Baek Jong-won's Homemade Mandu
A traditional homemade gogi mandu (meat dumpling) with a perfect balance of pork and pork fat for juicy, non-dry filling, enhanced with soaked glass noodles and blanched bean sprouts for maximum texture.
Ingredients needed 4 servings
Recipe
Cooking tips
- Using only lean meat will result in dry dumplings. It's essential to mix in pork fat at an appropriate ratio for a tender, juicy filling.
- Improperly squeezing out moisture from tofu, bean sprouts, and glass noodles can cause the wrappers to tear or the filling to become mushy. Use a cloth to remove as much liquid as possible.
- Kneading the meat mixture in only one direction activates protein viscosity, preventing the filling from falling apart and ensuring it holds together well.
- Adding a small amount of napa cabbage or regular cabbage provides a crunchy texture and sweet vegetable juice, significantly enriching the flavor.
Recommended for
- Those who want to make juicy, restaurant-style dumplings at home.
- Those who want to enjoy a heartfelt meal with their family during holidays or weekends.
- Those curious about the golden ratio for a non-dry, savory gogi mandu filling.
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