Homemade Mandu: Delicious Korean Dumplings for Your Tteokguk
Crafting Authentic Korean Dumplings from Scratch
Get ready to make delicious, homemade Mandu (Korean dumplings) perfect for your Seollal (Lunar New Year) Tteokguk! These dumplings, filled with a savory mixture of pork and kimchi, are a beloved part of Korean holiday feasts. Follow this detailed recipe to create dumplings that are bursting with flavor and texture.
Dumpling Filling Ingredients- 1000g Ground Pork (with a good fat-to-meat ratio)
- 40 Cabbage Kimchi, finely chopped (squeeze out excess liquid)
- 1 bunch Fresh Chives, finely chopped
- 300g Glass Noodles, soaked, boiled, and finely chopped
- 30 Cheongyang Peppers (or similar spicy green chilies), deseeded and finely minced (for heat)
- 10 extra Cheongyang Peppers, deseeded and finely minced (optional, for extra spice)
- 4 blocks Firm Tofu, water squeezed out thoroughly
Seasoning for Filling- 2 Tbsp Sesame Oil
- 1 pinch Roasted Salt (adjust to taste)
- 2 Tbsp Minced Garlic
- 1 tsp Black Pepper
- 1/2 cup Soju (or rice wine, for deodorizing)
- 2 Tbsp Sesame Oil
- 1 pinch Roasted Salt (adjust to taste)
- 2 Tbsp Minced Garlic
- 1 tsp Black Pepper
- 1/2 cup Soju (or rice wine, for deodorizing)
Cooking Instructions
Step 1
Start by preparing the ground pork, which forms the base of our flavorful filling. In a large bowl, combine 1000g of ground pork with 1 tsp of black pepper, 2 Tbsp of sesame oil, and 1/2 cup of soju. Mix and knead the ingredients until the pork becomes slightly sticky and well-combined. Cooking the pork slightly beforehand can enhance its flavor and texture.
Step 2
Next, let’s prepare the spicy element. Finely mince 30 Cheongyang peppers (or other spicy green chilies) and an optional 10 more if you prefer extra heat. Remove the seeds to control the spiciness. Sauté these minced peppers in a pan until all the moisture has evaporated. This step concentrates their flavor and prevents the dumpling filling from becoming watery.
Step 3
Tofu adds a wonderful softness to the filling. Take your 4 blocks of firm tofu and press out as much water as possible. You can use a clean kitchen towel or cheesecloth for this. Squeezing out the excess liquid is crucial to prevent the filling from becoming bland or mushy.
Step 4
Finely chop about 40 leaves of ripe napa cabbage kimchi. It’s best to remove some of the thick white core and squeeze out any excess liquid before chopping. If your kimchi is particularly sour, a tiny pinch of sugar can help balance the flavor.
Step 5
Chop 1 bunch of fresh chives into small pieces, about 0.5 cm in length. Make sure the chives are washed and thoroughly dried before chopping.
Step 6
For a chewy texture, prepare the glass noodles. Soak 300g of dried glass noodles in warm water until pliable, then boil them until tender. Drain the noodles and chop them into small pieces, approximately 0.5 cm long.
Step 7
Now, let’s assemble the filling. In a large mixing bowl, combine the cooked pork, sautéed peppers, squeezed tofu, chopped kimchi, chopped chives, and chopped glass noodles. Add 1 pinch of roasted salt and 2 Tbsp of minced garlic. Mix everything thoroughly by hand, kneading well for at least 5 minutes to ensure all ingredients and seasonings are evenly distributed.
Step 8
We’re going to steam these dumplings using a special method without traditional wrappers. Line your steamer basket with a cheesecloth or a clean kitchen towel. Lightly grease the cloth with cooking oil. This will prevent the dumplings from sticking. Take portions of the filling, shape them into small, flat discs, and place them on the oiled cloth in the steamer. Steam for about 15-20 minutes, or until the dumplings are cooked through. Enjoy your delicious homemade Mandu!
