COLORFUL KOREAN DUMPLINGS (MANDU)
These colorful Korean dumplings are fall in a pocket. Vibrant-hued juice lends color to the skins, and veggies and tofu pack a nutritional punch.
Provided by DakotaKim
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
- Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
- Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
- Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
- Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
- Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
- Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 73.3 g, Cholesterol 23.3 mg, Fat 8.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 542 mg, Sugar 3.5 g
YAKI MANDU
Yaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They're great for parties or as an appetizer. There's a lot of prep in making these and they take some time, but as quick as you can fry them they'll be gone!
Provided by Ivy Yapelli
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 25
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat vegetable oil in a separate skillet over medium heat.
- Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.
- Crack the second egg into a bowl and beat well.
- Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
- Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
- Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 12.1 g, Cholesterol 27.6 mg, Fat 5.8 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 245.9 mg, Sugar 0.3 g
YAKI-MANDU (KOREAN EGG ROLL)
Make and share this Yaki-Mandu (Korean Egg Roll) recipe from Food.com.
Provided by J e l i s a
Categories Vegetable
Time 1h20m
Yield 80-100 eggrolls (never really counted)
Number Of Ingredients 13
Steps:
- Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
- Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
- Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
- Mix a raw egg in a small bowl or cup, or use a small bowl of water.
- Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
- Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
- Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
- Dipping sauce: Mix soy cause, red pepper and sesame seeds.
Nutrition Facts : Calories 43.7, Fat 1.1, SaturatedFat 0.4, Cholesterol 9.9, Sodium 132.6, Carbohydrate 5.9, Fiber 0.4, Sugar 0.5, Protein 2.4
KOREAN MANDU (EGG ROLL)
It's not your ordinary Mandu or egg roll!
Provided by rchaeg3
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together.
- Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 17.2 g, Cholesterol 22.2 mg, Fat 4.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 313.9 mg, Sugar 0.2 g
PATRICK'S YAKI MANDU
This is a recipe that my husband's mother used to make for him all the time. A wonderful blend of greens and pork chop wrapped in a fried egg roll.
Provided by chefcooks46
Categories Collard Greens
Time 50m
Yield 12 yaki mandu, 12 serving(s)
Number Of Ingredients 7
Steps:
- Put bacon drippings in a nice size skillet ( we used our cast iron one).
- Heat and then add turnip greens till they are cooked down.
- Add the garlic and sesame seeds.
- Dice the pork chops and then cook them in a separate skillet. They seem to cook faster that way.
- When the pork chops are finished add them to the greens and mix together well.
- Follow the instructions on the egg roll wrappers to wrap the greens and pork chop mixture.
- Have another skillet with heated oil to fry the egg rolls and once wrapped start frying until a nice golden brown.
- Dip in soy sauce and enjoy!
Nutrition Facts : Calories 239.9, Fat 6, SaturatedFat 2, Cholesterol 45.4, Sodium 277.7, Carbohydrate 27.6, Fiber 3.2, Sugar 0.6, Protein 18.2
KOREAN DIPPING SAUCE
This is a traditional dipping sauce that can be found in many restaurants throughout Korea. I first had it at a golf course in Daegu. I like to add hot pepper paste, but that would be your option. This is great with gyoza, yaki-mandu, dim sum, egg rolls, etc. Can also be used as a marinade for seafood and meats. Be careful how long you marinade your seafoods as the vinegar will denature the proteins (cook them) rather quickly.
Provided by Two Wheel Chef
Categories Sauces
Time 4h15m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
- Store in refer for up to two weeks.
Nutrition Facts : Calories 18.3, Fat 1.1, SaturatedFat 0.2, Sodium 643.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 1.2
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