Pork Dumplings with Tofu & Chives (Mandu-inspired)
- Dipping Sauce:
- 40 jiaozi/ mandu skins
- 1 beaten egg, for sealing
- 2 tbsps light soy sauce
- 2 tbsps rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar (optional)
- 100 g worth of pork (mince by hand) or ground pork equivalent
- 100 g worth of firm tofu
- 1 cup Chinese/ Korean chives, sliced finely
- Half an onion, sliced finely
- 3 stalks green onions, sliced finely
- 2 cloves garlic, minced
- 6 fresh shitake mushrooms, sliced
- 1 egg (to bind the filling)
- 1 tbsp freshly grated ginger and its' juice
- 2 tbsps mirin or sake
- 2 tbsps light soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
Firstly, mix the pork together with the green onions, garlic, ginger and onions together. It's easier to mix with your hands to make sure everything gets incorporated well. Add the mirin. Allow to marinate for about 30 minutes.
Crumble the tofu into a separate bowl with your hands. Drain to discard excess moisture. Add the chives and the tofu to the pork mixture. Add in the sliced mushrooms.
In a separate bowl, mix the ingredients for the seasoning together. Do a taste test and add more of any condiments that you think is necessary. Pour the seasoning into the pork mixture and mix well with your hands.
Finally, add in the egg and mix well to incorporate.
Prepare a large tray to place the assembled mandu. Lightly flour it to ensure the dumplings do not stick to the tray.
Lay one wrapper on a chopping board or your work surface. Spoon about 1 heaped tsp of the filling in the middle of the wrapper. Try not to overfill your mandu as the filling will spill out while cooking. Brush the edges lightly with the egg. Fold into a half circle shape while pressing the edges together with your fingers gently but firmly. Pull the ends together to form the little hat/ pillow.
Repeat with remaining wrappers until the filling is used up or until you're too tired :O. You can refrigerate the filling for later wrapping. This is also a good time to get your family involved so that they can help you with the wrapping.
You can now choose to pan-fry, fry, boil or steam your dumplings.
1. For freezing, ensure that the dumplings do not touch each other in your container. You can freeze the mandu uncooked or after you steam them. I prefer to freeze mine uncooked. Once you are ready to cook them, you can just cook them directly from the freezer. No need to defrost.
2. Do not overfill your dumplings, it will be pretty hard to seal the dumplings well.
3. You can use a dumpling press which is for sale in most Asian grocery stores for easier sealing.
4. You can also cook these mandu in a simple anchovy broth but remember to boil the dumplings separately first before adding them to your broth.