I eat Korean dumplings on New Year's Day - Korean name is Mandu.
I use it for dumpling soup, fried dumplings or steamed dumplings.
There are a lot of recipes for dumplings in Korea.
But I chose my mother-in-laws recipe. Actually, I modified it a little bit to my taste;I added Napa Cabbage. :)
Dumplings are very easy to make. But making a filling is kind of hard work. It needs lots of effort. Phew~
Because I have to squeeze each ingredient.
In other words, I need strong arms to make dumplings!
If I don't squeeze them, the filling is soggy.
My friend who is from the Czech Republic likes Korean Dumplings (Steamed Mandu).
When she came to my house, I served it. Of course, she loved it!
However,,,,
After making dumplings, I felt totally spent. Ha Ha Ha.
Ingredients
Dumpling skin 3 packs
2lb mixture of equal parts ground pork, beef and veal(You can buy them at Whole Foods)
Mung Bean Sprouts 1 pack
Onion 1 (sliced, salted and squeezed)
Chopped Garlic 2 tbsp
Ground Ginger 1 tsp
Soy Sauce 2-3 tbsp
Sesame Oil 2 tbsp
Himalayan pink salt 1 tsp
Tofu 1 pack (squeezed)
Napa Cabbage (salted down and squeezed)to equal 2 cups
Chopped Green Onions 1/2 cup
A handful of Parboiled and Chopped Sweet Potato Noodles
Directions
In a large mixing bowl, combine all of the ingredients.
Place about 1 tbsp of filling in the center of a dumpling skin.Dab water around the edges. Then fold the skin over to form a triangle press down edges to seal.
Enjoy!
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