Mandu
(from korean’s recipe box)
My faaaaavorite dumpling ever. Grandma used to make me them for breakfast, lunch and dinner! Seasoning with sesame oil, salt and pepper takes some trial and error. Make sure you have enough salt and sesame oil or it won’t taste the same.
Source: Grandma
Prep time: 60 minutes
Cook time: 15 minutes
Serves 6 people
Categories: Korean
Ingredients
- 1 lb extra lean ground beef
- 1 medium onion
- 3 cloves garlic
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp ground pepper
- 2 cups fresh bean sprouts
- 1 cup cooked potato starch noodle (dang myun)
- 2 tbsp sesame oil
- 2 eggs
- 1 package wonton wrappers
- 1/4 cup flour
Directions
-
Place ground beef in large bowl.
-
Cook potato starch noodles and cut into 2-3 inch strands. Drain well ensuring most water is drained. Place in the bowl.
-
Blanch bean sprouts, squeeze excess water out and place in the bowl.
-
Finely dice onion and place in the bowl.
-
Finely mince garlic and place in the bowl.
-
Separate eggs and place yolks in bowl with other ingredients and keep whites in small bowl.
-
Add salt, pepper, garlic powder, and sesame oil.
-
Mix ingredients well by hand.
-
On a table, place large cookie sheet and dust with flour
-
Separate each wonton wrapper and place 1 tbsp beef mixture in centre of wrapper.
-
Brush two sides of wonton wrapper with egg white.
-
Fold wonton wrapper into triangle using egg white to bind edges together.
-
Ensure all air is pushed out of the centre and edges are sealed firmly otherwise mandu will burst open during cooking.
-
Set aside on cookie sheet.
-
If freezing mandu, make sure they do not touch or they will stick together.
-
To cook right away – heat frying pan to medium heat with tbsp canola oil.
-
Brown on both sides.
-
Add 1/4 cup water and cover until water has evaporated, checking frequently and turning if needed.