Chicken Dumplings (Dakgogi Mandu)
Korean-style chicken dumplings with a tender and flavorful filling.
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- •4 ounces Onion
- •4 Garlic cloves
- •1 pound Chicken thighCan also use chicken breast
- •1 teaspoon Salt
- •1/2 teaspoon Ground black pepper
- •1/4 cup Whole milk
- •1 tablespoon Potato starchCan substitute with corn starch or wheat flour
- •5 ounces ZucchiniSlice thinly into matchsticks
- •1/2 teaspoon SaltFor zucchini
- •1 tablespoon Sesame oil
- •1 package Mandu skinsLarge size, around 22 discs per package
- 1
Place onion and garlic in a food processor and grind.
1 min
- 2
Add chicken thigh chunks, salt, black pepper, whole milk, and potato starch. Grind until smooth.
2 min
- 3
Slice zucchini into matchsticks, add salt, and let sit for 5 minutes.
5 min
- 4
Squeeze excess water from zucchini and mix with chicken mixture.
2 min
- 5
Add sesame oil to the mixture and combine.
1 min
- 6
Place a spoonful of filling onto each mandu skin, wet edges with water, and seal.
5 min
- 7
Steam dumplings for 10 minutes over medium-high heat.
10 min
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