Chicken dumplings (Dakgogi mandu: 닭고기 만두)

Summary by Krater

Maangchi demonstrates how to make Dakgogi Mandu (chicken and zucchini Korean dumplings), including preparing the chicken-zucchini filling with milk for tenderness, wrapping them in dumpling wrappers, steaming them, and making a dipping sauce.

From the video

Answers: How do I make chicken mandu at home?

• chicken dumplings
• Korean mandu recipe
• making dumpling filling
• shaping dumplings
• steaming dumplings

Ingredients

• 4 oz onion
• 4 cloves garlic
• a little more than 1 pound chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup milk
• 1 tablespoon potato starch
• 4 oz to 6 oz zucchini
• 1 tablespoon sesame oil
• 1 package (22 discs) mandu-pi (dumpling wrappers)
• 1 tablespoon soy sauce
• 1/2 tablespoon vinegar
• 1/4 teaspoon gochugaru (hot pepper flakes)
• lettuce

What it concludes

• Adding milk to chicken or pork filling makes the meat tender and removes bad smells.
• Steaming the chicken mandu for 10 minutes on medium-high heat results in soft, chewy, and crispy dumplings.