of soy sauce, 1 tsp (8g) of sugar, a pinch of salt and 3 tsp (15ml) of sesame oil. Add to chive and tofu mixture.

  • Combine vegetable and meat mixtures by hand or with a wooden spoon.

Step 2 - Fill the Mandu 

  • Put about 1 Tbs (14g) of the filling onto the center of a mandu skin.

  • Use your fingertips to apply a little cold water to one edge of the skin. This will help seal the dumpling.

  • Fold skin in half over the filling (creating a half moon shape). Try to create an airtight seal before pressing edges together, using your fingers or a fork.

    • For a tortellini shape, follow the step above and continue by bringing the 2 ends together and pressing firmly. There are many creative ways to fold your dumplings. Do whatever you're comfortable with. Just make sure they are well sealed.

Step 3 - Cook the Mandu 

  • Heat about 2 Tbs (30ml) of canola oil in a large skillet over medium high heat. Once hot, add . Add 4-6 dumplings to the skillet.

  • Reduce the heat to low-medium and cover.

  • Flip the dumplings once golden brown, about 3 minutes. Add 2-3 Tbs (30-45ml) of water and put the lid back on the pan. Cook a few minutes more over low heat.

  • When golden brown on the second side, transfer dumplings to a plate.

  • Serve hot with a dipping sauce. We used 1 Tbs vinegar, 1 Tbs (15ml) soy sauce and 1/2 tsp (4g) sugar.

Tip: If you have more mandu than you'd like to cook, freeze them in an airtight container. You may use the same cooking method with frozen mandu. Just increase your cooking time.

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