Today, I will share my delicious garlic chive dumpling recipe. It is called buchu mandu in Korean.I hope you like my dumpling recipe. π
Yield: 110 Dumplings
Short Korean Lesson
- GunManDu (κ΅°λ§λ) = Fried Dumplings
- JjinManDu (μ°λ§λ) = Steamed Dumplings
Video Instructions
Main Ingredients
- About 110 Large Dumpling Wraps
- 4 Cups Garlic Chives (14 oz)
- 1 Pack (12 oz) Firm Tofu
- 1 lb Ground Beef
- 4 oz Cellophane Noodles
- 2 Cups Onions
- 2 Cups Cabbage (14 oz)
- 4 Eggs
Seasoning Ingredients
- 5 Tbsp Soy Sauce
- 4 Tbsp Sesame Oil
- 2 Tbsp Cooking Wine (Optional)
- 3 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 tsp Black Pepper
- 1 tsp Salt
Dipping Sauce Ingredients
- 1Β½ Tbps Soy Sauce
- Β½ tsp Vinegar
- Some Hot Pepper Powder or Hot Pepper Oil (Optional)
Directions
Let’s make the dumpling filling first. In boiling water, add about 4 oz cellophane noodles, and cook them for 3 minutes on high. You will get about 2 cups of them.
Meanwhile, put 14 ounces of cabbage on a microwave safe plate and sprinkle some water over it. Microwave it on high for about 2 minutes. Then let it cool down little bit.
After the noodles have cooked for 3 minutes, take them out of the water and let them cool before chopping them. You will get about 2 cups.
Get 1 pack (12 oz) of tofu. Remove some of the liquid from the tofu by squeezing out the water from it with paper towels or cheesecloth.
This recipe asks for lots of chopping. Are you ready? Then, here we go. Finely chop 4 cups worth of garlic chives (14 oz), 2 cups worth of cooked cabbage, 2 cups worth of onions, and 2 cups of boiled cellophane noodles.
In a large mixing bowl, add the: 1 lb of ground beef, tofu, chopped vegetables, noodles, 4 eggs, and the seasoning ingredients: 5 Tbsp of soy sauce, 4 Tbsp of sesame oil, 2 Tbsp of cooking wine (optional), 3 Tbsp of minced garlic, 1 Tbsp of sugar, 1 tsp of black pepper, and 1 tsp of salt.
Mix everything together. If you want to make a vegetarian version, you can replace the meat with more tofu.
The dumpling filling is ready. Now, let’s make the dumplings. Get a spoonful of dumpling filling. Place it in the center of a large dumpling wrap. Spread some water around the outside of the dumpling wrap. The water will help seal the dumplings. Some people use egg whites instead of water, but I think water works well enough.
Seal the dumpling. You can crumple the edge as I did, or you can make the dumplings any shape you want. Use the same process for the rest. You will get about 110 dumplings. If you want to make a smaller amount, then you can cut the recipe in half.
Lastly, let’s steam the dumplings. Since we made lots of dumplings, it’s the best to steam and freeze them for later. Place the dumplings in a heated steamer. Put some cheesecloth in a steamer and, once the water starts to boil, place the dumplings in the heated steamer.
Steam them for about 10 minutes on high. After 10 minutes, take them out and let them cool. I love steamed dumplings. They taste really good right steaming.
Cool the steamed dumplings before you freeze them. Put the dumplings in zipper bags and store them in the freezer. I like to put just enough for one meal in each bag. I usually freeze 8 to 10 dumplings per bag for my husband and me. They can be an easy and fast meal or snack later.
Put some dumplings in zipper bags and keep them in the freezer. It is good to put enough for one meal in each bag. I usually freeze 8 to 10 dumplings per bag for my husband and me.
You can make dumpling soup or fry them later. Today, let’s fry them. In a generously oiled and heated pan, fry the dumplings on medium high, until both sides of the dumplings become golden brown.
