Korean Meat and Vegetable Dumplings

Name: Korean Meat and Vegetable Dumplings
Yield: makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Ingredients: 1 cup bean sprouts (about 3 ounces); 6 ounces firm tofu; 2 large scallions (white and pale green parts, reserve dark green part for dipping sauce), finely chopped; 1/4 cup finely chopped yellow onion; 2 large cloves garlic, minced and crushed into a paste; 1 teaspoon grated fresh ginger, or 1 tablespoon finely minced fresh ginger; 1/2 pound ground beef (chuck preferred) or ground pork (fattier kind preferred), coarsely chopped to loosen; Scant 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 tablespoons Korean, Japanese, or light (regular) soy sauce; 2 teaspoons sesame oil; 1 pound Basic Dumpling Dough (page 22) or Extra Chewy Dough (page 23); Canola oil, for panfrying; 2/3 cup Korean Dipping Sauce (page 215)

December 9, 2011

Meat and vegetable dumplings such as these are a standard offering at Korean dumpling and noodle shops. A favorite way to enjoy them is poached in broth for a warming mandu guk soup (page 49), but they are equally fabulous when fried. However, don’t expect the standard Chinese pot sticker. Korean cooks like to panfry at least two sides of their dumplings for a greater amount of crispy-chewy goodness. When made with extra chewy dough comprised of wheat and sweet rice flour, the dumplings are even tastier. Gun mandu may also be quickly deep-fried in 1 1/4 inches of oil heated to 350°F for 2 to 3 minutes total; the resulting pebbled golden skin is a delightful reminder of American frozen egg roll snacks.

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