Butter Mandu (Butter Dumplings) Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.

Ingredients

Serves 4–6

2 cups green cabbage, roughly chopped

2-inch knob of ginger, minced

4 garlic cloves, minced

2 pounds ground pork (80 percent lean)

1 tablespoon kosher salt

1 pound (4 sticks) unsalted butter, cut into chunks and softened to room temperature

45 refrigerated or frozen and thawed round Asian dumpling wrappers

Fresh Napa Cabbage Kimchi for serving

Light soy sauce, for serving

Vegetable or sesame oil, as needed (optional, for panfrying)

Step 1
Place the cabbage, ginger and garlic in the bowl of a food processor and pulse until finely chopped. Place the cabbage mixture in a large bowl.
Step 2
Using your hands, fold the ground pork into the cabbage mixture just enough to combine. Evenly sprinkle it with the salt and fold it in. Gently fold the butter into the mixture until thoroughly combined.
Step 3
组装mandu,大约2大汤匙of the filling in the center of each wrapper. Be careful not to overfill or the filling could leak while cooking. (If your wrappers are small, decrease the amount of filling per dumpling; the mandu should be full but not hard to close.) Dip your fingertip in a glass of water and paint the edge of the wrapper. Fold the wrapper over to form a half-moon and pinch the edges together to seal. (This is the easiest fold, for simplicity's sake, but you can fold your mandu in a number of fancy ways, like the pros do.) Mandu can be cooked right away or frozen for later (see below).
TO STEAM:
Step 4
用一个大锅,把投资几杯水l over high heat and insert a lightly oiled steaming basket above the water; do not submerge it. Carefully place the dumplings in the basket in one layer. Cover and steam for 5 to 7 minutes, or until the wrapper is a little translucent and the filling feels firm. Serve immediately with kimchi and soy sauce.
TO FRY:
Step 5
Coat a sauté pan with some vegetable or sesame oil and place over medium heat. When the oil is shimmering-hot, place the fresh or thawed mandu in the pan, just enough to fit comfortably in one layer, and sauté each side for a few minutes until golden brown and cooked through. Serve with kimchi and soy sauce.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Butter Mandu (Butter Dumplings)?

Leave a Review

Reviews (8)

So good. I made it tonight and my kids loved it. I ended up making 65 dumplings and 10 egg-rolls and one massive dumpling. To the recipe. I did add soy sauce, oyster sauce and a bit of sesame oil. I never used the food processor. I julienned and crosscut the cabbage. Hand Mixed the filling with chopsticks and a wok paddle.
- laykn
- Chicago
- 12/15/2020
Made the full batch last week using store bought wonton wrappers. It was the only downfall of my dish. The wrappers did not cook well just using steam and were tough so midway in the recipe I brought the water up to where the dumplings were immersed in about 3/4 inch of water. That made the dumpling wrapper softer and passable. Using a fresh wrapper recipe would be recommended. I also improvised and shredded frozen butter into the mixture because I thought it might be advantageous. It did not blend well into the mixture as I expected but it likely took away from the recipe I'm sure, as most of the dumplings had a pool of clarified butter run out when cut or bitten as they were rather large to pop the whole dumpling in one bite. (but doable) Next time I will soften the butter and I will pack the measure of the cabbage as it could have been more pronounced in the dumpling. We are not fond of hot food and so instead of making Kimchee, I served the dumplings with pan fried onion and Cabbage with a little hot sauce for a garnish.
- baergy1
- Kimberley, BC
- 9/27/2015
These are DELISH! I made them with Berkshire pork (naturally marbled) so I decreased the butter by about 1/4 cup. The butter should be quite soft before adding because the cold meat firms the butter up and it doesn't mix in smoothly... Otherwise very easy to make. Surprisingly not greasy at all: rich tasting & great with a spicy dip. Don't really want to know the calorie count, too yummy to care! I only steamed them this time and I can't imagine frying would make them better. This is definitely a recipe I will make many more times. 4 out of 4.
- austensoma
- Harrow ON canada
- 9/19/2015
whats with 4 star reviews that haven't even made the recipe? Please don't pull that crap on Epicurious.
- ncm209
- 9/16/2015
Love mandu and really any dumplings. The butter is a nice, rich spin. Recipe seems doable.
- mightymai
- Santa Cruz, CA
- 9/11/2015
Will be making this soon! ! !
- baergy1
- Kimberley, BC
- 9/10/2015
Though this sounds delicious I would be hesitant to make it with all that butter and cholesterol content.
- brassia
- Morristown NJ
- 9/10/2015
Anything with a POUND of butter in it is going to taste good.
- phillybakingqueen
- Philadelphia, PA
- 9/10/2015