- 1 cup of ground pork
- 2 cups of ground beef
- 2 cups of chopped buchu (Asian chives)
- 4-5 soaked Shiitake mushrooms
- Half an onion
- 7 oz. tofu
- 3 cloves of minced garlic
- Salt
- Sugar
- Sesame oil
- Vegetable oil
- Fish sauce
- Egg
- Green onion
- Mandu skins (60 discs)
Make filling:
- Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
- Add 1 tsp. of salt, 1 Tbsp. of sesame oil, 3/4 tsp. of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
- Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 Tbsp. of oil and mix it up. Place it in the big bowl next to the ground meat. (The oil helps retain the vegetables' moisture.)
- Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
- Add 2 Tbsp. of soy sauce, 1 tsp. of sugar, and 2 tsp. of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
- Squeeze the tofu with a cotton cloth or paper towel and put it into a small bowl. Add 1/4 tsp. salt and 1 tsp. of sesame oil. Mix it by hand and then put it next to chopped chives.
- In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.
- Now to make the mandu:
For fried mandu:
- Put some of the filling mixture into the center of a mandu skin.
- 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.
- Place some vegetable oil on heated pan and add the mandu you made.
- Lower the heat to low-medium and put the lid on the pan to cook.
- Turn over each mandu a few minutes later. Add 2-3 Tbsp. of water and put the lid back on the pan. Cook a few minutes more over low heat.
- When the mandu is golden brown, transfer it to a plate.
- Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.
- In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more.
- When the stock is done, remove the anchovies and onion.
- Add 1 tsp. of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want.
- When the mandu has cooked, it will float to the top.
- Add 1 beaten egg and 2 sliced green onions.
- Serve hot with a bowl of kimchi, and ground pepper to taste.
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