Tuigin Mandu (Deep-Fried Dumplings)



40 pcs dumpling wrappers

Adequate cooking oil for deep-frying


100g minced pork

60g minced beef

150g cabbage (chopped, mix with ½ tsp of salt and set aside for 15 minutes, squeezed dried)

140g zucchini (chopped, mix with ½ tsp of salt and set aside for 15 minutes, squeezed dried)

120g fresh shiitake mushroom (discard stem and chopped the caps)

65g carrot (chopped)

1 stalk spring onion (chopped)

½ brown onion (chopped)

2 tsp chopped young ginger

1 tbsp chopped garlic

1 tbsp all-purpose flour

1 large egg


1 tsp salt

½ tsp ground white pepper

1 tbsp extra virgin sesame oil

Dipping sauce: (mixed well)

1 tbsp light soy sauce

1 tsp rice vinegar

1 tbsp water

½ tsp sugar

1/8 tsp coarsely ground black pepper

1/8 tsp hot pepper flakes

Preparation Instructions:

  1. In a mixing bowl, add in all ingredients for filling and seasonings. Put on a disposable glove and use hand to mix to combine.
  2. Place 2 tsp of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the ingredients has been used up.
  3. Heat up adequate cooking oil for deep-frying. Deep-fry the dumplings in batches until golden brown. Remove, drained on paper towel to absorb the excessive oil.
  4. Transfer to a serving platter. Serve with dipping sauce.



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