Jjin-Mandu (Korean Steamed Dumplings with Glass Noodles)
Jjin-mandu, or Korean steamed dumplings, are classic dumplings filled with pork, tofu, veggies, and glass noodles. They are perfect for everyday meals and snack and a wonderful addition to dduk/tteok guk to make tteok mandu guk.
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For the mandu (dumpling):
5.3ouncesgreen cabbage, finely chopped (about ½ of a medium cabbage)
2teaspoonsgranulated sugar, or less if you prefer it less sweet
1teaspoongochugaru, or to taste (aka Korean red pepper flakes)
For the cabbage:Place the finely chopped cabbage in a bowl and sprinkle the 2 teaspoons of salt over it. Give the cabbage a couple of mixes and set aside. Let the cabbage salt for about 10 to 15 minutes, or until wilted. Strain the cabbage by firmly squeezing a handful at a time to remove excess water. Add the drained cabbage to the dumpling filling.*Don't rinse the cabbage after salting. We want the cabbage to be seasoned and avoid introducing more water to the cabbage.
For the japchae/ glass noodles:In a boiling pot of water, add the glass noodles. Make sure all of the noodles are submerged in the water and let it boil until cooked, about 10 minutes or according to package instruction. Strain the noodles and thoroughly rinse with cold water. Using a pair of kitchen shears, cut the noodles into smaller pieces, then add it to the mandu filling.*Try to strain the japchae noodles as well as possible after rinse so that no excess water is added to the mandu filling.*
For the tofu:Place the firm tofu in double layer of cheesecloth or in a clean kitchen towel. Squeeze out the excess moisture in the tofu by twisting and wringing the cloth. It is perfectly fine to crumble the tofu. Add the tofu to the mandu filling.
For the dumpling filling:In a mixing bowl, combine the ground pork, salted cabbage, glass noodles, tofu, chives, shiitake mushrooms, minced ginger, soy sauce, rice wine, and sesame oil. Mix for a few minutes or until all the ingredients are well combined and the ground pork looks a little paste-like.
To assemble the mandu:Prepare a ramekin with some water and a sheet pan or plateware lined with parchment paper or plastic wrap.
Place 1½ to 2 tablespoons of filling in the center of the mandu wrapper. Lightly dab water all along the edges of the wrapper and fold the dumpling in half like a taco. Press together the edges to seal the dumpling. *You can stop at this point if you want to keep the mandu shape flat and simple.*
Slight flatten the dumpling then lightly dab some water on one end of the dumpling. Bring both ends of the dumpling together, with the wet end behind the dry. Press the ends together to bind the wrapper. Place the mandu on the prepared sheet pan and cover with a towel or plastic wrap to prevent drying. Repeat with remaining filling and mandu wrappers.*Refer to the post above for step by step photo reference of how to fold mandu.*
To steam mandu:Line a steam basket with cabbage leaves or with perforated parchment circles. Arrange the dumplings in the steam basket without touching each other. With the lid on, place the steam basket over a pot of boiling water on medium heat. Steam the mandu for about 10 minutes or until the filling is hot. Remove the dumplings and repeat with the next batch.
For the mandu dipping sauce:Combine all of the ingredients for the dipping sauce and stir until the sugar is completely dissolved. Serve with mandu.
Serve:Enjoy the mandu while they're hot. They are delicious on their own, with the mandu dipping sauce, or added to soups!
*Refer to the post above for step by step mandu folding photos, alternative cooking methods, ingredient substitutes, and more!*
If you are using dry shiitake instead of the fresh ones, soak them in water for at least 30 minutes to rehydrate them before mincing.
Uncooked mandu can be frozen and stored up to 2 months. Refer the the post for mandu freezing tips.