Mandu (Dumplings 1)

• Prep & Cook Time: 1 hour
• Yield:40 dumplings

Nutrition Info per serving

• Calories 453 |
• Fat 10 g
• Carbohydrates 53 g
• Sodium 806 mg

Ingredients

• 1/2 pound zucchini, finely diced
• 10 ounces Napa cabbage, finely chopped
• ¼ pound mushrooms, finely chopped
• ½ white or yellow onion, finely diced
• 8 ounces ground pork
• 4 ounces ground beef
• 3 cloves garlic, minced
• 2 tsps ginger, grated
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 large egg
• 1 package mandu (dumpling) wrappers (about 40)

FOR DIPPING SAUCE:

• 1 tbsp water
• 1 tbsp soy sauce
• 1 tsp of rice wine vinegar
• Scant tsp gochugaru
• ½ tsp sugar

Preparation

1. Place zucchini and cabbage into 2 separate bowls or strainers and toss generously with salt.  Let sit for at least 15 minutes, then wring out excess liquid and place together in one large bowl.
2. Put everything else except wrappers into a bowl and mix together well, seasoning with a little salt and pepper as needed (about ¼ tsp of each).
3. In the middle of the wrapper, put a heaped tsp of filling, then wet one edge and fold into a crescent shape, pressing to seal edges.  You can plait edges, if you like, or crimp with a fork, but this is not required.  Just be sure the dumplings are sealed.  Repeat until all filling and wrappers are used.  (Dumplings can be frozen at this point: put on cookie sheets and freeze for an hour, then put into freezer bags for up to 2 months.  No need to thaw before cooking, just add a couple of minutes to total cooking time.)
4. Make the dipping sauce by mixing all ingredients together.
5. Cook dumplings using one of the following methods:

1. Pan Fry: in batches over medium-high, heat 1 tbsp neutral oil, then add about 8 dumplings, making sure they don’t touch.  Brown for 2 minutes, add 1/3 cup water and cover, steaming dumplings for an additional 5 minutes.
2. Deep Fry: pour neutral oil (about 3 inches deep) in a large pan and get the temperature to 350 degrees.  Fry dumplings in batches, about 3 minutes.
3. Steam: Line steamer basket with cabbage leaves and steam dumplings in batches for 10 minutes.  Again, be sure they don’t touch or they might stick together.
4. Boil: Cook in boiling water in batches until dumplings float, then continue to cook for about 2 minutes.