Skip to main content

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...

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!

Comments

  1. Love Mandu! They look fantastic and I love the addition of all the vegetables. So much flavor!

    ReplyDelete
    Replies
    1. I have always added vegetables to everything...more nutrition for my growing boys. And even though they have grown and flown, it's a habit that won't die. Your dumplings look amazing, too.

      Delete
  2. I want you along when I go anywhere. You always have the right radar for finding delicious food. These sound amazing.

    ReplyDelete
    Replies
    1. Haha. Thanks! Actually, D was the architect of the dumpling find on Oahu. I guess I trained them well. LOL. Thanks for hosting. I will definitely be making several of these recipes this month.

      Delete
  3. I have tons of dumpling recipes too, they are a favorite around here as well and nearly every culture has at least one type of dumpling.

    ReplyDelete
  4. Beautiful and delicious dumplings, thanks for sharing this wonderful recipe.

    ReplyDelete
  5. These dumplings look fantastic, filled with veggies as well!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas