It’s 10 days until Thanksgiving & only there 8 days left for “Kovember” (22 days of Korean Fusion). Here is a new recipe just in time for your Thanksgiving menus. This one is perfect if you are trying to mix up your usual dish for the holiday. It’s also perfect if you are searching for what to do with with all that leftover pumpkin.
Mandu are Korean dumplings & Mandu Pi, which I mention a lot in the recipe, are dumpling skins. I go into more depth about both in this Mandu Desserts posts. Traditionally they are filled with ground meat, scallions, ginger & various other ingredients. However, I wanted to try something different & seasonally appropriate. So I mixed pumpkin with parmesan, sesame seeds, nutmeg & white pepper for a little heat. Then a butter-sage sauce is poured on top. It reminds me little of pumpkin ravioli but with some Korean flair.
If you, like me, don’t have a fancy set of bamboo steaming baskets, then you’ll need an alternative solution. I used a sauce pot with a lid & a sieve to steam my mandu. Just be sure to line the sieve with a sheet of parchment paper to prevent the mandu from sticking. Fill the pot with about an inch to 2 inches of water & bring to a boil. Put the mandu in the sieve & let it rest above the boiling water using the lid to trap the steam. Voila! Just like steaming veg.
Check back tomorrow for another, very different pumpkin mandu recipe for your Thanksgiving menu. In the meantime, here are some more recipes I recommend trying out this season: Apple Pie Hotteok, Cranberry Apple Pear Crisp & Kimchi Mashed Potatoes.
Pumpkin Mandu with Butter-Sage Sauce
- 7.5 oz pumpkin puree (1/2 can)
- 5 Tbsp butter (70 grams)
- 10 fresh sage leaves
- 2 Tbsp sesame seeds
- 2 Tbsp grated Parmesan
- 1/2 tsp nutmeg
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 dozen mandu pi (dumpling skins)
Mix together the pumpkin, sesame seeds, Parmesan, nutmeg, ginger, garlic, salt & white pepper. Lay the mandu pi on a flat surface & drop 1-2 Tablespoons of the pumpkin mixture in the middle of each. Lightly brush the outsides of the mandu pi with water to help them stick together. Fold each mandu in half to form a half circle & press the edges together to seal. Gently fold the outer edges in & pinch them together.
Using a medium sized sauce pot with a lid, fill with 1-2 inches of water. Bring the water to a boil. Line a small sieve with parchment paper. Place 3 mandu in the sieve at a time. Place the sieve in the pot so that it is resting just above the boiling water & put the lid on the potover the sieve the trap the steam. Let the mandu steam for 3-5 minutes or until soft.
In the meantime, melt the butter in another sauce pot over low heat. Add the sage leaves & let the sauce cook for 3-5 minutes.
Once all the mandu have steamed, pour the butter-sage sauce over the top & sprinkle with parmesan.