Wang Mandu (King Dumplings)

Ingredients

• 300 ml Water (warm, 100‑110°F (38‑43°C))
• 1 tsp Active Dry Yeast (about 3 g)
• 1 tbsp Granulated Sugar (helps feed the yeast)
• 1 tbsp Vegetable Oil (neutral oil for dough)
• 400 g All‑Purpose Flour (sifted, plus extra for dusting)
• 1 tsp Salt
• 300 g Ground Beef (80 % lean)
• 100 g Shiitake Mushrooms (stems removed, sliced)
• 0.5 medium Red Onion (finely diced)
• 1 small Jalapeño Pepper (seeded, finely diced)
• 1 tsp Gochugaru (Korean Red Pepper Flakes) (mild to medium heat)
• 1 tbsp Worcestershire Sauce
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 Egg Yolk (adds richness and helps bind filling)
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Soy‑Vinegar Dipping Sauce – Soy Sauce
• 1 tbsp Soy‑Vinegar Dipping Sauce – Distilled White Vinegar
• 1 tsp Soy‑Vinegar Dipping Sauce – Sugar
• 1 tbsp Soy‑Vinegar Dipping Sauce – Water (thins the sauce)

Instructions

1. Activate Yeast

   Combine warm water (100‑110°F), 1 tsp sugar, and 1 tsp active dry yeast in the mixing bowl. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Make Dough

   Add 1 tbsp vegetable oil, 400 g sifted flour, and 1 tsp salt to the bowl. Using chopsticks or a spoon, mix until a shaggy dough forms, then knead in the bowl for about 10 minutes until smooth and elastic.

   Time: PT10M

3. First Proof

   Cover the bowl with a damp towel and place in a warm spot (around 80°F/27°C) for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

4. Prepare Filling Ingredients

   While the dough rises, finely dice half a medium red onion and one small jalapeño (seeds removed). Slice shiitake mushrooms. Set aside.

   Time: PT10M

5. Cook Filling

   Heat 1 tbsp oil in a stainless steel skillet over medium‑high heat. Add the diced onion, jalapeño, and mushrooms in a single layer. Let sit untouched for 1 minute, then stir once to develop a deep brown color. Add 300 g ground beef, breaking it up, and cook until browned. Sprinkle 1 tsp gochugaru, 1 tbsp Worcestershire sauce, 2 tbsp soy sauce, and ½ tsp black pepper. Stir, then add a splash of water (or sake) to deglaze. Finally, stir in 1 egg yolk for shine. Remove from heat and let cool slightly.

   Time: PT20M

6. Deflate and Portion Dough

   Punch down the risen dough to release air. Transfer to a lightly floured surface, roll into a rectangle, and cut into nine equal pieces (≈70 g each).

   Time: PT10M

7. Roll Dumpling Wrappers

   Flatten each dough piece with a rolling pin into the thinnest possible circle (about 3‑4 mm), keeping the center slightly thicker to hold the filling.

   Time: PT10M

8. Fill and Seal Dumplings

   Place about 2 Tbsp of the cooled beef filling in the center of each wrapper. Bring the edges together, pinch to create a pleated seal (spiral‑like folds) and ensure no gaps.

   Time: PT15M

9. Arrange for Steaming

   Line the steamer basket with parchment paper (pierced with holes) and place dumplings an inch apart, seam side up. Cover and steam over simmering water.

   Time: PT20M

   Temperature: Simmer

10. Make Dipping Sauce

    In a small bowl combine 2 tbsp soy sauce, 1 tbsp distilled white vinegar, 1 tsp sugar, and 1 tbsp water. Stir until sugar dissolves.

    Time: PT5M

11. Serve

    Transfer steamed dumplings to a serving plate, drizzle or dip in the sauce, and enjoy while hot.

    Time: PT5M

Nutrition Facts

Calories

2200

Protein

12 g per dumpling

Carbohydrates

30 g per dumpling

Fat

8 g per dumpling

Fiber

2 g per dumpling