Truffle and Mixed Mushroom Mandu

Plump with truffle and mushrooms, the Korean dumplings take mandu to the next level.

Recipe by Judy Joo, chef and owner at Jinjuu Hong Kong.

*Featured in Crave’s Issue 89, November 2017


10 minutes; 30 minutes

(Makes 30 dumplings)

30 1.5-inch diameter round dumpling skins
30g onion, chopped
100g butter, softened
50g black truffle pâté
20g chives, chopped
Salt and pepper, to taste

Confit mushroom filling
10 cloves garlic, smashed
5g thyme
5g oregano
5g rosemary
200g shiitake mushrooms
200g shimeiji mushrooms
1 tsp porcini powder
50g doenjang, fermented
soybean paste
500ml olive oil
Salt and pepper, to taste


1. Make the filling

  • In a large bowl, combine all the confit mushrooms filling ingredients. Place in a saucepan over medium heat and slow cook for about two hours until softened. Lay parchment paper on top. Allow to cool, strain and roughly chop.

2. Prepare the filling

  • To the confit mushroom mixture, add the chopped onion, softened butter, black truffle pâté, chopped chives and salt and pepper, and mix well.

3. Fill the mandu

  • Place 30g of filling mixture in the centre of each dumpling skin, and fold in half. Connect the tips to create a crown shape.

4. Steam the mandu

  • Steam for five minutes, until cooked through and soft.

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