Jjinmandu (Steamed dumpling)

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 4 packs wanton skin (rounds), 1 lb ground Beef
• 1 cup kimchi*, 1 bunch bu chu (Korean chives)**
• 1/2 Onion, finely chopped, 3 green onions, finely chopped
• 3 tbsp minced garlic, 2 tbsp soy sauce
• 2 tbsp sesame oil, 1 tbsp Sugar, 1 tbsp salt
• 2 tsp ground pepper, 1 tsp juice of ginger
• 1 egg, beaten (to seal wanton skin)
• cho kan jang (soy sauce with rice vinegar)
• 4 tbsp soy sauce, 2 tbsp rice vinegar
• 1 tsp gochugaru (Korean chili powder)- optional
• (*You can substitute kim chi with blanched nappa cabbage.)
• (**Korean chives - They are strong in flavor, a bit tough in texture.)

[edit] Directions

Wash kimchi lightly to get rid of spicyness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely. Wash chives, grain, chop into 1/8 inch pieces.

In a large bowl, add everything, mix well to combine. Put some egg around the wanton skin, take about 1/2 tbsp of filling and fold into a half moon shape. Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3-4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).

[edit] Other Links

[edit] See also