MANDU (DUMPLING)

1) Mandu (dumplings)

Dumplings / 만두 / Mandu (or mandoo)

• Categories: appetizer, beef, main dish, non spicy, pork, snack
• Made with: Asian chives, eggs, fish sauce, garlic, green onion, ground beef, ground pork, mandu skins,onion, salt, sesame oil, shiitake mushrooms, sugar, tofu, vegetable oil,
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• Read the Wikipedia entry for this recipe
• Originally posted on May 3, 2008 at 12:46 pm by Maangchi and published in Cooking Korean Food with Maangchi - Book 2

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Ingredients:

• 1 cup of ground pork
• 2 cups of ground beef
• 2 cups of chopped buchu (Asian chives)
• 4-5 soaked Shiitake mushrooms
• half onion
• half package of tofu
• 3 cloves of minced garlic
• salt
• sugar
• sesame oil
• vegetable oil
• fish sauce
• egg
• green onion
• mandu skins (60 discs)

Make filling:

1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
   tip: the oil coats the vegetables so they retain their moisture
4. Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
6. Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of sesame oil. Mix it by hand and then put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.

Now we’re ready to make mandu. For fried mandu:

1. Put some of the filling mixture into the center of a mandu skin.
2. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.
3. Fold skin in half over filling and press edges together to make ripple shape.
4. Place some vegetable oil on heated pan and add the mandu you made.
5. Lower the heat to low-medium and put the lid on the pan to cook.
6. Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat.
7. When the mandu is golden brown, transfer it to a plate.
8. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

For mandu soup:

1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more.
2. When the stock is done, remove the anchovies and onion.
3. Add 1 ts of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want.
4. When the mandu has cooked, it will float to the top.
5. Add 1 beaten egg, 2 sliced green onions: Done!
6. Serve hot with a bowl of kimchi, and ground pepper to taste.

Posted Saturday, May 3rd, 2008 at 12:46 pm
Tagged: dumplings, 만두, 만두국, 군만두, gunmandu, korean cooking, korean cuisine, korean dumplings, korean food, Korean kitchen, korean recipe, Korean recipes, Maangchi, mandu, recipes, yakimandu

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