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Korean Kimchi Mandu (Dumplings) with Wagyu Beef
Prep Time: 1 Hour
Cook Time: 45 Minutes
Servings: 40 Dumplings
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE DIPPING SAUCE
Mix all dipping sauce ingredients (soy sauce, mirin, and garlic chile paste) together in a small bowl.
Set aside until ready to use.
PREPARING THE FILLING
Place a heavy plate on top of the tofu to release any water. Then, mince finely, and reserve.
Heat a large saute pan over medium-high heat, and add in the sesame oil.
Once the oil is hot, add in the diced red onion and minced mung bean sprouts.
Saute for 5 minutes.
Fold in the minced garlic and ginger, and cook for 1 minute longer.
Remove from the heat, and add in the soy sauce.
Allow the onion mixture to cool.
Place the minced tofu, Wagyu ground beef, minced Kimchi, and minced green onion in a medium size bowl.
Once the onion mixture has cooled, add it to the medium size bowl as well.
Mix everything together. This is your filling.
In a small saute pan, cook a few tablespoons of the filling to taste for seasoning.
Season with kosher salt and freshly ground black pepper as desired.
PREPARING THE DUMPLINGS
Clean and dry a flat surface.
Prepare your egg wash by whisking together the egg and water.
Pull the dumpling wrappers from the packaging, and lay 8 wrappers out on the flat surface. Cover the rest of the wrappers with plastic wrap.
Line a baking sheet with parchment paper (you will place the assembled dumplings here).
In the center of each round wrapper, add 2 teaspoons of filling.
Dip your finger in the egg wash, and run it along the outside rim of the wrapper.
Fold the wrapper into a half moon shape, and press out any air bubbles.
Once sealed, pull the ends towards each other. Use the egg wash to seal them together, folding down the edges to create a round shape.
Place the assembled dumpling on the parchment paper-lined baking sheet.
Repeat the process until all of the dumplings have been assembled.
STEAMING THE DUMPLINGS
Fill a large saute pan with 2 inches of water. Heat over medium-heat until simmering.
Once the water is at a simmer, place the bamboo steamer on top.
NOTE: Be careful not to expose the steamer to excessive heat or flame. It should be sitting inside the pan, not hanging over it.
Line the bamboo steamer with paper towels, and place the dumplings down in the tray. Make sure the dumplings are not touching.
Place the lid on the steamer, and steam the dumplings for 10 minutes.
Remove the dumplings, and place them on a baking sheet (without parchment paper).
Repeat this process until all of the dumplings have been steamed.
FRYING THE DUMPLINGS
Once all the dumplings are steamed, dump the steamer water, and dry out the saute pan.
In the saute pan, heat 2 inches of grapeseed oil over medium-high heat.
Once the oil is at 350°F, fry the dumplings off in batches.
Fry both sides to golden brown. Then, place the fried dumplings on paper towels to drain.
Repeat this process until all of the dumplings are fried.
NOTE: Do not overcrowd the pan. Let the oil heat back up before frying the next batch.
Place all of your crispy dumplings on a large platter, or divide them between plates.
Serve with the dipping sauce, and enjoy!
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