Shrimp Dumplings (Saeu Mandu)

Stuffed with shrimp and many wholesome greens, these dumplings are simple to make, juicy and flavorful!

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Completely happy New 12 months! I’m kicking off the New 12 months with these scrumptious shrimp dumplings, saeu mandu (새우 만두). Stuffed with shrimp and many wholesome greens, these dumplings are simple to make, juicy and flavorful! This recipe additionally consists of find out how to make do-it-yourself dumpling wrappers as an possibility so that you can attempt.

The wrappers

You may all the time use store-bought dumpling wrappers for comfort. They arrive in refrigerated or frozen, and can be found at Korean/Asian markets and even at your native grocery shops. After I make dumplings, I make a whole lot of them to freeze, so I typically use store-bought ones to save lots of time.

Nonetheless, it’s actually not that arduous to make wrappers at residence. All you want is sweet previous all-purpose flour, salt and water. Do-it-yourself wrappers style significantly better. They’re additionally extra resilient and sturdy to work with.

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Bear in mind that 1 cup of all-purpose flour can weigh fairly in another way relying on the flour and the way you packed the cup — anyplace from 120 grams to 140 grams. Additionally, relying on the flour, the quantity of water wanted can fluctuate. So, it’s vital to really feel the dough and regulate the moisture degree as vital by including a bit of extra water or flour as vital. The dough must be barely stiff. It would calm down after resting for straightforward rolling. relying on how you intend to prepare dinner dumplings.

Usually, sizzling water dough has extra water content material and fewer gluten so good for steaming or pan-frying through which the dumplings gained’t soak up a lot water as they prepare dinner. Sizzling water dumpling pores and skin stays tender after being cooked. Chilly water dough, however, tends to soak up much less water and develops extra gluten, subsequently, is extra resilient, which makes it higher for boiling. 

You don’t actually must roll the dough to good rounds, however be happy to make use of a spherical cutter when you have one.

These days, I’ve been having enjoyable creating colourful doughs. The inexperienced dough on this submit was made with spinach. You can even use garlic chives. Beets are nice for pink/crimson dough, and carrots for orange dough. Merely prepare dinner the greens, puree, and pressure to make colourful liquid for the dough. Strive the identical to make colourful do-it-yourself noodles for kalguksu (knife lower noodles).

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The filling

Along with shrimp, I additionally used inexperienced cabbage, mushrooms and onion. You may swap out some shrimp with minced pork if you need. Additionally, garlic chives or scallions are all nice additions to the filling. Be at liberty to make use of any greens you need or to regulate the quantities of greens.

You may coarsely chop the shrimp or as finely as you need. For a easy texture of the filling, nevertheless, I finely chop the greens. It’s, after all, positive to make use of a meals processor if out there, utilizing the heartbeat perform.

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Find out how to fold dumplings

The simplest folding approach is a half-moon form, which you are able to do by merely folding the wrap in half over the filling and sealing it by tightly pinching the sides collectively. When you get the dangle of filling the dough and crimping, add some pleats earlier than pinching the sides collectively.

Moist the sides if utilizing store-bought wrappers to allow them to be glued collectively. This isn’t vital for do-it-yourself wrappers.

Extra dumpling recipes

Mandu (dumplings)
Kimchi mandu
Hobak (zucchini) mandu– vegan

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For extra Korean cooking inspirations, observe alongside on YouTube, Pinterest, Twitter, Facebook, and Instagram.

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Shrimp dumplings (saeu mandu)

Appetizer

Prep Time: 30 minutes

Cook dinner Time: 10 minutes

Print Recipe

Elements

For the wrappers (about 33 wrappers) – or use retailer purchased ones

Directions

If making inexperienced dough

  • Blanch the spinach in boiling water, puree in a meals processor. Run it via a sieve to extract inexperienced juice, about 2/3 cup. Observe the identical steps for the wrappers above.

For the filling:

  • Coarsely chop the shrimp or pulse a number of occasions in a meals processor. Finely chop the cabbage. Combine with 1 teaspoon of salt. Let sit for five – 10 minutes. Squeeze out extra water. (If utilizing a meals processor, add salt with the cabbage earlier than pulsing.) Finely chop the onion and mushrooms. Mix all of the filling elements in a big bowl. Combine properly by hand.

To assemble:

  • Place a tablespoon of the filling on a wrapper. You need not moist the sides of the do-it-yourself wrapper. Seal tightly (pushing the air out together with your fingers) right into a half-moon form. (You may add pleats if desired.) Mud the underside of the dumpling with flour to maintain it from sticking because the pores and skin absorbs the moisture from the filling. Repeat this course of till all of the filling/wrappers are used.

To prepare dinner:

  • Steaming: steam the dumplings for about 10 minutes in a steamer (longer if frozen). Be certain that to line the steamer with a moist cheesecloth or paper towel to forestall the mandu from sticking.

  • Boiling: carry a pot of water to a boil. Add mandu (stirring gently so they do not keep on with the underside of the pot), just a few at a time, and prepare dinner till all of them come as much as the floor. Proceed to prepare dinner for one more minute or two.

  • Pan frying, warmth the pan with 1 tablespoon of vegetable oil over medium excessive warmth. Add the dumplings, ensuring they don’t seem to be touching one another. Fry for 1 – 2 minutes, till the bottoms are golden brown. Add 1/4 cup of water to the pan, and canopy instantly with a lid. Scale back the warmth to medium low, and steam for 4 to five minutes. If the dumplings are frozen, prepare dinner a bit of longer.

Notes

Ideas for freezing: Freeze the dumplings on a tray with no items touching for about an hour, after which retailer them in a freezer bag. In any other case, the skins will get soggy from the moisture within the filling and stick collectively within the freezing course of.

This shrimp dumpling recipe was initially posted in February 2013. I’ve up to date it right here with extra info, new pictures, a recipe card, and enhancements to the recipe.

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