Mandu (Korean Dumplings)

Cooking method

1. Step 1:

   

   The dough needs just three ingredients: flour, water, and salt. First sift the all-purpose flour, then add the salt and pour in the water. Bring it together with a wooden spoon, then knead by hand until it forms a single ball. Turn the dough out onto a clean surface and knead for 5 minutes. Shape it into a ball, put it in a plastic bag, and let it rest for 10 minutes.

2. Step 2:

   

   After the rest, take the dough out of the bag — it should be more elastic now. Put it back on the work surface and knead for another 7 minutes. Shape it into a ball again and return it to the bag for another 30 minutes.

3. Step 3:

   

   Meanwhile, start on the filling. Pour the sesame oil into a skillet, add the pressed garlic, and fry it gently in the oil until fragrant.

4. Step 4:

   

   Wash the mushrooms, pat them dry, and cut them into thin strips. Wash the cucumber, halve it, scoop out the seedy center, and cut it into strips too. Add the mushrooms and cucumber to the skillet and cook until the liquid they release has evaporated.

5. Step 5:

   

   Now add the seasonings: sesame seeds, sugar, ground ginger, pepper, and salt. Stir to combine.

6. Step 6:

   

   Add the ground pork right away and cook it, stirring constantly with a wooden spoon so it doesn't clump.

7. Step 7:

   

   To finish the filling, add the soy sauce and finely chopped green onion, stir, and cook for another 1–2 minutes.

8. Step 8:

   

   Take the dough out of the bag — it should be even softer and slightly moist. Roll it into a thick log so it's easier to portion. Divide the log into 16 equal pieces (about 40–42 grams each). Keep them in a plastic bag as you go so they don't dry out.

9. Step 9:

   

   Take one piece, round it out with your hands, set it on a floured surface, and roll it into a circle about 5.5–6 inches (14–15 cm) across.

10. Step 10:

    

    First, shape the mandu for pan-frying. Lay a rolled circle on your palm, spoon the filling into the center, and use your right hand to make a braided edge: pinch the dough at the bottom of the dumpling toward the filling, then fold and pinch the left edge inward to the first pinch, then the right edge to the second pinch, and so on, working your way along until you're left with a little tail at the end.

11. Step 11:

    

    Now shape the mandu for steaming. Set a dough circle on the table, place the filling in the center, and — for ease — pinch the dumpling shut in the middle first, then pinch it closed around the edges to make pretty pleats.

12. Step 12:

    

    Pan-fry the braided-edge mandu in vegetable oil over medium heat, and steam the pleated mandu for 40 minutes. Serve the finished mandu with soy sauce, garnished with green onion and minced garlic.