D'Open Kitchen

COOKING FOR THE SOUL

Search
Close this search box.
Jjin Mandu Korean Dumplings

Jjin Mandu (Korean Dumplings)

Recipe by Trish yee
Jjin Mandu is a Korean version of potstickers and very similar to the Japanese gyoza. There are many variations of fillings which you can customise. You can add kimchi, cheese or even truffle if you are feeling extravagant.
Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Korean
Servings 16 pcs
Calories 320 kcal

Ingredients
  

Dumpling:

  • 120 grams ground Pork or chicken
  • 250 grams ground Beef
  • 30 grams 1 bunch Chives, sliced
  • 5 pcs Shiitake Mushrooms finely diced
  • 1/2 qty Onion finely diced
  • 50 grams Korean Tofu
  • 3 cloves Garlic
  • 1 tbsp Sesame Oil
  • 1 tbsp Fish Sauce
  • 1 qty Egg
  • 2 stalks Spring Onion
  • 1 tbsp Sugar
  • 1/8 tsp White Pepper
  • 2 tbsp Oil
  • 25 Dumpling Skins

Dipping Sauce:

  • 30 ml Soy Sauce
  • 30 ml Vinegar
  • 5 ml Sesame Oil
  • 3 grams Shredded Ginger
  • 1 clove Garlic minced
  • 1 qty Red Chilli chopped

Instructions
 

  • In a big bowl, combine all the dumpling ingredients together, making sure that the chives, mushroom, garlic & spring onions are cut finely so as to achieve a solid mix. Season with salt and pepper.
  • Prepare a small bowl of water, to use as sealant. Wrap the dumplings up and use water to seal and 'pleat' the dumpling.
  • In a medium heat fry pan, put in some oil and start cooking each dumpling. When it colours, add about 3 tbsp of water and cover your pan. Let it steam through. Serve with dipping sauce.
  • Dipping Sauce: Combine soy, vinegar, sesame oil, shredded ginger, garlic and chopped chilli. Taste and season according to preference.

Notes

  • for kimchi mandu, replace soft tofu with kimchi 
  • you can choose to boil or steam the mandu instead of pan-frying 

Nutrition

Calories: 320kcal
Keyword meat, pan fried, starter
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Try this also
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Latest Recipes
Categories
Subscribe

D'Open Kitchen

COOKING FOR THE SOUL

If you are interested in learning how to cook, feel free to contact us below
Latest Recipes
Popular Recipes