Empanadillas de gambas (saeu mandu)

Ingredientes

• 32 dumpling wrappers (store-bought or homemade) (See note 1)
• 12 ounces (340 grams) raw shrimp (Peeled and deveined)
• 10 ounces (280 grams) green cabbage
• 4 ounces (110 grams) fresh mushroom caps, stems removed ((shiitake, button, crimini, etc.))
• 1/2 small onion
• 1 teaspoon minced garlic
• 1 teaspoon finely grated ginger (or juiced)
• 1 teaspoon soy sauce
• 2 teaspoons sesame oil
• salt to taste (about 1/4 teaspoon)
• pinch pepper
• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• 1 tablespoon water
• pinch of black pepper (and/or gochugaru (red chili pepper flakes))

Preparación

1. 1

   --- For the filling: ---

2. 2

   Coarsely chop the shrimp or pulse several times in a mini blender or food processor. Finely chop the cabbage. Mix with 1 teaspoon of salt. Let sit for 5 - 10 minutes. Squeeze out excess water. (If using a mini blender or food processor, add salt with the cabbage before pulsing.) Finely chop (or pulse) the onion and mushrooms. Combine all the filling ingredients in a large bowl. Mix well by hand.

3. 3

   --- To assemble: ---

4. 4

   Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.

5. 5

   --- To cook: ---

6. 6

   Steaming: steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.

7. 7

   Boiling: bring a pot of water to a boil. Add mandu (stirring gently so they don't stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

8. 8

   Pan frying, heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren't touching each other. Fry for 1 - 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.