MANDOO (KOREAN DUMPLINGS)
Provided by Rachel L. Swarns
Categories appetizer, side dish
Time 1h
Yield About five dozen dumplings
Number Of Ingredients 8
Steps:
- In a large bowl, mix pork, zucchini, ginger, pepper, salt, scallions and egg.
- Bring a large pot of water to a boil. Add about 1 teaspoon of the meat mixture to the center of a dumpling wrapper. Moisten edges of wrapper with a fingertip dipped in water. Fold over to create triangle or semicircle, depending on the shape of your wrappers. Gently pinch wrapper together using thumbs and forefingers so that the wrapper hugs the filling, checking that edges are aligned and sealed.
- Cook in batches, carefully dropping several mandoo into the boiling water at a time (nine should fit comfortably in a stockpot). Cook for about 8 minutes. Use a slotted spoon to remove from water. Briefly drain cooked dumplings on paper towel before placing on a plate.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams
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