Shrimp and Asian Chive Dumplings (Saeu Buchu Mandu)
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A delicious and easy recipe for Korean dumplings filled with shrimp and Asian chives, served with a simple dipping sauce. Perfect for a savory snack or a part of a meal.
00:20:00 total
Serves 4
medium
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Ingredients
- shrimp - 1/2 pound (washed, cleaned, and deveined)
- Asian chives (buchu) - 4 ounces (chopped)
- soft tofu - 4 ounces (squeezed out around one tablespoon water)
- salt - 1/2 teaspoon
- ground black pepper - 1/2 teaspoon
- sesame oil - 2 teaspoons
- potato starch - 1 tablespoon
- mandu skins - 25 pieces (also known as mandu-pi)
- soy sauce - 2 teaspoons (for dipping sauce)
- vinegar - 1 teaspoon (apple or white, for dipping sauce)
- Korean hot pepper flakes - to taste (for dipping sauce)
- sesame seeds - to taste (for dipping sauce)
Instructions
- Prepare the Filling: Chop the Asian chives and cut the shrimp into chunks, then mix them with the squeezed soft tofu, salt, black pepper, sesame oil, and potato starch.
- Fill and Shape the Dumplings: Place a small amount of filling in the center of each mandu skin. Wet the edges with water, fold, and make pleats to seal the dumplings into a pouch shape.
- Steam the Dumplings: Place the dumplings in a bamboo steamer lined with parchment paper with holes. Steam over boiling water for 20 minutes or until translucent and cooked through.
- Prepare the Dipping Sauce: Mix soy sauce, vinegar, Korean hot pepper flakes, and sesame seeds to taste.
- Serve: Serve the steamed dumplings hot with the dipping sauce on the side.
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