Korean Temple Hobak Mandu recipe video
A hobak mandu video embedded directly by the recipe publisher.
Official cooking video · Korean Bapsang · YOUTUBEHobak Mandu: Korean Temple-Style Zucchini and Shiitake Dumplings (24)
This Korean temple-style mandu has a filling of salted, squeezed zucchini and seasoned shiitake. Boil the dumplings and cool them for a refreshing, meat-free dish.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut zucchini into fine matchsticks; toss with 1 tsp salt and leave for 15 minutes. Firmly squeeze out released water.
- 02
Thinly slice soaked shiitake and season with 1/2 tbsp soup soy sauce and 1/2 tsp sesame oil.
- 03
Heat 2 tsp sesame oil in a pan; stir-fry zucchini until most moisture evaporates, then spread on a plate to cool.
- 04
Stir-fry shiitake for about 2 minutes; add 1 tbsp water if dry. Mix with zucchini and cool filling before wrapping.
- 05
Place a heaped tsp of filling on each wrapper. Dampen edges and seal, pressing out trapped air, to make 24 dumplings.
- 06
Boil dumplings in batches, stirring gently to prevent sticking. Once they float, check that the wrapper is fully cooked with no raw dough inside.
- 07
Briefly cool cooked dumplings in clean cold water and serve promptly. Optionally mix soy sauce, vinegar and water in a 2:1:2 ratio for dipping.
Before you cook
Check wrapper labels for wheat, egg and soy. Squeeze zucchini dry, cool filling before wrapping and cook wrappers fully. Serve cold dumplings promptly or refrigerate at 4°C or below; do not leave them at room temperature.
Allergens: wheat (mandu wrappers), soy (soy sauces), sesame, egg may be present in commercial wrappers; check product label
Image & source credits
These illustrations stand in for food photos.