Mandu



Steamed, then pan-fried,
my favouite type of mandu.

Steamed mandu,
the healthiest way to eat them.


  

Mandu is a Korean dumpling that can be steamed, pan fried or deep fried.  Making mandu is time consuming, so I make it in bulk, steam the whole lot and freeze them.  My favourite way of making of mandu is steaming them  first, then pan frying to finish it off.  Love that crusty and golden exterior.

Ingredients:

-700 grams of ground beef or pork

-1 carrot, 1/2 zucchini, 1 onion, 2 eggs

-250 grams of tofu, salt and pepper

-3 packs of mandu wrappers (about 30 in each pack)

Instructions:

-Shred the carrot and zucchini.  Finely chop the onion. 

-Drain and squeeze out as much liquid from the tofu with a straining cloth or your hands.

-Combine and mix the meat, vegetables, tofu, eggs, salt & pepper.

-Take a mandu wrapper and place a spoonful of the meat mixture in the middle.  Be sure not to over stuff. 

-With your finger tip, wet the edge of the mandu wrapper with water. 

-Fold the wrapper in half and seal the edges together.  Repeat until all the wrappers and meat mixture are used up.

-Boil water on your steamer.  Line the steamer with a paper towel, so that the mandu does not stick to the pot.  Place the mandu in the steamer and let it cook for 4 minutes.  Be sure not to overcook, otherwise the mandu edges will dry out.

-After steaming, pan fry in vegetable oil for a few minutes on each side.

Optional:

-Once cooled after steaming, place mandus in a Ziploc bag and freeze.

-After steaming or defrosting, pan fry the mandu on each side in vegetable oil for a few minutes and serve warm.

-Serve mandu with dipping sauce (1/4 cup of soy sauce,  3 tablespoons of apple vinegar, 2 teaspoons honey, dash of sesame oil, a pinch of Korean red pepper powder and a pinch of sesame seeds).