Mandoo (Korean Dumplings)

Ingredients

• 1 pound ground pork
• 1 cup shredded zucchini
• ½ teaspoon ground ginger
• ¾ teaspoon black pepper
• ½ teaspoon salt
• 2 to 3 scallions, finely sliced
• 1 egg
• 1 package mandoo or other dumpling wrappers (completely thawed if frozen)

• Nutritional Information

  • Nutritional analysis per serving (60 servings)

    43 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 9 milligrams cholesterol; 67 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About five dozen dumplings

Preparation

1. In a large bowl, mix pork, zucchini, ginger, pepper, salt, scallions and egg.
2. Bring a large pot of water to a boil. Add about 1 teaspoon of the meat mixture to the center of a dumpling wrapper. Moisten edges of wrapper with a fingertip dipped in water. Fold over to create triangle or semicircle, depending on the shape of your wrappers. Gently pinch wrapper together using thumbs and forefingers so that the wrapper hugs the filling, checking that edges are aligned and sealed.
3. Cook in batches, carefully dropping several mandoo into the boiling water at a time (nine should fit comfortably in a stockpot). Cook for about 8 minutes. Use a slotted spoon to remove from water. Briefly drain cooked dumplings on paper towel before placing on a plate.

About 1 hour