Korean Beef Mandu
This recipe for Korean Beef Mandu features tender, juicy ground beef seasoned in a sweet and savory bulgogi sauce with mung bean vermicelli noodles and vegetables, wrapped in silky dumpling dough.
Ingredients
- 3 leaves Napa cabbage (shredded)
- 1 carrot (shredded)
- 1 tsp coarse sea salt
- 1 lb ground beef
- 75 ml Korean beef bulgogi sauce
- 1 pkg mung bean vermicelli noodles (cut into smaller pieces, or sweet potato noodles - soaked and drained)
- 4 cloves garlic (minced)
- 3 stalks green onion (chopped)
- 1 1/2 pkg dumpling wrappers (appx 75 wrappers)
Instructions
- 1
--- Prep the veggies: ---
- 2
Add the shredded cabbage and carrot to a colander.
- 3
Sprinkle coarse sea salt over the veggies and massage it in well. Let it sit for 5-10 minutes.
- 4
Squeeze the excess water from the cabbage and carrot.
- 5
--- Make the filling: ---
- 6
In a stand mixer bowl fitted with a paddle attachment, add in the squeezed cabbage and carrot, beef, bulgogi sauce, vermicelli noodles, garlic and green onion.
- 7
Give it a mix for about 8-10 minutes, until the meat mixture is homogenous.
- 8
--- Assemble: ---
- 9
Take a dumpling wrapper and place about 1 tablespoon of filling in the center.
- 10
Lightly dab the edges of the wrapper with water.
- 11
Fold the dumpling skin over, and pinch firmly to seal.
- 12
Place the completed dumpling onto a large baking sheet lined with parchment paper.
- 13
Repeat with the remainder.
- 14
--- 2 ways to pleat: ---
- 15
Circular-style mandu: bring the two end tips together downward to touch, and press firmly to seal.
- 16
Pleated: starting from one end, pinch and seal in small increments.
- 17
--- Pan-fried: ---
- 18
Add the dumplings to a cold pan, leaving some space in between each dumpling.
- 19
Drizzle in a little water (to steam).
- 20
Cover with a lid and cook over medium heat.
- 21
Once the water has evaporated (about 5-7 minutes) remove the lid and use a spatula to remove the pan-fried dumplings.
- 22
--- Boil: ---
- 23
Bring a pot of water up to a boil.
- 24
Add in the dumplings, stir gently and cook for 3-5 minutes, until the dumplings float.
- 25
Remove with a slotted spoon.
- 26
--- Steam: ---
- 27
Add the dumplings to a steaming rack (allow space in between the dumplings so they don't stick).
- 28
Tip: lightly oil the steaming rack with sesame oil, use parchment paper with a few holes cut out, or a wet calico cloth on top of the steaming rack to prevent the dumplings from sticking.
- 29
Bring a pot of water up to a boil.
- 30
Carefully place the steaming rack over pot of boiling water and cover with a lid.
- 31
Steam dumplings for 6-8 minutes, until cooked through. Add a few extra minutes if cooking from frozen.
- 32
--- Deep-fried: ---
- 33
Heat up a pot of high smoke-point vegetable oil to 400°F/204°C.
- 34
Add in the dumplings and fry for 2-3 minutes, until golden and crispy brown.
- 35
Remove with a slotted spoon and drain on paper towel.
Cook it from the original
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