Mandu (Korean Dumplings)
(Meat)
Based on a recipe from a contributor and a recipe from Koreanbapsang.com. Traditional Korean dishes often include foods that are not kosher (pork or shellfish). This recipe has all the taste of a traditional variation but is 100% kosher!
1 package dumpling skins/wrappers – wonton wrappers work
For the filling:
1 cup zucchini, finely chopped
1 ¼ cups green cabbage, finely chopped
½ cup fresh shiitake mushrooms, chopped
½ medium onion, finely chopped
2 scallions, finely chopped
½ cup shredded carrots, chopped
¾ lbs ground beef
¼ lb ground extra-firm tofu
1 tablespoon minced garlic
1 to 2 teaspoons fresh ginger, minced
1 tablespoon tamari sauce
1 tablespoon sesame oil
1 egg
¼ teaspoon salt to season the filling
Additional salt for salting the vegetables
⅛ teaspoon pepper
For the dipping sauce:
1 tablespoon tamari sauce
1 teaspoon rice vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
pinch of red pepper flakes – Korean if possible
Step by Step Instructions
Step 1
Chop the zucchini and cabbage into a fine shred and place into separate bowls.
Step 2
Generously sprinkle salt over the chopped zucchini and cabbage and set aside while preparing other ingredients. This will allow the salt to draw out the excess water from the vegetables. After about 15 or 20 minutes you can squeeze out as much water as possible by hand. Transfer both vegetables to a large mixing bowl.
Step 3
Add all of the remaining filling ingredients to the mixing bowl. Mix to combine using your hands.
Step 4
Lay the dumpling wrappers out on a work surface one or two at a time (this will keep them from drying out). Put one teaspoonful of the filling onto a wrapper.
Step 5
Wet the edges of the wrapper with water and seal tightly into a half-moon shape. Repeat this process until all the filling or wrappers are used, lining them up on a plate or cutting board until you are ready to cook them. To keep them moist cover them with a towel.
Step 6
To pan fry the dumplings, heat 2 tablespoons of vegetable or peanut oil over a medium-high heat. Add the dumplings, making sure they aren’t touching each other. Fry until the bottoms are golden brown.
Step 7
Add 1/3 cup of water to the pan and cover immediately with a lid. Reduce the heat to medium-low, and steam for 4 to 5 minutes.
Step 8
To deep fry the dumplings, heat a deep fryer or deep-sided pan with about 2-3 inches of vegetable oil over medium-high heat to 350°F. Fry the dumplings for 2-3 minutes until golden brown.
Step 8
To steam the dumplings, line the basket of either a metal or bamboo steamer with cabbage leaves and arrange the dumplings on top of them. Steam for about ten minutes until cooked through.
Step 10
To boil the dumplings, bring a stock pot of water to a boil. Add the dumplings. Stir gently to keep them from sticking to the bottom of the pot. When all of the dumplings have risen to the surface of the water, allow to cook for an additional 2 or 3 minutes. Remove with a slotted spoon and drain off excess water.
Note: to make this recipe vegetarian, substitute vegan meat crumble for the ground beef or use additional vegetables and leave out the meat altogether.
