Today, I will share my delicious garlic chive dumpling recipe. It is called buchu mandu in Korean.I hope you like my dumpling recipe. 🙂
Yield: 110 Dumplings
Short Korean Lesson
- GunManDu (군만두) = Fried Dumplings
- JjinManDu (찐만두) = Steamed Dumplings
- 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
- 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
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 smaller amounts, 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. 🙂 Merry Christmas!!!