Daniel’s Mandu

If you’ve never heard of mandu, it’s a Korean-style dumpling that can be filled with a variety of toppings and boiled, steamed, or fried. This recipe uses a mixture of tofu, pork, beef, kimchi, scallions, and seasonings. The mandu are boiled until they’re tender, chewy, and bursting with flavor. Thanks to store-bought wrappers, it’s easy to make a big batch of these dumplings to feed a crowd or freeze for later.

Instructions

1. 1

   Place the tofu in a small bowl lined with paper towels. Top with another paper towel and a bowl filled water for weight. Let sit for 15 minutes to extract some moisture from the tofu.

2. 2

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

3. 3

   In a small bowl, combine the egg and water.

4. 4

   Put two teaspoons of filling in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture.

5. 5

   Fold the wrapper in half. Using your fingertips, start make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.

6. 6

   Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider or slotted spoon and repeat with the rest of the dumplings.

7. 7

   Serve with dipping sauce.

8. 8

   Enjoy!

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