How to make Korean Dumplings (Mandu) | Umami & Us

Name: How to make Korean Dumplings (Mandu) | Umami & Us
Ingredients: 1/2 lb ground chicken (I used thigh meat); 1/2 lb ground pork; 1/4 small yellow onion diced; 2 green onions finely diced (whites and greens separated); 4 cloves garlic, minced; 1 cup packed bean sprouts; 4 oz firm tofu crumbled and drained (let sit on towel or paper towel to drain further); 1/2 oz sweet potato noodles (about the diameter of a dime); salt; Pepper; 1 package dumpling/wonton wrappers; All purpose flour to dust cookie sheets with; 1 tablespoon vegetable oil; 1/2 teaspoon Gochugaru; 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 1/2 to 3/4 oz dried anchovies; 1 teaspoon Korean Dashida (see link above (after last photo in post))

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A delicious traditional recipe passed down from my Dad on how to make homemade Korean Dumplings (Mandu) prepared in two different ways

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Ingredients

1/2 lb ground chicken (I used thigh meat)
1/2 lb ground pork
1/4 small yellow onion diced
2 green onions finely diced (whites and greens separated)
4 cloves garlic, minced
1 cup packed bean sprouts
4 oz firm tofu crumbled and drained (let sit on towel or paper towel to drain further)
1/2 oz sweet potato noodles (about the diameter of a dime)
salt
Pepper
1 package dumpling/wonton wrappers
All purpose flour to dust cookie sheets with
1 tablespoon vegetable oil
1/2 teaspoon Gochugaru
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 to 3/4 oz dried anchovies
1 teaspoon Korean Dashida (see link above (after last photo in post))