​I tried making Mandu with my family.

​I tried making Mandu with my family.

​I tried making Mandu (dumplings) with my family over the weekend. It’s not a special recipe; it’s more of a casual, home-style cooking vibe. Personally, I usually prefer a dipping sauce with a lot of vinegar, so I made it with a ratio of about 2 parts soy sauce, 3 parts vinegar, and 5 parts water. We used large-sized dumpling wrappers and stuffed them with a lot of filling. If you find stuffing them with too much filling a bit burdensome, or if you use regular-sized dumpling wrappers, I recommend using more dumpling wrappers than the amount I listed in the ingredients.

​It took about 30 minutes to an hour to make them together as a family. It didn’t take as long as you might think. All you have to do is mix the ingredients, assemble them, and for any leftovers, just cover them with plastic wrap to keep them from drying out and store them in the freezer to enjoy whenever you want. I highly recommend giving it a try.

​[ Mandu Filling ]

​Minced garlic: 4 tbsp (60g / 2.1 oz)

​Ground pork (Rear leg): 6 cups (1,080g / 38.1 oz)

​Mandu wrappers (Dumpling wrappers): 60 sheets

​Tofu: 1 block (320g / 11.3 oz)

​Garlic chives: 2 cups (140g / 4.9 oz)

​Green onions: 2 cups (160g / 5.6 oz)

​Cabbage: 2 cups (140g / 4.9 oz)

​Minced ginger: 1/2 tbsp (6g / 0.2 oz)

​Glass noodles (Cellophane noodles): 200g / 7.1 oz

​Mung bean sprouts: 500g / 17.6 oz

​[ Seasoning ]

​Oyster sauce: 2 tbsp (20g / 0.7 oz)

​Dark soy sauce: 6 tbsp (60g / 2.1 oz)

​Coarse salt: 2/3 tbsp (6g / 0.2 oz)

​Brown sugar: 1 tbsp (10g / 0.4 oz)

​Sesame oil: 4 tbsp (30g / 1.1 oz)

​MSG: 1 tbsp (10g / 0.4 oz)

​Black pepper: To taste

submitted by /u/Joe_from_Korea
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