Youtor
Making mandu Korean dumplings 만두
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=zECZXmDmHR0
Everyone loves Korean dumplings! • I've updated this recipe with a new video: https://www.maangchi.com/recipe/mandu • Recipe in this video: • Ingredients • Yield: 50 to 60 mandu • 1 cup of ground pork • 2 cups of ground beef • 2 cups of chopped buchu (Asian chives) • 4-5 soaked Shiitake mushrooms • half onion • half package of tofu • 3 cloves of minced garlic • kosher salt • sugar • toasted sesame oil • vegetable oil • fish sauce • egg • green onion • mandu skins (60 discs) • Directions • Make filling: • 1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. • 2. Add 1 ts of kosher salt, 1 tbs of toasted 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, and 2 ts of toasted sesame oil to the small bowl. Mix by hand and transfer it to the big bowl. • 6. Squeeze 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 toasted sesame oil. Mix it by hand and then put it next to chopped chives. • 7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling. • • Make 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 act as a sealant when you fold it over. • 3. Fold skin in half over filling and press edges together to make ripple shape. • • Make fried mandu: • 1. Place some vegetable oil on heated pan and add the mandu you made. • 2. Lower the heat to low-medium and put the lid on the pan to cook. • 3. Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat. • 4. When the mandu is golden brown, transfer it to a plate. • 5. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce. • • Make mandu soup: • 1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom 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: Done! • 6. Serve hot with a bowl of kimchi, and ground pepper to taste.
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