Korean Dumplings (Mandu)

One day after I first arrived in Geneva, I was strolling the streets downtown and was ecstatic when I found a Korean Restaurant nearby.  I immediately approached the restaurant to find two disappointing realizations.  1.  The restaurant was only open 12-2pm and 6:30-9pm each day (Switzerland is strange) and 2. The prices were UNBELIEVABLE!  Banchan was not free ($15), a simple meal of tofu soup cost $24, and a small side dish of kimchi cost $6.  Craaazy.

So the last time I was in the states, I decided to bring back dumpling skins so I could make my own mandu.  I finally made some kimchi and mandu today.  Yummmy.  :)


Ingredients

-  1 lb ground beef
-  1/3 lb ground pork
-  1/2 onion (chopped)
-  4 garlic cloves (pressed)
-  6 leaves of boiled napa cabbage (until soft but still firm)
-  1 (300g) package of firm tofu (chopped into small cubes or processed)
-  2-3 tsp beef boullion (or dashida)
-  1 tbsp chopped fresh ginger
-  2 tbsp sesame oil
-  3 tbsp rice wine/vinegar
-  3-4 chopped green onions (washed thoroughly and chopped)
-  2 medium sized eggs
-  2 packages circular dumpling skins
- 1 egg white (beaten) kept separately in a small bowl

Directions

FILLING

1.  Place ground pork and ground beef into a large pan on the stovetop with chopped onion.  Brown meat and drain excess fat.

2.  Add boullion to meat mixture with 1/4 cup water.  Cook 5 more minutes on lower heat, drain and place into large bowl.  Add garlic and ginger.

2.  Begin to boil/blanch napa cabbage.  Once soft but still firm, remove and squeeze out excess liquid using a cloth.  Dice cabbage.

3.  Add sesame oil and rice wine and mix thoroughly.  Salt and pepper to taste.

4.  Add cabbage, tofu, green onion, 2 eggs and mix until well combined.

CREATE YOUR MANDU:
*Both of these techniques will take practice!  I'm still a novice :)* 

Fried Mandu:

1.  Place one mandu skin on your left hand and add about a tsp of filling to the middle of the skin.

2.  Dip your right pointer finger in the beaten egg white mixture and run it across the edge of one half of your mandu skin, making a half circle motion.

3.  Close your mandu so one side meets the other (egg moistened) side and press all edges to ensure cohesion.

4.  Now, you want to create folds in your mandu.  Pull a small portion from the right side of your mandu a bit to the left to create a pinched look.  Do this two more times on middle and left sections of the mandu.

5.  Place a fair amount of canola or vegetable oil on a pan (medium heat) and add the mandu and cover.

6.  After a few minutes, open the lid and turn the mandu over to cook evenly for a few more minutes.

7.  Voila!  Yummy fried mandu. :)

Steamed mandu:

1.  Place one mandu skin on your left hand and add about a tsp of filling to the middle of the skin.

2.  Dip your right pointer finger in the beaten egg white mixture and run it across the edge of one half of your mandu skin, making a half circle motion.

3.  Close your mandu so one side meets the other (egg moistened) side and press all edges to ensure cohesion.

4.  Now, you want to make one corner of your mandu meet the other.  Place a small portion of egg white on corner and pull that end of the mandu to the other side and use the egg white as a glue to attach both sides.  Press together as much as needed. 

5.  Steam for 5-8 minutes and serve.

EASY DUMPLING SAUCE

- Equal  parts of  soy sauce + rice wine /vinegar  + a splash of sesame oil

Enjoy! :D