There are different kinds of dumplings in Korean cuisine. Today, I will make two different dumplings in one post. The main ingredient for both will be garlic chives, however one is a vegetarian version using tofu, and the other is a meat lover version using beef. I hope you like my dumpling recipe. 🙂
Yield: 4½ Dozen Dumplings
Short Korean Lesson
- GunManDu (군만두) = Fried Dumplings
- JjinManDu (찐만두) = Steamed Dumplings
- About 55 Large Dumpling Wraps
- 2 Cups Garlic Chives (7 oz)
- 1 Pack (12 oz) Firm Tofu or 1 lb Ground Beef
- 2 oz Cellophane Noodles
- 1 Cup Onions
- 1 Cup Cabbage (7 oz)
- 2 Eggs
- 2½ Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Cooking Wine (Optional)
- 1½ Tbsp Minced Garlic
- ½ Tbsp Sugar
- ½ tsp Black Pepper
- ½ tsp Salt
Dipping Sauce Ingredients
In boiling water, add a handful of cellophane noodles (2 oz). Cook for 3 minutes on high. You will get about 1 cup of them.
Drain the hot water, and let the noodles cool before chopping them.
Sprinkle some water over 7 oz of cabbage on a microwave safe plate. Cook it for about 2 minutes on high in a microwave.
Remove some of the liquid from the tofu by squeezing out the water from a pack of tofu (12 oz) in paper towels or cheesecloth.
Finely chop 2 cups worth of garlic chives (7 oz), 1 cup worth of cooked cabbage, 1 cup worth of onion, and 1 cup of boiled cellophane noodles.
In a large mixing bowl, add the chopped vegetables, noodles, tofu, 2 eggs, and the seasoning ingredients: 2½ Tbsp of soy sauce, 2 Tbsp of sesame oil, 1 Tbsp of cooking wine (optional), 1½ Tbsp of minced garlic, ½ Tbsp of sugar, ½ tsp of black pepper, and ½ tsp of salt.
Mix everything together. We just made the vegetarian version of garlic chive dumplings.
If you want meat dumplings, use 1 lb of ground beef in place of the tofu.
Mix everything together for the meat lover version garlic chive dumplings.
Either way you made them, place a spoonful of dumpling mixture in a large dumpling wrap. Spread some water around the outside of the dumpling wrap. The water will help to seal the dumplings. Some people use egg whites instead of water, but I think water works good enough.
Seal the dumpling. You can crumple the edge as I did, or you can make the dumplings any shape you want.
Place the dumplings in a heated steamer.
Steam them for about 10 minutes on high. Once steamed, it is best to keep them in the freezer. They can be an easy and fast meal or snack later.
Cool the steamed dumplings before you freeze them.
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.
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. 🙂 Merry Christmas!!!