Pasta

Mandu (steamed dumplings)

Name: Mandu (steamed dumplings)
Total time: 50 min
Yield: serves 4
Ingredients: 250 g Flour; 1 Egg; 300 g Ground beef; 200 g Napa cabbage; 2 Spring onion; 2 cloves Garlic; 1 tsp Ginger; 2 tbsp Soy sauce

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Flour — to buy250 g
Egg — to buy1
Ground beef — to buy300 g
Napa cabbage — to buy200 g
Spring onion — to buy2
Garlic — to buy2 cloves
Ginger — to buy1 tsp
Soy sauce — to buy2 tbsp

Preparation

Make the dough by mixing the flour, egg, salt and water until you get a smooth ball, then let it rest for 20 minutes under a cloth.
Make the filling by mixing the minced beef, finely chopped napa cabbage (pressed to remove excess water), spring onion, garlic, ginger and soy sauce.
Roll the dough out thinly and cut 8 cm circles with a glass or a cutter.
Place a spoonful of filling in the centre of each circle.
Wet the edges, fold into a half-moon and pinch firmly to seal well.
Arrange the dumplings in a steamer basket lined with parchment paper, without letting them touch.
Steam for 10 to 12 minutes, until the dough turns translucent.
Serve hot with a dipping sauce of soy sauce, rice vinegar and sesame seeds.