UA Pulaski Tech makes Koren Mandu
Korean Mandu ( Meat Dumplings ) Yield: 48 Dumplings
Mandoo often are prepared by families as part of Korean Lunar New Year festivities and are considered a symbol of good luck for the coming year.
FILLING 1 pound ground pork ½ pound ground beef 6 ounces firm tofu, drained and finely crumbled 2 ½ cups finely shredded Korean or Napa cabbage leaves (ribs removed) 3 scallions, finely chopped 2 ½ tablespoons soy sauce 2 tablespoons toasted sesame oil 2 large cloves garlic, grated or minced 2 teaspoons kosher salt or sea salt 2 teaspoons grated peeled fresh ginger 2 teaspoons roasted sesame seeds 2 teaspoons sugar ¾ teaspoon freshly ground black pepper DUMPLINGS 48 thin round wonton wrappers Vegetable oil, for frying Sweet & Spicy Chile-Soy Dipping Sauce, for serving Directions
In a large bowl, combine the filling ingredients. Mix together using your hands, until thoroughly combined.
Put some of the filling mixture into the center of a wonton wrapper. 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. Fold skin in half over filling and press edges together to make ripple shape.
For tuigin mandu (deep-fried dumplings), heat a deep fryer or skillet with about 2-3 inches of canola or vegetable oil over medium-high heat to 350°F. Fry the dumplings for 2-3 minutes until golden brown.
For gun mandu (pan fried), heat the pan with generous amount of vegetable oil (about 2 tablespoons) and cook 2 – 3 minutes each side over medium low heat until golden brown. If frozen, cook longer over lower heat for about 4 – 5 minutes on each side. Serve hot with sauce (recipe follows).
For mul mandu (boiled), bring a pot of water to a boil. Add mandu (stirring gently so they don’t stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Serve hot with sauce.
Sweet & Spicy Chili-Soy Dipping Sauce Yield: ½ cup
1 teaspoon minced garlic 1 teaspoon minced ginger 2 tablespoons granulated sugar 6 tablespoons soy sauce 3 tablespoons Korean apple vinegar or rice wine vinegar 1 ½ tablespoons Sriracha chili sauce 1 tablespoon thinly sliced fresh Korean red chili, Fresno chili, or jalapeño chili 4 ½ teaspoons toasted sesame oil 2 teaspoons roasted sesame seeds 2 scallions, very thinly sliced on an angle
In a small bowl, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.