King Dumplings

Name: King Dumplings (Wang Mandu)
Cuisine: Korean
Ingredients: 270 g (10 oz) plain flour, plus extra for dusting; 1 large egg, beaten; 1 tsp vegetable oil; 120 ml (4 fl oz) hot water; 2 cloves garlic; 1 (2.5 cm/1 in) knob fresh ginger, peeled; 55 g (2 oz) shiitake mushrooms, destemmed and roughly chopped; 55 g (2 oz) sweet potato noodles (dangmyun), cooked according to pack instructions, drained and roughly chopped; 55 g (2 oz) sweet potato noodles (dangmyun), cooked according to pack instructions, drained and roughly chopped; 50 g (1¾ oz) roughly chopped Korean cabbage leaves or Chinese cabbage leaves (ribs removed); 50 g (1¾ oz) roughly chopped Korean cabbage leaves or Chinese cabbage leaves (ribs removed); 115 g (4 oz) drained and chopped Cabbage Kimchi; 2 spring onions, roughly chopped; 1 tbsp soy sauce; 1 tbsp sugar; 1 tbsp toasted sesame oil; 1 tsp crushed sesame seeds; 1 tsp sea salt; ¼ tsp freshly ground black pepper; 100 g (3½ oz) firm tofu, drained and finely crumbled; 115 g (4 oz) beef mince; 115 g (4 oz) pork mince; 2 large eggs, lightly beaten; Chilli-soy Dipping Sauce, to serve

Wang Mandu

Preparation info

Makes
8
large and very plump 10 cm 4 in ) wide dumplings

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

These giant dumplings are originally from North Korea, and I have many memories of seeking them out in the back alleys of Insadong, Seoul. They can have either a taut, smooth skin or a fluffy, breadier kind used for steamed Chinese buns. It can be hard to find the extra-large wrappers needed for these large dumplings, so I’ve included the method for making them below. They’re absolutely worth the effort.

You can steam the dumplings in a bamboo or metal steamer basket set over a wok,

Ingredients

Asia
Korea
Insadong
Seoul
Starter

Ingredients

Method