Maangchi — Chicken dumplings
Original creator video showing this exact dish
Official cooking video · Maangchi · YOUTUBEDakgogi Mandu: Korean Steamed Chicken and Zucchini Dumplings (30)
Steamed Korean dumplings with blended chicken thigh and salted, squeezed zucchini; a different filling from common pork-and-tofu mandu.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Julienne zucchini, sprinkle with 1/2 tsp salt, rest 5–10 minutes and squeeze out moisture.
- 02
Do not wash raw chicken. Process chicken, onion, garlic, 1 tsp salt, 1/2 tsp pepper, 60 mL milk and 1 tbsp starch until smooth.
- 03
Mix the squeezed zucchini and 1 tbsp sesame oil into the filling; wash hands and tools that touched raw poultry.
- 04
Moisten wrapper edges, add a heaped tablespoon filling, fold and seal, making about 28–30 pieces.
- 05
Steam dumplings on a parchment-lined rack, covered, about 10 minutes over medium-high heat. Check the thickest dumpling center reaches 74°C/165°F; steam longer if needed.
- 06
Serve with a dip of 1 tbsp soy sauce, 2 tsp vinegar and a pinch chili flakes. Refrigerate cooked leftovers within two hours.
Helpful source links
Before you cook
Never wash raw chicken. Prevent cross-contamination and heat filling to 74°C/165°F. Check wheat/possible egg in wrappers, milk, sesame and soy. Refrigerate cooked leftovers within two hours.
Allergens: wheat, milk, sesame, soy, possible egg in wrapper
Image & source credits
These illustrations stand in for food photos.
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