Dumplings | 만두
Dumplings | 만두
The dumplings are made by filling meat and vegetables into thinly kneaded flour dough wrapper. In autumn and winter, dumplings with meat, dubu (tofu) and kimchi fillings are the best; steamed dumplings with finely julienned cucumbers, meat and pyogo (shiitake) mushrooms are the best in summer.
12 oz (360g) all-purpose flour, 1½ cups water, 1 teaspoon salt, ½ cup flour for dusting or storebought, dumpling wrappers (about 50 to a package)
5 oz (150g) ground beef, 1 teaspoon soy sauce, 1 teaspoon salt, 1 teaspoon minced garlic, ground black pepper as needed, 10oz (300g) firm dubu (tofu), 7 oz (200g) mung bean sprouts, 3½ oz (100g) Korean chives, 2 tablespoons minced green onion, 1 tablespoon sesame oil, 1 teaspoon salt, ground black pepper as needed
Cho-ganjang (Soy sauce with vinegar)
2 tablespoons soy sauce, 2 tablespoons white vinegar, 1 tablespoon water, 1 teaspoon gochut-garu (red chili pepper powder)
If using store bought dumpling wrappers, omit step 1 and 2.
There are many types of dumplings according to the dumpling wrappers’ ingredients, their shape and cooking method. The thinner the dumpling wrap-pers, the better the dumplings tas-te. Finished dumplings may be boiled in water, steamed, roasted in an oiled pan or boiled in broth. Dumpling wrappers are available in grocery stores, and Asian grocery stores sell various types of frozen dumplings. Thin round dumplings taste better than spring rolls or egg rolls. Western chives can be used in Korean chives are unavailable.
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