Main ingredients 🥩
Ground beefGround porkSquidShrimpChivesGreen onionGinger juiceLight soy sauceOyster sauceCooking wineFlour
Yeo Kyung-rae's Homemade Guni Mandu
A traditional dumpling with chewy dough made from boiled flour, filled with a savory mixture of meat, seafood, and chives that bursts with rich broth when bitten.
🙋 Recommended for
- ⭐ Those who want to experience authentic homemade dumplings with rich, abundant broth unlike store-bought frozen ones
- ⭐ Those who want to put real effort into cooking, from making the dough to shaping the skins
Ingredients needed 🛒3 servings
- Ground beef 100g
- Ground pork 100g
- Squid 50g
- Shrimp 15 pieces
- Chives 1 bunch
- Green onion 1 stalk
- Ginger juice a little
- Water (for kneading meat) 1/2 cup
- Light soy sauce 1 tablespoon
- Oyster sauce 2 tablespoons
- Black pepper a little
- Cooking wine 2 tablespoons
- Toasted sesame oil 2 tablespoons
- Flour (all-purpose) 2 cups
- Salt 1 pinch
- Boiling water (for dough) enough
- Vegetable oil enough
Recipe 🍳
- Finely chop the chives and green onions. Cut the shrimp and squid into small pieces, preserving their texture.
- Place ground beef and pork in a bowl. Add ginger juice, then gradually add mineral water in several portions, kneading firmly in one direction to create a moist, juicy meat base.
- Add light soy sauce 1 tablespoon, oyster sauce 1.5 tablespoons, black pepper, and cooking wine 1 tablespoon to the meat mixture, mixing evenly for seasoning.
- Season the chopped squid and shrimp with cooking wine 1 tablespoon, black pepper, ginger juice, and half a tablespoon of oyster sauce. Mix gently and set aside.
- Combine the kneaded meat mixture, seasoned seafood, chopped chives, and green onions. Gently mix without crushing the vegetables, then stir in 2 tablespoons of toasted sesame oil to finish the filling.
- Mix flour with a pinch of salt. Gradually add boiling water while stirring with a spoon until the dough forms clumps. Then use your hands to knead it into a smooth, elastic dough.
- Divide the dough into portions and roll each into round dumpling skins using a rolling pin.
- Place an appropriate amount of filling onto each skin, pleat the edges tightly to seal without bursting.
- Steam the dumplings in a vigorously boiling steamer for 6 minutes to make steamed dumplings.
- Heat oil in a pan, then place the steamed dumplings in the pan. Fry until the bottom becomes golden and crispy to complete the guni mandu.
- Chop vegetables and seafood finely. Gradually add water to the ground meat while kneading to make it juicy.
- Season the meat mixture and seafood separately, then gently combine with chopped vegetables and toasted sesame oil to form the filling.
- Mix flour with boiling water to make a boiled dough, roll out the skins, fill with the mixture, and shape the dumplings.
- Steam for 6 minutes in boiling water, then pan-fry in oil until the bottom is crispy.
Cooking tips 💡
- Adding all the water at once will cause the meat to separate. Instead, add water gradually while kneading in one direction so the meat absorbs moisture, ensuring a burst of juice when eaten.
- The dough must be made with boiling water to ensure softness, elasticity, and resistance to tearing during shaping, resulting in a chewy texture.
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