Mandu with Pork and Vegetables

Directions

1. Add a teaspoon of oil to a large skillet over medium heat and add the ground pork. Use a spatula to break up and stir the meat until lightly browned, about 75% cooked. Do not overcook.

2. Add garlic, ginger, soy sauce, salt, and black pepper. Continue cooking and stirring for another 3 minutes.

3. Remove from the heat. Transfer to a large bowl and stir in 1 teaspoon sesame oil.

4. Stir in the zucchini, onion, and chives in a bowl. Mix well and set aside.

5. Bring a large pot of water to a boil over medium high heat. Cook the glass noodles for 7 to 8 minutes until soft or according to package instructions.

6. Ladle a cup of hot pasta water into a heat proof bowl. Add the bean sprouts to the water to slightly blanch and soften them.

7. Drain the glass noodles and rinse well under cold water.

8. Chop the noodles into small pieces and add to the pork filling.

9. Shape the dumplings.

10. Shape the dumplings: Fill a small bowl with water for sealing.

11. Prepare a large tray or baking sheet lined with parchment paper.

12. Remove one dumpling skin from the package, cupping it in the palm of your hand. Dip your index finger into the water and wet the inside edges of the skin so that it will seal.

13. Spoon a tablespoon of filling into the center of the skin. Fold the wrapper across the filling and seal the edges into a crescent. Make sure it is tightly sealed. Crimp the edges into pleats. Place on the parchment paper.

14. Repeat with the remaining dumpling wrappers and filling, placing each mandu on the tray with enough space between them so they don’t touch and stick together.

From Shawnie's class “Korean at Home”