meat mandu Recipe
Traditional Korean Dumpling: ground pork, mushrooms, tofu, buchu chives.
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Ingredients
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Dumpling Filling
Method
Preparation
Make the Filling
In a large mixing bowl, combine the ground pork, chopped mushrooms, crumbled tofu, chopped buchu chives, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Assemble the Mandu
Take a wonton wrapper and place about a tablespoon of the filling in the center. Moisten the edges of the wrapper with water, fold it in half to create a triangle, and press to seal. You can also pleat the edges for a decorative touch. Repeat with the remaining wrappers and filling.
Cook the Mandu
You can either steam, pan-fry, or boil the mandu. To steam, place them in a steamer basket for about 10 minutes. For pan-frying, heat some oil in a skillet and fry until golden brown on both sides, about 4-5 minutes each side. To boil, cook them in a pot of boiling water for about 5-7 minutes.
Serve
Serve the mandu hot with a dipping sauce made from soy sauce, vinegar, and chili oil if desired.
