Mandu (Korean dumplings)
- 25 – 30 dumpling wrappers (slightly thick)
- 1 cup (packed) finely chopped kimchi
- 6 ounces tofu
- 8 ounces mung bean sprouts
- 1/2 medium onion
- 3 scallions
- 4 ounces ground pork (and/or beef)
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger (or juiced)
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1/2 egg (use the other half to seal the wrappers)
- salt to taste (about 1/4 teaspoon)
- pinch pepper
- Produce
- Garlic (1 tablespoon)
- Ginger (1 teaspoon)
- Mung bean sprouts (8 ounces)
- Onion, medium (1/2)
- Scallions (3)
- Meat
- Ground pork (4 ounces)
- Condiments
- Soy sauce (2 teaspoons)
- Cooking & Baking
- Pepper (1 pinch)
- Salt (1/4 to taste teaspoon)
- Sesame oil (2 teaspoons)
- Bread & Baked Goods
- Dumpling wrappers (25)
- Refrigerated
- Egg (1/2)
- Tofu (6 ounces)
- Prepared
- Kimchi, packed (1 cup)
Preparation
Read recipe preparation on rasamalaysia.com
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Published January 10, 2012 (1 year ago).
170 people saved this recipe.
