2013

Mandu Quick & Easy!

When we lived in Korea, our family (My mother in law, father in law, sister in law, husband and I) would spend an afternoon, a couple of times a year, to make homemade mandu (dumplings), and oh they were good.  We would usually end up making about a thousand spicy mandu, and it took hours and hours, but it was a fun family event and now a great memory.  My husband and father in law would make the dough, and my sister in law and I would stuff and plait them.  My mother in law would steam them as we worked.   Since moving to Canada I haven’t been brave enough to attempt making mandu.  Until now.   Wow! It was super easy!  I omitted the hand made dough, used wonton wrappers, and only made 50.  I was done and cleaned up in less than an hour!  Who knew it could be so simple?

What you need:
1/4lb Ground Beef
1/4lb Ground Pork
1C Roughly chopped Bean Sprouts (washed, steamed and drained)
1T Sesame Oil
1T Clam Sauce
1/2t Salt
1/3 Block of soft Tofu (Microwave on a plate for 1 minute.  Drain water from plate and then smooth the tofu)
1/2C Cut up Napa kimchi. (Squeeze access liquid out using a cheese cloth)
1T Minced Garlic
1T Minced Green Onions
50 Wonton wrappers
What To Do:
1.  In a bowl, mix all ingredients except wonton wrappers.  Use plastic gloves to do this (or plastic bags on your hands), and kneed the ingredients like you would bread dough to get it all mixed up nice.
2.  Place on wonton wrapper in your left hand.  Have a small bowl of water beside you.  Using your other hand, wet one side of the won ton wrapper (the UP side).  Put about a teaspoon or a bit more of the mixture in the middle of the wrapper.
3.  Now for folding.  It’s actually very easy.  Since I could only find square wrappers and I am accustomed to making round wrappers, I just searched “How to Fold Wontons” on youtube, and found lots of great little tutorials.  I suggest you do that too!
4.  Now you can either steam, boil, or deep fry your mandu.  To boil, add to boiling water, and they are finished when they float to the top.  You can steam using a bamboo steamer for about 15-20 min.  Or, you can deep dry until golden brown.
5.  Mix equal parts of soy sauce and balsamic vinegar for a quick dipping sauce.
Eat them and enjoy!
Our Steamed Mandu: Light and Crispy

Our Steamed Mandu: Fresh and Yummy.

Our Deep Fried Mandu: Light and Crispy.

Our Deep Fried Mandu: Light and Crispy.

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