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Jjin-mandu (Steamed Korean Dumplings)
Created by Chef Jeong-sun
Thin dumpling skins wrapped around pork, tofu, cabbage, and chives, set over a covered pot until tender, with the filling squeezed dry so the pleats stay closed.
Mandu live or die by dryness. That sounds strange when the finished dumpling should be tender and juicy, but the filling must be pressed until it behaves. Wet tofu and cabbage split wrappers, loosen pleats, and turn a neat tray into apology. My teacher would touch the filling once, look at the bowl, and know whether the cook had been lazy.
Ingredients
mandu wrappers
Quantity
36 round wrappers, about 3 1/2 inches wide
ground pork
Quantity
300g
firm tofu
Quantity
200g
drained and pressed dry
| Ingredient | Quantity |
|---|---|
| mandu wrappers | 36 round wrappers, about 3 1/2 inches wide |
| ground pork | 300g |
| firm tofudrained and pressed dry | 200g |
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