Mandu Korean Pot Stickers Recipes

MANDU (KOREAN POT STICKERS)

Steps:

• In a wok or large skillet, stir-fry kimchi, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
• In a small skillet, cook beef over medium heat until no longer pink; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
• Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. At this point you can freeze them.
• Heat remaining vegetable oil in a large skillet. Cook wontons in batches for 1-2 minutes on each side or until golden brown, adding additional oil if needed.

YAKI MANDU

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.

MANDU

Steps:

• Set a fine-mesh sieve over a medium-size bowl. Quarter the block of tofu, and place in the strainer. Cover with a bowl, and place 1 or 2 canned goods in the bowl to weigh it down. Set aside for 1 hour to press water from tofu.
• Place the bean sprouts in a medium bowl. Season with 1 teaspoon salt. Toss to combine. Set aside for 1 hour.
• Line four baking sheets with parchment paper. Set aside.
• Bring 6 cups of water to a boil in a medium pot, and season with 1 tablespoon salt. Blanch the watercress for 10 seconds. Spread out onto one of the baking sheets in a single layer, and allow to cool, then squeeze out any excess water, and chop finely.
• Squeeze out the tofu to remove any excess liquid, then crumble finely into a large bowl. Squeeze out bean sprouts, chop finely, then add to tofu. Add watercress, pork, kimchi, garlic, ginger, scallion whites, garlic chives, sugar, soy sauce, sesame oil, black pepper, mirin and 1 teaspoon salt. Use your hands to combine the mixture vigorously for about 90 seconds, until the pork becomes tacky and sticks to your palm.
• Preheat a small frying pan, and add 1 teaspoon neutral-tasting oil. Make a thin, silver-dollar-size patty of filling and cook it through on both sides. Taste and adjust salt, garlic, ginger and soy as needed. The filling should be pleasantly savory.
• Lightly dust remaining baking sheets with flour. Fill a small bowl or spray bottle with cool water.
• Place a wrapper in the palm of your hand and spoon in 2 teaspoons or so of filling. Lightly spray or brush water onto the edges of the wrapper, then fold the edges over to seal, squeezing out air bubbles as you go. If using square wrappers, fold corner to corner to form a triangle. (You could stop here, if you like.) Holding the dumpling in one hand, use the index finger of your other to gently poke an indent into the center of its base (the bottom of the filling). Folding the dumpling around the indent, draw both of its bottom corners together to form a fortune-cookie shape. Overlap the corners and press to seal them together. Place onto floured tray in a single layer. Repeat with remaining filling and wrappers.
• Alternate version: To form cigar-shaped dumplings, spread 2 teaspoons filling in a line along the center of a square wrapper, then roll wrapper around the filling, leaving the last 1/2 inch of the wrapper unrolled. Pinch the ends of the dumpling to seal. Connect five cigars by nestling each onto the unrolled edge of the previous one and pressing to adhere. Carefully lift and place onto floured tray.
• At this point, dumplings can be cooked or frozen. To freeze, freeze in a single layer until solid, then pack into zip-sealed freezer bags. Freeze for up to 2 months.
• If using bamboo steamer, fill a pot with same dimensions as basket with 2 inches of water. Bring water to a simmer. Cover steamer and set atop pot. If using a metal steamer insert, set inside large pot, and add water just until it starts to come through the bottom of the insert. Cover pot, and bring to a simmer. Steam for 7 minutes until dough is tender. Serve hot.
• To steam-fry the dumplings, set a cast-iron or nonstick pan over medium-high heat. Add just enough oil to coat the bottom, then carefully place a single layer of dumplings into the pan. Fry until bottoms are golden brown, about 4 minutes, then carefully add about 1/4 cup water to the pan and cover. Steam for 3 minutes until dough is tender and the water has evaporated. Serve hot with soy dipping sauce.

YAKI MONDOO (POT STICKERS)

Steps:

• Cook ground beef with onion and pepper.
• Mix all ingredients together, except wraps and oil.
• Heat oil.
• Fill wraps with meat, cheese and rice mixture.
• Deep fry until golden brown.