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.
1Mix flour, salt, and warm water into a smooth dough. Knead 5 minutes, cover and rest 30 minutes.
2Combine beef, tofu, kimchi, bean sprouts, green onions, garlic, soy sauce, sesame oil, egg, and pepper.
3Divide dough into 20 pieces. Roll each into a thin circle about 10cm wide.
4Place a generous tablespoon of filling in each wrapper center. Fold and pleat edges to seal.
5Arrange dumplings in an oiled steamer basket, leaving space between each.
6Steam over boiling water for 15 minutes until the wrappers are translucent and filling is cooked.
7Serve 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.