D'Open Kitchen

COOKING FOR THE SOUL

Jjin Mandu (Korean Dumplings)

Recipe by

Jjin Mandu is a Korean version of potstickers and very similar to the Japanese gyoza. There are many variations of fillings which you can customise. You can add kimchi, cheese or even truffle if you are feeling extravagant.

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Prep Time 20

Cook Time 10

Course Side Dish

Cuisine Korean

Servings pcs

Calories 320 kcal

Equipment

Ingredients

Dumpling:

120 grams ground Pork or chicken
250 grams ground Beef
30 grams 1 bunch Chives, sliced
5 pcs Shiitake Mushrooms finely diced
1/2 qty Onion finely diced
50 grams Korean Tofu
3 cloves Garlic
1 tbsp Sesame Oil
1 tbsp Fish Sauce
1 qty Egg
2 stalks Spring Onion
1 tbsp Sugar
1/8 tsp White Pepper
2 tbsp Oil
25 Dumpling Skins

Dipping Sauce:

30 ml Soy Sauce
30 ml Vinegar
5 ml Sesame Oil
3 grams Shredded Ginger
1 clove Garlic minced
1 qty Red Chilli chopped

Instructions

In a big bowl, combine all the dumpling ingredients together, making sure that the chives, mushroom, garlic & spring onions are cut finely so as to achieve a solid mix. Season with salt and pepper.
Prepare a small bowl of water, to use as sealant. Wrap the dumplings up and use water to seal and 'pleat' the dumpling.
In a medium heat fry pan, put in some oil and start cooking each dumpling. When it colours, add about 3 tbsp of water and cover your pan. Let it steam through. Serve with dipping sauce.
Dipping Sauce: Combine soy, vinegar, sesame oil, shredded ginger, garlic and chopped chilli. Taste and season according to preference.

Notes

for kimchi mandu, replace soft tofu with kimchi
you can choose to boil or steam the mandu instead of pan-frying

Nutrition

Calories: 320kcal

Keyword meat, pan fried, starter

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.