Tender and Juicy Ggulim Mandu (Steamed Dumplings)
[Easy Homemade Recipe] The Golden Recipe for Moist and Delicious Ggulim Mandu
Craving moist, flavor-packed dumplings without the hassle of making wrappers? Ggulim Mandu is the perfect solution! Let’s create these incredibly simple yet delicious dumplings together with this easy recipe!
Ggulim Mandu Filling Ingredients
- 300g ground pork (with moderate fat content)
- 200g ground beef (with moderate fat content)
- 300g firm tofu (water squeezed out)
- 150g kimchi (water squeezed out and finely chopped)
- 2/3 cup potato starch or tapioca starch (for coating the dumplings)
- 1 stalk green onion (finely chopped, white and light green parts)
- 1/2 onion (finely chopped)
- 70g carrot (finely chopped)
- 2 shiitake mushrooms (rehydrated and finely chopped)
- 2 Korean green chilies (optional, finely chopped)
- 1 bunch chives (finely chopped)
- 3 cloves garlic (minced)
- Pinch of ginger (minced)
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
If you’re dreaming of tender, melt-in-your-mouth dumplings that are packed with flavor, join me in making these delightful Ggulim Mandu! Making dumpling wrappers from scratch can be quite time-consuming and labor-intensive, which is why many of us don’t make them often. This recipe offers a super simple alternative: we’ll prepare a delicious filling, coat it with starch, and steam it directly. For the filling, we’ll combine ground pork and beef in a 3:2 ratio. Using meat with a bit of fat will result in a wonderfully tender texture and rich flavor.
Step 2
Feel free to customize the filling ingredients based on your preference. You can add bean sprouts or other types of mushrooms. Some people like to include glass noodles, but today we’ll be making a version without them. Remember, there are no strict rules in cooking; adjust ingredients to suit your taste!
Step 3
Today, we’ll be making two variations: a classic meat filling and a kimchi-spiced version. For the kimchi filling, make sure to squeeze out as much liquid as possible from the kimchi by hand, then chop it finely. The kimchi’s slight crunch will add a fantastic contrast to the filling.
Step 4
It’s crucial to press out as much water as possible from the tofu. Wrap the tofu in a cheesecloth or a clean kitchen towel and squeeze firmly. Removing excess moisture prevents the dumpling filling from becoming watery and ensures a better texture.
Step 5
Finely chopping the vegetables for the filling is key to achieving a neat dumpling shape. If the pieces are too large, it will be difficult to form the dumplings nicely, and they might look uneven after cooking. While you can chop them by hand, using a food processor or a grater can speed up this process significantly.
Step 6
Now, let’s mix the delicious filling! Start by seasoning the ground meat with 1 tablespoon of oyster sauce, 1 teaspoon of salt, 1 tablespoon of soy sauce, a pinch of black pepper, minced garlic, and minced ginger. Let it marinate briefly. Then, add all the other prepared ingredients EXCEPT the chives. Mix and knead the filling for about 2-3 minutes until well combined. If the mixture seems too wet due to the vegetables or insufficient water removal from the tofu, you can gradually add potato starch, about 1 teaspoon at a time, to reach the desired consistency. Chives have a delicate flavor and can easily become mushy if overmixed. Therefore, add them last and mix just until incorporated to preserve their fresh aroma and texture.
Step 7
Once the meat filling is ready, divide it in half. To one half, add the prepared kimchi and mix well to create the kimchi filling. Since the kimchi is already seasoned, we made the initial meat filling slightly less salty. For the remaining half, add an additional 1/3 teaspoon of salt and mix to prepare the classic meat filling.
Step 8
Shape the filling into bite-sized portions, forming them into a flattened ball shape. Then, generously roll each shaped dumpling in potato starch, coating it evenly. This starch coating acts as the dumpling’s ‘skin’ and helps to seal in the juices.
Step 9
Arrange the starch-coated dumplings in a steamer basket. Once the water in the steamer pot is boiling, place the dumplings in the steam and cook for 10 minutes. After 10 minutes, your moist Ggulim Mandu will be perfectly cooked through.
Step 10
Voilà! Your homemade, moist, and incredibly delicious Ggulim Mandu are ready. The best part is how simple they are to make, requiring no separate wrapper preparation, yet delivering amazing taste. Adding Korean green chilies cuts through any richness, adding a refreshing zest. If you love dumplings with a generous filling, I highly recommend this recipe!
Step 11
The harmonious blend of two types of meat creates a savory yet not greasy flavor, complemented by the crisp vegetables. The starch coating traps the juicy filling, resulting in dumplings that are wonderfully moist both inside and out. These are perfect for a satisfying meal or a delightful snack for kids!
