Pork mushroom dumplings – Dwaeji gogi beoseot mandu

Pork mushroom manduA delicate blend of pork, mushrooms and onions, wrapped in a dumpling skin and fried to perfection.  A perfect pork present!  A paramount pocketful of pork! A marvelous mouthwatering mushroom mandu! A delectable dumpling for dunking. 🙂

I haven’t made mandu, Korean dumplings, in a while but I had pulled out ground pork in the morning without any idea what to make with it.  Though I like my other recipe for mandu, I didn’t have all the ingredients in the house. Out of my crisper drawer, much like Mr.Dressup’s tickle trunk, I pulled mushrooms and onions. I improvised the following recipe and to my delight, and that of my family, it was delicious!

The things you need:

  • 1 lb ground pork
  • 1 large green onion finely chopped
  • 1/4 c mushrooms finely chopped
  • 1/4 c onion finely chopped
  • 1/8 tsp ground pepper
  • 1/8 tsp salt
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 30 dumpling skins

The how to:

  • mix together all the ingredients – except the dumpling skins of course 🙂
  • using a teaspoon, scoop a small amount of the mixture into the centre of the dumpling skins
  • wet the edges and press together (either by hand or using a mandu press)
  • heat a frying pan with vegetable oil
  • place as many dumplings as will comfortably fit in the pan (you will need to do more than one batch)
  • fry for 1-2 mins until the bottoms are brown then flip them over
  • add 1/2 cup of water and steam the mandu until the water has evaporated
  • fry for another 30 seconds or so and serve with dipping sauce
  • Enjoy!