Mandoo (Korean Dumpling) soup #SundaySupper

I started this blog 7 months ago with a post called “Perfect Moments.” In my very first post, I tried to explain why I named my blog what I did and recreated a dish that brought me back wonderful memories of my family getting together and cooking my grandmother’s signature dish.

This post is very fitting to our theme for #SundaySupper, “Comfort Food with Lee Woodruff.”

This dish brings back so many memories of my grandmother who passed when I was in the 7th grade. To recap my first post:

My grandma (my dad’s mother) was well known for her Mandoo.  Mandoo is the Korean word for dumpling.  You can have mandoo any kind of way with any kind of filling.  The way my grandma made it was with pork and kimchee.  She would cook beef bones for hours and hours and make the most amazing broth for madoo soup.

Every New Years Day, our whole family would get together and make madoo.  It would be a 2 day event.  My oldest aunt (my oldest uncle’s wife) and my grandma would prepare the filling the night before and start the broth.  The next day the rest of the family would pile into my uncle’s house and cut out round shapes with the top of a kettle and start filling and shaping the madoo.  My aunts would always tell me that I had to fold and crimp my madoo pretty or I will have an ugly daughter.  I would obsess about making the prettiest madoo so I would overthink it and it would not be pretty.  I would put too much filling in, so the filling would ooze from the side and color the madoo the shade of kimchee.  I use to get so upset thinking I was going to have an ugly daughter (good thing I have a son, even though he is gorgeous)

Now that our family is all over the world we get together at my parent’s house for New Years and whom ever happens to be in town gets to eat madoo.  My fiance, Josh has come to love madoo and looks forward to New Years Day just so he can have some madoo.  Now he doens’t have to wait for New Years Day to get his madoo fix because I have grown confident enough as a home cook to make my own mandoo.

Made the beef stock with brisket, scallions, garlic, water and beef base. Boil on low for hours and hours.

My dad helping me with “pee” (Korean word for dumpling wrappers)

Kimchee and tofu for the filling. Mix with pork, garlic, onion, soy sauce and sesame oil.

Once the dumpling are made, place them in the broth and cook for 5-7 minutes and serve.

This Week’s Sunday Supper Recipes:

#SundaySupper Comfort Food |Soups

#SundaySupper Comfort Food  | Main Dish

#SundaySupper Comfort Food | Desserts

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog

We would be honored to have you join us on Twitter throughout the day during #SundaySupper and have you share your favorite Comfort Food Recipes.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite Comfort Food Recipes. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them

Mandoo (Korean Dumpling) soup
Recipe type: Soup
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • For the beef stock:
  • 1 brisket
  • a large stock pot filled to the top with water
  • 3-4 cloves of garlic smashed
  • 1 bunch of scallion cut 2-3″ lengthwise
  • 2-3 tablespoons of beef base ( I used dashida)
  • salt and pepper to taste
  • For the dumplings:
  • 1 lb of ground pork
  • ½ package of silken tofu
  • ½ cup of kimchee
  • 2-3 cloves are garlic minced
  • 1 onion chopped finely
  • 1 tablespoon of sesame oil
  • 1 tablespoon of soy sauce
  • 1 package of wonton wrappers ( I would give you the recipe for home made dough if I had it but my dad made it. All I know is that he put water and flour together and kneaded it for awhile) He didn’t measure. :(
  • egg wash (1 egg beaten with 1 tablespoon of water)

  1. For the stock: Add brisket, water, scallion, garlic, beef base, salt and pepper to taste. Cook on medium low heat for 5-6 hours. When the stock is done remove the brisket and shred. Set aside and serve as garnish.
  2. For the filling: Add the pork, tofu, kimchee, garlic, onion, soy sauce and sesame oil in a large bowl and mix.
  3. Place a teaspoon of the mixture in the center of a wonton wrapper, brush all sides with egg wash and fold in half. Pinch the seams together. Fold again in half and pinch each side together. Place in boiling stock and serve.

Categories: Blog


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