Large, generously stuffed steamed dumplings filled with seasoned beef, tofu, kimchi, and bean sprouts, wrapped in a thin wheat dough and served with a tangy soy dipping sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, salt, and warm water into a smooth dough. Knead 5 minutes, cover and rest 30 minutes.
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2
Combine beef, tofu, kimchi, bean sprouts, green onions, garlic, soy sauce, sesame oil, egg, and pepper.
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3
Divide dough into 20 pieces. Roll each into a thin circle about 10cm wide.
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4
Place a generous tablespoon of filling in each wrapper center. Fold and pleat edges to seal.
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5
Arrange dumplings in an oiled steamer basket, leaving space between each.
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6
Steam over boiling water for 15 minutes until the wrappers are translucent and filling is cooked.
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7
Serve hot with soy-vinegar dipping sauce sprinkled with sesame seeds.
Did You Know?
Pyongyang mandu are notably larger than their southern Korean counterparts, reflecting the northern philosophy that a dumpling should be a substantial, satisfying meal in itself.
Chef's Notes
Equipment Tips
- mixing bowl
- steamer
- rolling pin
Garnishing
sesame seeds, soy dipping sauce
Accompaniments
tteokguk, kimchi
The Story Behind 평양만두
Mandu arrived in the Korean peninsula through Mongol influence during the Goryeo Dynasty. The Pyongyang style is distinguished by its generous size and the inclusion of kimchi in the filling, a distinctly Korean adaptation. During Seollal celebrations, families in northern Korea traditionally make mandu together, with each family having their own closely guarded filling recipe.
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