COLORFUL KOREAN DUMPLINGS (MANDU)
These colorful Korean dumplings are fall in a pocket. Vibrant-hued juice lends color to the skins, and veggies and tofu pack a nutritional punch.
Provided by DakotaKim
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
- Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
- Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
- Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
- Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
- Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
- Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 73.3 g, Cholesterol 23.3 mg, Fat 8.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 542 mg, Sugar 3.5 g
KOREAN DUMPLING (MANDU)
Steps:
- Gather the ingredients.
- In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
- In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
- Pour seasoning mixture over meat and vegetables and mix with hands to combine.
- Place about 1 tablespoon of filling in the center of a dumpling wrapper.
- Dip your finger in water and wet the perimeter of half of the wrapper.
- Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
- You can steam, boil, fry, or sauté the dumplings as you wish.
- Serve with a basic dipping sauce or a spicy sauce .
Nutrition Facts : Calories 187 kcal, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 g, Sodium 432 mg, Sugar 1 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
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.
BUTTER MANDU (BUTTER DUMPLINGS)
This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.
Provided by Deuki Hong
Categories Appetizer Kid-Friendly Cabbage Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Place the cabbage, ginger and garlic in the bowl of a food processor and pulse until finely chopped. Place the cabbage mixture in a large bowl.
- Using your hands, fold the ground pork into the cabbage mixture just enough to combine. Evenly sprinkle it with the salt and fold it in. Gently fold the butter into the mixture until thoroughly combined.
- To assemble the mandu, place about 2 tablespoons of the filling in the center of each wrapper. Be careful not to overfill or the filling could leak while cooking. (If your wrappers are small, decrease the amount of filling per dumpling; the mandu should be full but not hard to close.) Dip your fingertip in a glass of water and paint the edge of the wrapper. Fold the wrapper over to form a half-moon and pinch the edges together to seal. (This is the easiest fold, for simplicity's sake, but you can fold your mandu in a number of fancy ways, like the pros do.) Mandu can be cooked right away or frozen for later (see below).
- TO STEAM:
- In a large pot, bring a few cups of water to a boil over high heat and insert a lightly oiled steaming basket above the water; do not submerge it. Carefully place the dumplings in the basket in one layer. Cover and steam for 5 to 7 minutes, or until the wrapper is a little translucent and the filling feels firm. Serve immediately with kimchi and soy sauce.
- TO FRY:
- Coat a sauté pan with some vegetable or sesame oil and place over medium heat. When the oil is shimmering-hot, place the fresh or thawed mandu in the pan, just enough to fit comfortably in one layer, and sauté each side for a few minutes until golden brown and cooked through. Serve with kimchi and soy sauce.
DANIEL'S MANDU RECIPE BY TASTY
If you've never heard of mandu, it's a Korean-style dumpling that can be filled with a variety of toppings and boiled, steamed, or fried. This recipe uses a mixture of tofu, pork, beef, kimchi, scallions, and seasonings. The mandu are boiled until they're tender, chewy, and bursting with flavor. Thanks to store-bought wrappers, it's easy to make a big batch of these dumplings to feed a crowd or freeze for later.
Provided by Rie McClenny
Categories Appetizers
Time 20m
Yield 80 dumplings
Number Of Ingredients 20
Steps:
- Place the tofu in a small bowl lined with paper towels. Top with another paper towel and a bowl filled water for weight. Let sit for 15 minutes to extract some moisture from the tofu.
- Crumble the tofu into small pieces in a large bowl. Add the pork, beef, scallions, onion, kimchi, garlic, ginger, sesame oil, soy sauce, salt and pepper. Mix well with your hands.
- In a small bowl, combine the egg and water.
- Put two teaspoons of filling in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture.
- Fold the wrapper in half. Using your fingertips, start make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.
- Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider or slotted spoon and repeat with the rest of the dumplings.
- Serve with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 61 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 0 grams
More about "colorful korean dumplings mandu food"
MANDU (KOREAN DUMPLINGS) - KOREAN BAPSANG
From koreanbapsang.com
4.4/5 (134)Servings 8Cuisine KoreanCategory Appetizer, Main Course, Snack
- In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.
- Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.
- Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.
