Meaty Dumplings (Korean Mandu) Recipe

This Korean dumpling is best served with a dipping sauce of soy sauce, vinegar, and chili.

Bring on the heat with kimchi-filled mandu! This Korean dumpling is best served with a dipping sauce of soy sauce, vinegar, and chili.

Meaty Dumplings (Korean Mandu) Recipe

Mira Angeles
This Korean dumpling is best served with a dipping sauce of soy sauce, vinegar, and chili.
Prep Time 1 hour
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizers
Cuisine Asian
Servings 20 dumplings

Ingredients
  

Meaty Dumplings (Korean Mandu) Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups Ting Flour (Wheat starch) available in Asian specialty food stores
  • 1/2 teaspoon Salt
  • 1 Cup water
  • 1/4 kilo Beef use ground beef
  • 1/4 kilo pork use ground pork
  • 1 12-ounce bottle kimchi minced
  • 1 large Egg
  • 1 tablespoons Garlic minced
  • 1 tablespoon ginger minced
  • 2 stalks green onion minced
  • 2 teaspoons Salt
  • 1/4 teaspoon Pepper
  • 1 tablespoon sesame oil
  • Oil to brush

Instructions
 

  • Make the wrapper: Combine all ingredients in a bowl. Mix until dough comes together. Knead until elastic and no longer sticky. Roll out dough until ¹⁄8 inch thick. Cut out circles using a 1½- to 2-inch round cookie cutter. Place on a tray, cover with a damp piece of cloth, and set aside.
  • Make the filling: Mix together all ingredients in a bowl. Chill for 15 minutes.
  • Place 1 tablespoon filling on the center of a wrapper. Fold circle over and press edges lightly to seal. Take the two opposite ends and press together lightly to seal. Repeat with remaining ingredients.
  • Bring water in a steamer to a boil. Brush steamer basket with oil. Arrange mandu on the steamer basket and cook for 15 to 18 minutes.
Keyword Korean food
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