Best Spicy Mandoo Korean Dumpling Recipes

KOREAN DUMPLING (MANDU)

Korean Dumpling (Mandu) image

Korean dumplings, known as mandoo, can be made with beef, chicken or vegetables, and be boiled, steamed, deep-fried, pan-fried, or added to a soup.

Provided by Naomi Imatome-Yun

Categories Appetizer Dinner Entree Lunch Side Dish

Time 30m

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (or pork)
1 onion (finely chopped)
1 cup cabbage (about 1/2 of a small cabbage head, finely chopped and parboiled)
1/2 cup tofu (1 cake, chopped)
4 ounces mung bean noodles (or sweet potato noodles, soaked, and then chopped)
3 cloves garlic (finely chopped)
1 tablespoon sesame oil
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon pepper
1 package circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers )
Dumpling dipping sauce , for serving

Steps:

Gather the ingredients.
In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
Pour seasoning mixture over meat and vegetables and mix with hands to combine.
Place about 1 tablespoon of filling in the center of a dumpling wrapper.
Dip your finger in water and wet the perimeter of half of the wrapper.
Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
You can steam, boil, fry, or sauté the dumplings as you wish.
Serve with a basic dipping sauce or a spicy sauce .

Nutrition Facts : Calories 187 kcal, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 g, Sodium 432 mg, Sugar 1 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

MANDOO (KOREAN DUMPLINGS)

Mandoo (Korean Dumplings) image

Provided by Rachel L. Swarns

Categories appetizer, side dish

Time 1h

Yield About five dozen dumplings

Number Of Ingredients 8

Ingredients

1 pound ground pork
1 cup shredded zucchini
1/2 teaspoon ground ginger
3/4 teaspoon black pepper
1/2 teaspoon salt
2 to 3 scallions, finely sliced
1 egg
1 package mandoo or other dumpling wrappers (completely thawed if frozen)

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