Name: Steamed tofu & chive dumplings
Yield: Serves 4
Cuisine: Korean
Ingredients: 10 ml/2 tsp ground black pepper; 60 ml/4 tbsp dark soy sauce; 30 ml/2 tbsp sesame oil; 5 ml/1 tsp Korean chilli powder; 15 ml/1 tbsp salt; 90 g/3½ oz/scant ½ cup minced (ground) beef; 5 ml/1 tsp mirin or rice wine; 90 g/3½ oz Korean chives, finely chopped; ½ onion, finely chopped; 90 g/3½ oz firm tofu; 1 egg, beaten; 3 spring onions (scallions), finely chopped; 3 garlic cloves, crushed; 30 dumpling skins; 5 ml/1 tsp finely grated fresh root ginger; 30 ml/2 tbsp rice vinegar; 15 ml/1 tbsp sugar; 30 ml/2 tbsp soy sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

The slight spiciness and delicate texture of Korean chives make them a wonderful ingredient to add to these stuffed paper-thin steamed dumplings, called mandu. Here the succulent filling is tofu is combined with beef and rice wine.

Ingredients

30 dumpling skins
1 egg, beaten

Method

To make the dipping sauce, mix the soy sauce, rice vinegar and chilli powder in a small serving bowl.
To make the filling, put the chopped spring onions, garlic, grated ginger, mirin or rice wine and minced beef into a large bowl and mix well. Leave to marinate for 15 minutes.
Meanwhile, drain off any excess liquid from the tofu then crumble it into a