KOREAN DUMPLINGS: MANDU
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 12 servings
Number Of Ingredients 18
Steps:
- Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly.
- Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.
- Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
- Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
- Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
- In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
- Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
- Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.
- For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar.
GUNMANDU (KOREAN STYLE FRIED DUMPLINGS)
This recipe is the Korean version of the Mongolian buuz and Turkish manti and similar to Chinese jiaozi and the Japanese gyoza.
Provided by Member 610488
Categories Meat
Time 35m
Yield 36 Mandu
Number Of Ingredients 13
Steps:
- Combine all dipping sauce ingredients in small bowl and mix. Chill until serving time.
- Mix ground meat, green onion, soy sauce, garlic, salt and pepper. Add finely chopped kimchi. Mix again. Squeeze tofu dry and add to mixture. Mix again.
- Fill wonton skins with one teaspoon of mixture. Fold diagonally and seal edges with water.
- Deep fry (4 min) until fully cooked and golden on the outside. Remove from oil and let excess oil drain on plate with paper towel.
- Serve with dipping sauce.
Nutrition Facts : Calories 56.1, Fat 2.5, SaturatedFat 0.9, Cholesterol 10.8, Sodium 205.3, Carbohydrate 4.2, Fiber 0.2, Sugar 0.1, Protein 3.9
KOREAN FRIED CHICKEN DUMPLINGS
Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.
Provided by Cooking in the Comments
Categories Dumplings
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
- Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
- Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
- Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
- Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
- Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
- Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 53.9 g, Cholesterol 57.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 17.7 g, SaturatedFat 1.8 g, Sodium 731.6 mg, Sugar 4.8 g
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