Pork & Vegetable Mandu
Want to make some delicious homemade Korean Mandu for your fam? This is a must try recipe that's going to fill you up with all the yummies!! Let's make this meat, protein, veggies, carb, all in one meal!
Servings: 5 people
Calories:
Ingredients
- 7 oz green cabbage
- 1 Tbsp sea salt to brine cabbage
- 8-10 oz tofu, firm
- 1 cup scallion chopped
- 1 egg large
- 1 pack Korean mandu wrapper
- 10 oz Pork, ground
- 1 Tbsp sake
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1 Tbsp Korean soy sauce
- ½ tsp sugar
- 1½ Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 2 whole dehydrated shiitake mushroom
- 1 cup shiitake mushroom soaked water
For Mandu Edge Sealing
- 1 egg white only
Instructions
- The day before making mandu, take a topperware, add 2 shiitake mushroom with 1½cup of water and let it sit over night. Take tofu and leave on strainer with bowl underneath over night with plastic wrap on top. Store both in fridge over night.
- Take cabbage leaves and add to a mixing bowl. Add 1T salt and 2 cups boiling water. Let cabbage sit for 5min. Drain and cool.
- Reserve mushroom water, squeeze excess water from mushroom then dice. Set aside.
- Dice cabbage leaves, chop scallions and set aside.
- Smash drained tofu with knife's flat surface then chop into small bits. Will end up about 1 cup firmly packed tofu. Set aside.
- In a large mixing bowl, combine all the ingredients. Use a glove to gently mix everything without over working the meat.
- Take a dumpling wrap, wet the edges and add the fillings. Makes about 45 mandu.
- Steam for 16-20min or as needed. Serve hot and enjoy with dipping sauce.
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!