Kimbap Kitchen Pork Mandu Korean Dumplings Recipes

DANIEL'S MANDU RECIPE BY TASTY

Daniel's Mandu Recipe by Tasty image

If you've never heard of mandu, it's a Korean-style dumpling that can be filled with a variety of toppings and boiled, steamed, or fried. This recipe uses a mixture of tofu, pork, beef, kimchi, scallions, and seasonings. The mandu are boiled until they're tender, chewy, and bursting with flavor. Thanks to store-bought wrappers, it's easy to make a big batch of these dumplings to feed a crowd or freeze for later.

Provided by Rie McClenny

Categories Appetizers

Time 20m

Yield 80 dumplings

Number Of Ingredients 20

Ingredients

7 oz tofu
½ lb ground pork
½ lb ground beef
½ cup scallion, chopped
¼ cup white onion, chopped
½ cup kimchi, roughly chooled
2 cloves garlic, finely chopped
2 teaspoons ginger, finely chopped
2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon pepper
1 egg
1 tablespoon water
80 small dumpling wrappers
dipping sauce, optional
⅓ cup soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
¼ teaspoon korean red pepper

Steps:

Place the tofu in a small bowl lined with paper towels. Top with another paper towel and a bowl filled water for weight. Let sit for 15 minutes to extract some moisture from the tofu.
Crumble the tofu into small pieces in a large bowl. Add the pork, beef, scallions, onion, kimchi, garlic, ginger, sesame oil, soy sauce, salt and pepper. Mix well with your hands.
In a small bowl, combine the egg and water.
Put two teaspoons of filling in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture.
Fold the wrapper in half. Using your fingertips, start make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.
Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider or slotted spoon and repeat with the rest of the dumplings.
Serve with dipping sauce.
Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 61 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 0 grams

KOREAN DUMPLINGS: MANDU

Korean Dumplings: Mandu image

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 to 12 servings

Number Of Ingredients 18

Ingredients

1/4 pound ground beef
3 ounces vegetable oil
3 ounces minced Spanish onion
3 ounces shredded cabbage
2 ounces roughly chopped bean sprouts
1 scallion, finely chopped
4 ounces firm tofu, mashed to a fine consistency
1 1/2 tablespoons hoisin
1 1/2 tablespoons salt
Dash pepper
24 wonton skins
1 egg beaten
Oil, for frying
8 tablespoons soy sauce
6 tablespoons rice vinegar
2 teaspoons granulated sugar
2 teaspoons green onion, finely chopped
2 teaspoons sesame seeds, toasted

Steps:

Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly.
Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.
Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.
For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar.

KIMBAP KITCHEN: PORK MANDU (KOREAN DUMPLINGS)

Kimbap Kitchen: Pork Mandu (Korean Dumplings) image

Categories Pork

Number Of Ingredients 2

Ingredients

1 pound ground pork
2 cups chopped greens or cabbage

Steps:

Mix all filling ingredients
Fill each dumpling wrapper with aprox 1 T filling

MANDU (KOREAN DUMPLINGS)

Mandu (Korean Dumplings) image

Mandu are classic Korean dumplings filled with ground pork, tofu, garlic chives, and ginger. Steamed, deep fried, pan fried, boiled, or added to soups, there are so many ways to enjoy them!

Provided by Cecilia Hae-Jin Lee

Categories Side Dish Dinner

Time 1h36m

Yield 60

Number Of Ingredients 25

Ingredients

For the filling
8 ounces medium-firm tofu
8 ounces ground pork
8 ounces ground beef
2 cups buchu (Korean garlic chives), finely chopped
1/2 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 large egg
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon salt
1 teaspoon white or black pepper
For the mandu
Flour, for sprinkling
1 package (50 to 60 wrappers) store-bought or homemade mandu wrappers
2 tablespoons vegetable oil, for pan frying
For the dipping sauce
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 scallion, trimmed and thinly sliced
1 clove garlic, minced
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1/2 teaspoon gochugaru (Korean chili flakes), optional

Steps:

Prepare to assemble the Mandu: Sprinkle a large tray or sheet pan with a little flour. This will prevent the Mandu from sticking. Fill a small bowl with water, which will be used to seal the Mandu wrapper.
Cook the Mandu: To pan fry the Mandu , heat a large frying pan over medium heat. Add the vegetable oil and as many Mandu as you can fit without overlapping. You will have to cook them in batches. Cook them for 1 to 2 minutes, until the bottoms are golden brown. Flip them, carefully add a splash of water to the pan, and cover it immediately with a lid. Reduce the heat to low and cook them for about 4 minutes. The steam will help the Mandu cook through but cut one in half to make sure.

Nutrition Facts : Calories 70 kcal, Carbohydrate 7 g, Cholesterol 11 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, Sodium 247 mg, Sugar 0 g, Fat 3 g, UnsaturatedFat 0 g

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