Korean Mandoo

Welcome to week 2 of our international cooking projects! This week I actually have 2 international dishes to show you! The first one is going to be Korean Mandoo! Have any of you guys ever been to the Mandoo Bar in Manhattan? That was my first experience with Mandoo via my Mormon Family (The Dennis') and I absolutely fell in love. 
 Putting the mean in wrappers.
 All the dumplings ready to be cooked.
350g of ground meat (I used pork)
100g of Tofu (medium firm)
2 Onions 
1 pack of Korean Dumpling paper
1 clove of garlic 
1 1/2 tablespoons of soy sauce 

  1. Start this dish by slicing the spring onion and crushing a clove of garlic and put them in a large bowl and add to this the minced beef and tofu. Mix this together well with your hands and add some salt, pepper and soy sauce
  2. Put about a teaspoonful of this mixture in to each Korean dumpling paper, and dab water around the edge of the paper, this makes it sticky and will help to seal it, once sealed pinch the edge to create some folds.
  3. Do this until you have filled all the dumpling papers. You can cook these in a number of different ways:
    Frying - These can be fried in a pan for about 5 minutes 
    Boiled - You can boil dumplings in boiling water for about 5-10 minutes (I did this)
    Steamed - Korean dumplings can also be steamed and this takes about 10 minutes. 
  4. Korean Dumplings are often added to soups, I have made a simple Japanese Miso soup here and added some dumplings that have been boiled and cooked into the soup. 
Original recipe from: here

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