Mandu (Korean Dumplings)

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1. 1Step 1: Place all filling ingredients in a large bowl and blend well.
2. 2Step 2: Have wrappers nearby (covered), a bowl of water, sheet trays with parchment, and a small spoon to portion the filling. Grab a wrapper and put about 1 tablespoon of filling in the center.
3. 3Step 3: Wet the outer edge of the wrapper and fold in half and seal carefully. Then wet the half moon edge and create folds by pushing and pressing the outer edge on to itself moving across the half moon until you are out of wrapper.
4. 4Step 4: Place each mandu on a sheet tray and keep the tray covered with a cloth. When you are done with each tray, place it in the refrigerator. When all the dumplings are folded, you can cook some (of course!) or freeze or both.
5. 5Step 5: Bring a large pot of salted water to a boil. Once at a rolling boil, place several mandu in the pot - do not crowd them. If not frozen, they will take about 4 minutes to cook. If frozen, 8 - 9 minutes.
6. 6Step 6: Eat immediately with dipping sauce or refrigerate for later consumption.
7. 7Step 7: Heat a couple tablespoons of oil in a 12-inch skillet on medium high. Once hot, place dumplings in the pan in either concentric circles or just randomly. They can be fairly close together.
8. 8Step 8: Let them sear/brown on one side, then add about 1/3 cup of water, turn the heat down to medium low then cover and let them cook until the water is gone, about 5 minutes.
9. 9Step 9: Place on parchment paper in steamer baskets and place steamer basket over a pot or pan with boiling water in it.
10. 10Step 10: From frozen, steam the dumplings for 9 minutes.