Serve them with dipping sauce. Try them someday. π Merry Christmas!!!
Merry Christmas Aeri! I love mandu. My husband and I always get it from BBQ when we order chicken. Thanks for the recipes.
-Tolana in Daegu
hi Tolana,
Thanks.. Merry Christmas. π
My mouth is watering. If only I had mandu wrappers on hand! Thanks for sharing and creating the video too. And a very Merry first Christmas to your son and family.
hi Katharine in Brussels,
Merry Christmas too. Thanks always for your comments. π
If this weren’t Christmas Eve and didn’t have 14 million things to do, I would definitely try this. Never had home made mandoo. Oh wait, when I was a child my halmuni used to make it with kook soo on New Year’s Eve
hi Bo,
LOL.. I hope you will have wonderful Christmas.. thanks..^^
oh.. halmuni’s mandu guk sounds awesome. π
hi aeris,Merry Chrismas
can i freeze these dumplings without steaming process?
and if i use them to make manduguk,it will be delicious too?
thanks for sharing wonderful recipes
hi katoo,
Yes, you can freeze them without steaming…but.. that case you have to make sure that the ingredients inside of dumpling wrap cooked well… especially if you use meat in it..
My husband thinks.. meat version of dumpling tastes better for manduguk than tofu version..but it’s personal taste.. so yes.. you can use these dumplings for soup too.. ^^
I’ve been waiting for a mandu recipe and I’m so happy you posted one cause I’m sure it will be delicious as all of your other recipes I have made. Hope you have a wonder New Year, may it bring lots of happiness, health and prosperity! π
hi Eve,
Thanks for sweet message. I wish your happiness and health in 2011 too. God bless you. π
I tried this last night! It was so delicious… even my husband liked it. I was nervous about introducing him to tofu but surprisingly he liked it! π
hi Autumn,
I’m very excited to hear that your husband liked it.. thank you.. I’m sure that you were happy to see that too.. hehe
oh wooow, my girl will luv this. she loves chive dumplings A LOT!!! π i will surely follow this recipe. never tried making dumpling with cellophane noodle.
hi layping,
I love cellophane noodle in dumplings.. yes.. try it.. let me know how your girl liked it.. thanks.. π
Can’t wait to try yours!
hi Karina,
I hope you like it.. thanks π
WOW that looks fantastic. You must be a super master Korean chef!!! I look foward to trying this recipe.
hi Phu Nguyen,
Oh.. I’m not that great.. I still have lots of things to learn about Korean cooking.. hehe thanks π
Just want to say it looks really good and i will have to try it. We are vietnameses living in canada and my 3 children adore korean food.
hi myone,
I hope you like this recipe… I think you have delicious egg roll..and other food in your country.. π
I’ve tried the tofu version with no meat and its delicious. This was a fantastic recipe. one question though, when using ground beef instead of tofu, should we cook it up first or mix everything in with raw beef?
hi Phu,
You can use raw beef.. when you steam the dumpling it will be cooked.. you can use half amount of tofu and half amount of beef also.. it will taste great.. thanks.. π
Hi Aeri! Wow! I made the vegetarian mandu tonight for my husband and son. They absolutely loved them! Especially my son and he doesn’t even like to eat vegetables! Thanks for all of the great recipes. I can’t wait to try more!
hi Amira,
Great..I’m happy to hear that.. thanks
hi Aeri!
Thanks for the recipe. I made the tofu version, and I loved it! I can’t seal them as pretty as you did though >.<;;;
A question, if I want to add mushrooms into the filling, should I cook them first?
hi Sasha,
Thanks.. About your question, it can be depending on mushroom you are going to use…but usually mushroom has lots of liquid in it.. so.. if you use raw mushroom it will give your dumplings liquid..which you don’t want.. so steam them a little or.. boiled them a little..and squeeze out the water well before you chop them..
Aeri: You can use dried shitake mushroom with success. Just dehydrate about 3 to 4 large shitake mushroom overnight. Rinse and squeeze out any excess water, discard stems and finely chop the mushroom and add to the filling.
