AI-generated imageSteamed Korean Saeu Mandu with Shrimp, Cabbage and Mushroom (32)
About 32 Korean steamed shrimp dumplings using store-bought wrappers. Unlike pork or kimchi mandu, shrimp and vegetables form the main filling. Serves eight as a small side, four pieces per person.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Pat dry refrigerated-thawed shrimp and coarsely mince. Chop 280 g cabbage, toss with 1 tsp salt, wait 5–10 minutes and squeeze out the moisture.
- 02
Finely chop mushrooms and onion. Mix with shrimp, cabbage, garlic, ginger, soy sauce, sesame oil, 1/4 tsp salt and pepper.
- 03
Place about 1 tbsp filling on each wrapper, moisten edges and fold into a half moon. Press out air and seal well.
- 04
Line a steamer with damp cloth, space dumplings apart and steam covered over boiling water for about 10 minutes. The wrappers should look cooked and shrimp completely opaque; steam longer if needed.
- 05
Beware escaping steam, transfer dumplings to a plate and serve hot. Never taste raw shrimp filling.
Helpful source links
Before you cook
Keep raw shrimp refrigerated while thawing, wash hands and boards and steam until shrimp is opaque throughout. Check shrimp, wheat, soy and sesame allergies. Refrigerate leftovers within two hours at 4°C or colder, reheat to 74°C.
Allergens: 새우(갑각류) / shrimp crustacean / えび, 밀(시판 만두피) / wheat in wrapper / 皮の小麦, 대두(간장) / soy in soy sauce / しょうゆの大豆, 참깨(참기름) / sesame / ごま
Image & source credits
AI-generated image.
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