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Korean Dumplings Mandu


4oz                              Tofu, firm or “squeezed”

4oz                              Ground pork

4oz                              Ground beef, lean

½ cup                           Napa cabbage, salted and squeezed, minced*

1 cup                           Bean sprouts steamed, dried and chopped fine

2ea                               Scallions, minced

2oz                              Garlic chives cut into 1/2 inch pieces

1 clove                         Garlic, minced

2t                                 Ginger juice

1T                                Oyster sauce

1T                                Dark sesame oil

1T                                Sesame seeds, toasted and crushed

Tt                                 Salt


As needed                    Wonton wrappers**

As needed                    Flour for rolling/stuffing

As needed                    Water to seal dumplings


  1. Squeeze and press the tofu to remove excess moisture
  2. Combine ingredients in a mixing bowl and incorporate using your hands
  3. Cook a small amount to test for seasoning
  4. Adjust seasoning
  5. Chill mixture
  6. See chef for demo on traditional Korean fold/pleat

*Kimchi may be substituted for the cabbage (cabbage or daikon)

** Wonton wrappers can be premade or the dough can be prepared using the recipe located in the dim sum packet



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