Korean Gullim Mandu (Round Dumplings)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Instead of a wrapper, the filling is rolled into balls and coated in starch, which the steam turns into a thin, translucent, chewy skin.
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With nothing wrapped around it, the filling has to hold itself together: the tofu is squeezed hard, the soaked glass noodles are shaken dry, and the mixture is kneaded until a pinch of it no longer cracks.
Ingredients
Instructions
- 1
Wrap the 200 g tofu in cloth and squeeze hard until it no longer drips.
Mince 80 g garlic chives and 80 g onion into 0.3 cm pieces, then cut the 60 g soaked glass noodles into 3 cm lengths and shake off excess water.
- 2
Put 200 g ground pork, squeezed tofu, chives, onion, glass noodles, 1 tablespoon minced garlic, 1 tablespoon soy sauce, sesame oil, and salt in a large bowl. Mix once so the seasoning disperses evenly.
- 3
Knead the filling by hand or with a sturdy spoon for about 3 minutes in one direction.
It should turn sticky and hold together when squeezed, so the dumplings do not crack during shaping.
- 4
Portion the filling into 2 tablespoon mounds and roll each into a 4 cm ball.
Spread 100 g starch on a plate and roll every ball until no wet patches remain; coat twice for a chewier skin.
- 5
Line the steamer with a damp cloth and set the dumplings 2 cm apart so steam can circulate.
Place over vigorously boiling water, steam on high heat for 15 minutes, and keep the lid closed.
- 6
After steaming for 15 minutes, insert a thermometer into the center of the largest dumpling and make sure it has been held at 75°C or higher for at least 1 minute; the color of the filling alone does not show doneness. Serve when the coating is translucent and the filling is fully cooked.
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