Minggu, 28 April 2013

Mandu - 만두


Mandu

Korean dumplings made of thinly rolled flour dough and a filling of ground meat and vegetables. Usually served with a dipping sauce made of soy sauce and vinegar, or with chili-speckled soy sauce. If the dumplings are grilled or fried, they are called gunmandu (군만두); when steamed jjinmandu (찐만두); and when boiled mulmandu (물만두).

Ingredients
  1. 1 cup of ground pork
  2. 2 cups of groud beef
  3. 2 cups of chopped buchu (Asian chives)
  4. 4-5 soaked Shiitake mushrooms
  5. half onio
  6. half package of tofu
  7. 3 cloves of minced garlic
  8. salt
  9. sugar
  10. sesame oil
  11. vegetable oil
  12. fish sauce
  13. egg
  14. green onion
  15. mandu skins (60 disc) 
Ingredients

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, ans 2 ts of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
  6. Aqueeze 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 the put it next to chopped chives.
  7. In the big bowl, add 2 cloves of minced garlic and mix all the ingredients by hand. This is your mandu filling.
Fried Mandu
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 ast 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 cook.
  6. Turn over each mandu a few minute 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.
Mandu Soup
Mandu Soup
  1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushrooms 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.
  6. Serve hot with a bowl of kimchi, and ground pepper to taste.
And here's a video on how to make mandu.. Happy cooking^^




Source: International Korean Menu Guide, Wikipedia, Maangchi

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