Mandoo (Korean Dumplings)
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground pork
- 1cup shredded zucchini
- ½teaspoon ground ginger
- ¾teaspoon black pepper
- ½teaspoon salt
- 2 to 3scallions, finely sliced
- 1egg
- 1package mandoo or other dumpling wrappers (completely thawed if frozen)
Nutritional analysis per serving (60 servings)
43 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 48 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix pork, zucchini, ginger, pepper, salt, scallions and egg.
- Step 2
Bring a large pot of water to a boil. Add about 1 teaspoon of the meat mixture to the center of a dumpling wrapper. Moisten edges of wrapper with a fingertip dipped in water. Fold over to create triangle or semicircle, depending on the shape of your wrappers. Gently pinch wrapper together using thumbs and forefingers so that the wrapper hugs the filling, checking that edges are aligned and sealed.
- Step 3
Cook in batches, carefully dropping several mandoo into the boiling water at a time (nine should fit comfortably in a stockpot). Cook for about 8 minutes. Use a slotted spoon to remove from water. Briefly drain cooked dumplings on paper towel before placing on a plate.
Private Notes
Comments
If you want to make your own green dumpling wrappers {SPINACH} GREEN DUMPLING DOUGH / POTSTICKER DOUGH https://www.theflavorbender.com/how-to-make-spinach-green-dumpling-dough-potsticker-dough/ SERVINGS: 26 -36 WRAPPERS INGREDIENTS GREEN DUMPLING / POTSTICKER DOUGH • 10 oz 285g of all-purpose flour • 2 fl oz spinach puree • 4 fl oz 120 ml of boiled water (see note 1) • 1 tsp salt SPINACH PUREE • 1/3 cup water • 1 cup packed spinach leaves
Since shredded zucchini releases a lot of water, make sure you either cook immediately after preparing or freeze. I prepared mine the night before and in the morning the skins were soaked through. They were still good but It took a while to carefully separate them without tearing. Also I would decrease salt by half next time.
Incredible - best dumpling recipe ever. I ground my own pork in my food processor - no fat that way. Used with Melissa's spicy pork shoulder recipe. Awesome meal.
Is there no dipping sauce?
These were delicious! I followed the directions to the letter (but squeezed some of the liquid out of the zucchini), and they came out perfectly. Unless you have a large time of people working, these will take far longer than one hour. I made them alone and it took me closer to three hours. In addition, the yield was closer to 80 dumplings, and that was after I started doubling the amount of filling halfway through.
This is my mom’s recipe! She’s featured with my sister and niece in the related article. I’m glad so many people can share some of the great food I grew up with.
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