Name: Korean Dumplings (Mandu)
Yield: Makes 50 dumplings
Cuisine: Korean
Ingredients: 50 dumpling (wonton or gyoza) wrappers; 4 oz (125 g) firm tofu; ¼ lb (125 g) ground pork; 1 tablespoon dark sesame oil; ½ cup (125 g) ready-made Chinese (Napa) cabbage kimchi’ drained and finely chopped (substitute same amount grated white cabbage); Flour, for dusting baking sheet; 2 oz (50 g) garlic chives (substitute regular chives), cut into ½-in (1.25-cm) pieces; 1 cup (225 g) bean sprouts, steamed and coarsely chopped; 2 teaspoons fresh ginger juice; 1 tablespoon oyster sauce; ¼ lb (125 g) ground beef; 2 baking sheets; Soy Dipping Sauce; Flour for dusting; 1 large or 2 small green onions (scallions), minced; 1 tablespoon Crushed Roasted Sesame Seeds; 1 teaspoon fine-grain sea salt or kosher salt; 2 teaspoons minced garlic or garlic paste

Preparation info

Makes
50
dumplings

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Every culture has some kind of dumpling. The Chinese have their “pot stickers,” the Japanese their gyoza, and the Polish their pierogi. In Korea they are known as mandu and are made with beef, pork, tofu and kimchi. Mandu are found in soups or eaten on their own as an appetizer with a dipping sauce.

Making dumplings is a labor of love. The filling is enclosed in a circle of store-bought dumpling wrappers (about 50 to a package) that are pleated and folded over t