Aromatic Spring Delight: Easy Homemade Mandu with Korean Wild Chives
Spring Vegetable Recipe, Wild Chive Dumplings, Homemade Mandu, Spring Flavored Dumplings, Dumpling Dipping Sauce, Mandu Sauce Recipe
Create fragrant dumplings bursting with the essence of spring using convenient store-bought dumpling wrappers! One bite of these wild chive mandu, and you’ll fall in love with their fresh, vibrant flavor. It’s a heartwarming homemade dish perfect for any occasion.
Dumpling Filling Ingredients- 150g Ground Pork (preferably with some fat content)
- 30g Fresh Korean Wild Chives (also known as ‘Dallae’, washed and trimmed)
- 50g Cooked Glass Noodles (cooked without soaking)
- 3 leaves Napa Cabbage (young, tender leaves are best)
- Approx. 20 store-bought Dumpling Wrappers (have a few extra on hand)
Pork Marinade Ingredients- 0.5 Tbsp Ginger Wine or Mirin (to remove pork odor)
- 0.5 Tbsp Minced Garlic
- 1 pinch Black Pepper
- 1 pinch Salt
Filling Seasoning- 1 Tbsp Oyster Sauce (for umami)
- 1 Tbsp Sesame Oil (for nutty aroma)
- 0.5 Tbsp Salt (adjust to taste)
- 2 pinches Black Pepper (for a hint of spice)
Dipping Sauce- 2 Tbsp Soy Sauce
- 1.5 Tbsp Vinegar (rice vinegar or apple cider vinegar)
- 2 tsp Brown Sugar
- 0.5 Tbsp Doubanjiang (Spicy Broad Bean Paste – optional, for depth)
- A pinch of Sesame Seeds (toasted or ground)
- 0.5 Tbsp Ginger Wine or Mirin (to remove pork odor)
- 0.5 Tbsp Minced Garlic
- 1 pinch Black Pepper
- 1 pinch Salt
Filling Seasoning- 1 Tbsp Oyster Sauce (for umami)
- 1 Tbsp Sesame Oil (for nutty aroma)
- 0.5 Tbsp Salt (adjust to taste)
- 2 pinches Black Pepper (for a hint of spice)
Dipping Sauce- 2 Tbsp Soy Sauce
- 1.5 Tbsp Vinegar (rice vinegar or apple cider vinegar)
- 2 tsp Brown Sugar
- 0.5 Tbsp Doubanjiang (Spicy Broad Bean Paste – optional, for depth)
- A pinch of Sesame Seeds (toasted or ground)
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Vinegar (rice vinegar or apple cider vinegar)
- 2 tsp Brown Sugar
- 0.5 Tbsp Doubanjiang (Spicy Broad Bean Paste – optional, for depth)
- A pinch of Sesame Seeds (toasted or ground)
Cooking Instructions
Step 1
Prepare all your ingredients according to the recipe. Wash and trim the wild chives, and have the cooked glass noodles and blanched napa cabbage ready.
Step 2
In a mixing bowl, combine the ground pork with the marinade ingredients: ginger wine, minced garlic, black pepper, and salt. Mix and knead the pork gently with your hands until it’s well combined and slightly sticky. Let it rest for a few minutes to allow the flavors to meld. This step helps tenderize the pork and enhance its flavor.
Step 3
Finely chop the fresh Korean wild chives. Use both the leaves and tender stems for the best flavor. The fragrant chives are the star ingredient that gives these dumplings their unique spring taste.
Step 4
Boil the glass noodles in water for about 5 minutes until tender but still slightly firm. Avoid overcooking. Drain them and rinse under cold water, then set aside in a colander. Blanch the Napa cabbage leaves in boiling water just until they wilt slightly (about 30 seconds to 1 minute). Drain, rinse with cold water, and squeeze out excess moisture thoroughly.
Step 5
Finely chop the blanched Napa cabbage into small pieces (about 0.5 cm). Also, finely chop the cooked glass noodles with a knife. Ensuring that the vegetables are well-drained is crucial to prevent the dumpling wrappers from becoming soggy or breaking during cooking.
Step 6
Add the marinated ground pork, chopped glass noodles, chopped Napa cabbage, and chopped wild chives to a large bowl. These ingredients will form the flavorful filling for your mandu.
Step 7
Now, add the seasoning ingredients for the filling: oyster sauce, sesame oil, salt, and black pepper. These will enhance the overall taste and aroma of the filling.
Step 8
Mix all the filling ingredients thoroughly using your hands. Knead the mixture well until it becomes cohesive and slightly sticky. This ensures the filling holds together well when you wrap the dumplings. Your delicious dumpling filling is now ready!
Step 9
Lightly moisten the edges of a dumpling wrapper with water using your finger or a small brush. This acts like glue, helping to seal the dumpling. Place a spoonful of the prepared filling in the center of the wrapper.
Step 10
Fold the wrapper in half over the filling, pressing firmly along the edges to seal. You can create pleats along one edge for a decorative look, or simply press to form a half-moon shape. For a classic round shape, bring the two ends together, moisten them slightly, and press to seal.
Step 11
Heat a steamer pot with water until it’s steaming vigorously. Line the steamer basket with damp cheesecloth or parchment paper to prevent sticking. Arrange the dumplings in the steamer basket, ensuring they don’t touch each other. Cover with the lid and prepare to steam.
Step 12
Place the steamer basket with the dumplings over the boiling water. Reduce the heat to medium-low and steam for about 15 minutes, or until the dumpling wrappers become slightly translucent and the filling is cooked through. Steaming time may vary slightly depending on the size of your dumplings.
Step 13
Your beautifully steamed, aromatic wild chive mandu are ready to be enjoyed! The perfect combination of spring flavors and hearty filling.
Step 14
Let’s make a simple dipping sauce to complement your dumplings. In a small bowl, combine the soy sauce, vinegar, brown sugar, and doubanjiang. Whisk until the sugar is dissolved and the sauce is well blended. Sprinkle with sesame seeds for an extra touch of flavor. Enjoy your homemade dumplings with this delicious sauce!
