Korean Snow Goose Potstickers (Mandu)
heritage.
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Mandu is a staple dish within Korean cuisine and has origins that date back as early as the 14th century. These dumplings are rich in aroma and flavour as they consist of ingredients such as ginger, soy sauce and shiitake mushrooms. We are substituting the more traditional meat filling of beef and/or pork with the rich and distinct flavours of the Greater Snow Goose and are pairing it with spicy kimchi to create a wonderful balance between the flavour and consistency of the filling.
There is only one population of Greater Snow Geese that exists within the world and every year they migrate in large numbers from the Canadian High Arctic to the Atlantic Coast of the United States through the Atlantic Flyway of North America.
This spring we were lucky enough to see the migration in action and watched in awe from our blinds as tens of thousands of Greater Snows migrated north through Eastern Ontario to their eventual stop of the High Arctic Tundra which is home to one of the world’s largest breeding colony’s on Bylot Island, Nunavut. During this amazing experience we were fortunate to bring home food to fill our freezer, feed our families and to use for wild game dishes such as this one that we can share with you to enjoy!
Note: I give instructions to make the dumpling wrappers from scratch (you’ll need a scale), but you can feel free to use store-bought dumpling wrappers instead, available at any Asian grocer and many Western grocery stores in urban centers.
Serves: 4-6
Time to make: 90 minutes
Also make with: Any ground wild game
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Snow Goose & Kimchi Gun Mandu (Pan Fried Korean Dumplings)
4-6
servings1
hour10
minutesKeep the screen of your device on
Ingredients
- Dumplings
150 grams plain flour
75ml warm water
1 tsp potato starch
2 tbsp sunflower oil
1/4 tbsp fine salt
Or substitute with ready made dumpling/gyoza wrappers
- Filling
1/2 pound ground snow goose
1 cup spicy kimchi (drained and thinly sliced)
4 ounces fresh shiitake mushrooms finely chopped
1/2 medium onion finely chopped
2 scallions finely chopped
1 tablespoon minced garlic
2 teaspoons minced ginger
1 tablespoon soy sauce or tamari
1 tablespoon sesame oil
1 egg
1/4 teaspoon salt
1/8 teaspoon pepper
- Dipping Sauce
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
Black pepper to taste
Gochugaru (Korean Chili pepper flakes) to taste
Preparation
- Mix the flour and salt into a medium to large size bowl and slowly add in the warm water. Knead the dough mixture thoroughly in the bowl and then move to your worksurface and knead for 10 minutes until you have a smooth and elastic texture. Cover in clingwrap, set a timer for 30 minutes and let it rest while you prepare your filling.
- With 5 to 10 minutes left on your timer begin to prepare your filling ingredients, mix all of them together in a bowl and set aside.
- Unwrap the mandu dough and roll it out into a long even roll on a clean workspace and cut it into 30 even sized pieces. If you have a kitchen scale you can weigh out your dough and divide it by 30 to calculate the weight of each mandu wrapper.
- Cover your dough balls with a damp cloth or paper towel, slightly dust your workspace with starch and roll each wrapper into a thin round circle. Roughly 4.5 inches.
- Once you have rolled out your wrapper with an even thickness use a 3.5 inch cookie cutter to make a perfect circle. Set the wrapper aside and keep the excess to dough to re-roll later on into additional wrappers. Repeat this process until you have no dough left and ensure that you keep your wrappers are stacked with a dusting of starch between each one and keep them covered with a damp cloth or paper towel while you work.
- Add 1 heaping teaspoon of the filling to the centre of each wrapper while holding it flat in the center of your hand. Gently brush one half of the inside edge with warm water and fold to bring the two sides together. Create 2 or 3 pleats into the top half and pinch together slightly to create a good seal.
- Heat a large skillet with 2 tablespoons of sunflower oil over medium high heat. Add the mandu flat side down and fry until the bottoms are golden brown while ensuring that the mandu do not touch as they will stick together. Add 1/3 cup of water to the pan, cover immediately with a lid and reduce the heat to medium low. Steam for 5 to 7 minutes.
- Serve with dipping sauce and your favourite Korean Banchan (side dishes). Ours are Kongnamul (bean sprouts), Kimchi, Myulchi Bokkeum (Stir-fried anchovies) and Spicy Tofu.
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