THESE COLORFUL KOREAN DUMPLINGS ARE FALL IN A POCKET
From allrecipes.com
Author Dakota KimEstimated Reading Time 2 mins
MANDUGUK (KOREAN DUMPLING SOUP) - KOREAN BAPSANG
From koreanbapsang.com
MANDU GUK | KOREAN DUMPLING SOUP - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
FRIED KOREAN DUMPLINGS (TWIGIM MANDU) WITH CHILE-SOY DIPPING …
From theepochtimes.com
MANDU (KOREAN DUMPLINGS) | KOREAN FOOD GALLERY – DISCOVER …
From koreanfoodgallery.com
NORTH KOREAN MANDU (DUMPLINGS) - INTERNATIONAL CUISINE
From internationalcuisine.com
KOREAN DUMPLING HOT POT (MANDU JEONGOL) RECIPE - AARON & CLAIRE
From aaronandclaire.com
MEATY DUMPLINGS (KOREAN MANDU) - TODAY.COM
From today.com
KOREAN HOME MADE 'MANDU(DUMPLINGS)' - STORIZIP
From storizip.com
OUR FIRST DUMPLING RECIPE! VEGAN MANDU (KOREAN DUMPLINGS)
From peacefuldumpling.com
MANDU RECIPE BY HYOSUN RO - THE DAILY MEAL
From thedailymeal.com
MANDU KOREAN DUMPLINGS RECIPE - TABLESPOON.COM
From tablespoon.com
COLORFUL KOREAN DUMPLINGS (MANDU) | RECIPE | KOREAN DUMPLINGS ...
From pinterest.com
MANDU (DUMPLINGS) RECIPE BY MAANGCHI
From maangchi.com
4 MOST POPULAR KOREAN DUMPLINGS - TASTEATLAS
From tasteatlas.com
TECHNIQUE: MANDU - KOREAN DUMPLINGS, TWO WAYS | STARCHEFS.COM
From starchefs.com
KOREAN CUISINE: DUMPLINGS / MANDU RECIPE - UNILEVER FOOD …
From unileverfoodsolutionsarabia.com
MANDU: KOREAN-STYLE DUMPLINGS | KPOPSTARZ
From kpopstarz.com
MANDU - KOREAN PORK DUMPLINGS [DF] - 918 PLATE
From 918plate.com
HISTORY OF KOREAN DUMPLING, MANDU | KPOPSTARZ
From kpopstarz.com
KOREAN DUMPLINGS - MANDU – WHAT2COOK
From what2cook.net
YACHAE MANDOO (KOREAN VEGETARIAN DUMPLINGS) RECIPE
From thespruceeats.com
KOREAN MANDU - PINTEREST
From pinterest.com
KOREAN FRIED VEGETABLE DUMPLINGS (YACHAE MANDU) - WASHINGTON …
From washingtonpost.com
KOREAN MANDU HOMEMADE DUMPLINGS • HIP FOODIE MOM
From hipfoodiemom.com
HOW TO COOK KOREAN DUMPLINGS (KALBI MANDU) - YOUTUBE
From youtube.com
MANDU (FOOD) - WIKIPEDIA
From en.wikipedia.org
DWAEJI MANDU - KOREAN PORK DUMPLINGS - MESSY WITCHEN
From messywitchen.com
KOREAN MANDU RECIPES BY MAANGCHI
From maangchi.com
THE BEST MANDU (KOREAN DUMPLINGS) - STELLANSPICE.COM
From stellanspice.com
KIMCHI TOFU MANDU (KOREAN DUMPLINGS. - 만두) | PICKLED PLUM
From pickledplum.com
MANDOO OR MANDU (KOREAN DUMPLINGS) | MY CULINARY JOURNEY
From myculinaryjourneylifethroughfood.wordpress.com
KOREAN DUMPLINGS (MANDU) - RASA MALAYSIA
From rasamalaysia.com
KOREAN BEEF DUMPLINGS (MANDU OR MANDOO) RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
MANDU | TRADITIONAL DUMPLINGS FROM SOUTH KOREA
From tasteatlas.com
MANDU (KOREAN DUMPLINGS) : MUST TRY FOOD IN SEOUL | TRAVELVUI
From travelvui.com
MANDU WITH KIMCHI (KOREAN DUMPLING) - KIMCHIMARI
From kimchimari.com
KOREAN DUMPLINGS(MANDU, 만두) - YOUTUBE
From youtube.com
COLORFUL DUMPLINGS - MANDU, GYOZA, — FOODISTISCH
From foodistisch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love