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Korean Dumplings: Mandu

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  • Jamie Rahm
    Korean Dumplings: Mandu Recipe courtesy Chris Young TVFN, Cooking School Stories, Show #SL1A06: Exams & Graduation Day 1/4 pound ground beef 3 ounces vegetable
    Message 1 of 1 , Oct 29, 2001
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      Korean Dumplings: Mandu
      Recipe courtesy Chris Young
      TVFN, Cooking School Stories, Show #SL1A06: Exams & Graduation Day

      1/4 pound ground beef
      3 ounces vegetable oil
      3 ounces minced Spanish onion
      3 ounces shredded cabbage
      2 ounces roughly chopped bean sprouts
      1 scallion, finely chopped
      4 ounces firm tofu, mashed to a fine consistency
      1 1/2 tablespoons hoisin
      1 1/2 tablespoons salt
      Dash pepper
      24 wonton skins
      1 egg beaten
      Oil, for frying

      Vinegar-Soy Sauce (Ch'o kanjang) for dipping:
      8 tablespoons soy sauce
      6 tablespoons rice vinegar
      2 teaspoons granulated sugar
      2 teaspoons green onion, finely chopped
      2 teaspoons sesame seeds, toasted

      Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat
      until brown, mashing with a fork to break into small pieces. Drain
      off fat and set meat aside. Wash pan and dry thoroughly.

      Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute
      for 2 to 3 minutes or until limp.

      Add cabbage and continue to cook, stirring frequently, for another 2
      to 3 minutes or until cabbage is crisp-tender.

      Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2
      minutes more.

      Remove pan from heat and pour cooked mixture into a colander to drain
      excess liquid.

      In a large bowl, combine meat, vegetables, hoisin, salt, and pepper
      and mix well.

      Place 1 wonton skin on a flat surface. Cover remaining skins with a
      slightly damp kitchen towel (not terry cloth) so they won't dry out.
      Brush the edges of skin with a beaten egg. Place about 1 teaspoon of
      filling mixture just above the center of skin. Fold skin in half over
      filling to form a triangle and press edges together to seal. Repeat
      with remaining skins.

      Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until
      golden brown. Serve immediately with vinegar-soy dipping sauce.

      For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to
      dissolve sugar.

      Yield: 6 to 12 servings
      Prep Time: 30 minutes
      Cook Time: 30 minutes
      Difficulty: Medium
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