Dumpling (Beef, Pork and Kimchi), ManDu with Vegetarian Option
Dumplings are so versatile. You can serve them as a meal, snack, appetizer or party food. There are many variations, depending on what you choose to add to the filling. You can steam, boil, fry and pan-fry dumplings and eat them alone or add to soups or salads.
On big Korean holidays like New Year's Day, families would gather together and make dumplings while catching up with each other. Today many Koreans buy pre-made dumplings and there are some decent options. But, there is nothing like hand-made dumplings made from scratch.
Why don’t you invite your friends and family and have a dumpling making party? Trust me, you will have lots of fun, amazing conversations and tons of dumplings to go around. Any left over? Freeze them to enjoy later.
Buy Korean ingredients online here.
for the wrap (if making from scratch)
|5 cups||Flour 밀가루|
|1 tsp||Potato Starch 감자 전분 (optional)|
|½ tsp||Salt 소금|
|½||Egg 계란 white only (optional)|
|1 tbs||Vegetable Oil 식용유 (optional)|
|1 cup||Water 물 (lukewarm)|
for the filling
|4 oz||Ground Beef 간 소고기 (can use other ground meat)|
|4 oz||Ground Pork 간 돼지고기 (can use other ground meat)|
|12 oz||Kimchi 김치 (optional)|
|4 oz||Mung Bean Sprouts 숙주|
|7 oz||Tofu, Soft or regular (for stew) 두부 (찌개용)|
|2 oz||Glass Noodles 당면|
|1 tbs||Garlic (minced) 다진 마늘|
|1 tsp||Ginger (minced) 다진 생강|
|2||Green Onion 파|
|2 oz||Buchu, Garlic Chive 부추 (optional)|
|2 tsp||Salt 소금|
|¼ tsp||Black Pepper 후추|
|1 tbs||Sesame Oil 참기름|
for making dumplings
|50||Dumpling Wrap (Skin) 만두피 (if not making from scratch)|
|1||Egg 계란 white only|
for dipping sauce
|1 tbs||Soy Sauce (regular) 왜간장|
|1 tbs||Vinegar 식초|
|1 tbs||Water 물|
|¼ tsp||Gochugaru, Korean Hot Pepper Flakes 고추가루 (optional)|
only for vegetarian option
|7 oz||Shiitake mushroom (dried) 표고버섯 (to replace the meat)|
Kitchen Tools Needed
- 1 large bowl to soak glass noodles
- a knife & a cutting board
- 3-5 pieces of clean lint free cloth to squeeze water out of ingredients
- a few plates or bowls to place ingredients
- 1 pot and 1 strainer to blanch and drain bean sprouts
- 1 large bowl to mix the filling
- 1 small bowl to place egg white when making dumplings
- 1 large tray to place dumplings
- 1 steamer & cloth (optional) to steam dumplings
- serving plates & small dipping sauce bowls to serve the finished dumplings
*if making wraps from scratch:
- 1 sifter or fine strainer to sift flour
- 1 large bowl to mix the dough
- 1 large cutting board or clean dry surface to roll the dough
- 1 rolling pin
- 1 empty can (about 2.5" in diameter) to cut out circles
Use 200g of shiitake mushrooms or your favorite mushrooms instead of meat. If they are dried, soak overnight and wash thoroughly. Chop into small pieces and squeeze all the water out using lint-free cloth.
You can add other meat and vegetables to your liking. Make sure you season the filling.
You can fry, pan-fry or boil dumplings instead of steaming. Dumplings can be a great addition to soups and even salads.
Optional Ingredients and Substitutions
Beef and Pork: You can use just beef and pork although using only beef can make the filling dry. For vegetarians,
Kimchi: Kimchi is a great addition to dumplings. However, you can make it without it. If you are not using kimchi, use twice the amount of mung bean sprouts OR you can add 1 finely chopped medium sized onions to replace the crunchy and refreshing taste of kimchi.
Garlic chive: is optional. If not using garlic chive, add 3 more green onions.
Gochugaru (red chili flakes) in the dipping sauce is optional.
Dumpling wraps: You can make the wraps from scratch but you can buy pretty good ones from asian grocery markets. If you purchase frozen wraps, put the wraps in the fridge the day before so they are thawed slowly.
