all dressed up and ready to go.....
the beginnings: mandu filling all chopped up and green as can be....even if you don't like vegetables, this recipe will jump hoops past any blind taste test
ground meat isn't always a pretty picture....but the veggies poking out are always cute......
First off - I want to thank you guys for voting on the recent poll - and you got it! The winner is Homemade Mandu aka Korean dumplings kinda like gyoza I'd say.
As you probably know by now, I am a freak about chopping vegetables.
I love to chop, mince, shred and pulverize vegetables.
I especally love to mince garlic ~ my favorite thing to do lately.
Many of you don't like this manic behavior.....so by all means use your food processor and/or other kitchen accessories to get this recipe off the ground.
I am just pure lazy about washing dishes.
When I was waitressing way back when.....had to force myself to help in dishwashing duties when it was my turn. It was even one of those mega industrial dishwashers and that still didn't have me convinced.
I liked scooping ice out though.....
Also - may I suggest to do this in steps, so you don't drive yourself nuts trying to conquer the world and make mandu in a day.
Day 1: Get groceries needed. Chop/prep vegetables and throw all the prepped veggies in an airtight container in the fridge
Day 2: Make the mandu filling. Cover & chill till needed that evening or the very next day to complete the filling
Day 3: Make the dipping sauce. Make the mandu with help of friends and family....I've prepped them solo w/the help of my 6 year old too....cook & enjoy! Mandu boiled, potstickers, fried and duk mandu soup make great leftovers too.....
I also suggest if possible using organic produce and meats if possible. Not only does it tastes so much better ~ the end results will leave you feeling more coherent about life sans the pest & bacteria killing elixers, additional fake hormones and other stuff that normally doesn't grow on trees or breathes air......
mandu as pot sticker babes basking......kinda like Japanese gyoza
Homemade Mandu: Korean dumplings
© 2008 Ingar Brunnett, TasteMemory.com
this is a recipe I am sharing with you ~ appreciate my credit ;)
1 lb. freshly ground turkey or ground chicken
1 package soft tofu, drained on paper towels
20 asparagus spears, finely sliced into rounds*
optional: 1 yellow squash or green zuchinni, finely shredded then minced
2 cups of white mushrooms, finely chopped up
4 green onions, minced
3 garlic cloves, minced
1 Tbsp. fresh ginger, minced
2 Tbsp. sesame oil
2 Tbsp. **toasted sesame seeds (unsalted), grounded w/mortar & pestle or other
2 Tbsp. mirin or sweet sherry
1½ teasp. sea salt
freshly ground black pepper
*thanks to my mom's insight about using fresh asparagus ~ it makes this recipe even tastier
**use of toasted sesame seeds that are UNSALTED & GROUNDED is a very IMPORTANT aspect to this recipe. I have tested this recipe several upon several times and the ratio of the sesame seeds are perfect with the ratio of the sea salt mentioned fyi.
2 - 10 oz. packages small gyoza/won ton wraps, 3 ½” width and preferably round in shape
a bowl of water
Ganjang: seasoned dipping sauce
½ cup soy sauce
1 teasp. sesame oil
freshly ground black pepper
2 green onions, minced
1 teasp. toasted sesame seeds, grounded
optional: ½ teasp. mirin and ¼ teasp. dried Korean chili pepper flakes
preparing the marinade
In a small serving bowl combine the ingredients in the order listed. No need to mix, just serve with a small spoon on the side for communal use as needed. If you prefer a slightly sweeter sauce add the mirin in after the soy sauce. If you think you’ll be going through the sauce more – just double it. Serve Ganjang (seasoned dipping sauce) with mandu.....
making the mandu filling
In a large bowl, mash the tofu with potato masher or throw caution to the wind and use your hands.....it will just take a brief moment to create a chunky blend that is slightly smooth. Add the rest of the ingredients. Combine everything using a large spatula until all ingredients are thoroughly combined together. Koreans like to use their hands for this part, but a rubber spatula suits just fine.
Cover and chill until needed the same day or....
The mandu filling can be chilled overnight, but I suggest you prepare and cook it the very next day.
forming the mandu
Pull up a chair at the table :).....invite your friends, roommates....kids to help...
