My Mom And Aunt – Super Dumpling Makers

Since my uncle is retired now, he hangs out in the house a lot, when he’s not at the gym. Aside from the pumpkin porridge, he also digs dumplings a lot. In korea, we call them mandu. It seems that pretty much every culture has their own version of a stuffed dumpling. Mandu can be boiled, steamed, pan-fried, eaten in soups, really, however you want. So when my aunt decided to make some, I decided to document it all. Here are the ingredients. The only things not shown are salt, pepper, egg, sesame oil, and garlic.

They used 3 bags of mung bean sprouts (the ones without the head) and steamed them up.

One head of white cabbage, cut into thirds, and also steamed.

These ingredients are going into a fine mix, so you need to chop up everything quite fine. Chop up all the sprouts, squeeze out all the liquid, and throw them into a big mixing bowl. Emphasis on the big.

Chop up the steamed cabbage as well. Again, squeeze out the liquid before throwing into the bowl.

Chopping up some kimchi.

When you squeeze the kimchi juice, it looks like bloody death!

They chopped up 3 bundles of green onions. No need to squeeze liquid out of these things.

Cut up the tofu pieces and squeeze the liquid out of those as well. You can use paper towl or a cloth of some kind. Whatever it takes, just make it up!

Chop up some garlic and throw it in there. Add salt and black pepper to your liking. Add a little sesame oil. Add one egg. And add the meat of your choice. Here, they added about a pound of ground beef and a pound of ground pork.

Now mix, baby, mix!

Once everything is mixed together extremely well, it’s time to make the mandu! They used dumpling wrappers bought from the store. There’s really no need to make your own. These work just fine, taste just fine, and are effortless. Take a spoon of filling and put it in the center of the wrapper. Use a whipped egg as the “glue” to bind the edges of the mandu together.

Squeeze the edges together so that it’s air tight. If you want to put pleats in the edges, do so. Really, do these however you want. There are no rules! Repeat for as many darn dumplings as you want. While you’re wrapping, use the filling in batches and store the unused filling in the fridge.

Yes, it’s time consuming and quite manually intensive. So do what I do and just watch! But once you’re done, you have tons of these lovely homemade mandu. These freeze beautifully!

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