Authentic Korean Jjinmandu: Delicious Steamed Dumplings Recipe

Ingredients

  • 2 cups of all-purpose flour
  • 1/2 cup of warm water
  • 1/2 cup of finely chopped cabbage
  • 1/2 cup of finely chopped onions
  • 1/2 cup of finely chopped carrots
  • 1/2 cup of finely chopped chives
  • 1/2 cup of finely chopped mushrooms
  • 2 cloves of garlic, minced
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of sugar
  • 1 cup of ground pork
  • 1 egg for egg wash
  • 2 tablespoons of vegetable oil for frying

Steps and instructions

  1. In a bowl, mix the all-purpose flour and warm water until it forms a soft dough. Knead the dough for about 5 minutes until smooth. Cover with a clean cloth and set aside for 30 minutes.
  2. In another bowl, combine the finely chopped cabbage, onions, carrots, chives, and mushrooms. Add in the minced garlic, soy sauce, sesame oil, salt, black pepper, and sugar. Mix until all the ingredients are well incorporated.
  3. Add the ground pork to the vegetables mixture and mix thoroughly until well combined.
  4. Divide the dough into small pieces, about 1 inch in diameter. Flatten each piece using a rolling pin to form a thin circle.
  5. Place a spoonful of the pork and vegetable mixture in the center of each dough circle. Fold the dough in half over the filling, pinching the edges to seal and create a half-moon shape.
  6. Repeat the process until all the dough and filling are used.
  7. Heat the vegetable oil in a frying pan over medium heat. Place the dumplings in the pan and cook until the bottom is golden brown.
  8. Add a small amount of water to the pan and cover with a lid. Allow the dumplings to steam for about 5 minutes or until the water has evaporated.
  9. Remove the lid and continue to cook until the bottom of the dumplings is crispy.
  10. Brush the dumplings with the egg wash and fry for another minute. This will give the dumplings a nice, glossy finish.
  11. Remove the dumplings from the pan and serve hot with soy sauce for dipping.

Tools for making

  • Mixing Bowl - A bowl to mix the dough and filling.
  • Rolling Pin - Used to flatten the dough into thin circles.
  • Frying Pan - Used to fry the dumplings.
  • Lid - A lid to cover the frying pan while steaming the dumplings.
  • Spoon - Used to spoon the filling onto the dough circles.
  • Brush - Used to brush the dumplings with egg wash for a glossy finish.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground pork with ground chicken, beef, or turkey for different meat fillings.
  • Make it vegetarian by substituting the ground meat with crumbled tofu or cooked lentils.
  • Add different vegetables to the filling, such as bell peppers, spinach, or shredded zucchini.
  • Experiment with different seasonings and spices, such as ginger, chili flakes, or five-spice powder, to customize the flavor.
  • Try a different dipping sauce, such as sweet chili sauce, hoisin sauce, or a combination of soy sauce and vinegar.
  • Make a gluten-free version by using gluten-free all-purpose flour or rice flour for the dough.
  • For a crispy crust, pan-fry the dumplings until golden brown and then transfer them to a preheated oven to finish cooking.
  • Steam the dumplings instead of frying them for a healthier cooking method.
  • Make mini-sized dumplings for bite-sized appetizers or for serving as part of a dim sum spread.

Recipe overview

Welcome to our recipe for Jjinmandu, a delicious Korean dumpling dish filled with a savory blend of pork and vegetables. This traditional Korean comfort food is perfect for any occasion, whether you're hosting a dinner party or just want a comforting meal. In this recipe, we'll walk you through the process of making Jjinmandu from scratch. You'll learn how to prepare the dough, create the flavorful filling, and perfect the art of assembling and cooking the dumplings. The result is a batch of crispy, golden dumplings with a juicy, flavorful filling that's sure to impress. The process may seem intricate, but don't be intimidated. With a bit of patience and practice, you'll be making these delicious dumplings in no time. Get ready to dive into the world of Korean cuisine with our step-by-step Jjinmandu recipe. Happy cooking!

Common questions

  1. Can I use a different type of flour? It is recommended to use all-purpose flour for this recipe as it provides the right texture and consistency. However, you can experiment with other types of flour if desired.
  2. Can I substitute any of the vegetables? Yes, you can substitute or add different vegetables according to your preference. Just make sure to finely chop them to ensure even cooking.
  3. Can I use a different protein instead of ground pork? Absolutely! Feel free to use ground chicken, beef, or even tofu as a substitute for the ground pork.
  4. How do I know when the dumplings are cooked? The dumplings are cooked when the dough is golden brown and crispy on the outside. The filling should be cooked through and no longer raw.
  5. What dipping sauce goes well with Jjinmandu? Soy sauce is the traditional dipping sauce for Jjinmandu. You can also add some chili oil or vinegar to the soy sauce for extra flavor.

Serving dishes and utensils

  • Rolling pin - Used for flattening the dough circles to make the dumpling wrappers.
  • Frying pan - Used for frying the dumplings until golden brown and crispy.
  • Lid - Used to cover the frying pan and create a steaming environment for the dumplings.
  • Brush - Used for brushing the egg wash onto the dumplings to give them a glossy finish.
  • Serving platter - Used for presenting the cooked dumplings before serving.
  • Soy sauce dish - Used for serving soy sauce as a dipping sauce for the dumplings.

Origin stories

Jjinmandu, or Korean dumplings, have a rich history that dates back to the Goryeo Dynasty (918-1392). This delicious dish was introduced to Korea by Mongolians who had deep connections with the Chinese. The Mongolians had learned the art of making dumplings from the Chinese and brought this culinary skill to Korea. Initially, Jjinmandu was a dish reserved for special occasions and celebrations, as the process of making the dumplings was quite labor-intensive. Over time, however, it has become a beloved everyday food in Korean cuisine. The fillings can vary based on personal preference and regional influences, but a common version includes a combination of meat and vegetables, similar to our recipe. Today, you can find these tasty treats in street food stalls, in homes during family gatherings, and in restaurants across Korea. They are especially popular during the Lunar New Year as they symbolize wealth and good luck for the coming year.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.