Pork And Chive Mandoo {Dumpling} In Tteokbokki Sauce

1. 1

   Cook the boiled eggs and set aside, or have them ready the night before. Mix all the mandoo ingredients minus the disks, water, and flour. This next part is optional but takes a little more work, and I prefer it because I like really thin dumpling skin. If you want that same result, lightly flour a flat surface and carefully roll out the disks with a rolling pin to make them a tad bigger.

2. 2

   Fill each disk with a spoonful of the pork & chive mixture, leaving just enough room to seal the edges without ripping. Again, not rolling the disk out will make it easier to seal since it will be thicker so it's your choice. Dip your finger in water and wet only half of the disk's circumference. Seal tightly and place each mandoo on a lightly floured surface to prevent sticking, until ready to use. If you're making this ahead of time, freeze the dumplings and cook them while still frozen to prevent ripping. Sometimes thawing them will cause a soggy and undesirable result.

3. 3

   For the tteokbokki sauce, simmer the water with anchovies for about 5 minutes on medium heat. This will help the flavors come alive. Slowly drop each mandoo into the water and after they've all been placed in water, add mushrooms, simmering on low heat for approximately 10 minutes. Add red pepper paste (gochujang), red pepper flakes (gochugaru), honey, oil, and boiled eggs. Cook for another 4 minutes on low heat. Test to see if pork is fully cooked by piercing a dumpling and if meat is no longer pink, it's good to go. Enjoy while it's still hot and fresh! This dish can be frozen or refrigerated but when you heat it up make sure not to rip the dumplings.

* Per serving · 4 servings · Values may vary.

No additional tips available.