*** Mandu ( Korean Dumpling ) ***

*** Mandu (50 pc)***
      ~ Korean Dumpling ~





- Ingredients-














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 )

                    

- Direction -

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)