Putu Mandu, delicate Korean dumplings brimming with the fragrant savor of garlic chives, offer a delightful culinary experience. These aren't your average dumplings; the subtle sweetness of the dough perfectly complements the vibrant, slightly pungent filling, creating a harmonious balance of flavors and textures. Their petite size makes them perfect for a light snack or an appetizer, but their rich taste will leave you wanting more. The secret lies in the perfectly balanced filling and the delicate technique used to create the signature pleated shape. These dumplings are surprisingly easy to make, even for novice cooks.
This step-by-step guide will walk you through each stage of the process, from preparing the dough and the filling to shaping and cooking the Putu Mandu. Whether you’re a seasoned chef or a kitchen beginner, you’ll find this recipe approachable and rewarding, leading you to a plate of delicious, homemade dumplings you'll be proud to share. Get ready to embark on a culinary journey to create these irresistible Korean treats!
Tools Needed
- Microwave
- Large mixing bowl
- Steamer
- Frying pan
Ingredients
- Salop pan noodles: 4 oz
- Cabbage: 14 oz
- Tofu: 1 pack
- Garlic chives: 4 cups
- Cooked cabbage: 2 cups
- Onions: 2 cups
- Boiled salapa noodles: 2 cups
- Ground beef: 1 pound
- Eggs: 4
- Soy sauce
- Sesame oil
- Cooking wine
- Minced garlic
- Sugar
- Salt
- Black pepper
- Dumpling wrappers
Step-by-Step Instructions
Step 1. Prepare the Filling
- Cook salop pan noodles in boiling water for 3 minutes. Meanwhile, microwave cabbage with a sprinkle of water on high for 2 minutes, then let it cool.
- Cool the cooked noodles and chop them (about 2 cups). Squeeze out excess liquid from the tofu using paper towels or a cloth.
- Chop garlic chives, cooked cabbage, onions, and noodles (about 2 cups each).
- In a large bowl, combine ground beef, chopped tofu, chopped vegetables, noodles, eggs, and seasonings (soy sauce, sesame oil, cooking wine, minced garlic, sugar, salt, and pepper). Mix well. (For a vegetarian version, replace the meat with more tofu).
Step 2. Assemble the Dumplings
- Place a spoonful of dumpling filling in the center of a dumpling wrapper. Spread water around the edge of the wrapper, seal, and crimp the edges. (You can make any shape you like).
Step 3. Cook the Dumplings
- Steam dumplings for about 10 minutes in a steamer lined with cheesecloth, or until cooked.
Step 4. Store or Fry Dumplings
- Put the dumplings in freezer bags and store them in the freezer.
- Fry the dumplings in a generously oiled pan over medium-high heat until golden brown on both sides.
Read more: Korean Suyuk (수육): Perfect Thinly Sliced Pork Belly
Tips
- If making a smaller batch, halve the recipe.
- You can make about 110 dumplings from this recipe.
- Serve fried dumplings with your favorite dipping sauce.
Nutrition
- Calories: Approximately 2800-3200
- Fat: 120-150g
- Carbs: 250-300g
- Protein: 100-120g
FAQs
1. Can I substitute the garlic chives with other greens?
Yes, you can experiment with scallions, leeks, or even spinach, but the flavor will be different. Garlic chives provide a unique pungent sweetness.
2. How do I prevent the dumplings from sticking together while cooking?
Make sure to lightly dust the dumplings with flour or cornstarch before cooking to prevent sticking. Also, ensure there's enough space between each dumpling in the pan or steamer.
3. Can I freeze the Putu Mandu?
Yes! Freeze them uncooked on a baking sheet before transferring to a freezer bag. Cook them from frozen, adding a few minutes to the cooking time.
With their delightful blend of flavors and textures, these Putu Mandu are sure to become a new family favorite. From the simple preparation to the satisfying final bite, making these dumplings is a rewarding culinary experience. So gather your ingredients, follow the steps, and enjoy the delicious fruits of your labor!