Dumpling Filling (만두소)

The second part of a dumpling is the dumpling filling. When you make dumpling filling, there are some things to keep in mind. 

1. First, do not over-mix the filling when you are combining the dumpling filling ingredients. Overmixing will mess up the texture. Just mix it gently until it is combined.
2. Second, after you make and season your filling, let it sit, covered in your fridge for at least 30 minutes. This helps the flavors to develop and combine.
3. Third, ideally for a savory flavor, you want to add more meat than vegetables unless you are making a vegan dumpling. 

Now, if you want a good flavor in your dumplings, you need to have a good ratio of fat and meat. There should be enough fat so that the dumpling has more flavor.

The basic ratio is 3 parts meat: 1 part fat. You can modify this to your preference. 

You can experiment with 2.5 meat: 1 fat or 3.5 meat: 1 fat.

Prepping the Dumpling Filling Ingredients

When you prep the ingredients to make dumplings, you need to cut all ingredients into small pieces, aka mince the ingredients. You should also be using ground meat when making dumplings.

Some ingredients may contain excess water. You need to remove this excess water before you add it to the dumpling filling, or it will dilute your seasoning. Ingredients like tofu are often used in different kinds of dumpling filling. Before using it, you need to squeeze out all of the water using a mesh bag or a clean kitchen towel. Before using mung bean sprouts in your filling, you need to blanch them and then also squeeze out any excess water before mincing.

Finally, kimchi should not have too much liquid, so try and drain some of the liquid back into the container before mincing it.

Proteins for Dumpling Filling

You can use a mixture of proteins to make your desired dumpling. You can mix shrimp and pork or beef and pork. You can make the dumpling to your preference. 

• Baby octopus, squid, and shrimp are all possible options for making dumplings. 

• You can use ground chicken, but make sure you add some fat to the mixture if you are using a lean cut like chicken breast. Make sure your dumplings cook to 165F to ensure the chicken is safe to eat.
• Pork cuts like pork belly, pork leg, Boston shoulder, or tenderloin are all possible options.
• The same goes for beef. You can use a tougher cut as long as it is ground up and has some fat added to it.

Seasoning Ingredients for Dumpling Filling

Now let’s cover some dumpling filling seasoning ingredients.

• Oyster sauce (굴소스): Oyster sauce adds sweet and savory flavor. It enhances the flavor of the filling.
• MSG: You can add Msg to your dumplings if you want to enhance the flavor. You can use Miwon (미원), Dashida (다시다), or Ahemi (아이미). 
• Sugar (설탕): White sugar can help balance the flavor and can help tenderize the filling.
• Neutral cooking oil (기름): Adding some neutral cooking oil to your dumpling filling will make the filling tender and soft. 
• Soy sauce (진간장/왜간장): You can season your filling with soy sauce to add more depth and salt.
• Pepper (후춧가루): You can add black pepper for some more flavor and depth.
• Sesame oil (참기름): Sesame oil can not only make the meat softer but will add a nutty flavor. 
• Salt (꽃소금): If you do not have soy sauce, just use some salt or a combination of the two for a clean flavor.

Vegetables & Other Ingredients for Dumpling Filling

• Vegetables: Garlic (마늘), Cabbage (배추), and Carrots (당근) are all possible vegetables that you can add to your dumpling filling. These ingredients should all be minced before being added, and excess water should be squeezed from them.
• Mung Bean Sprouts (숙주나물): Mung beans need to be blanched in boiling water before being added to the dumpling filling. After blanching, all water needs to be squeezed from them before they are minced and then added. They add texture and flavor.
• Mushrooms (Dried & Fresh): Dried Wood Ear Mushroom (목이버섯) are a good option for dumpling filling. Dried mushrooms should be rehydrated and then squeezed dry before being minced and added. If you use fresh mushrooms, you can blanch them and then squeeze out the excess water. You can use a variety of mushrooms based on your preference.
• Eggs (계란): Some recipes may call for the addition of eggs to the dumpling filling. Adding eggs further binds the ingredients and adds flavor.
• Green Onion (대파): The white part of the green onion should be minced and added to the dumpling filling because it has a stronger flavor and aroma compared to the green part of the green onion. The more white section of the green onion you use, the better the flavor of the dumpling will be. 
• Garlic Chives (부추): Garlic chives can be added to add color and flavor. You can cut them into small pieces. 
• Onions (양파): Onion can be added raw or cooked/caramelized and cooled completely. 
• Ginger (생강): Ginger can be used to tone down any natural aromas and to add flavor. 
• Kimchi (김치): You can use different types of kimchi for your dumplings, like white Kimchi (백김치) or red cabbage Kimchi (배추김치). White Kimchi dumplings are made in certain regions in Korea. Keep in mind that you want to use only sour Kimchi when making dumplings. As you may remember, sour Kimchi is achieved by leaving your kimchi at room temp for 3-4 days until it acquires a sour flavor. Before adding your Kimchi to your dumpling filling, remember to remove some of the liquid from the Kimchi. Some liquid is inevitable, but it shouldn’t make the filling too wet or soggy.
• Sweet Potato Starch Noodles (당면): Sweet potato starch noodles are often mixed with proteins in dumplings. They add a chewy texture. You need to fully soak and cook the noodles completely before mincing them finely and adding them to the dumpling mix. It is very important that you cut them into smaller pieces, or they will not mesh well in the dumpling filling. Nothing should really stand out in your dumpling filling everything should be uniform.