It's important to squeeze all the water out of the ingredients. Otherwise the filling will fall apart when cooked.
Don't leave out the egg; it's a binding agent.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Sift flour
(Note: You can buy dumpling wraps from asian grocery stores. If you are not making wraps from scratch skip to step #6.) Sift 5 cups of all purpose flour and 1 teaspoon of potato starch (optional) together into a large bowl. (1 cup of flour will yield about 50 wraps.)
Sift into a large bowl
2. Add salt, egg, oil
Add ½ teaspoon of salt, 1 teaspoon of egg white (optional) and 1 tablespoon of vegetable oil (optional).
3. Add water and knead
Add about 1 cup of lukewarm water gradually as you knead the dough. You may need a little more or less water. Keep kneading the dough until you reach the play-doh like consistency.
Until play-doh consistency
4. Mature the dough
Make the dough into a ball. Wrap it with a plastic wrap and leave it for 20 - 60 minutes in room temperature.
Make a ball
Wrap with plastic
Leave for 20-60 min
5. Roll out and cut
Sprinkle some flour on a dry cutting board and place the dough on top. Roll out the dough using a rolling pin as thinly as possible.
Sprinkle more flour on top. Cut out into about 2.5” in diameter (or 6 cm) circles using an empty can or cut into 2.5” (or 6 cm) squares.
Sprinkle flour on cutting board
Roll out dough thinly
Cut into 2.5” (or 6 cm) circles
6. Prepare glass noodles
Soak glass noodles for at least 20 min. Chop into very small pieces. Drain all the water.
Soak in water
50 g glass noodles
Chop into mall pieces
7. Prepare Kimchi
Chop Kimchi into small pieces to yield 2 cups and rinse lightly with cold water. If you can’t take spicy food, rinse a few times to remove spicy taste. Squeeze all the water out using clean lint-free cloth..
8. Prepare Myung beansprouts
Wash bean sprouts in cold water twice. Add a pinch of salt in boiling water and blanch the Myung beansprouts for 2 minutes. Rinse in cold water and drain. Cut into small pieces and squeeze all the water out using lint-free cloth.
Wash cold water
Blanch boiling water
Chop small pieces
9. Prepare tofu
Rinse 400g of tofu (one block) with cold water. Wrap it with cloth and squeeze until it’s completely crushed and all the water is out.
Rinse cold water
10. For vegetarian option only
This step is for vegetarians only. Mushrooms are usually not used in classic korean dumplings. Use 200g of Shiitake mushrooms instead of meat. If they are dried, soak overnight and wash thoroughly. Chop into small pieces and squeeze all the water out.
200 g Shiitake mushrooms
Soak overnight if dried
Chop into small pieces
11. Prepare garlic chives, garlic, ginger and green onions
Wash garlic chives, ginger, garlic and green onions. Mince garlic and ginger to yield 1 tbs each and chop 50 g of garlic chives and 2 green onions. Pat-dry with paper towel or clean kitchen towel.
12. Mix ingredients
In a large bowl, mix all ingredients together thoroughly with 1 egg. Season with 1 tablespoon of sesame oil, 2 teaspoons of salt and 1 pinch of black pepper. Ensure all the seasoning is mixed in.
Combine all ingredients
Add 1 egg
13. Line with egg white
Crack an egg. Separate egg white from the yolk. Save the egg white in a small bowl. Take a wrap. Line the edge with egg white.
Line wrap with egg white
14. Add filling
Place about a tablespoon of filling in the middle.
15. Fold in half
Fold the wrap in half. Seal tightly by pressing the ends together.
Fold in half
Make a few wrinkles by pinching and overwrapping the edge.
17. Try different shapes
You can also bring the two ends together. Put egg white on one end then apply pressure until they are stuck together. Try different shapes.
Try different shapes
Boil water in a steamer. Line the steamer with clean cloth. This prevents dumplings from sticking to the steamer. Place dumplings in the steamer so they are not touching each other. Steam for 15 minutes or until the filling is cooked through.
Line with cloth
Serve them on a plate with a dipping sauce on the side. For dipping sauce, mix 1 tablespoon of soy sauce, 1 tablespoon of water, 1 tablespoon of vinegar and ¼ tsp gochugaru (red chili flakes) (optional).
Make dipping sauce