Korean Mandu
Korean dumplings packed with crumbled tofu, pork, beef, kimchi, scallions and sesame. Savory, gently funky, deeply satisfying.
Press the tofu well — the dryer it gets, the better the filling holds together. The kimchi does most of the seasoning work for you.
Ingredients
Makes 35Filling
- 8 oz extra-firm tofu
- 8 oz ground pork
- 8 oz ground beef
- ½ bunch scallions, thinly sliced
- ½ cup kimchi, squeezed of liquid and chopped
- ¼ cup grated onion
- 1-inch ginger, grated
- 5 garlic cloves, grated
- 3 Tbsp reduced-sodium soy sauce
- 2 Tbsp sesame oil
- ½ tsp ground black pepper
Wrappers
- ½ recipe pierogi dough (see Pierogi recipe)
Method
1 hr 30 minWrap the tofu in a few layers of paper towel and press between two heavy objects for at least 30 minutes to extract moisture.
Crumble the tofu into a large mixing bowl. Add the pork, beef, scallions, onion, garlic, ginger, kimchi, soy sauce, sesame oil, and pepper. Mix well with your hands.
Divide the dough into 3 parts. Roll one portion on a floured surface to ⅛-inch thick and cut into 8 cm (3¼ inch) rounds.
Place 1 Tbsp of filling in the center of each round. Fold in half and pinch the edges tightly to seal. Repeat with remaining dough and filling.
Steam, boil, or pan-fry (potsticker-style) until cooked through.
Originally published on Daga's Cooking Journal.