- ½ lbs ground pork
- ½ lbs ground beef
- 6 oz soft tofu
- 4 dried shitake mushrooms
- ⅓ lbs Korean chives
- 3 green onions
- 5 Napa cabbage leaves
- 16 oz mung bean sprouts
- 10 cloves garlic
- 1 tbsp grated ginger
- ½ tsp ground black pepper
- 2 tbsp salt
- 2 tbsp ground sesame seeds
- 2 tbsp sesame seed oil
- 2 packages round dumpling wraps
- Soak 4 dried shitake mushrooms in lukewarm water for 45 minutes until soft.
- Wash 3 green onions and cut off ends.
- Peel ginger and 10 cloves of garlic and set all ingredients aside.
- Wash Korean chives and snip off ends.
- Wash mung bean sprouts under cold water 1-2 times. Boil a large pot of water and blanch the mung bean sprouts for 30 seconds. Strain but do not rinse under cold water. Set aside and let cool.
- Wash Napa cabbage leaves under cold water. Heat a large pot of water and boil for 1-2 minutes until soft to the touch. Strain and rinse under cold water. Set aside and let cool.
- Rinse a thin cheesecloth under cold water. Slice soft tofu into large chunks and place in cheesecloth. Squeeze out as much water from the tofu as possible.
- Place ground beef, ground pork, and tofu into a large mixing bowl.
- Slice shitake mushrooms caps into bite-sized pieces. Finely chop Korean chives, green onions, Napa cabbage leaves, and mung bean sprouts. Make sure to squeeze out as much water from the chopped Napa cabbage leaves and mung bean sprouts before adding them to the mix.
- Grate ginger and add 1 tbsp to mix. Mince garlic cloves and add 3 tbsp to mix. Add ½ tsp ground black pepper. Add 2 tbsp ground sesame seeds. Add 2 tbsp salt. Mix thoroughly by hand. Add 2 tbsp sesame seed oil last and mix thoroughly by hand again until done.
Dumpling Wrapping Instructions
- Open dumpling wraps and prepare a small bowl of cold water. One package of dumpling wraps makes around 35 dumplings and uses about half of the meat. For this recipe, two packages of dumplings were used and a total of 70 dumplings were made using this recipe.
- Place enough meat into the center of each dumpling wrap. Line the edge of the dumpling wrap with some cold water using your finger. Fold the dumpling wrap over and seal the edges. Make crinkles on the edge of the dumpling to make them look fancy.
- Add oil to a frying pan. Before the pan gets hot, add enough dumplings to fit the pan. Pour ½ cup of cold water into the pan and heat on low to medium heat for 10-15 minutes covered. Flip the dumplings when they are golden brown on one side.
- Store extra dumplings in container using saran wrap between each layer and store in freezer.