Thank you so much! My boyfriend has gout and cannot eat any meat products. I love how you made mandu vegetarian friendly! It looks delicious. I’ll make it this weekend and see how it turns out. Although, I am sure it will be yummy!
Yum! I made these with half ground pork and half tofu and they are great! I love Korean food. I just found your website and there are so many recipes I want to try. Thank you for sharing your recipes!
hey aeri! love your site! i had a question. i had tried this dish where it was ground beef and such, wrapped in sesame leaf (like a dumpling) and was covered in egg. do you know what this is called? or could you possibly show us how to make it? thanks! π
hi Grace,
Aha, my guessing is.. you tried.. sesame leaves and meat jeon.. I can add it to my list..and make it someday. π thanks
Homemade mandu is the best! My husband and I buy the pre-cooked ones that come in a plastic packaging. Thanks Aeri for all your effort in sharing Korean recipes! God bless!
You make it look so easy! (I couldn’t make the folds. ^^) I tried it today and it’s very tasty. Thanks for sharing. Keep it up! π
Hi Aeri, I made this mandu tonight. I used 1/2 lb of beef and 6oz of tofu. They were delicious! My 5 year-old son helped me make them and he loved them! I have a question. I’ve never used egg in a mandu recipe. I’m just curious what the purpose of it is. Is it to hold the ingredients together? Thanks. I look forward to trying other recipes on your blog!
hi Sue,
You are right. The egg part is for holding the ingredients together. Plus it will give a little flavor to it too. π
Hi Aeri. love your recipes. wonder if you have instructions on how to make the pastry for the mandu wrappers as I cannot find them here ready to buy. thanks
hi indakar,
Thanks .. I will add your request to my list. π
hi is it possible to substitute pork for the beef for this? and is garlic chive same as chives the herb? what do you call it in korean if i were to look for it in the store?
hi mari,
Sure.. actually pork is more common for dumpling than beef in Korea… garlic chive is different from normal chives.. you can ask “buchu” (λΆμΆ) in korean grocery store.. thanks
How about using ground chicken or turkey for the dumplings?
hI π
You can do that if you want..but I will prefer ground pork or beef more..hehe
Hi Aeri,
Thanks for the recipe. It’s so delicious, I’m vegetarian, and very glad, because find something very tasty vegi Korean food. I had to made the Dumpling Wraps, and I think it was a little bit thick, but still delicious. π
Thanks! π
reea
This is superb! π
Aeri,
I will try this recipe tonight.
As Korean American, I really thankful for all your effort to introduce Korean food to rest of the America. π
Absolutely AWESOME! Folding takes some practice, but even my all-thumbs, awkwardly unattractive mandu were delicious. I found it helps to brush sesame oil onto the bamboo steamer surface–helps keep them from sticking. Thank you so much!
Going to substitute pork for the ground beef next time.
Love your site, Aeri!
I’m so excited to try this recipe! Looks so good π
hi Catherine,
Yes, please try it. Thanks ^^
Hello Aeri Lee,
Thank you for your site. I discover it lately
I tried your dumpling , vegetarian version.
I put some in the freezers.
My question :
Do you defrost them before frying ? and how ? in the microwave or just on the countertop ?
Thank you
FΓ©riale
hi Feriale Akiki,
Since it’s already steamed before I kept them in the freezer.. I just fry them as they are frozen. ^^ thanks..
Wow.. Those look really tasty.. You make it look so easy..
Thank you, Brad.
It’s nice to see you on my website. π
I just made these mandu!…wow its just wow this is so Delicious !!!!!!!
hi Ilana VK,
Your comment made me happy.. Thanks a lot. π
I have a question, can I freeze these fresh or do I have to steam them and then freeze them?
hi Sue,
I recommend you to steam and then freeze.. otherwise, your dumpling skin will torn apart easily when you cook the frozen dumplings later ..