Mandu Pidumpling Wrappers Recipes

KOREAN DUMPLING (MANDU)

Steps:

• Gather the ingredients.
• In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
• In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
• Pour seasoning mixture over meat and vegetables and mix with hands to combine.
• Place about 1 tablespoon of filling in the center of a dumpling wrapper.
• Dip your finger in water and wet the perimeter of half of the wrapper.
• Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
• You can steam, boil, fry, or sauté the dumplings as you wish.
• Serve with a basic dipping sauce or a spicy sauce .

BUTTER MANDU (BUTTER DUMPLINGS)

Steps:

• Place the cabbage, ginger and garlic in the bowl of a food processor and pulse until finely chopped. Place the cabbage mixture in a large bowl.
• Using your hands, fold the ground pork into the cabbage mixture just enough to combine. Evenly sprinkle it with the salt and fold it in. Gently fold the butter into the mixture until thoroughly combined.
• To assemble the mandu, place about 2 tablespoons of the filling in the center of each wrapper. Be careful not to overfill or the filling could leak while cooking. (If your wrappers are small, decrease the amount of filling per dumpling; the mandu should be full but not hard to close.) Dip your fingertip in a glass of water and paint the edge of the wrapper. Fold the wrapper over to form a half-moon and pinch the edges together to seal. (This is the easiest fold, for simplicity's sake, but you can fold your mandu in a number of fancy ways, like the pros do.) Mandu can be cooked right away or frozen for later (see below).
• TO STEAM:
• In a large pot, bring a few cups of water to a boil over high heat and insert a lightly oiled steaming basket above the water; do not submerge it. Carefully place the dumplings in the basket in one layer. Cover and steam for 5 to 7 minutes, or until the wrapper is a little translucent and the filling feels firm. Serve immediately with kimchi and soy sauce.
• TO FRY:
• Coat a sauté pan with some vegetable or sesame oil and place over medium heat. When the oil is shimmering-hot, place the fresh or thawed mandu in the pan, just enough to fit comfortably in one layer, and sauté each side for a few minutes until golden brown and cooked through. Serve with kimchi and soy sauce.

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.

WONTON WRAPPERS

Steps:

• Mix the salt and the flour.
• In a small bowl, add 1/4 cup water to the egg and beat gently.
• Make a well in the middle of the flour, and add the egg-water mixture.
• Mix into the flour, adding remaining water as needed.
• Knead the dough into a ball.
• Keep kneading until smooth (several minutes).
• Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
• Cut the dough into quarters.
• Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
• Cut the dough into the desired shapes (usually squares or circles).
• If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
• Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
• Repeat with the other quarters.
• If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.

MANDU-PI/DUMPLING WRAPPERS

Steps:

• Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a few minutes until the dough gets a little softer. Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes on the kitchen counter.
• Take the dough out of the plastic bag. It will be a little softer and moist and easier to handle. Knead it for 5 to 7 minutes, until it's smooth and elastic.
• Place the dough on a cutting board dusted with a bit of flour and divide it into 2 equal pieces. Put one half into the plastic bag to keep it from getting dried out as your work on the other half.
• Cut the piece of dough into 8 equal sized pieces. Roll each piece out with a rolling pin into 5½ to 6 inch round circle disks. They should be a little thinner on the edges than in the middle, because we'll eventually be pinching the edges together when we make mandu, so you don't want them too thick and doughy.
• Take the second half out of the bag and make mandu wrappers out of it using the same method.
• Use them right away to make mandu, or freeze them for later.

WONTON PORK WRAPPERS

Steps:

• In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic.
• Place 8 wonton wrappers on a clean surface and brush edges with water.
• Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
• Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water.
• Spray steamer rack with nonstick spray. Bring water to a simmer.
• Working in batches, arrange dumplings on rack 1-inch apart.
• Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed.
• Transfer dumplings to a platter and serve with dipping sauces.

VEGAN WONTON WRAPPERS

Steps:

• Sift together flour and salt in a bowl.
• Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
• This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
• To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
• To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
• Serves: 8 servings of 4. (total of 32).

CURRIED BEEF DUMPLINGS

Steps:

• In a small bowl, whisk together the ginger, garlic, curry powder, cornstarch, salt, sesame oil, and 1 of the eggs. In a large bowl, combine the beef, bell pepper, and scallions, then stir in the ginger mixture until well combined. Cover and refrigerate for 1 hour.
• In a clean small bowl, whisk the remaining egg with the water. Lightly brush a thin layer of the egg wash on a wonton wrapper. Use a measuring tablespoon to scoop 1 tablespoon of the beef filling into the center of the wrapper. Hold the filled wrapper in the palm of one hand and pull the sides of the wrapper up around beef with the other hand while slowly spinning the dumpling in your palm. You should be gently squeezing the wrapper around the beef and pushing the beef up so that it's flush with the top of the wrapper; you're not really pressing the filling, just gently shaping it. The beef should be exposed on top and the whole dumpling should be in the shape of a wide cylinder.
• Place wrapped dumplings on a wax paper- or plastic wrap- lined half sheet pan. Repeat with the remaining wrappers, egg wash, and beef filling. If you don't want to cook them immediately, cover tightly with plastic wrap and freeze for up to 1 month.
• Heat a large nonstick skillet over medium heat. Add just enough dumplings so that you can space them 1 inch apart in a single layer. Cook until the bottoms are lightly browned, about 2 minutes.
• Add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the water evaporates, about 2 minutes. Again add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the beef is cooked through, about 2 minutes more. You can tell when the beef is done when the dumpling feels very firm. If you want to be sure, cut one in half to check.