Mandu (Korean Dumplings)
Recipe 03: Mandu. Although listed in the book's Japanese section, mandu are traditional Korean dumplings, served here with a ch'o kanjang (Korean vinegar-soy) dipping sauce.
🍳 Cook: 60 min
Ingredients
| 1/4 pound | 115 g | ground beef |
| 3 ounces | 85 g | vegetable oil |
| 3 ounces | 85 g | Spanish onion, minced |
| 3 ounces | 85 g | shredded cabbage |
| 2 ounces | 57 g | bean sprouts, chopped |
| 1 | finely chopped scallion | |
| 4 ounces | 115 g | mashed tofu |
| 1 1/2 tablespoons | 23 ml | hoisin |
| 1 1/2 tablespoons | 23 ml | salt |
| 1 dash | pepper | |
| 24 | wonton skins | |
| 1 | whisked egg | |
| — | frying oil | |
| 8 tablespoons | 120 ml | soy sauce (for ch'o kanjang dipping sauce) |
| 6 tablespoons | 90 ml | rice vinegar |
| 2 teaspoons | 10 ml | granulated sugar |
| 2 teaspoons | 10 ml | chopped green onion |
| 2 teaspoons | 10 ml | toasted sesame seeds |
Instructions
- Add 2 ounces of oil for frying in a wok and heat it on medium heat. Add the meat and stir-fry until brown, using a fork to mash the meat. Drain off the extra fat and keep this meat aside.
- Wash the pan and let it completely dry. Pour in 1 ounce of oil and heat it once again for almost one minute. Now add the onions and cook for almost 2-3 minutes. Add the cabbage to the onions and cook for 2-3 minutes more until tender and crisp. Now add the tofu, scallions and bean sprouts and cook for an extra 1-2 minutes. Turn off the heat and run this mixture through a colander to drain excess liquid. Keep it aside.
- Take a large pot and mix the vegetables, meat, salt, hoisin and pepper. Mix them well.
- Select a flat work surface and lay one wonton skin on it. Keep the remaining skins under a damp towel to avoid drying out. Use the beaten egg to moisten the edges of the skin and put one teaspoon of the filling mixture in the middle of the skin. Fold in half over to make a triangle and slightly press to seal the edges.
- (Reconstructed classic method) Repeat with the remaining skins and filling. Heat frying oil in a wok or deep pan over medium heat and fry the mandu until golden and crisp on both sides, or steam them for about 8-10 minutes until cooked through.
- For the ch'o kanjang dipping sauce, combine the soy sauce, rice vinegar, sugar, chopped green onion and toasted sesame seeds. Serve the mandu hot with the dipping sauce.