Wang Mandu (King Dumplings) | Eric Kim | Dumpling Week | NYT Cooking

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

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

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more fiber, while all-purpose is usually cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cheaper alternative.

tofu

🥗Healthier: silken tofu

💰Cheaper: none

Silken tofu is a healthier option but not significantly cheaper.

Start with a big bowl for kneading the dough.

Heat water to 100-110 degrees Fahrenheit for the yeast.

Add 1 teaspoon of sugar and 1 teaspoon of dry active yeast to the water and let it foam for 5 minutes.

Stir in a little bit of oil to the yeast mixture.

After 5 minutes, mix the yeast mixture with salt and any sugar that settled at the bottom.

Use chopsticks to create a shaggy dough by mixing all the ingredients together.

Knead the dough in the bowl until it becomes smooth and less sticky.

Place the dough in a warm place and let it rise until it doubles in size, about 1.5 to 2 hours.

While the dough rises, prepare the filling by heating a stainless steel skillet.

Cook down shiitake mushrooms, half of a medium red onion, and half of a jalapeno in the skillet without oil, seasoning with salt and pepper.

Let the vegetables cook in a single layer for about a minute to allow browning.

Add more seasoning to the mixture, including Korean red pepper powder (gochugaru) and Worcestershire sauce.

Turn off the heat and mix in the seasonings, allowing the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens