Mandu (Korean Dumplings)
Ingredients (25)
- For the filling
- 8 ounces medium-firm tofu
- 8 ounces ground pork
- 8 ounces ground beef
- 2 cups buchu (Korean garlic chives), finely chopped
- 1/2 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1 teaspoon white or black pepper
- For the mandu
- Flour, for sprinkling
- 1 package (50 to 60 wrappers) store-bought or homemade mandu wrappers
- 2 tablespoons vegetable oil, for pan frying
- For the dipping sauce
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1 scallion, trimmed and thinly sliced
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru (Korean chili flakes), optional
Directions
Learn how to make this recipe at Simply Recipes
Ingredients (6)
- 1 oz. Tanqueray No. Ten Gin
- 0.75 oz. Bitter Aperitif
- 1 oz. Tawny Port
- Orange Zest Garnish
- Grated Nutmeg Garnish
- Star Anise Garnish