Hobak Mandu (Zucchini Dumplings)

Method8 steps · about 50 min

1. 1

   Step 1: Cut the zucchinis (2) into thin disks and then into matchsticks. If the disks are big, cut in half before cutting into matchsticks. Lightly sprinkle with salt (about 1 teaspoon), and let sit for about 15 minutes until wilted and some liquid is released. Gently squeeze the liquid out from the zucchini.

   Rest salted zucchini until wilted · 15 minUses 2 zucchini, about 10 oz each · 1 teaspoon salt

2. 2

   Step 2: If using dried shiitake mushrooms (4), soak them in water until pliable; fresh mushrooms need no soaking. Cut the mushrooms into thin strips, slicing thick caps diagonally first if needed. Toss with 1/2 Tbsp soup soy sauce OR 1 Tbsp regular soy sauce OR 1/4 tsp salt, and about 1/2 tsp sesame oil. Omit this step if not using mushrooms.

   Uses 4 dried shiitake mushrooms, soaked (or use fresh), optional · water as needed to soak optional dried mushrooms · 1/2 Tbsp soup soy sauce for optional mushrooms · 1 Tbsp regular soy sauce instead of soup soy sauce for optional mushrooms · 1/4 tsp salt instead of soy sauce for optional mushrooms · 1/2 tsp sesame oil for optional mushrooms

3. 3

   Step 3: Heat a pan over high heat, and add two teaspoons of sesame oil and the zucchini. Stir fry until the zucchini is cooked and dry. Transfer to a large plate and spread it around to cool.

   Uses salted and squeezed zucchini · 2 tsp sesame oil for frying zucchini

4. 4

   Step 4: If using mushrooms, stir-fry the seasoned strips in a pan over medium-high heat for about 2 minutes, until cooked. If the pan becomes dry, add 1–2 Tbsp water or reserved mushroom soaking water. Let cool for the filling.

   Cook optional mushrooms · 2 minUses seasoned optional mushroom strips · 1–2 Tbsp water or reserved mushroom soaking water if pan is dry

5. 5

   Step 5: Combine the cooked, cooled zucchini and optional cooked mushrooms. Taste the filling and add extra salt only if needed.

   Uses cooked cooled zucchini · optional cooked mushrooms · additional salt to taste if filling needs seasoning

6. 6

   Step 6: Place one heaping teaspoonful of the filling on a wrapper placed on your palm. Wet the edges of the wrapper with water, fold the wrapper and seal tightly (pushing the air out with your fingers) into a half-moon shape. You can pinch one side of the wrapper to form pleats. Repeat this process until all the filling/wrappers are used.

   Uses prepared zucchini filling · 24 dumpling wrappers · water as needed to seal dumpling wrappers

7. 7

   Step 7: Bring a pot of water to a boil. Add dumplings in small batches and stir gently so they do not stick. Cook until they float and the wrappers are tender. Lift them promptly into a bowl of cold water to cool.

   Uses assembled dumplings · water as needed to boil dumplings · cold water as needed to cool cooked dumplings

8. 8

   Step 8: Drain the cooled dumplings and serve cold. If desired, mix 2 tsp soy sauce, 1 tsp vinegar and 2 tsp water for dipping.

   Uses cooled cooked dumplings · 2 tsp soy sauce · 1 tsp vinegar · 2 tsp water