~ Korean Dumpling ~
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- Ingredients-
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A
* ½ cup of ground beef (4 oz- no fat)
* 3 cloves of minced garlic (1 ½ tsp)
* 1/8 tsp of minced ginger
* ½ onion, chopped (3 oz)
* 1 green onion, chopped (1 ½ oz)
B.
* 1 ½ oz dangmyeon (dried Japchae noodle)
: place into 3 cups of boiling water for 4 minutes – rinse with cold water – chop into 1/3 inch - squeeze water out with hands.
* 10 oz chopped cabbage (2/3 cup water + 1/3 tsp salt: soak for 10 ~ 15 minutes – squeeze water out with hands.)
* 4 oz tofu (squeeze and dry well with a paper towel or cotton cloth)
* 1 egg white
(Seasonings)
* 1 ½ tsp soy sauce
* 1/2 tsp salt (morton salt)
* 2/3 tsp beef dasida
* 1/5 tsp black pepper
* 1/3 tsp sesami oil
C.
* Mandu skin ( 50 pc )
* 1 egg and 1egg yolk
* Olive oil or vegetable oil ( for fry )
1. In a large bowl, mix A ingredients.
2. Add B ingredients and seasonings into the bowl and mix well. (Filling)
3. In a small bowl, stir 1 egg and 1 egg york.
4. Brush the eggs to along the edge of ½ of mandu skin. (do not brush the center)
5. Put 1 Tbsp of the filling into the center of the mandu skin.
6. Fold skin over in half and press edges together.
7. You can steam, boil(soup), deep or pan fry.
* steam : place mandu inside the steamer after water starts to boil cook 5~6 minutes.
** fry : Place olive oil on heated pan, add mandu and fry until golden brown.
*** un cooked mandu : can be wrapped and stored in the Freezer. (up to 1 months)
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