Steamed Mandu Dumpling

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar

Chef Sungchul Shim of Kochi | New York
Yield: 15 dumplings

Adapted by StarChefs | November 2020

INGREDIENTS:

Bulgogi Marinade:
150 grams onion puree
90 grams garlic puree
90 grams ginger juice
200 grams Asian pear puree
450 grams dark soy sauce
150 grams sugar
150 grams Kikkoman aji mirin
70 grams Kikkoman sesame oil
8 grams black pepper

Wagyu Brisket:
2 pounds trimmed Lone Mountain wagyu brisket
Salt
Black pepper

Mandu Dough:
145 grams all-purpose flour
25 grams sweet rice flour
1 gram salt

Chile Oil:
100 grams soybean paste
50 grams Kikkoman aji mirin
50 grams fine gochugaru
30 grams coarse gochugaru
200 grams roasted garlic oil
30 grams rayu
100 grams minced dehydrated onion, minced
300 grams roasted garlic, chopped
50 grams Kikkoman soy sauce

Black Rice Vinegar Foam:
6 gelatin sheets, bloomed
350 grams Kikkoman soy sauce
330 grams black rice vinegar
300 grams Kikkoman rice vinegar
350 grams Sherry vinegar
100 grams sugar
10 grams salt
6 grams xanthan gum

To Assemble and Serve:
265 grams Lone Mountain Wagyu, medium diced
125 grams duck foie gras, chopped
50 grams chopped scallion whites
25 grams chopped garlic
25 grams black rice vinegar
7-12 grams potato starch

METHOD:

For the Bulgogi Marinade:
In a nonreactive container, add all ingredients with 150 grams water; combine. Set aside. 

For the Brisket:
Season brisket with salt and pepper. Prep a water bath with an immersion circulator set to 58℃. To a vacuum bag, add brisket and 250 grams Bulgogi Marinade. Cook sous vide for 48 hours.

For the Mandu Dough:
In a sieve placed over a bowl, combine flours and salt; sift. Add 25 grams boiling water. Knead 4 minutes to form dough, adding up to 40 grams cold water, until dough is soft and flexible. Let rest 1 hour. Roll out dough into a long rope 1 inch in diameter. Cut 8-gram portions and roll out to 3 ¾-inch circles. Dust each with flour and cover with plastic wrap. 

For the Chile Oil:
To a pan, combine all ingredients. Simmer for 1 hour. Turn off heat and cool. 

For the Black Rice Vinegar Foam:
Add all ingredients to a Vitamix blender. Blend until combined; pass through a fine mesh sieve. Pour mixture into a foam canister to the indicated fill line. Charge twice and keep in ice water for 5 minutes before using.  

To Assemble and Serve:
To a medium bowl, combine all ingredients, 265 grams chopped Brisket and 90 grams Bulgogi Marinade. Separate into 75-gram portions. Press filling into the middle of each Mandu Dough wrapper. To seal the mandu, lift and pull the top edge of skin, using your thumb and index finger to make 15 small pleats. Repeat for each wrapper. Steam for 7 minutes at 100℃. Serve hot with 1 teaspoon of Chile Oil and a dash of Black Rice Vinegar Foam. 

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