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Aug 30, 2014 · Today I’m going to show you how to make extra-large dumpling wrappers big enough to make king-sized Korean dumplings. Korean dumplings are called mandu and these wrappers are called mandu-pi.
- (323)
- Staple
- Maangchi
- 9 min
Feb 8, 2021 · Want to make homemade mandu with this dumpling wrapper recipe? Try adding your finished dumplings to your Korean army stew (budae jjigae), bulgogi hotpot or quick Korean dumpling soup (Mandu-guk).
- (8)
- Korean
- Appetizer, Dinner, Lunch
- 40
Jan 18, 2019 · Flour with a medium level of gluten works best. The dough is easy to work with. The cooked wrappers are tender but still have a pleasurable chewy texture. The gluten level varies in all purpose flour sold in different countries. Check the protein content on the nutrition label (per 100g flour). 10-11g = ideal. 12-14g = more resilient.
- Main Course
- 2 min
- 30
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directions. Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a few minutes until the dough gets a little softer. Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes on the kitchen counter.
- Chinese
- 64
- 16
- How to Make Dumpling Wrappers
- Tips For Homemade Dumpling Wrappers
- Colorful Dumpling Dough
- Watch How to Make It
Flour
I use unbleached, all-purpose flour. Depending on the flour and how it’s measured, 1 cup of all-purpose flour can weigh quite differently. My 1 cup usually weighs around 140 grams. However, don’t worry about the exact weight measurement if you don’t have a scale. For dumpling dough, you can always adjust it by adding a little more water or flour, whichever is necessary, to make the dough soft enough to be pliable but not too soft. All-purpose flour is called joong-lyuk-boon (중력분), if you’re b...
Hot water vs. cold water
Hot water partially inhibits gluten development by denaturing the proteins in flour. It also cooks (or gelatinizes) the starch. The result is the dough that has more water content but not as elastic as cold water dough. The higher water content helps dumpling skins remain tender after being cooked. As a result, it’s good for steaming or pan-frying in which the dumplings won’t absorb much water as they cook. Less gluten means the dough is not as elastic so it’s easier to roll out. On the other...
Kneading the dough
Depending on the flour, the amount of water needed can vary. So, it’s important to feel the dough and adjust the moisture level as necessary by adding a little more water or flour as necessary. Once a dough is formed, knead it for about 5 minutes. The dough should be fairly smooth but slightly stiff. It will relax after resting for about 30 minutes and become soft and pliable.
A small rolling pin is helpful when you roll out small pieces of dough.Flour the surface and the dough during the process of rolling out.If you like the wrappers to be uniformly round, use a round cutter (cookie cutter, wine glass, etc.).Always cover the dough and wrappers that are not being used with a plastic wrap or a damp towel.You can add a natural color to your dumpling wrappers. For green dough, I use spinach or garlic chives. Beets are great for pink/red dough, and carrots for orange dough. Simply cook the vegetables, puree, and strain to make colorful liquid for the dough. Try the same technique to make colorful homemade noodles for kalguksu(knife cut noodles).
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, andInstagram. This dumpling wrapper recipe had been included in my shrimp dumplingsrecipe. I moved it here as a separate post with more information and new photos. It really deserves its own spotlight.
- (8)
- Asian, Korean
- Appetizer
Oct 3, 2018 · Learn how to make Korean dumplings (mandu) with this easy to follow recipe! They are so delicious and versatile! Dumplings are much easier than you think!
May 27, 2016 · Ingredients. Makes 25 dumplings. 1 package (25 pieces) of dumpling wrappers (store-bought or made at home ), thawed out in the fridge. 8 ounces shelled, deveined, and cleaned shrimp, chopped. 4 ounces Asian chives (or green onions), chopped. 4 ounces of soft tofu, squeezed out excess water. ½ teaspoon kosher salt. ½ teaspoon ground black pepper.
