Korean Dumplings (Mandu)

My mother is an excellent chef. Growing up and helping my mom in the kitchen is probably what started my obsession with food. She was very innovative, turning traditional Korean recipes into something she could call her own. Now I’m not sure how close to traditional this recipe is, but I do know that it’s GOOD.

Korean food is starting to become very popular in American culture today. I’m sure you’ve heard of Korean BBQ, or have that one friend who’s obsessed with Korean food (and kimchi). It’s just one of those things where if you’re willing to try it, you’re pretty much hooked. The food has so much flavor, lots of garlic and marinates. On top of that, it’s really healthy. There’s tons of veggies actually in the dishes. It’s not like having a side of broccoli with your salmon. It’s more like, kimchi is not possible without cabbage. Bibimbap is not complete without the mushrooms, carrots, spinach, and bean sprouts.

*For those of you who don’t know what kimchi is, it’s fermented spicy cabbage.

Korean mandu is something I crave on a regular basis. It’s something that can be made ahead and frozen. From there, it’s as easy to fix up as any another other frozen meal. Plus did I mention how much flavor this has?
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Korean Dumplings (Mandu)

Ingredients

For: 50 pieces
Preparation:
1 h
Cooking:
10 min
Ready in:
1 h 10 min

Instructions

  1. Wrap a large piece of the tofu in a clean cloth and squeeze as much liquid out as possible. Repeat until all the tofu is dry.
  2. Do the same with the chopped kimchi. I recommend wearing gloves for the kimchi so your hands don't smell for the rest of the day.
  3. Mix all the ingredients well.
  4. Pan fry a small piece of the filling to check seasoning. You want it slightly less salty that you would prefer since it will be served with soy sauce. Adjust if necessary.
  5. Form the dumpling by scooping a large amount of filling in the center of the wrapper.
  6. Moisten the edge of the wrapper by dipping your finger into a bowl of water, and "painting it on."
  7. Seal the mandu by folding it in half and pressing it closed.
  8. Methods of cooking: Steam: Cook for 10 min in a steamer.
  9. Boiling: Boil water and then add mandu. Cook until the mandu floats (about 8 min).
  10. Pan fry: Add 1 tbsp oil and enough water to cover the bottom of a nonstick frying pan. Lay down the mandu so they are not touching. Bring to boil and then cover and simmer for 8 min. Uncover and let the water evaporate. Cook until mandu is golden on each side.
  11. Serve with dumpling sauce, link below

Notes

Dumpling Sauce

Freeze by laying out mandu on a sheet pan, making sure they’re not touching. Once frozen, consolidate into a freezer bag.

Dumpling Sauce

Ingredients

Instructions

  1. Mix all ingredients together and serve with mandu.

Notes

 

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