Name: Meat Dumplings (Gogi Mandu)
Yield: Makes about 100 dumplings
Cuisine: Korean
Ingredients: ½ cup (50 g) minced peeled fresh ginger; 12 ounces (340 g) firm tofu, crumbled; 1 pound (455 g) garlic chives, thinly sliced; 2 tablespoons Baechu Kimchi juice or rice wine vinegar; 1 pound (455 g) ground beef; 2 large onions, finely diced; Canola oil; ½ cup (70 g) minced garlic; 2 packages (16 ounces/455 g each) Shanghai-style dumpling wrappers; 1 pound (455 g) ground pork; 4 cups (360 g) mung bean sprouts; 1 tablespoon freshly ground black pepper; ⅓ cup (75 ml) soy sauce; 2 tablespoons honey or brown rice syrup; 1 tablespoon kosher salt, plus more to taste

Preparation info

Makes about
100
dumplings

Difficulty
Medium

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

The dumplings I make at the Good Fork are semi-famous, having won on Throwdown with Bobby Flay. Those are a hybrid of Japanese gyoza (with a very thin wrapper), Chinese dumplings (I use hoisin and dark soy sauce), and the Korean mandu or mandoo I grew up with, which come with chive and a bit of tofu, making the meatball inside silky and, well, less like a heavy meatball. These have a bit of sweetness from the honey or brown rice syrup, a little tang from kimchi j