Saeu Mandu

(Shrimp Dumplings)

Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful!

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Add flour to a bowl. Dissolve salt in water. Gradually add the water to the flour while mixing and checking the moisture level. Keep mixing by hand until the dough comes together, and knead with the heel of your hand until the dough is smooth bur slightly stiff.

1

Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth.

2

When ready to use, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log.

3

Cut each log into 3/4 to 1-inch pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3.5-inch circle. Make a few wrappers at a time and wrap the filling in. Always cover the dough and wrappers that are not being used.

4

If making green dough Blanch the spinach in boiling water, puree in a food processor. Run it through a sieve to extract green juice. Follow the same steps for the wrappers above.

5

Coarsely chop the shrimp or pulse several times in a food processor. Finely chop the cabbage. Mix with salt. Let sit. Squeeze out excess water. Finely chop the onion and mushrooms. Combine all the filling ingredients in a large bowl. Mix well by hand.

6

Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly into a half-moon shape. Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling.

7

Pan frying, heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren't touching each other. Fry until the bottoms are golden brown. Add water to the pan, and cover immediately with a lid.

8

Enjoy!

About Hyosun

Tteok Mandu Guk (Rice Cake Soup with Dumplings) → 

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