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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Fried beef and vegetable dumplings (mandu)



15 Ingredients

  • 100g beef mince
  • 100g pork mince
  • 2 green onions, finely chopped
  • 1 garlic clove, crushed
  • 40g fresh shiitake mushrooms, finely chopped
  • 1/2 small carrot, grated
  • 30 gow gee wrappers
  • 2 tbsp peanut oil

Vinegar dipping sauce

  • 1/4 cup light soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp caster sugar
  • 1 long red chilli, finely chopped
  • 2 tsp sesame oil
  • 2 tsp fish sauce
  • 2cm piece fresh ginger, peeled, finely grated


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Step 1

Make Vinegar dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves.

Step 2

Combine minces, onion, garlic, mushroom and carrot in a medium bowl. Add 1 1/2 tablespoons of the dipping sauce. Stir to combine.

Step 3

One by one, place gow gee wrappers on a flat surface. Spoon 1 1/2 teaspoons mince mixture onto centre of each wrapper. Brush edges with water. Fold in half to enclose filling. Pinch edges, pleating to seal. Cover dumplings with a damp tea towel to prevent them from drying out.

Step 4

Heat 1/2 the oil in a medium non-stick frying pan over medium-high heat. Add 1/2 the dumplings. Cook for 1 minute of until golden. Turn. Cook for a further 1 minute. Reduce heat to medium. Add 1/4 cup cold water to pan. Cover with a tight-fitting lid. Cook for a further 2 to 3 minutes or until the dumplings are cooked through and the liquid has evaporated. Transfer to a plate. Cover with foil to keep warm.

Step 5

Repeat with remaining oil, dumplings and 1/4 cup cold water. Serve immediately with remaining dipping sauce.

And as always have a chilled day from the Viking

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