A Treasure and A Treat All Wrapped In One: Bokjumeoni Dumplings / 복주머니 만두

Made to resemble traditional Korean New Year lucky pouches that are a symbol of good fortune and prosperity, these little dumplings are worth their weight in gold! Stuffed with a hearty tofu mixture, and adorned with ribbons made of chives, each mandu is a delicious present waiting to be served.

Buy The Ingredients At Oseyo

CJ Premium Wheat Flour 1KG

1KG

DAESANG Seasoning Salt 250G

250G

Sajo Soybean Cooking Oil 500ML

500ML

Carrot

Oseyo Vegetables

Bibigo Firm Tofu (300G)

300G

CJ Bibigo Sliced Kimchi 150G

150g

Scallions

Oseyo Vegetables

HanSang Sesame Oil 100% 160ML

160ML

  • Make sure to click through the tabs to see the ingredients
Ingredients
4 Person
CJ Premium Wheat Flour 1KG
1 cup
DAESANG Seasoning Salt 250G
1/3 tsp
Sajo Soybean Cooking Oil 500ML
2 tsp
Water
1/2 cup
Ingredients
4 Person
CJ Premium Wheat Flour 1KG
1/2 cup
Spinach
1 bunch
Water
4 tbsp
Ingredients
4 Person
CJ Premium Wheat Flour 1KG
1/2 cup
Carrot
1/2 cup
Water
4 tbsp
Ingredients
4 Person
Bibigo Firm Tofu (300G)
1 pk
Garlic Chives
4 1/2 oz (chopped)
CJ Bibigo Sliced Kimchi 150G
10 3/4 oz (chopped)
Egg
1
Scallions
3 1/2 oz (chopped)
Sugar
1 tsp
HanSang Sesame Oil 100% 160ML
1 tsp
Garlic Powder
1 tbsp
Black Pepper
to taste
Ingredients
4 Person
Garlic Chives
rinsed

Recipe Instructions

  • Serves: 4 | Total Cooking Time: 1 hour

Step 1

Soak the tofu in cold water for 10 minutes. Then strain the water and wrap the tofu in the cheesecloth. Squeeze the tofu until it’s crushed to completely remove any moisture. Mix the crushed tofu with the scallions, garlic chives, kimchi, egg, sugar, sesame oil, black pepper, and garlic powder. Set it aside for later use.

Step 2

Blend the spinach and water together to make the spinach juice. Blend the carrots with water to prepare carrot juice.

Step 3

Combine all the white dumpling wrapper ingredients together and knead until fully combined. Then drizzle cooking oil on top and knead again. Divide the dough in half and wrap to prevent drying out the dough.

Step 4

Combine the green dumpling wrapper ingredients and knead. Repeat for the yellow dough ingredients. Make sure to only strain the liquid from the spinach and carrot mixtures into the dough before kneading. Wrap each dough to prevent them from drying.

Step 5

When all the doughs are ready, powder the surface of a large cutting board with flour and place the green dumpling dough on top. Then roll it to make a flat and oval shape. Roll the white dough into a cylindrical shape and place it into the middle of the green dough. Wrap the green dough around the white dough to make a 2 inch diameter cylindrical shape with two different colors. Repeat the process with the yellow colored dough as well. Then cut the dough so that the pieces are all about 1/2 in wide.

Step 6

Coat a piece of dough with flour and roll it flat to make a dumpling wrapper. Then, take a scoop of stuffing and place that in the middle of the wrapper. Grab the edge of the wrapper and wrap it around the stuffing while making a pleated pouch shape. Then tie a knot using a garlic chive under the opening of the pouch to resemble a ribbon. Cut the ends of the chive if it is too long.

Step 7

Steam the dumplings for 10 minutes. Serve with soy sauce.

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