Pan Fried Dumplings - Gunmandu

This is my favorite Korean dumpling that is made of cabbage, sprouts, sweet potato noodles, tofu and meat.This time I made dumplings (mandu) with a variety of vegetables and it was tasty. I liked the added texture.

When I make dumplings, I usually steam them or make dumpling soup, but this time I made pan fried dumplings(gunmandu). It was delicious! In fact, anything fried or stir fried are bound to be delicious. Yummy!

The way to make dumplings is the same as before. But I changed the ingredients a little.

Ingredients

1 lb ground beef

1 lb ground pork

1 green cabbage

1 pack sprouts

3-4 cloves garlic

1 t minced ginger

3 T chopped green onions

2 C chopped Korean chives

1/2 lb sweet potato noodles

2 T soy sauce

3-4 T sesame oil

2 T rice wine

salt and pepper to taste

How to fry dumplings?

Steam dumplings for about 5 minutes.

Put oil in a pan and fry the dumplings over medium high heat until lightly golden on both sides.

Add a little water(3-4 T), cover and steam until filling is cooked.

Once they are cooked remove the lid and pan fry them a little more until golden brown.

How to make dumplings?

http://yhj95sm.blogspot.com/2014/01/korean-dumpling.html

***

Rice Paper Dumplings

I made Korean dumplings a few days ago and I had extra filling, but I needed some more dumpling wraps. I thought I needed to go to the grocery store, but I didn't feel like going out. So I came up with a good idea - use rice paper! 
Rice paper was in my pantry for a long time, so I needed a good recipe for using them. 
I took it out of the pantry and dip the rice paper in warm water - rice paper is delicate and only needs a quick dip in warm water to soften. 
Do not soak. If your rice paper is too wet, it will be very difficult to roll. 
And rotated rice paper in the bowl of water or quickly immersed it in the bowl for about 4-5 seconds.
When the rice paper is soft, placed on a clean board and put dumpling filling mixture in the center of the rice paper round and then folded the ends in and roll up firmly to enclose the filling. 
Repeated with remaining rice paper rounds and filling.
Heat a pan with vegetable oil and fried them.
That's all!

***

Korean Dumpling - Mandu

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!

***