Photograph of the finished Mandu guk

Korea · Canh há cảo Mandu guk

Mandu guk

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gyoza wrappers Gyoza wrappers 40 leaves
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Tofu Tofu 8.5 oz
  • Photograph of Kimchi Kimchi 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Squeeze out the excess water from the kimchi and tofu, then chop them finely; this step is crucial to prevent the filling from becoming watery.
  2. 2 Mix the filling with minced pork, scallions, garlic, and sesame oil, then knead until smooth.
  3. 3 Wrap the filling in the gyoza wrapper, moisten the edges with water, then fold and pinch the two ends together to form a circle.
  4. 4 Simmer the broth from bones or dried anchovies, season with soy sauce until clear and mild.
  5. 5 Boil the dumplings until they float to the surface, then pour beaten eggs over them and sprinkle with seaweed and green onions.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: simmer the bones to make broth under high pressure for 20 minutes, then release the pressure naturally for 12 minutes, strain thoroughly, and season lightly. In step 5, continue boiling the dumplings with the lid open until they float to the surface to prevent the wrappers from breaking.

Start cooking