Ingredients
80
80 servings
- •7 oz tofu
- •½ lb ground pork
- •½ lb ground beef
- •½ cup scallion, chopped
- •¼ cup white onion, chopped
- •½ cup kimchi, roughly chooled
- •2 cloves garlic, finely chopped
- •2 teaspoons ginger, finely chopped
- •2 tablespoons sesame oil
- •2 tablespoons soy sauce
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 egg
- •1 tablespoon water
- •80 small dumpling wrappers
- •dipping sauce, optional
- •⅓ cup soy sauce
- •1 teaspoon sesame oil
- •1 teaspoon rice wine vinegar
- •¼ teaspoon korean red pepper
Instructions
- Place the tofu in a small bowl lined with paper towels. Top with another paper towel and a bowl filled water for weight. Let sit for 15 minutes to extract some moisture from the tofu.
- Crumble the tofu into small pieces in a large bowl. Add the pork, beef, scallions, onion, kimchi, garlic, ginger, sesame oil, soy sauce, salt and pepper. Mix well with your hands.
- In a small bowl, combine the egg and water.
- Put two teaspoons of filling in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture.
- Fold the wrapper in half. Using your fingertips, start make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.
- Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider or slotted spoon and repeat with the rest of the dumplings.
- Serve with dipping sauce.
- Enjoy!
Nutritional Facts
Per 80 servings
- Calories: 318
- Carbohydrate: 61g
- Fat: 2g
- Fiber: 2g
- Protein: 10g
- Sugar: 0g
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