Korean Cooking: A Dumpling Surprise (만두)

Some time ago I figured out how easy it was to make my own mandu, or dumplings, and decided instead of buying them I’d just make my own and freeze a bunch monthly. It’s been working out really well and I’ve been having fun mixing up my own veggie and tofu batches. This month, I sat myself down in front of an episode of Bones and put together my tofu and veggie dumplings.

IMG_1710When I had finished up the last of my veggie mix, I realized I had about 10 dumpling skins left and decided to have a little experiment. I’d recently gone to Cheongsong and come back with a box full of apples that needed to be eaten so of course my eyes fell on the apples and I thought wouldn’t an apple cinnamon surprise just be a kick in a dumpling? My husband thought otherwise and insisted I experiment with just two before I went for all ten and so I did. I diced up two apples and placed some in the center of the dumpling skin. I added a bit of butter, a dash of sugar, cinnamon and nutmeg, folded them over and fried them up. They were delicious to say the least. IMG_1714

As my husband is Korean, he’s never had a sweet dumpling and was surprised that it was delightful, as was I since he was sure it wouldn’t come out well. If you’re looking for a special holiday desert at your Christmas party, I suggest whipping up some of these little guys for a surprise your guests in Korea will be sure to love.

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  1. I keep coming back to this post. Both types look delicious! 🙂 Can you share what you put in the veggie mix?

    • Hallie says:

      They are both delicious! My veggie mix changes depending on what veggies I have on hand. This one had spinach, zucchini, onion, tofu, garlic, sesame oil, pepper and some dried red pepper all sliced and diced. It’s delicious, but I am truly a fan of experimentation with food and dumplings are one of the easiest things to experiment with it seems.

What do you think?