Chicken Mandu
Ingredients: Chicken thigh, Onion, Garlic cloves, Salt, Ground black pepper · 60 min cook time · 300kcal · ₩11,500
Ingredients
450g Chicken thigh, 110g Onion, 4ea Garlic cloves, 1tsp Salt, 0.5tsp Ground black pepper, 0.25cup Whole milk, 1tbsp Potato starch, 140g Zucchini, 0.5tsp Salt (for zucchini), 1tbsp Sesame oil, 2봉지 Mandu-pi (large), 1tbsp Soy sauce, 0.5tbsp Vinegar, 0.25tsp Gochugaru (hot pepper flakes)
Instructions
1. Prepare the chicken filling: Add 4 ounces of onion and 4 garlic cloves to a food processor. Add a little more than 1 pound of chicken thigh (after removing excess fat and patting dry).
2. Season the chicken: Add 1 teaspoon of salt, ½ teaspoon of ground black pepper, ¼ cup of whole milk, and 1 tablespoon of potato starch to the food processor.
3. Grind the chicken mixture in the food processor until well combined.
4. Prepare the zucchini: Slice a small zucchini (4-6 ounces) thinly into matchsticks. Transfer to a bowl, add ½ teaspoon of salt, mix, and let sit for 5 minutes.
5. After 5 minutes, squeeze out the excess water from the zucchini. Add the squeezed zucchini to the chicken mixture.
6. Add 1 tablespoon of sesame oil to the filling and mix everything together.
7. Prepare to wrap the mandu: Have mandu skins (large size recommended) and a small bowl of water ready. Wet the edges of a mandu skin with water.
8. Scoop about 1 ½ tablespoons of filling onto the center of the mandu skin. Fold and pinch the edges to create a pouch shape.
9. Repeat the wrapping process until all the filling is used. This recipe yields about 29-30 mandu.
10. Steam the mandu: Line a steamer basket with parchment paper. Place 7 mandu in the basket. Once the water is boiling, place the steamer basket over medium-high heat and steam for 10 minutes.
11. After steaming, turn off the heat and let the mandu cool if preparing for a lunchbox.
12. To freeze mandu: Arrange uncooked mandu on a tray lined with plastic wrap. Freeze until solid, then transfer to a plastic bag for long-term storage.
13. Make the dipping sauce: Combine 1 tablespoon of soy sauce, about ½ tablespoon of vinegar, and around ¼ teaspoon of gochugaru (hot pepper flakes).
14. Serve the steamed mandu with the dipping sauce.
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