Yields mandu dumplings
- 1 20 oz container firm tofu
- 1 pound ground pork or beef or a 50-50 combination
- 2 teaspoons salt
- 1 small head of won bok
- 1 package bean sprouts
- 1 tablespoon sesame oil
- Mandu wrappers
- Chopped green onions
- Shredded egg pancakes
- Toasted seaweed
- Shredded chicken
- Cho jang
- Drain the water from the tofu by placing the tofu in a cheesecloth lined colander with a plate on top of it. Place a weight on the top of plate. Let stand for 30 minutes to drain.
- Heat a medium size skillet over medium-high heat. Add the pork and sauté, breaking it into small pieces. Add 1 teaspoon of the salt and mix well; continue to sauté until cooked through. Remove from the heat and cool.
- Slice the head of won bok lengthwise into quarters. Slice each quarter into thin shreds. Bring a large pot of water to a boil. When the water is boiling, add the won bok and cook for 2 minutes, until wilted. Scoop the won bok from the water with a strainer or slotted spoon and transfer to a colander. Rinse with cool water and drain.
- In the same pot of water, blanch the beans sprouts for 1 minute. Rinse with cool water and drain in a colander. Chop the beansprouts, coarsely.
- Using your hands or cheesecloth, squeeze out excess water from the won bok and bean sprouts, as much as you can. Place the vegetables in a large mixing bowl.
- Wrap the tofu in the cheesecloth and squeeze out additional moisture from the tofu. Transfer tofu to the mixing bowl and crumble.
- Add the cooled cooked pork. Add the remaining 1 teaspoon of salt, egg and sesame oil. Mix all the ingredients well. Taste and adjust seasoning.
Making the Mandu
- You will need about 60 mandu wrappers. Moisten the edge of a wrapper with water or beaten egg. Place a generous tablespoon of filling in the bottom half of the wrapper. Fold over to form a half moon. Moisten the rounded edge of the half moon. Using your thumb and forefinger, pinch the edges, about 5 or 6 pinches. Place on a baking sheet and continue to shape mandu.
- To cook the mandu, bring a large, wide pot of water to a boil. Add the mandu in batches, depending on the size of the pot. When the mandu float to the surface, cook for an additional 30 seconds then remove them from the pot. Since the meat in the filling is cooked, you don't have to cook them too long. Transfer the mandu to serving bowls, add a broth and garnishes (see recipes below). Serve with kimchee and cho jang.
Shredded egg pancakes
- Beat 2 eggs. Heat a small skillet over medium heat and add a little cooking oil. Pour a small amount of eggs into the skillet and swirl to form a thin pancake. Cook until egg is set; remove from pan and continue to cook the rest of the eggs. Roll up the pancakes and slice into thin shreds.
- Place a sheet of sushi nori (seaweed) in a heated skillet and toast until crisp. Crumble the toasted seaweed into small pieces.
- Shred cooked chicken breast or thigh meat; season with sesame oil and salt.
- Korean hot sauce. Blend together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ko chu jang (Korean chili paste), 2 teaspoons sugar, 2 teaspoons sesame oil, 1 teaspoon toasted sesame seeds.
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