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Korean Dumplings (Mandoo)

Korean Dumplings (Mandoo)

Every Asian culture has it’s own version of dumplings or something made with a wonton wrapper. The Korean version is very similar to Japanese gyoza and it’s what I grew up making and eating my entire life. I remember sitting at the kitchen table before family parties, making dozens of these with my sister. I now share that same tradition with my daughter – I’d get my son to help but he’s way too sloppy – it’s really just not his thing, but don’t worry, he has many other talents :).


1 lb ground pork
1 lb ground beef
4 scallions, minced
3 garlic cloves minced
2 tbsp soy sauce
1 tsp sesame oil
1 tsp sea salt
48 round wonton wrappers
1 egg beaten

2 tbsp soy sauce
1/2 tbsp black vinegar
1 tbsp chili oil
1tsp sugar
2 garlic cloves minced
3 scallions minced


Combine all the ingredients except for wonton wrappers and egg in a large bowl. Mix well so there is even distribution of the seasonings. Taking one wonton wrapper at a time, place about a teaspoon of filling into the center of the wrapper. Using your finger, dab the edges of the wonton skin with the beaten egg. Close the wrapper around the filling to create a half circle by gently pressing the edges together. Set aside and repeat until all the filling or all the wrappers are gone.

In a large non-stick skillet or griddle, heat a tablespoon of vegetable oil over medium heat. When hot, add in the dumplings and cook on one side until nicely browned, then flip over and repeat. Continue until all the dumplings are cooked.

Combine all the ingredients for the sauce in a small dipping bowl and serve along side the cooked dumplings.

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