Korean mandu are dumplings that can be boiled or steamed. They are made by folding wrappers filled with ground beef, cabbage, and scallions. Shaping forty dumplings by hand takes time and patience, but the result is a hearty steamed dumpling to share with family.
Salt the finely chopped cabbage and let it sit for 15 minutes. Then squeeze it by hand to remove all the liquid.
Thoroughly mix the ground beef, squeezed cabbage, scallions, garlic cloves, ginger, sesame oil, soy sauce, and egg.
Place a 4 ml measure of filling in the center of each wrapper and moisten the edges with water. Fold it into a half-moon, then bring the two corners together to shape the mandu.
Arrange the dumplings in a steamer so they do not touch and steam for 15 minutes.
Squeeze the cabbage thoroughly before adding it to the filling; otherwise, the filling may become watery and tear the wrappers during cooking. Allergens: contains wheat (gluten), egg, sesame, and soy.
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