Clay's Kitchen : 한국어조리법 (Korean Recipes)

한국어조리법 (Korean Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Jjinmandu (Steamed Dumpling)

4 packs wanton skin (rounds)
1 pound ground beef
1 cup kimchi
1 bunch bu chu (Korean chives)
½ onion, finely chopped
3 green onions, finely chopped
3 tablespoon minced garlic
2 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon salt
2 teaspoon ground pepper
1 teaspoon juice of ginger
1 egg, beaten (to seal wanton skin)
cho kan jang (soy sauce with rice vinegar)
4 tablespoon soy sauce
2 tablespoon rice vinegar
1 teaspoon gochugaru (Korean chili powder), optional

Wash kimchi lightly to get rid of spicyness and squeeze the water out, or if you like it hot, don't wash it. Chop finely. Wash chives, grain, chop into ⅛ inch pieces.

In a large bowl, add everything, mix well to combine. Put some egg around the wanton skin, take about ½ tablespoon of filling and fold into a half moon shape. Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3 to 4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).

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