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).
- 1 cup of ground pork
- 2 cups of groud beef
- 2 cups of chopped buchu (Asian chives)
- 4-5 soaked Shiitake mushrooms
- half onio
- half package of tofu
- 3 cloves of minced garlic
- sesame oil
- vegetable oil
- fish sauce
- green onion
- mandu skins (60 disc)
- Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
- 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.
- 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
- Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
- 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.
- 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.
- In the big bowl, add 2 cloves of minced garlic and mix all the ingredients by hand. This is your mandu filling.
- Put some of the filling mixture into the center of a mandu skin.
- 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.
- Fold skin in half over filling and press edges together to make ripple shape.
- Place some vegetable oil on heated pan and add the mandu you made.
- Lower the heat to low-medium and put the lid on the pan cook.
- 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.
- When the mandu is golden brown, transfer it to a plate.
- Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.
- 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.
- When the stock is done, remove the anchovies and onion.
- 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.
- When the mandu has cooked, it will float to the top.
- Add 1 beaten egg, 2 sliced green onions.
- Serve hot with a bowl of kimchi, and ground pepper to taste.
Source: International Korean Menu Guide, Wikipedia, Maangchi