Asia:
South Korea:
South Korean Mandu (Dumplings)
INGREDIENTS:
FOR THE DUMPLINGS:
3 cups all purpose bread flour
1 Tablespoon vegetable oil
2 teaspoons salt
1 cup water Adding by the tablespoon as necessary
FOR THE STUFFING:
1 cup ground beef
1 cup ground pork
1 teaspoon dark soy sauce
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1/2 teaspoon salt
black pepper to taste
1/2 cup chopped cabbage kimchi
1 cup bean sprouts plus 1/2 teaspoon sesame oil and 1/8 teaspoon salt
8 oz firm tofu plus 1/2 teaspoon sesame oil and 1/4 teaspoon salt
1/2 cup or about 1 bunch of green onions or Korean chives
For the dipping sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
chives to garnish
INSTRUCTIONS:
FOR THE DOUGH:
Mix together all the dough ingredients and knead for a few minutes until the dough is even throughout. You don’t want to see any dry spots and it should not be sticky. Add water by the tablespoon as necessary to get the desired result.
Keep the dough covered with a wet towel while you put together the stuffing.
In a pot of boiling water, cook Add in the bean sprouts. When the water comes back to a boil, drain the spouts and rinse with cold water.
Gently squeeze the sprouts to remove excess water and then rough chop them. Season with sesame oil and salt. Set aside in a large bowl.
Finely chop cabbage kimchi and remove any excess seasoning so that it is not to liquidy.
Place in bowl with sprouts
Put the tofu in cheese cloth or a fine mesh strainer to remove excess water and then crumble. Season with sesame oil and salt put in a bowl with sprouts and kimchi.
Season the meat with the soy, garlic, ginger salt and pepper.
Add the meat to the bowl with the other ingredients.
Finely chop the green onions or chives add to the bowl.
Mix all the ingredients together
TO ASSEMBLE:
tear off a piece of dough about the size of a walnut and roll into a ball
roll out to a round piece about 5 inches
Place the round dough in the palm of your hand
add in two heaping tablespoons of stuffing
wrap the dough around the stuffing and seal the edges by pressing firmly together.
scallop them like the picture below
set on a lightly floured tray
Bring a large pot of water to a boil
Add in the dumplings make sure not to overcrowd.
When the dumplings rise they are cooked.
Remove with a slotted spoon.
Serve with some soy sauce and rice vinegar mixed together with some chives to garnish.
Please note that the dumplings can also be cooked by steaming in a steamer basket. About 15-20 minutes.
Extra dumplings can be frozen individually before being cooked and then placed in a freezer bag. Steam or boil when thawed.
