Name: Jin Mandu (Korean Steam Buns)
Cook time: 10800 s
Total time: 10800 s
Yield: 10-12 buns
Ingredients: For the bun; 500 gr flour; 300 gr water; 10 gr salt; 10 gr dry yeast; For the filling; 2 cup chopped cabbage; 1 cup glass noodles, boiled for 7 minutes and chopped; 200 gr of tofu, smashed and drained; 1 cup chopped scallions (4 5 stems); 1/2 cup chopped beansprouts; 2 tbsp soy sauce; 1 tbsp sesame oil; Salt, to taste; Black Pepper, to taste

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Jin Mandu (Korean Steam Buns)

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3 h 0 min

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Hey there, ready to dive into some culinary magic? Today, it's all about Korean-style steamed buns, also known as Jin Mandu, with a twist of Chinese Bao zi flair. Joined by my buddy Maddy, a NYC-based Korean cooking enthusiast, we're bringing you a fusion of flavors that'll make your taste buds dance. Now, here's the scoop – while Chinese dumplings stick to their classics, Korean dumplings are all about embracing the unexpected. We're talking chopped glass noodles, hearty tofu, and vibrant cabbage. Why the twist? Back in the post-colonial recovery era around 1945, Korea turned to glass noodles as a smart way to stretch ingredients and feed more hungry bellies. Those noodles never left the party, adding that signature chewiness we love. Today, I took on the role of a culinary mentor, teaching Maddy the art of crafting those fluffy steamed bun wrappings. And guess what? It worked like a charm! In just 25 minutes of gentle steaming, we achieved that perfect chef's kiss moment. So, get your apron on and prepare to whip up these amazing vegan Korean steamed buns with tofu. Stay curious and let your taste buds lead the way!

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Ingredients

For the bun

500 gr flour

300 gr water

10 gr salt

10 gr dry yeast

For the filling

2 cup chopped cabbage

1 cup glass noodles, boiled for 7 minutes and chopped

200 gr of tofu, smashed and drained

1 cup chopped scallions (4 5 stems)

½ cup chopped beansprouts

2 tbsp soy sauce

1 tbsp sesame oil

Salt, to taste

Black Pepper, to taste

Directions

Step 1

Start with making the dough- in a stand mixer's bowl add the water, yeast, flour and salt. Set the mixer on the lowest speed and knead for 12 min until the dough is smooth and elastic.

500 gr flour

300 gr water

10 gr salt

10 gr dry yeast

Step 2

Remove from the mixer and round into a tight ball, place in a greased bowl and cover with a plastic wrap. Let it rest until doubled in size.

Step 3

In the meantime, work on the filling- in a bowl combine all the ingredients and mix until homogenous.

2 cup chopped cabbage

1 cup glass noodles, boiled for 7 minutes and chopped

200 gr of tofu, smashed and drained

1 cup chopped scallions (4 5 stems)

½ cup chopped beansprouts

2 tbsp soy sauce

1 tbsp sesame oil

Salt, to taste

Black Pepper, to taste

Step 4

Once the dough has proofed, divide into 10 equal pieces. Round each piece into a tight ball and let it rest on the counter space for 10 min.

Step 5

Then, using a rolling pin, flatten each dough ball into a pita shape, add 2-3 tbsp of filling and close to seal the filling in.

Step 6

Place the stuffed buns in a steaming basket with a parchment paper lined in it. The buns will proof in the basket (30 min), so you don't need to transfer them once they are proofed.

Step 7

Once they were doubled in size, steam them over boiling water (medium heat), for 15 min.

Step 8

Eat immediately while still hot.

Step 9

YASSS!

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