Mandu (Korean dumplings)

Lots of chopping but worth the time. 1.5x the garlic and ginger. Substituted pressed extra firm tofu for the meat. The dipping sauce was easy; use rice wine vinegar. Delicious!

Really delicious. Like the ingredients and instructions just as they are, proportions are right and cook times are spot on. Of all the preparations, I like fried best, like steamed, don't really care for boiled. Small mods I made that helped: - I needed 3+ packages of dumpling skins, not 1, but I think that means more about me needing to get better at stuffing them than anything about the recipe. - After salting the veggies, I didn't add any more to the mixture and I didn't miss it. If I had wanted more, I would put it in or on the sauce. - Wetting the edge of the wrappers did help them stay shut. Wetting the entire wrapper helped it not stick in the steamer! In the future, I will probably divide up preparing this recipe from cooking it. It would be easier to put everything together and then freeze and come back to it, than prepping and cooking in one day or over a couple of days; and I will probably make this a weekend rather than a weekday cook in the future.

Less ginger two packs of dumpling wrappers

Good base recipe. Made my own wrappers from same site (link is in the recipe instructions). Easy to make but a little time consuming. Would like more asian flavour in the filling, fish sauce or a bit of kimchi next time maybe. Definitely a good weekend recipe!