Pairs well with Dakgogi Mandu (Chicken Dumplings)

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Dakgogi Mandu (Chicken Dumplings)

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A delicious, easy, and healthy version of Korean dumplings using chicken.

00:10:00 total

Serves 4

medium

Sides / Appetizer

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Ingredients

  1. onion - 4 ounces (4 ounces, a little more than ½ cup)
  2. garlic cloves - 4
  3. chicken thigh (or breast) - 1 pound (a little more than 1 pound, fat removed and patted dry)
  4. salt - 1 ½ teaspoons
  5. ground black pepper - ½ teaspoon
  6. whole milk - ¼ cup
  7. potato starch (or corn starch or flour) - 1 tablespoon
  8. zucchini - 5 ounces (4 to 6 ounces, sliced thinly into matchsticks)
  9. sesame oil - 1 tablespoon
  10. mandu skins - 44 discs (large or small size, about 2 packages for 30 dumplings)
  11. soy sauce - 1 tablespoon (for dipping sauce)
  12. vinegar - ½ tablespoon (for dipping sauce)
  13. gochugaru (hot pepper flakes) - ¼ teaspoon (for dipping sauce)

Instructions

  1. Prepare the Filling: Combine onion, garlic, and chicken in a food processor. Add 1 teaspoon salt, ½ teaspoon ground black pepper, ¼ cup whole milk, and 1 tablespoon potato starch. Grind until mixed.
  2. Prepare Zucchini: Slice zucchini into matchsticks. Mix with ½ teaspoon salt and let sit for 5 minutes. Squeeze out excess water.
  3. Combine Filling: Mix the ground chicken mixture with the zucchini. Add 1 tablespoon sesame oil and mix well.
  4. Wrap Dumplings: Place a spoonful of filling (about 1 and ½ tablespoons) onto each mandu skin. Moisten edges with water, fold, and seal into a pouch shape.
  5. Steam Dumplings: Place dumplings in a steamer lined with parchment paper. Steam over medium-high heat for 10 minutes.
  6. Prepare Dipping Sauce: Mix 1 tablespoon soy sauce, ½ tablespoon vinegar, and ¼ teaspoon gochugaru.

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