Korean Mandoo

In Main Dish by TinaLeave a Comment

Hello world!

Mandoo or Mandu means dumplings in Korean. I like mandoo. I really really like mandoo. I usually wait for New Years to stuff my face but… not anymore. And not anymore for you too. Unless you normally have mandoo parties. In which case, I’m inviting myself. Thanks

**You can do this ahead and freeze for later. To freeze, place mandoo on a plate not touching (NOT like above picture) and place in freezer. After a few hours remove mandoo from freezer and  store in freezer safe container or Ziploc bag up to a few months. Sometimes the frozen mandoo will stick on the plate and the skin will break off when you’re removing the mandoo, this can happen when the outside of the mandoo got wet at some point in prepping. To be completely safe you can apply a light layer of oil on the plate before freezing.


KOREAN MANDOO

Makes about 50 mandoos. Takes a long time. Like over an hour or two.

  • 12 oz ground beef
  • 6 oz ground pork
  • 1 egg
  • 4.25 oz tofu, about 1/4 pkg
  • 0.65 oz dried shitake mushrooms, about 4 small ones
  • 1/4 medium cabbage
  • 3 fat cloves garlic
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 1 T roasted sesame seed oil
  • 1 package round gyoza wrapper (skin)

Take gyoza wrappers out of freezer and place on counter.

Place mushrooms in bowl with very hot water to cover. Mushrooms will float, that’s okay. Set aside.

Finely chop cabbage and place in bowl with about 1 T salt. Mix well and set aside.

Wrap up tofu in paper towel (or use cheesecloth, muslin cloth, whatever you have) and squeeze gently get rid of moisture. I use paper towels because I don’t like dealing with cleaning the cloths after. The paper towels will probably get torn, it’s okay. Just don’t dig your fingers into tofu when squeezing. Tofu should be crumbly and somewhat dry. Place in big bowl.

At this point, flip over mushrooms in water.

Place meat into same bowl as tofu. Finely chop garlic or use this, and place in bowl. Add all seasonings.

Grab a handful of cabbage and squeeze as much as you can. Place squeezed cabbage in the big bowl with everything else. Repeat till all of cabbage is squeezed.

Take the mushrooms out of water and squeeze as much as you can. Remove stems or any hard bits. Finely chop the rest and place in big bowl. Throw in the egg. Mix everything very well.

To assemble:

Have a small bowl of clean water on the side. Place a wrapper on one hand. With other hand, with your fingers (I use three) dip into water and smear water on half edge of wrapper.

Place about a teaspoon of filling on center of skin. Use your thumb and bring up the center edges of skin and fold in the middle, giving it a good pinch. Use thumb and finger(s) and pinch down along the sides.

Check here on how to cook them!

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