Arrange small bowl of cold water, mandu filling (you may want to bring half of it out at a time - keep the remaining half in the fridge), gyoza skins and a kitchen towel to wipe finger tips as needed and a lightly floured a dinner platter.
Place one gyoza wrap in the palm of your hand. Put one slightly heaping teaspoon size portion of the filling in the center of the wrap.
With your fingertip wet one half edge of the wrap with cold water.
Fold and seal tightly. Make sure there are no air pockets between the filling and the seal of the wrapper. Make sure the meat filling doesn't creep out towards the edges.
To crimp the edges: Lightly wet the outer edge and make about 4 to 5 overlapping folds one at a time and pinch down until secured....or can also pinch one corner of the wrap to the other to resemble a pillow (see fried mandu photo).
Lay out finished mandu on lightly floured platter. Be careful not to have any of the wet portions touch each other.
If you find the process of forming the mandu a little longer than anticipated; cover the completed mandu with plastic wrap and keep chilled in the refrigerator until ready to be cooked later in the day. Start another lightly floured platter to place your completed mandu and repeat as needed.
Don't worry that it may not come out perfect the first couple of times you do this. Its all in the heart & then the wrist....have fun and eat at the end of it all!
boiled mandu: easy
In a quart size pot filled with water add 1 teasp. sea salt, 1 Tbsp. olive oil or sesame oil and bring to a boil.
Gently drop in mandu, bring to medium simmer and cook completely for until the mandu rises from the bottom of the pot to the top. Allow the mandu to float to the top, thereafter cook for 2-3 minutes.
Remove with a slotted spoon onto serving platter and serve immediately with seasoned dipping sauce.
In a large saucepan or frying pan heat 2 tablespoons of olive oil or 2 tablespoons of sesame oil. Add mandu and be careful not to overcrowd. A large saucepan can accommodate about 20 to 25 pieces of mandu. Gently brown mandu on both sides for about 10 to 12 minutes on medium to high heat until deep golden brown. Then, pour ¼ cup of cold water and cover pan immediately. Bring heat down to a medium to keep the pan simmering for 3 to 6 minutes. Allow the mandu to absorb the water during the cooking process. The mandu should be puffy like a pillow and check for the meat’s doneness but slicing into one before removing off the pan.
I have a thing about grease – so I drain the cooked potstickers on paper towels prior serving.
Serve immediately with seasoned dipping sauce.
deep double fried method: patience required
In a deep fryer or deep frying pan heat 3 to 4 cups of canola or sunflower oil to 350 F. Gently drop in mandu in small batches. Deep fry until light golden brown for 3 to 5 minutes. Remove and drain on paper towels in between batches.
Then re-fry the batches mandu until a deep golden brown on all sides for another 3 to 5 minutes. To check for doneness, cut open a mandu to make sure the meat is completely cooked.
Drain on paper towels.
Serve warm or cooled with seasoned soy sauce on the side.
place about a heaping teaspoon of mandu filling.....
hey, if a 6 year old can do it....plus she knows how to make the 'crimps' on the edges too!
lightly dab with water half of the inner edge of the mandu skin, fold and then seal shut......
to crimp: lightly dab half the outer edge with water and pinch 4 to 5 crimps - kinda like one over the other....then pinch down.....
the crimp look - makes it tastier too...if you can't crimp (or don't have time), don't worry - go for the free flowing straight look.
lightly floured surface and don't let the wet parts touch eachother too long or ----aarggghhhhh-----they'll stick
potstickers are easier than frying and taste just as good - with way less the oil....
whole toasted sesame seeds in mortar waitin' for that pestle
Ganjang: marinated dipping sauce the Korean way....a must have....
the trick to tasty boiled mandu is sesame oil & sea salt in the water: in this photo the mandu is not ready cooked, it's still lingering on the bottom
it's near done when they become floaties.....
boiled mandu, just hot off their bath....
comfort & tang in each bite
duk mandu soup: rice cake dumplings & mandu soup....it's all in the broth my friend
Okay is this the longest post ever?
Wednesday, March 12, 2008
all dressed up and ready to go.....