Well, we know this is not going to be “80 days around the world” kind of trip, but much, much longer. So many dumplings, so little time, and one lazy cook, lol…

Mandu (Korean Dumplings)

Makes 35 dumplings


8 ounces extra-firm tofu

8 ounces ground pork

8 ounces ground beef

½ bunch scallions, thinly sliced

½ cup kimchi, squeezed of extra liquid and chopped

¼ cup grated onion

1-inch ginger, grated

5 garlic cloves, grated

3 tablespoons reduced-sodium soy sauce

2 tablespoons sesame oil

½ teaspoon ground black pepper

1/2 recipe pierogi dough


Wrap the tofu in a few layers of paper towel and place it between 2 heavy objects. Let it stand for at least 30 minutes to extract some moisture from the tofu.

Crumble the tofu into small pieces in a large mixing bowl. Add the pork, beef, scallions, onion, garlic, ginger, kimchi, garlic, soy sauce, sesame oil, and pepper. Mix well with your hands.

Divide dough into 3 parts. On a lightly floured surface, roll one portion of the dough 1/8-inch thickness. Cut into round shapes with a sharp 8-centimeter (3 ¼ inches) object (I used a top part of the cocktail shaker; may also use 3-inches biscuit cutter).

To make the dumplings, put 1 tablespoon of filling in the middle of a dumpling wrapper. Fold the wrapper in half. Using your fingertips, fold and pinch the wrapper tightly together. Repeat with the rest of the wrappers and the filling.