Bouncy Gullim Mandu (Skinless Dumplings)

Ingredients

• The 150g minced beef and 300g ground pork are weights after draining the blood; when purchased, the beef was 200g and the pork was 400g. Drain the blood using a dry dishcloth or paper towels.
• Boil sweet potato glass noodles for 10 minutes until tender, rinse in cold water, drain in a sieve, and chop finely.
• Blanch mung bean sprouts briefly in boiling water, rinse in cold water, squeeze out the moisture, and chop finely. Mash the tofu with a knife, place in a cotton cloth, and squeeze out all moisture thoroughly.
• You can use regular cabbage instead of napa cabbage. If making kimchi dumplings, substitute kimchi for the amount of blanched napa cabbage and mung bean sprouts.
• If you have garlic chives, chop them finely and add the same amount as the large green onion, reducing the large green onion to just a little.

Steps

1. The 150g minced beef and 300g ground pork are the weights after draining the blood. When purchased, the beef was 200g and the pork was 400g. To remove as much moisture from the dumpling filling as possible, draining all the blood reduced the weight by over 15% from the original amount. For better texture, finely mince the meat rather than grinding it fine, and having some fat in the meat makes it tender. Drain the blood with a dry dishcloth or paper towels, add 1 tbsp minced garlic, 1 tbsp regular soy sauce (jin-ganjang), 1 tsp salt, 0.5 tsp ground black pepper, 1 tsp ginger juice, and 1 tbsp mirin (cooking rice wine), knead thoroughly, and let it rest in the refrigerator while preparing the other ingredients.

2. Add 300g (1.5 cups) boiled sweet potato glass noodles (dangmyeon), 150g (1 cup) mung bean sprouts, 200g (1 cup) tofu, 100g (1 cup) blanched napa cabbage, and 80g (1 cup) large green onion (daepa) (these are the weights after blanching and squeezing out the moisture thoroughly). Add the seasoned meat, vegetable ingredients, overall seasoning, and 2 eggs, then mix well until the ingredients and seasoning come together.

   * Sweet potato glass noodles - Boil for 10 minutes until tender, rinse in cold water, drain in a sieve, and chop finely.

   * Mung bean sprouts - Blanch briefly in boiling water, rinse in cold water, squeeze out the moisture, and chop finely.

   * Tofu - Mash with a knife, place in a cotton cloth, and squeeze out the moisture thoroughly.

   * Napa cabbage - Blanch in boiling water, rinse in cold water, squeeze out the moisture, and chop finely (you can substitute regular cabbage).

   * Large green onion - Split in half lengthwise and chop finely.

   If making kimchi dumplings, replace the blanched napa cabbage and mung bean sprouts with the same amount of kimchi.

   Minced onion or julienned Korean radish lightly salted and finely chopped also adds a nice crunchy texture.

   If you have garlic chives, chop them finely and use them in place of the large green onion, adding just a little large green onion.

   Adding red carrot or red chili pepper makes the filling look much prettier.

3. You can also use this filling to make stuffed squid (ojingeo sundae). It looks a bit plain because I was too lazy to add carrots. I will definitely add them next time.

4. Put on food prep gloves and roll the filling into round balls.

5. Coat with flour and shake off any excess flour.

6. If you leave them for over 30 minutes, they will absorb the flour due to the moisture.

7. Once they look like this, coat with flour again, leave for over 30 minutes, and coat with flour again. Coat with flour about 3 times in total.

8. Pack into 1-portion servings and place in the freezer. Steam in a steamer basket or boil in water to serve.

Ppunwife's tips

• To remove as much moisture from the dumpling filling as possible, draining all the blood reduced the weight by over 15% from the original amount.
• For better texture, finely mince the meat rather than grinding it fine, and having some fat in the meat makes it tender.
• If you leave them for over 30 minutes, they will absorb the flour due to the moisture. Once they look like this, coat with flour again, leave for over 30 minutes, and coat with flour again. Coat with flour about 3 times in total.

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