The Korean mandu are quite similar to Japanese gyoza (if it's fried) or Chinese jjaozi. Basically, we can fry, steam or just simply cook in a simple broth. I made two versions, half of it will be fry and another half cooked in a broth. Let see which one will be finish soon.
Manduguk - Korean Dumpling Soup
For Mandu Filling:
1 pack of mandu skin
2 cup of mince chicken
1/2 cup chopped chives
1/2 cup chopped shitaake mushroom
Half pack tofu (I didn't have any)
1/2 cup chopped onion
2 cloves of garlic, minced
1 tbsp green onion
Few dash of sesame oil
Few dash of soy sauce
Add all the ingredients in a large bowl and mix it. Put the filling in the middle of the mandu skin. Apply a little bit of cold water on the edge of the skin, fold.
For chicken broth:
1.5 liter water (or more)
2 or 3 chicken thighs
2 cloves of garlic
1 stick of green onion
Few dash sesame oil
Salt and pepper to taste
Put all the ingredients in a large pot and bring to boil on a high heat then let it simmer on slow fire for at least an hour. Skimmed the top time to time. Season.
Add the mandu in a batch. Stir occassionally so that the mandu won't stick to the bottom of the pot. The mandu is cook once it float to the top.
Ladle the mandu with the hot broth and garnish with some sliced green onion.