Recipes
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Mandu – pork, chicken or beef – veggie alternate below
Ingredients – Serves 2:
- – 6 dumpling wrappers (large)
- – Some water in a small bowl (to help with sealing the wrapper)
Dumpling Filling:
- – 130g minced pork, beef or Vegetarian Mince
- – 3x spring onions, sliced
- – 10g garlic chives (0.3 ounces), finely chopped
- – 2x clove of garlic, minced
- – 2cm of ginger, minced
- – 1tsp fish sauce
- – 1tsp soy sauce
- – 1tsp fine sea salt
- – 1tsp sesame oil
- – 1/2tsp minced garlic
- – 1tsp Korean chilli flakes (gochugaru)
Method:
- Combine and mix the filling ingredients in a mixing bowl.
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface.
- Repeat step 2 until you use up the remaining ingredients.
- Cook the Mandu:
Miso Sweet Potato Mandu
Ingredients – Makes 40 – you can freeze extra filling
- 150g shredded cabbage
- 1/2 teaspoon salt
- 250g mashed sweet potato – just roast in their skins and scrape out the filling
- 1/2 tablespoon grated fresh ginger
- 100g of diced firm tofu
- 2 grated garlic cloves
- 2 teaspoons white miso paste
- 1 teaspoon sesame oil
- Zest of 1 lime
PAN FRIED MANDU:
In a well-heated pan, add some cooking oil. Place some mandu and cook over medium-high heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low. Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).
STEAMED MANDU:
Place some non-stick materials (e.g. cabbage leaves or baking paper) on a steamer and place the mandu in it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over rolling boiling water (in a saucepan) and cook the mandu for 15 to 20 minutes on medium-low heat.
Serve the mandu on a plate while still hot and with Korean dipping sauce or soy sauce.
Korean Style Donburi
Ingredients – Serves 2:
- 2 tablespoons sesame oil
- 1 garlic clove, minced
- 1 thumb size piece of ginger, peeled and finely chopped
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 1/2 tablespoon soy sauce
- 1 tablespoon mirin
- 10 ounces (about 225g) firm fish such as salmon, tuna, or arctic char
- 2 cups cooked Japanese rice
- 2 scallions, finely chopped
Method:
- In a small or medium size pan over medium heat, add the oil, garlic, ginger, and gochugaru.
- Stir for a few seconds and add the soy sauce and mirin.
- Stir and add the fish. Cook for 4 to 6 minutes, until the fish is cooked through.
- Meanwhile, reheat the rice in the microwave if it’s cold, and divide it among two bowls.
- Turn the heat off and transfer the fish to a plate or cutting board. Chop into bite size pieces.
- Add the fish to the rice bowls and top with scallions. Serve immediately.
Use the link above to explore the Food Sorcery favourite dessert recipes
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