Korean Gullim Mandu (Round Dumplings)
Gullim-mandu is a Korean dumpling made without wrappers - the filling of ground pork, tofu, garlic chives, onion, and soaked glass noodles is rolled into balls and coated in starch powder before steaming. As the starch cooks in steam, it forms a translucent, chewy skin distinctly different from standard dumpling wrappers. A double coating produces a thicker shell with more bite, while the inside releases pork juices mingled with the sharp fragrance of garlic chives. These dumplings are dipped in a sauce of soy sauce, vinegar, and sesame oil, or dropped into tteok-mandu-guk for a hearty soup.
Adjust Servings
Instructions
- 1
Squeeze tofu dry; finely chop chives and onion; cut soaked noodles short.
- 2
Mix all ingredients except starch to form the dumpling filling.
- 3
Roll filling into balls and coat evenly with starch powder.
- 4
Place in a steamer and steam over high heat for 15 minutes.
- 5
Serve with a dipping sauce of soy sauce, vinegar, and sesame oil.
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