GOLDEN VALLEY, Minn.-- This morning chef and culinary instructorTerry John Zila shared his favorite recipe for Korean dumplings.

For more information about Terry John Zila and his upcoming classes,

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Mandu (Korean Dumplings)
Makes about 60 dumplings

½ pound of ground pork
1 pound ground beef
1 teaspoon kosher salt
1 tablespoon sesame oil
1 teaspoon ground black pepper

2 cups of chopped bu chu (Asian chives)
1 tablespoon vegetable oil
6 dried Shiitake mushrooms, soaked in warm water
1 small yellow onion, peeled and finely chopped
3 cloves of garlic, minced
1 teaspoon soy sauce
1 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon sesame oil
½ package of firm tofu, squeezed dry of excess water
Mandu skins (60 discs) Round potsticker wraps.
Water to seal dumplings

Make the filling:
1. Place the ground pork and ground beef into a large mixing bowl.
2. Add 1 teaspoon salt, 1 tablespoon sesame oil and 1 teaspoon ground black pepper and mix by hand until combined. Set aside.
3. Wash Asian chives (bu chu), dry well with paper towels then chop chives to make 2 cups. Place the chopped chives in a medium mixing bowl and add 1 tablespoon vegetable oil and toss to coat.
4. Drain and dry the Shiitake mushrooms. Chop the mushrooms and onion and add them along with the minced garlic to the mixing bowl with the chopped chives.
5. To the vegetable mixture, add 1 teaspoon soy sauce, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon sesame oil. Toss to thoroughly coat and then add to the meat mixture.
6. Squeeze the excess water from the half block of tofu using cotton cloth. Crumble up the tofu and add to the meat/vegetable mixture and gently mix to combine.

Make Mandu:
1. Place one Mandu skin on your hand and place 1 scant tablespoon of the filling mixture on the center of the skin.
2. Moisten the edges of the dumpling wrap with your fingertips with some cold water. Fold skin in half over filling and press edges together and flute the edges to seal the dumplings. Continue with the remaining filling and wraps. Cover stuffed dumplings with plastic wrap so they will not dry out.

For Fried Mandu:
1. Place 3 tablespoons of vegetable oil in a large heated skillet and add some of the mandu being careful not to overcrowd the pan.
3. Lower the heat to medium-low and cover the lid of the pan to cook. Check the mandu and loosen them with an offset spatula to ensure they do not stick to the pan during the browning.
4. After approximately 2 to 3 minutes, check the mandu and when browned, open the lid and turn over each mandu to brown the other side of the dumpling. Pour ¼ cup of water into the skillet and cover the lid. Cook a few minutes longer over low heat.
5. When the mandu is golden brown, transfer it to a plate.

Serve hot with Vinegar Soy Dipping Sauce (Ch'o kanjang)

8 tablespoons soy sauce
6 tablespoons rice vinegar
2 teaspoons granulated sugar
2 teaspoons green onion, finely chopped
2 teaspoons sesame seeds, toasted

Heat all ingredients in a small pan over low heat until sugar dissolves

Mandu Soup

1 recipe Asian Chicken Broth
2 eggs, beaten
4 scallions, white and light green parts only, thinly sliced

1. Heat broth until simmering. Add the Mandu and when the Mandu are cooked properly, they will float to the surface of the broth
2. Add the beaten eggs and sliced green onions and stir to combine.

Serve immediately.

Asian Chicken Broth

4 cups low sodium chicken stock
2 cups water
? cup rice wine
1 tablespoon fish sauce
1 teaspoon sesame oil
3 anchovies
4 slices fresh ginger, peeled, sliced and smashed
6 scallions, trimmed and sliced

Heat all ingredients and simmer, uncovered, for 20 minutes. Strain and set aside.

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