I was experimenting different Asian food the past few weeks and I made some mandu. It is a flavorful Korean dumpling that's very hearty and easy to make. The filling only takes about 2 minutes to make but wrapping them up takes some time.
Place the ginger, garlic, spring onions, carrot, mushrooms, and tofu in a food processor then process until everything comes together. If you want the tofu and mushrooms in big pieces, add them separately and combine the ingredients in quick pulses.
In a bowl, transfer the contents of the food processor then combine with the ground pork, ground beef, ground pepper, soy sauce, sesame oil, sugar, rice vinegar, and the soaking liquid of the mushrooms.
Scoop about 2 tablespoons of the filling onto the dumpling wrapper and wrap it like how a normal dumpling would look like. I used rice paper because I like the wrapper lighter and I wrapped it in triangle form.
Here are some of the wrapped mandu.
Steam them for roughly 5 minutes if using dumpling wrapper and 3 to 4 minutes for rice paper otherwise the wrapper will start to get mushy and fall apart.
Place the ginger, garlic, spring onions, carrot, mushrooms, and tofu in a food processor then process until everything comes together. If you want the tofu and mushrooms in big pieces, add them separately and combine the ingredients in quick pulses.
In a bowl, transfer the contents of the food processor then combine with the ground pork, ground beef, ground pepper, soy sauce, sesame oil, sugar, rice vinegar, and the soaking liquid of the mushrooms.
Scoop about 2 tablespoons of the filling onto the dumpling wrapper and wrap it like how a normal dumpling would look like. I used rice paper because I like the wrapper lighter and I wrapped it in triangle form.
Here are some of the wrapped mandu.
Steam them for roughly 5 minutes if using dumpling wrapper and 3 to 4 minutes for rice paper otherwise the wrapper will start to get mushy and fall apart.
| Prep Time | Total Time | Yield |
| 20 mins | 45 mins | 3 dozens |
Ingredients
Mandu
- ½ lb ground pork
- ½ lb ground beef
- ½ lb firm tofu
- 5 dried shitake mushrooms, reconstituted and 2 tbsp of soaking liquid set aside
- 1 carrot
- 4 cloves garlic
- 1-inch cube ginger
- 1 spring onions
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tbsp sugar
- ½ tbsp rice vinegar
- 1 tsp ground pepper
- 36 sheets dumpling wrapper or 9 sheets rice paper, cut into quarters
Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ¼ tsp Korean chili flakes
- 2 tbsp chopped scallions
- 1 tsp sugar
- ¼ tsp toasted sesame seeds
Instructions
- In a food processor, combine tofu, mushrooms, carrot, garlic, ginger, and spring onions then process until fully combined. For chunkier tofu and mushrooms, add them separately and process until just combined.
- Transfer the contents of the food processor then add in the pork, beef, soy sauce, sesame oil, sugar, rice vinegar, and ground pepper. Mix with spoon or hands until fully combined.
- Scoop about 2 tablespoons of filling onto a rice paper or dumpling wrapper then fold in half then seal (just let the rice paper dry a bit and it would stick to itself; use some water or egg wash for dumpling wrappers) and make traditional dumpling creases.
- Steam for 3 to 4 minutes when using rice paper and about 5 minutes for dumpling wrapper.
- For the sauce, whisk together soy sauce, rice vinegar, sesame oil, Korean chili flakes, scallions, sugar, and sesame seeds.
- Serve and enjoy!
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