FAVORITE MANDU (KOREAN DUMPLINGS)

INGREDIENTS

On the next few slides, I will show you two different sets of steps: First up, how to make the dumpling filling.  Then, I will show you how to make the mandu

PREPARE SPROUTS

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Prepare the mung bean sprouts - Blanch for 3-4 minutes in boiling water until soft but still with a bit of crunch. Remove and allow to cool before adding to a clean dishcloth or cheese cloth. Wrap tightly and squeeze out as much water as possible. Give them a rough chop.

PREPARE TOFU

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Simply wrap the tofu in a dish cloth and press with your hands to remove excess water. Then using your hands, crumble into small pieces.

Combine

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In a large bowl, add all the ingredients for the filling.  Mix well with your hand until all the ingredients are well combined.

Now, let's make the mandu!!

scoop

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Using a spoon, scoop up some filling and place into the center of your dumpling wrapper. do NOT overstuff! Using your finger tip, lightly apply a thin layer of water or egg to the outer ¼ inch of the wrapper.

fold

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Gently fold over and pinch the edges tightly together.

BOILED MANDU

1. Bring a large pot of water to a boil and working in batches, gently add the mandu. Stir so they don't stick together. 2. Simmer for about 6-8 minutes. Remove using a slotted spoon.

STEAMED MANDU

1. Place water in a pot and bring to a boil.  2. Place the dumplings in a steamer basket making sure they're not touching each other. 3. Once the water comes to a boil, add the steamer basket. Cover and steam for about 8-10 minutes, until cooked through and the skin turns semi-translucent.

PAN-FRIED MANDU

1. Pour 2 tablespoons of oil into a skillet or pan over med-high heat. Add dumplings and cook 2-3 minutes on each side or until golden brown. 2. Add a splash of water to skillet (not too much! Just 3 tablespoons or so) and cover with a lid immediately as oil will spatter. Cook for 2-3 minutes in medium-low heat. 3. Remove the lid and cook for a minute or so.

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