“Korean Chicken Mandu Recipe which has delicious chicken and cabbage dumpling. Serve it with any spicy sauce and it taste so good.”
Mandu, Is this name new to you. No problem, mandu is nothing but steamed momos or dumplings. This is a korean version of steamed dumplings. Korean Chicken mandu, I followed this recipe from Maangchi, I made slight changes. But still it tasted amazing.
I served this with a instant momos sauce and it tasted amazing. I added cabbage into the filling along with chicken. The addition of cabbage made this super moist and juicy.
Mandu is a traditional Korean dish that is made and eaten on New Year’s Day. A lot of families gather together on New Year’s Day and make the dumplings from scratch.
According to wikipedia
Mandu (만두; 饅頭) are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in Korean Peninsula. Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha and bunsikjip throughout Korea.
If the dumplings are grilled or fried, they are called gun-mandu (군만두); when steamed, jjin-mandu (찐만두); and when boiled, mul-mandu (물만두). In North Korea, mandu styles vary in different regions of the country. In particular, Pulmuone is releasing cheese dumplings, sweet seed dumplings with sugar and spicy dumplings.
If you love momos, you will enjoy my
What is Korean Mandu?
Mandu is nothing but momos or dumplings. In korea it is called as mandu.
Korean dumplings are filled with a mixture of various meats and vegetables. Mandu is so versatile that you can use any type of meat you like (or none at all). I typically use two types of meat/seafood for the complexity of flavor:
What are Korean dumplings made of?
Korean dumplings are filled with a mixture of various meats and vegetables. Mandu is so versatile that you can use any type of meat you like (or none at all). I typically use two types of meat/seafood for the complexity of flavor: pork and beef or pork and shrimp.
How do I steam Mandu?
- Boil water in a steamer. Line the steamer rack or basket with a parchment paper.
- Place some mandu in the steamer basket, but be sure to make room between the mandu because they will expand slightly when cooked. Cover and steam for 15 minutes.
- Remove and serve with dipping sauce.
Hope you will give this a try and let me know how it turns out for you.
- All Purpose Flour / Maida - 1 cup
- Salt a pinch
- Water as needed
- Boneless Chicken - 500 grams
- Ginger Paste - 1 tsp
- Garlic Paste - 1 tsp
- Cabbage - 1 cup
- Onion - 1
- Salt to taste
- Black Pepper - 1 tsp
- Cornstarch - 1 tblsp
- Soya Sauce - 2 tsp
- Mix flour, salt, water to form a dough. Set aside for 20 to 30 mins.
- Take onion and cabbage in a chopper and chop very fine.
- Set it aside in a bowl.
- Add chicken in the same chopper and mince fine.
- Take that in the cabbage bowl, add all other ingredients and mix well.
- Take small portion of the dough and roll it thin.
- Now spoon some filling in and seal the edges.
- Pleat it as shown.
- Now place this in steamer and steam for 10 to 12 mins.
- Remove and serve.
1)start by making the dough. Take flour in a bowl
2)Add in salt
4)Add water and make it into a dough. Set aside for 30 mins or so
5)Take onions and cabbage in a chopped
6)Take it in a chopper
7)Chop it pretty fine
8)Take it in a bowl
9)Now take boneless chicken in the same chopper
10)Pulse few times till fine
11)Take it in a bowl, add in ginger paste and garlic paste
12)Add in black pepper powder
14)Add in soy sauce. Add in cornstarch
16)Take dough and roll it thin
18)Spoon filling in
19)Fold it over
20)Fold and seal it
21)You can make fleats
23)Place it in steamer
25)Serve with sauce