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