New Year, new challenge! The Rowes decided to start 2014 in style – and what better than a dish they all enjoy but have never tried making?
Fidget makes delicious Korean mandu dumplings
So, after words with Fidget about improper use of the steamer, they all got involved – even Salmon, who can be a slow starter but was cajoled into it (sausage meat being one of the key ingredients).
Inspired by one of Maangchi’s recipes (look on her website for more details and an explanatory video http://www.maangchi.com/recipe/mandu) we used: 250g lean minced beef, 150g minced pork (or good quality sausage meat), 1 finely chopped shallot, 100g chopped Asian chives (buchu), 4 or 5 shitake mushrooms (diced), 150g tofu, and 3 cloves of garlic (finely chopped). You’ll also need dumpling wrappers (also called mandu skins; we used a pack of 40), vegetable oil, sesame oil and soy sauce.
In a bowl, mix the mince and the sausage meat with 1tbsp sesame oil and a pinch of salt and pepper.
Separately, combine the chives with 1tbsp oil, the shallot and the shitake. Add 1tsp soy sauce, pinch of sugar and 2tsp sesame oil; mix well and transfer to the meat bowl.
Squeeze the water from the tofu and crumble it. Add 1tsp sesame oil, mix together and transfer to the meat bowl. Finally, add the garlic, mix it all up and the filling is ready.
Fill each dumpling wrapper with 1tbsp of the mix and close by pinching with your fingers (use water to make the edges stick – Maangchi’s video shows the technique).
Once you have made your mandu you can cook them in various ways: pan fry, deep fry, boil or steam. (Fidget having messed with the steamer, Trota decided to boil the mandu instead)
Bring a big pan of water to the boil, put your mandu in, stir and wait for them to float to the surface: when they do, they are cooked. Simple. It should take 10min or so.
Serve hot with a simple dipping sauce: equal quantities of vinegar and soy, with a few flakes of dried chilli or a fresh green chilli, finely chopped. Tuck in!