Mandu Dumpling Recipe
Mandu are Korean dumplings. These are filled with cabbage, tofu and beef or pork. These can easily be made vegetarian by omitting the meat and I think they would still be delicious.
Inspired by Honolulu
Prep: 40 minutes Cook time: Makes: 36
- 36 mandu wrappers or won ton wrappers
- 2 cups cabbage
- 1/2 block tofu
- 1/2 pound ground beef or pork
- 1 package bean sprouts
- 1 1/2 tablespoons soy sauce
- 1 teaspoon salt
- 2 cloves garlic, chopped
- 2 teaspoons sesame oil
- 2 stalks green onion
- Cook cabbage in 1/4 cup water for about 5 minutes. Drain and then squeeze out excess water using a thin dish towel or cheesecloth. Chop finely.
- Cook bean sprouts in water for a few minutes. Rinse, drain, squeeze out water and chop finely.
- Place tofu in cheesecloth or dish towel and squeeze out excess water.
- Combine all the filling ingredients together and mix well. Place about 1 tablespoon of filling in the center of mandu wrapper. Seal edges with a little water.
- Boil water in a medium-sized pot and drop in a few dumplings at a time and cook until done, about 3 minutes. Remove with slotted spoon.
- At this point, mandu may be placed and a baking sheet and frozen. Place in plastic freezer bags when firm (great idea when planning a book club party).
- Mandu may be pan-fried in about a tablespoon of oil until golden. (I decided to do this when making my recipe).
|This recipe is from Ethnic Foods of Hawai’i. This cookbook goes perfectly with Honolulu. It is divided into the different ethnic groups that make up the “mixed plate” of Hawaii.||I wish I would have had these dumplings presses when making the mandu. You can cut the dough using one side and then place it on the other side to seal after filling. Yes, this would have made life much easier.|
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