Turkey Mandoo Recipe
Starter dish for the Butcher’s Feast
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Ingredients
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Filling and Dough
Method
Preparation and Cooking
- 1
Make the Filling
In a mixing bowl, combine ground turkey, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 2
Prepare the Dough
In another bowl, mix all-purpose flour with water gradually until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest for 30 minutes, covered with a damp cloth.
- 3
Assemble the Mandoo
Roll the rested dough into a thin sheet and cut it into circles, approximately 3 inches in diameter. Take a circle, place about a tablespoon of filling in the center, and fold the dough over to create a half-moon shape. Seal the edges by pressing them together firmly.
- 4
Cook the Mandoo
In a large pot, bring water to a boil. Place the mandoo in the pot (you may need to do this in batches) and cook for about 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and let drain.
- 5
Serve
Serve the turkey mandoo hot, with soy sauce or a dipping sauce of your choice.
