Mandu Recipe: Korean Dumplings

Prepare the Pork

• Add the ground pork to a large skillet and cook over medium-high heat for 1 minute, stirring with a wooden spoon.
• Add garlic, ginger, soy sauce, and ground black pepper. Cook until pork is thoroughly cooked, about 3 to 4 minutes. Remove from heat and stir in 1 teaspoon sesame oil. Transfer to a large bowl.

Prepare the Zucchini and Onion

• Combine zucchini, onion, and salt in a bowl. Mix well and set aside for 10 minutes.

Prepare the Noodles and Chives

• Bring a large pot of water to a boil. Cook starch noodles for 7 to 8 minutes until soft. Strain and rinse in cold water. Drain well, chop into small pieces, and add to the pork mixture. Add chopped chives.

Prepare the Mung Bean Sprouts

• Blanch mung bean sprouts in the reserved hot water for 1 minute. Drain, rinse in cold water, and squeeze out excess water. Add to the pork mixture.

Prepare the Zucchini and Onion

• Heat 1 teaspoon cooking oil in a large skillet. Squeeze excess water from the zucchini and onion mixture and add to the skillet. Stir for 1 minute and add to the pork mixture.

Prepare the Tofu and Seasoning

• Wrap tofu in a cloth and squeeze out excess water. Add to the pork mixture. Add 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 teaspoons sesame oil. Mix well.

Make the Mandu

• Set out a small bowl of water and a tray lined with parchment paper. Place a dumpling skin on your palm, wet the edges with water, and spoon a heaping tablespoon of filling into the center. Fold the skin over the filling and press to seal. Place on the tray. Repeat with remaining skins and filling.

Freeze or Cook

• Freeze the dumplings for at least 4 to 5 hours, then transfer to zipper-lock bags for longer storage. To cook, defrost in the refrigerator for a few hours.

Dipping Sauce

• Combine all dipping sauce ingredients and stir well.

Cooking Methods

• Fried Dumplings: Heat 3 to 4 tablespoons cooking oil in a skillet. Fry dumplings for 2 minutes on each side until golden brown and crunchy. Serve with dipping sauce.
• Steamed Dumplings: Steam dumplings in a parchment-lined steamer for 7 minutes over medium heat. Serve with dipping sauce.
• Dumpling Soup: Bring 2 cups of stock to a boil. Add 4 to 5 dumplings, 1 clove minced garlic, and 1 sliced green onion. Cook for 5 minutes until dumplings float. Stir in 1 beaten egg, cook for 1 minute, and finish with 1 teaspoon sesame oil and ¼ teaspoon ground black pepper.