Korean Mandu Recipe
Ingredients
| Cabbage leaves | 3 | |
| Salt | To Taste | |
| Green onions | 1/2 Bunch (100gm) | |
| Ground pork | 1 pound | |
| Lean ground beef | 1/2 pound | |
| Garlic | 1 Clove (5gm), pressed | |
| Ginger | 1 1 1/2 Inch, peeled | |
| Sugar | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 package won ton wrappers | ||
| 1 egg white, lightly beaten | ||
| Peanut oil | ||
| Boiling water | 6 Cup (16 tbs) | |
Directions
Sprinkle cabbage leaves lightly with salt and set aside 5 minutes.
Chop finely.
Squeeze out all liquid with paper towels and transfer cabbage to mixing bowl.
Chop green onions in processor or by hand, using all but top 3 inches of stem.
Add to cabbage along with pork, beef and garlic.
Fit ginger into garlic press and squeeze liquid into meat mixture; add 1/8 teaspoon of the pulp (discard remainder).
Blend in sugar and salt.
Working with 4 won ton wrappers at a time (keep remainder lightly covered to prevent drying), spoon 1 teaspoon meat mixture into center of each.
Fold in half, sealing edges with egg white.
Heat 2 tablespoons oil in large deep skillet with lid.
Arrange mondu with sides touching in hot oil.
Fry uncovered until bottom is golden brown.
Set baking sheet over skillet and invert carefully.
Return skillet to heat and slide mondu back into pan.
Fry on second side until golden.
Remove.
Repeat with remaining mondu, adding oil as needed.
Leave last mondu in skillet and reduce heat.
Carefully add about 1 cup boiling water (it will spatter).
Cover skillet and cook over medium heat until all water is absorbed, checking to make sure dough is not sticking to pan (adjust heat as needed).
Repeat with boiling water, if necessary, until mondu is crisp and cooked through.
Transfer to heated platter and keep warm.
Repeat to finish remaining mondu.
Serve immediately.
Mondu can be made ahead and reheated until crisp in 375°F oven.
Mondu can also be served in chicken soup.
Simmer uncovered (steam will cause the mondu to pop open) until cooked through.
Chop finely.
Squeeze out all liquid with paper towels and transfer cabbage to mixing bowl.
Chop green onions in processor or by hand, using all but top 3 inches of stem.
Add to cabbage along with pork, beef and garlic.
Fit ginger into garlic press and squeeze liquid into meat mixture; add 1/8 teaspoon of the pulp (discard remainder).
Blend in sugar and salt.
Working with 4 won ton wrappers at a time (keep remainder lightly covered to prevent drying), spoon 1 teaspoon meat mixture into center of each.
Fold in half, sealing edges with egg white.
Heat 2 tablespoons oil in large deep skillet with lid.
Arrange mondu with sides touching in hot oil.
Fry uncovered until bottom is golden brown.
Set baking sheet over skillet and invert carefully.
Return skillet to heat and slide mondu back into pan.
Fry on second side until golden.
Remove.
Repeat with remaining mondu, adding oil as needed.
Leave last mondu in skillet and reduce heat.
Carefully add about 1 cup boiling water (it will spatter).
Cover skillet and cook over medium heat until all water is absorbed, checking to make sure dough is not sticking to pan (adjust heat as needed).
Repeat with boiling water, if necessary, until mondu is crisp and cooked through.
Transfer to heated platter and keep warm.
Repeat to finish remaining mondu.
Serve immediately.
Mondu can be made ahead and reheated until crisp in 375°F oven.
Mondu can also be served in chicken soup.
Simmer uncovered (steam will cause the mondu to pop open) until cooked through.
Chef
