Steamed pork buns (Jjinppang-mandu: 찐빵만두)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper and offers a different texture.

Dissolve 1 teaspoon sugar and 0.5 teaspoon salt in 1 cup lukewarm water.

Add 2 tablespoons vegetable oil to the water mixture.

Add 3 cups all-purpose flour and mix it with your hand until warm and soft.

Cover the mixture and let it sit to rise for 40 minutes.

Chop 1 cup of onion into matchsticks, 1.5 cups of carrot, and 1.5 cups of green onion, then sprinkle with 1 teaspoon salt and mix by hand.

Squeeze out the excess water from the vegetables after letting them sit.

Minced 2 cloves of garlic and mix with 400 grams of pork belly, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and black ground pepper.

Stir-fry the filling mixture in 1 tablespoon vegetable oil for around 3 minutes, then transfer to a bowl.

Knead the risen dough again and cover it to let it sit.

Prepare a steamer with 6 cups of water and two racks.

Divide the dough to make around 16 pieces, rolling each into circles about 10 centimeters (4 inches) in diameter.

Shape the dough carefully, ensuring the center is not thicker than the edges to prevent breaking during steaming.

Place the shaped dough in the steamer and let it sit for another 20 minutes.

Prepare the dipping sauce by mixing 1/3 cup soy sauce, 2 tablespoons vinegar, 2 teaspoons sugar, chopped onion, green chili pepper, and roasted sesame seeds.

Steam the jjinppang mandu over medium-high heat for 20 minutes.

After 20 minutes, turn off the heat and open the lid to check the mandu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens