Hearty Mandu Jeongol (Korean Dumpling Hot Pot)
Hearty Mandu Jeongol (Korean Dumpling Hot Pot)
Homemade Mandu Jeongol: A Delicious Recipe Inspired by ‘Three Meals a Day’
Hello, this is Cloud Moon. Today, I’ll share with you how to make the Mandu Jeongol featured in the popular show ‘Three Meals a Day: Mountain Village’. This recipe brings the comforting taste of homemade dumplings and a flavorful broth right to your table. Enjoy a warm and satisfying meal!
Dumpling Ingredients- 180g all-purpose flour (approx. 1.5 cups)
- 1 handful minced pork (approx. 100g)
- 300g bean sprouts (1 bag)
- A small bunch of chives
- A small bunch of green onions
- 1/4 block firm tofu
- Pinch of salt
- A dash of black pepper
Mandu Jeongol Ingredients- 5 pre-steamed dumplings (homemade or store-bought)
- A little chives (for garnish)
- 1 handful leftover bean sprouts
- 1 handful mushrooms (e.g., shiitake, enoki)
- 1/4 onion
- 1/2 block firm tofu
- 1 handful ripe kimchi
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce (for soup)
- 1/2 Tbsp minced garlic
- 5 pre-steamed dumplings (homemade or store-bought)
- A little chives (for garnish)
- 1 handful leftover bean sprouts
- 1 handful mushrooms (e.g., shiitake, enoki)
- 1/4 onion
- 1/2 block firm tofu
- 1 handful ripe kimchi
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce (for soup)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
1. Making the Perfect Dumpling Dough: Let’s start by preparing the dumpling wrappers. Take your 180g of flour and reserve about 3 tablespoons. Gradually add water to the remaining flour, mixing until a slightly firm dough forms. Knead the dough by pushing it with the back of your hand, ‘push and knead’ repeatedly until it becomes smooth and elastic. This will make the dumpling wrappers chewy. (If your wrists get tired, take breaks!) Once kneaded, place the dough in a plastic bag and let it rest at room temperature while you prepare the filling. This allows it to ferment and become more pliable.
Step 2
2. Preparing the Crisp Bean Sprout Filling: Rinse the 300g of bean sprouts thoroughly under running water. Blanch them in boiling water just until they slightly wilt. Be careful not to overcook, as they should retain a bit of crunch. Immediately plunge them into cold water to cool, then drain them well. Squeeze out as much water as possible using a clean kitchen towel or cheesecloth; this is crucial to prevent the dumplings from bursting. Finely chop the blanched bean sprouts.
Step 3
3. Preparing Tofu, Chives, Green Onions, and Mixing the Filling: Squeeze out excess water from the 1/4 block of tofu using a cheesecloth or towel. Finely chop the chives and green onions into about 0.5cm pieces. In a bowl, combine the squeezed bean sprouts, tofu, chopped chives, green onions, and the handful of minced pork. Season with a pinch of salt and a dash of pepper. Mix everything together gently but thoroughly to create the dumpling filling.
Step 4
4. Shaping the Dumpling Wrappers: Take the rested dough and divide it into portions for the wrappers. There are several ways to do this: you can use a lid to cut out circles, or as shown here, roll the dough into a long cylinder about 3cm thick, then slice it into 1cm pieces. Flatten each piece and use a rolling pin to create thin, round wrappers, about 8cm in diameter. Aim for a consistent thickness – too thick and they’ll take long to cook, too thin and they might tear.
Step 5
5. Filling and Steaming the Dumplings: Now, place a generous amount of the prepared filling onto each wrapper. Fold and pleat the edges to seal the dumplings. Don’t worry if your first few dumplings aren’t perfect; practice makes perfect! Once all dumplings are shaped, line a steamer basket with cheesecloth or parchment paper and arrange the dumplings inside, leaving some space between them. Steam over boiling water for about 7 minutes, or until the wrappers are translucent and cooked through. Let them cool slightly.
Step 6
6. Assembling the Mandu Jeongol: Time to build the hot pot! Place the handful of ripe kimchi in the center of your pot. Arrange the 5 steamed dumplings on top of the kimchi. Feel free to add your favorite vegetables – I’m using leftover tofu, bean sprouts, a little chives, and a handful of mushrooms. Thinly sliced onion also adds a nice sweetness to the broth. We’ll follow the method from ‘Three Meals a Day’ for a clean and deep flavor.
Step 7
7. Seasoning and Finalizing the Broth: Let’s add the seasonings that will bring the broth to life. Add 1/2 Tbsp minced garlic, 1 Tbsp fish sauce, and 1 Tbsp soy sauce (for soup). Pour in just enough water to generously cover the ingredients. Bring the pot to a boil over high heat, then reduce to medium heat and let it simmer, allowing the flavors to meld. Taste the broth and add a little more soy sauce if needed to adjust the seasoning to your preference. Your delicious ‘Three Meals a Day Mandu Jeongol’ is now ready to be enjoyed! Savor the warm broth and chewy dumplings.
