My family loves to eat mandu guk (Korean dumpling soup) during the winter season. We prepare a lot of mandu during the holidays and freeze them throughout the winter to enjoy. In this video, I make fried mandu but you can also steam or boil them.
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◇ INGREDIENTS | 재료 ◇
For ~100 dumplings:
⇾ 1 pound ground pork 간돼지고기
⇾ 2 packs of dumpling wrappers (for ~100 total) 만두피
⇾ 1/2 block firm tofu 두부
⇾ 8 oz Korean sweet potato (i.e. glass) noodles 당면
⇾ 1 bag (12 oz) mung bean sprouts 숙주나물
⇾ 8 scallions 파
⇾ 1 onion 양파
⇾ 1 egg 달걀
⇾ 2 tbsp minced garlic 마늘
⇾ 1/4 tsp ginger 생강
⇾ 3-4 tbsp soy sauce 간장
⇾ 2 tbsp sesame oil 참기름
⇾ 1/2 tsp salt 소금
⇾ 1 tsp sugar 설탕
⇾ 1 tsp black pepper 후추가루
⇾ cooking oil 기름
⇾ enough flour to dust the pan 밀가루
For the dipping sauce:
⇾ 1 tbsp soy sauce 간장
⇾ 1 tbsp vinegar 식초
⇾ pinch of gochugaru 고추가루
◇ RECIPE ◇
0:00 Preview
0:13 Soak the glass noodles for 20 minutes
0:20 Finely chop the scallions and onion
0:36 Combine the pork, tofu, scallions, onion, garlic and ginger
1:08 Boil the glass noodles for 8 minutes
1:19 Blanch the mung bean sprouts. Add 1 tsp salt when boiling.
1:37 Finely chop the glass noodles and mung bean sprouts
1:51 Combine them with the rest of the ingredients
2:10 Add the soy sauce, sesame oil, salt, sugar and black pepper
2:31 Mix everything well
2:42 Separate the egg white and yolk
2:53 Add the yolk to the dumpling filling
2:56 Cover the pan with flour
3:08 Assemble the dumplings
5:35 On Medium heat, add 2 tbsp of oil and place the dumplings
6:00 Turn over once the bottoms are golden
6:09 Add 2-3 tbsp water and cover with a lid for 3 minutes
6:45 Assemble the dipping sauce
When combining the ingredients for the dumpling filling, I placed a colander in a bowl to drain out any remaining liquid from the meat and tofu. I then transferred the filling to a mixing bowl before seasoning.
Music by Epidemic Sound
➥ Look Ahead - Gregory David
#korean #dumplings #고기만두 #만두소 #튀김만두 #mamahancooks
