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‘Tis the Season to Wrap and Give…..


these Dumplings!

Individual pockets stuffed with Meat & Veggies.  Crispy on the outside, juicy on the inside.  Don’t be fooled though!  Ya can’t just eat one

For the Star:

Prep time

Cook time

Total time



  • 1 lb Meat (you may omit if you’re Vegetarian, or use Roasted Duck, Pork, Turkey, etc)
  • 2 Garlic Cloves
  • ½ ts Ginger
  • 2 Scallions
  • 1 tb Soy Sauce
  • 2 ts Sesame Oil
  • 2 Small Napa Cabbage Leaves
  • 1 Carrot
  • ½ Zucchini
  • Freshly Ground Black Pepper (and salt if you desire it)
  • 1 beaten Egg
Garlicky Scallion Sauce
  • ¼ c Soy Sauce
  • 1½ ts Sesame Oil
  • 2 ts Sesame Seed
  • 1 clove of finely crushed/minced Garlic
  • ¼ ts Ginger
  • 2 ts Red Pepper Flakes
  • ½ thinly sliced Scallion

  1. In a large bowl, break up your Meat and add in the rest of your ingredients.
  2. Combine to form a paste but make sure you don’t over work your Meat.
  3. Obtain Wonton Skins and fill (shape how you desire) refer to Video.
  4. Pan fry over a screaming hot, well oiled pan or steam/make into a Soup (recipe below).

Make sure you thinly slice or grate your veggies. Serve pan fried (as shown), steamed, or made into a soup with Ddeok (Sliced Korean Rice Cakes) Here’s a short cut version of Mandu/Mandoo Soup: Bring 5 c Water and 2 ts of Dried Anchovies to a rolling boil Add your desired chopped veggies (but make sure you include 2 ts of Garlic in it) I personally like Zucchini & Onions but you can use whatever you like and want to eat Salt & Pepper Add in your Mandu/Mandoo Bring all of it to a fierce boil for at least 10-15 minutes Before serving, crack a beaten egg into it and gently scramble within the broth with a fork. Garnish with Scallions & Enjoy! =D!


Love & Dumplings, The Squishy Monster

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