I love Korean dumplings (mandu) but always have trouble with the dough. I only recently tried wonton wrappers and while they are a bit different from the traditional mandu dough, they make throwing together a bunch much much easier. This recipe was born out of a craving for mandu and not finding a recipe that used the ingredients I had on hand.
- 1 boneless skinless chicken breast
- 1 handful of kimchi (~1/2 c), drained
- 1-2 green onions, chopped finely
- 1 t toasted sesame oil
- 1 t grated ginger (optional)
- Salt or soy sauce to taste
- 2 dozen wonton wrappers
- 1Cut the chicken into several large pieces. Put into a food processor and mix until ground.
- 2Add remaining ingredients (except wonton wrappers) and continue to process until everything is combined. Season with salt & pepper. Fry a bit in a pan if you want to check the seasonings.
- 3Place about 2 teaspoons of the mixture in the center of a wonton skin. Dip a finger in water and run it around one half of the wrapper, then fold in half (if using round wrappers, otherwise, fold square wrapper diagonally) and seal the edges.
- 4Place completed wontons on a baking sheet lined with parchment. Put completed tray in freezer for 5 minutes and boil a pot of water or chicken broth (for soup).
- 5Add dumplings in batches to boiling water and cook for 5-6 minutes. I always test one first to make sure the chicken is cooked through–it always is.
- 6Serve with a dish containing soy sauce and a dash each of rice (or white) vinegar and sesame oil (or seeds). As a soup, add some chopped scallions, soy sauce & rice vinegar to the broth. Korean rice cakes (ddok) are also great).
- 7Leftover mandu can be frozen fully, flat on the baking tray, then put into a bag or other container and frozen.
- 8Note on the dumpling wrappers: I buy them frozen and let them sit out for about 30 min-1 hour before starting. If necessary, put them in the microwave (still stacked) on low in 30 sec intervals… the may lose the top one but the rest should be ok. Work in batches of 4: peel 4 wrappers off the stack, then place a very slightly damp paper towel over the rest while you work. When cooking frozen dumplings, never defrost them first or they will get mushy and stick together.
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