Mandu

 


Mandu

Ingredients

Dumplings

1 ounce dried sweet potato noodles

2 hard-boiled large eggs, peeled

2 teaspoons toasted sesame oil

2 cups shredded napa cabbage, plus whole cabbage leaves for lining steamer baskets

1 1/2 tablespoons finely chopped garlic

1 1/2 cups packed fresh spinach

8 ounces 80/20 ground beef

1/3 cup peeled and finely chopped carrot

1/3 cup finely chopped yellow onion

1 1/2 tablespoons soy sauce

2 teaspoons mirin

3/4 teaspoon kosher salt

1/2 teaspoon grated fresh ginger

Cornstarch, for dusting

1 (14-ounce) package (3 1/2-inch) round dumpling wrappers

1 large egg white, beaten

Dipping Sauce

2 tablespoons soy sauce

2 tablespoons water

1 1/2 tablespoons white balsamic vinegar

1 tablespoon sliced fresh chives

Pinch of gochugaru (Korean chile powder)

Directions

Prepare the Dumplings

Place noodles in a 9- x 13-inch baking dish or baking pan, and add cold water to cover. Let stand until noodles are pliable, about 20 minutes. Drain well.

While noodles soak, press hard-cooked eggs through a fine mesh strainer into a medium bowl. Bring a medium saucepan of water to a boil over high. Add soaked noodles to boiling water, and cook, undisturbed, until noodles are bouncy-tender, about 5 minutes. Drain noodles; rinse under cold water. Drain well, and let stand 10 minutes. Transfer noodles to a cutting board, and finely chop; add chopped noodles to bowl with eggs.

Heat sesame oil in a large nonstick skillet over medium-high. Add shredded napa cabbage and garlic; cook, stirring often, until cabbage is slightly wilted, about 2 minutes. Add spinach; cook, stirring constantly, until completely wilted, about 2 minutes. Spread spinach mixture over a small baking sheet lined with a double layer of paper towels. Let cool 15 minutes. Gently squeeze spinach mixture over sink to remove as much liquid as possible. Transfer spinach mixture to a cutting board, and finely chop. Add chopped spinach to bowl with eggs along with beef, carrot, onion, soy sauce, mirin, salt, and ginger. Stir until well combined.

Line a large rimmed baking sheet with parchment paper, and lightly sprinkle paper with cornstarch. Place 1 dumpling wrapper on a clean work surface, keeping remaining wrappers covered with a damp paper towel to prevent drying out. Lightly wet edges of wrapper (about 1/4 inch) with egg white. Spoon 1 tablespoon filling into center of wrapper, and spread slightly. Fold wrapper in half to form a semicircle; press to seal edges and enclose filling. Moisten top of 1 point with egg white. Bring both points of the semicircle together, overlapping slightly, to form a circle; pinch to secure. Place on prepared baking sheet, and cover loosely with a damp paper towel. Repeat process with remaining wrappers and filling.

Prepare a wide pot or wok for a bamboo steamer, and add water to a depth of 1 inch. Bring to a boil over high, making sure water doesn't touch bottom of steamer. Line bottoms of 2 stackable bamboo steamer baskets with cabbage leaves. Arrange 10 Dumplings in a single layer in each steamer basket. Stack and cover steamer; place in prepared pot. Reduce heat to medium-high, and steam Dumplings until wrappers are glossy and slightly translucent, 10 to 12 minutes. Repeat steaming process with remaining Dumplings.

While Dumplings steam, prepare the Dipping Sauce

Stir together soy sauce, water, vinegar, chives, and gochugaru in a small bowl. Serve Dumplings with Dipping Sauce.

 

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