Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Servings: 150 pieces
2 lbs lean ground pork
1 lb uncooked shrimp, peeled and chopped
6 oz shiitake mushrooms, chopped
8 oz chives, chopped
2-3 cloves garlic, minced
1 tbsp sesame oil
1-2 tbsp low-sodium soy sauce
2 tbsp kosher salt
1 tsp black pepper, optional
3 packages circular mandu wrappers or japanese gyoza or chinese wonton wrappers
water or slightly beaten eggs, as needed when sealing the mandu
bean sprouts, but you must use a cheese cloth and squeeze out all the water; chopped
firm tofu but must use a cheese cloth to squeeze out all liquid
Kimchi, finely chopped but must use cheese cloth to squeeze out all liquid
Sauce, for dipping:
2 tbsp soy sauce
2 tbsp water
2 tbsp vinegar
1/2 green onion
1 clove garlic
1/2 red chili pepper
1/2 green chili pepper
In a large mixing bowl, combine all of the ingredients from the ground pork to the salt and mix everything together.
Mix together all of the filling ingredients together and combine well in a bowl.
Get an assembly area prepared with your mandu wrappers, a bowl of water or slightly beaten egg and the filling mixture.
Place about 1 tbsp of filling in the center of the dumpling wrappers, ensuring you're not overfilling them so the mandu doesn't burst.
Dip your fingers in the water or egg wash and wet the outside upper edge of the top half of the wrapper. Fold the wrapper and bring together to close to create a circle. Repeat until all of the filling is gone.
Steam, boil or pan fry the dumplings, making sure not to overfill the pot or pan then plate. Serve with dipping sauce and enjoy!