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Restaurants›Kalbi Asian Bistro (Korean Restaurant)›군만두, 물만두/fried Or Steamed Korean Mandoo Recipe

군만두, 물만두/fried Or Steamed Korean Mandoo Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 군만두, 물만두/Fried Or Steamed Korean Mandoo Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cups ground beef (80/20); 1 cups finely napa cabbage; 0.5 cups finely shredded green cabbage (or extra napa); 0.5 cups finely chopped scallions; 0.25 cups finely grated carrot; 1 tbs minced garlic; 0.5 tsp finely grated ginger; 1.5 tbs soy sauce; 1 tbs sesame oil; 1 tsp toasted sesame seeds; 0.5 tsp kosher salt; 0.25 tsp ground black pepper; 1 each egg (large); 1 tbs potato starch or cornstarch; 30 each round dumpling wrappers (wheat; 3–4 inch/8–10 cm); 0.5 cups water for sealing; 0.25 cups all-purpose flour (for dusting); 2 tbs neutral oil (vegetable or canola); 0.75 cups water (for steaming during pan-fry); 1 liters water for steaming (in steamer); 30 each cabbage or parchment squares (optional, to line steamer); 3 tbs soy sauce; 1 tbs rice vinegar; 0.5 tsp gochugaru (Korean red pepper flakes) or red pepper flakes; 0.5 tsp sugar (optional); 0.5 tsp sesame oil; 1 tsp minced scallion; 0.5 tsp toasted sesame seeds

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time1h 20m

Serves4

HOMEMADE DUMPLINGS WITH BEEF & VEGETABLES

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Ingredients

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Dumpling Filling

1 cups ground beef (80/20)

1 cups finely napa cabbage

1/2 cups finely shredded green cabbage (or extra napa)

1/2 cups finely chopped scallions

1/4 cups finely grated carrot

1 tbs minced garlic

1/2 tsp finely grated ginger

1 1/2 tbs Aged soy sauce

1 tbs Toasted sesame oil

1 tsp toasted sesame seeds

1/2 tsp kosher salt

1/4 tsp ground black pepper

1 each egg (large)

1 tbs potato starch or cornstarch

Wrappers & Assembly

30 each round dumpling wrappers (wheat; 3–4 inch/8–10 cm)

1/2 cups water for sealing

1/4 cups all-purpose flour (for dusting)

For Pan-Frying (Gunmandu)

2 tbs neutral oil (vegetable or canola)

3/4 cups water (for steaming during pan-fry)

For Steaming (Mulmandu)

4 1/4 cup (1 liters) water for steaming (in steamer)

30 each cabbage or parchment squares (optional, to line steamer)

Dipping Sauce

3 tbs Aged soy sauce

1 tbs Rice vinegar

1/2 tsp gochugaru (Korean red pepper flakes) or red pepper flakes

1/2 tsp sugar (optional)

1/2 tsp Toasted sesame oil

1 tsp minced scallion

1/2 tsp toasted sesame seeds

Method

Dumpling Filling

Prepare vegetables: finely chop napa and green cabbage and place in a bowl. Sprinkle with 1/2 teaspoon kosher salt, mix, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean towel or between hands to remove excess liquid. Reserve drained liquid for another use or discard.

In a large bowl, combine the drained cabbage, ground beef, chopped scallions, grated carrot, minced garlic, grated ginger, soy sauce, sesame oil, toasted sesame seeds, ground black pepper, egg, and potato starch (or cornstarch).

Mix the filling thoroughly with your hands or a spatula until sticky and well combined (about 1–2 minutes). Taste a small pinch by lightly pan-frying a tiny patty and adjust seasoning with additional salt or soy sauce if needed.

Wrappers & Assembly

Set up an assembly station: wrappers on a lightly floured surface, a small bowl of water for sealing, and a spoon for filling.

Place one wrapper flat in your palm. Put about 1 to 1 1/2 teaspoons of filling in the center (adjust slightly depending on wrapper size). Do not overfill; leave edges clear for sealing.

Dip your finger in the water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon, pressing at the center to seal.

For pleated (traditional) edges: starting at one end, make 3–4 small pleats on one side, pressing each pleat firmly to the opposing edge to form a crescent. Ensure there are no air pockets. Repeat until all wrappers are filled. Keep finished dumplings covered with a lightly damp towel to prevent drying.

For Pan-Frying (Gunmandu)

Cook

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings in the skillet in a single layer, flat side down, leaving a little space between each.

Fry undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 3/4 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through and the wrapper is tender (total internal temp ~165°F/74°C).

Remove the lid and continue cooking uncovered for 1–2 minutes to re-crisp the bottoms. Transfer to a plate and serve hot.

For Steaming (Mulmandu)

Prepare a steamer (bamboo or metal) with simmering water in the pot. Line steamer trays with cabbage leaves or parchment squares to prevent sticking.

Arrange dumplings in a single layer with space between them. Cover and steam over gently boiling water for 8–10 minutes, until wrappers are translucent and filling is cooked through (internal temperature ~165°F/74°C).

Remove dumplings carefully with a spatula or tongs and serve immediately.

Dipping Sauce

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon gochugaru (or red pepper flakes), 1/2 teaspoon sugar (optional), 1/2 teaspoon sesame oil, 1 teaspoon minced scallion, and 1/2 teaspoon toasted sesame seeds in a small bowl. Adjust acidity or spice to taste.