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Ombre Mandu (Korean Steamed Dumplings)

We have a filling you might need more dumplings in your life after this!  Is it lunchtime yet? We can't wait to eat these splendid Ombre Mandu.  Just take a bite into these inviting pink hue wraps, and you will find savory pork filling with veggies and tofu. Mmmmm, it's so delicious and tummy-filling.  You can easily recreate this beautiful red, pink, and white ombre mandu with Suncore Foods® Ruby Red Radish Supercolor Powder and don't forget a pinch of Suncore Foods® Rose Salt to bring out the flavor. We're filling good! 

Ingredients

Yields approximately: 45-50 Small Mandu, 30-40 Medium Mandu, or 20-25 Large Mandu

Filling (vegan option: omit meat and increase mushrooms and tofu):
113g (4oz) ground pork
227g (8oz) ground beef
85g Asian chives, chopped
3 shiitake mushrooms, soaked for 4 hours, drained, & chopped
1/4 onion, chopped
1/4 package soft tofu, drained well
2 garlic cloves, minced
1/2 tbsp + 1/2 tsp soy sauce
Toasted sesame oil
Pinch of sugar
Pinch of Suncore Foods® Rose Salt
White pepper

Dough:
256g all purpose flour + extra for dusting
144g hot water
Pinch of Suncore Foods® Rose Salt
1-5 tsp Suncore Foods® Ruby Red Radish Supercolor Powder

Mandu Dipping Sauce:
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp water
1 tsp sesame oil
1 tsp sugar *adjust as desired
1/2 tsp gochugaru or crushed pepper flakes
1/2 tsp sesame seeds
Chopped scallions

Directions

1. Divide flour into 8, combining 32g flour and 18g hot water each (cooled for 2 mins) with a pinch of salt. Sprinkle pinches of powder to achieve desired gradient color. Use spatula to combine until dough is safe to touch, then knead by hand until no dry flour is visible. Cover dough with cling wrap and let rest for 15 mins.

2. In a large mixing bowl, combine meat, 1/2 tbsp soy sauce, sprinkle salt, pepper, and mix.

3. In a separate small bowl, add a small drizzle of sesame oil to chopped chives. This prevents filling from becoming watery. Add this to the large bowl of meat.

4. Drain tofu, squeezing out all excess water. Combine with chopped onions in a bowl. Add a dash of black pepper, pinch of sugar, 1/2 tsp soy sauce, another drizzle of sesame oil, and mix. Transfer this mixture to the main bowl of meat and chives. Add minced garlic. Using a disposable glove or clean hands, mix all filling ingredients together until well combined.

5. Uncover dough and knead again for 1 min until smooth. Roll dough into a log and divide into desired size, using a roller to form into dumpling wrappers. Spoon in filling and dab outer edge with water to help dough adhere while folding. Fold mandu into desired shape. Dust with extra flour if needed and cover finished mandu to prevent drying.

6. Combine all sauce ingredients in a small bowl and mix well. Boil water, add mandu, and steam for 8-9 minutes. Dip mandu into sauce, and enjoy!

* Store in freezer for up to 3 months

 

 


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