Ingredients
Mandu
“Dok Suni: Recipes from My Mother’s Korean Kitchen” by Jenny Kwak (St. Martin’s Press, 1998, $27.50)
>> Dough:
4 cups unbleached flour
Pinch salt
1/2 teaspoon vegetable oil
1 egg
3/4 cup water
>> Filling:
1 pound tofu
10 ounces kim chee, minced
7 ounces bean sprouts, blanched and minced
10 ounces ground beef
1 tablespoon minced green onion
1 tablespoon crushed garlic
2 tablespoons sesame oil
1/2 teaspoon pepper
2 teaspoons salt
1 teaspoon red pepper
>> Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon sesame seeds
2 teaspoons rice vinegar
1 teaspoon red pepper flakes
Instructions
To make dough: Knead ingredients until smooth. Cover with damp cheesecloth and keep in a plastic bag. Let sit 20 minutes.
Meanwhile make filling: Use cheesecloth to squeeze water out of tofu, kim chee and bean sprouts. Combine filling ingredients thoroughly.
Form dough into a roll 1-1/2 inches around. Cut into 1/2-inch slices. Roll each slice into a thin circle.
Place a teaspoon of filling in the center of each circle of dough. Wet the outer edge and fold over to make a half-circle. Pinch dough together.
Boil or steam dumplings 3 to 5 minutes, or fry until golden. Makes about 60 dumplings.
To make sauce: Combine ingredients.
Note: Pre-made mandu pe (wrappers) may be purchased in most supermarkets. This recipe would use 2 packages.
