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1. Mix 2 hands of flour with 1 hand of water and ½ tsp. of salt. Mix and knead well, leave to rest for a while.
2. Cut zucchini into thin strips. Add ½ tsp. of salt, mix well and leave to rest for 5-10 minutes then squeeze out the excess water.
3. Slice and dice chicken legs meat (debone and peel the skin beforehand), onion, 2-3 garlic cloves, 2-3 chili (to taste), 1/8 cup of milk, and 1 tbsp. of corn starch. Salt and pepper to taste.
4. Add zucchini to the filling, mix well, and add 1 tbsp. of oil.
5. Divide the dough into smaller balls, and flatten out each ball. Wet the edges with water using your thumb.
6. Add filling, and seal the dough. For more visual instructions see the video.
7. Place dumplings into a bamboo steamer.
8. Add some water to the wok so it covers the steamer wooden walls from below.
9. Let the water boil and steam for 10 minutes over medium-high heat.
10. Enjoy! Bon Almazan!

We decided to take our outdoor cooking even further and went to a nearby jungle to make these absolutely amazing mandu-style dumplings that are so famous in Korea. That tender and slightly spicy chicken filling is coated with freshly hand-made pastry and steamed on fire in the special bamboo pot.