Making mandu (Korean dumplings)

Full recipe here: http://blog.maangchi.com/2008/05/mandu-dumplings.html
How to make Korean mandu (dumplings) and mandu guk (dumpling soup).


Ingredients:
1. 1 cup of ground pork
2. 2 cups of ground beef
3. 2 cups of chopped boo chu (Asian chives)
4. 4-5 soaked Shiitake mushrooms
5. half onion
6. half package of tofu
7. 3 cloves of minced garlic
8. salt
9. sugar
10. sesame oil
11. vegetable oil
12. fish sauce
13. egg
14. green onion
15. mandu skins (60 discs)
Make filling:
1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
tip: oil will coat vegetables so that liquid would not come out from it
4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl.
5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl.
6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand.



Make Mandu:
For fried mandu:
1. Place one mandu skin on your left hand and put some filling mixture on the center of the skin.
2. On the half of the edge of the skin, put a little cold water with your fingertips.
3. Fold skin in half over filling and press edges together to make ripple shape.
4. Place some vegetable oil on heated pan and add mandu.
5. Lower the heat over low medium and cover the lid of the pan to cook.
6. A few minutes later, open the lid and turn over each mandu. Place 2-3 tbs of water and cover the lid. Cook a few minutes more over low heat.
7. When the mandu is golden brown, transfer it to a plate.
8. Serve hot with dipping sauce (equal parts vinegar and soy sauce).

For mandu soup:
1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, left over onion and boil it all over medium heat for 20-30 minutes. If water evaporates, you can add more water.
2. When the stock is well made, remove the anchovies and onion.
3. Add 1 ts of fish sauce, 2 cloves of minced garlic and your mandu and cover the lid. (you can add more salt if you want)
4. When mandu cooks properly, it floats to the surface.
5. Add 1 beaten egg, 2 sliced green onions: Done!
6. Serve hot with a bowl of kimchi. (ground pepper is optional)

Category:

Howto & Style

Tags:

• mandu
• dumpling
• maangchi
• recipe
• koreanfood
• koreancooking
• koreancuisine
• koreanrecipe
• manduguk
• 만두
• 만두국
• yakimandu
• Korean dumplings
• gyoja
• steamed gyoja
• steamed dumplings
• yaki mandu
• fried dumplings
• dumpling soup
• delicious
• tasty
• Maangchi's cooking show
• Maangchi's recipes
• mandu recipe
• 군만두
• 찐만두
• gunmandu
• jjinmandu

[almightyswtness]

Thank you so much Maangchi for posting your recipes and helping a small town Girl like me to learn how to make such delicious Korean dishes. I finally got a chance to make the Mandu recipe tonight and my Husband (he's Korean) LOVED it :)!!!!!! If I could hug you I so would but, instead accept my virtual hug (>*.*)>. Ok so that totally doesn't look like a hug but I tried lol.

[Maangchi]

@almightyswtness wow, I'm very happy for you! : ) Congratulations on your successful Korean cooking!

[odinstreet]

In New Orleans we have a spice concoction made up of finely chopped onion, finely chopped bell (green) pepper and finely chopped celery. We call it the Holy Trinity (3) of seasonings. Garlic could very well be included to taste. We use this three-four seasoning base in gumbo, etoufee, and a host of other cajun and creole dishes. I lived in Korea for many years and I do love mandu, kimchi jjigae, bibimbap and the list goes on and on.

[Maangchi]

@odinstreet I love gumbo!

[RockMySoul619]

hello i have a question. i woouldnt be able to find shitake mushrooms or asian chives where i live. by any chance is there a substitute i can use? i always want to try these new dishes but the ingredients are impossible to find!!! :(

[Maangchi]

@RockMySoul619 You can use any type of mushrooms. If you use fresh mushrooms, blanch them first and squeeze out excess water before using. You can replace asian chives with green onions

[winnzhang]

@daoNice

green onion, but dont put as much in, its alot stronger in smell. and ive seen chives or garlic chives in wal-mart..or you can go to the park and pick some wild ones^^

[Maangchi]

@MsKelevra yes, you can keep the leftover filling for up to 1 day. Hurry up. : )

[kaysniper]

this is great, the salt looks yellow, is it a different type of salt?

[claresmileyz]

u r an awesome cook wowo

[lebiram27]

Omg u are awsome!!!!

[DotNetProductions1]

Maangchi, When I asked the Street Vendor in Pohang what was in his Yaki Mundo. He said Pork Beef and Kimchi. Is there another recipe for Yaki Mundo. So far yours is the closet to what I remmember. Seemed to me he cooked them in a WOK. then salted them pretty heavy when they were done. I'm still gonna try this recipe since it looks so good. Also, Any ideas why when I asked the owners of the local korean Grocery about Yaki Mundo they didn't have a clue about what I was asking for.

[NipponNoUtaIchiban]

...isnt this gyoza?

[hallizaf]

is there a substitute for pork?

[Mamabear1138]

In their culture they do everything in the morning and then cook that night or the next day. Its in other cultures too. My friend says her mom cooks all the meals in the morning then relaxes the rest of the day. Freaking brilliant.

[piperjohn3]

Made these and they were delicious! I really wish I had cute quick little hands like hers, but I don't.

It took over a dozen mandu to get the hang of pleating the dumplings, but then it became second nature. I like them fried and also steamed, but think the steamed dumplings are much more sensual on the palate. Love the way the wrapper shrinks around the filling in translucent glistening beauty.

Simple dipping sauce and you are in heaven.

Will put a minced ginger in filling next time, though