Gogi Mandu (Korean Meat Dumplings) #FoodieExtravaganza

 

Ahead of National Dumpling Day - September 26th - Karen of Karen's Kitchen Stories is hosting the #FoodieExtravaganza group to share dumpling recipes.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

As I said, we are honoring National Dumpling Day this month. Here's the dumpling line-up...

• Easy Chicken Soup with Drop Dumplings from A Day in the Life on the Farm
• Gogi Mandu (Korean Meat Dumplings) from Culinary Adventures with Camilla
• Kothey Momo With Tomato Dipping Sauce from Sneha's Recipe
• Pork Potstickers from Palatable Pastime
• Tiroler Speckknödel (Austrian Speck Dumplings) from Tara's Multicultural Table
• Ukranian Spinach and Potato Dumplings from Karen's Kitchen Stories
• Whole Wheat Spinach and Paneer Dumplings from Magical Ingredients

Dumplings

Dumplings are some of our favorites. Whenever we have to chance to eat them, we do. 

We found a dumpling spot within walking distance of R's new apartment in Santa Cruz.

While we were on Oahu this summer, we feasted on sweet and savory dumplings at the Maunakea Marketplace in Chinatown.

Then, when we dropped D off at school, I found a great dumpling house within walking distance of his dorm, Dumpling Kitchen.

So, I had lots of reference and inspiration when I saw this event pop up. I considered trying my hand at shumai which is one of my favorites.

But then I asked the boys what we should make and D requested Mandu, Korean dumplings. Done!

Gogi Mandu

Ingredients

• 1 pound ground pork (you can used ground beef or other meat as you wish)
• 1 medium onion, finely chopped, approximately 1 cup
• 1 cup finely chopped cabbage 
• 1 cup diced zucchini
• 5 cloves garlic, finely chopped
• 2 Tablespoons soy sauce
• 1 Tablespoon sesame oil
• 2-inch knob ginger, peeled and grated
• 1 egg
• 1 Tablespoon chives, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 package wrappers, approximately 50 wrappers

 

Procedure

Place all ingredients, except wrappers, in a large mixing bowl.

Mix with hands until well-combined.

 

Place about 1 Tablespoon of filling in the center of a dumpling wrapper.

 

Dip your finger in water and moisten the perimeter of half of the wrapper. Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.

 

You can steam, boil, fry, or sauté the dumplings as you wish. I pan-fried them a little bit of oil until the bottom was browned. Then I added in water and steamed until the dumplings were cooked.

That's a wrap on my #FoodieExtravangza dumpling offering. We will be back next month to celebration National Dessert Month. Stay tuned!