i grew up eating handmade mandoo (korean dumplings) so it's been hard to go back to store-bought.
unable to satisfy the void of my mandoo past, i decided to make my own. i've updated it with the use of cilantro & chicken but all the fundamentals have stayed the same: fresh ingredients- lovingly made by hand.
Ingredients for the Filling:
Add all ingredients for the filling into a large bowl and combine with your hands.
Take one dumpling wrapper and lightly dip half of one side in the egg wash.
Fill a tablespoon of filling in the middle.
Fold the wrapper in half, making sure to line up the egg washed half with the other half.
Gently seal the edges pushing downward, removing any air.
Bring large pot of water with a tablespoon of vegetable oil to a boil.
Reduce heat to medium.
Stir the water, as you place the dumpling individually, in batches of 10.
Cook for 3 minutes or when the dumplings floats.
Remove gently with a strainer.
Enjoy as is or dip in light soy sauce.