Not sure how this might differ from other sorts of Asian dumplings.
Michael might know. The sauce looks like something that would be good
with multiple things.

It's in the filling, which looks dubious to me anyhow. But a
proper mandoo is going to be pretty indistinguishable from a
regular potsticker (guo teh) or momo or gyoza or whatever.

The two methods (oddly designated won ton and pot sticker but
actually deep- vs. shallow-fried) are pretty typical, though
I must point out that the everyday ways to cook dumplings are
boiling and steaming.

What on earth is "snakaptz".

See subject line.

Title: Mandoo (Korean Dumplings)
Categories: Snakaptz
1 1/2 c Fresh bean sprouts
5 1/4 oz Extra firm tofu

I've seen these used as filler in vegetarian versions
- I endorse the tofu but think the bean sprouts would
be just worthless. Ordinarily a tofu filling would be
combined with some chopped greens - not my favorite
flavor combo, but ya gotta do what ya gotta do.

Until quite a while after the Korean War, it's hard to
remember, even South Korea was a fairly poor country.
It might have been normal to cut a meat filling such
as this one with bits of tofu. To my taste, though,
it's better if you don't have to.

TO PREPARE MANDOO WON TONS
TO PREPARE MANDOO POT STICKERS

Source: Nancy Byal, Better Homes and Gardens Magazine
Typos by Dorothy Flatman 1995
From: Dorothy Flatman Date: 08-19
Cooking ÿ

By 1995, Korea was doing pretty well. I wonder about the
history of the recipe - when Better Homes got it, and how
it got there.

This is close to my dream guo teh, with the filler
being flavorsome garlic chives (my mother used scallions)
instead of tofu or the more common cabbage.

My Crispy Chinese Pan-Fried Dumpling (Guo Tie)
categories: Chinese, dim sum
yield: 24

1 lb Minced pork
1/2 Tb Salt
1 ts Sugar
1 ts Ground white pepper
2 Tb Rice wine
2 Tb Sesame oil
2 Tb Water
1 Tb Cornstarch
2 in Ginger, chopped finely
1 c Garlic chives, chopped, loosely packed
1 ts Salt
2/3 c Lukewarm water or as needed
2 c Plain flour
2 Tb Oil
h - Water mixture
1/4 c water
1 ts plain flour
1 ts white vinegar

Marinate pork with salt, sugar, pepper, rice wine, sesame
oil and water. Coat with corn starch. Mix in ginger and
chives. Leave to marinate in fridge for 1 hr.

Add salt and water to flour. Mix to form a dough, then
knead for 10 min until smooth. Leave covered with a wet
towel for 20 min. Then knead for another 5 min.
Cut into half and roll each half into a cylindrical roll.

Leave 1 roll covered in a wet towel. Slice the other roll
into 12 pieces. Press each piece flat. Roll out flat and
cut into round shaped wrappers using a large round cutter.

Remove pork filling from fridge. Place 1 Tb filling onto
each wrapper. Fold up wrapper to form a semicircle. Pinch
the center tightly. Fold in right side of wrapper 3 times
and pinch tight. Repeat the same on the left side.
Repeat for the rest of the wrappers and filling.

Add oil to pan. Place dumplings folded sides up onto pan.
Pour water mixture into pan and cover. Leave to steam on
medium heat for about 8 min.

Serve hot with black vinegar and ginger slices.

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