Tuesday, June 15, 2010
Mandu (Korean Dumplings) with Spicy Citrus Dipping Sauce
I love dumplings. I could eat dumplings pretty often. There are so many variations, so many styles. For this one, I made Korean dumplings or Mandu. They were great and I made a Spicy Citrus Dipping Sauce to match.
I purchased sweet rice dumpling wrappers, but you can choose any wrapper you like. Take a chance and try different types, different brands.
Fry up 1 onion (finely diced) for a couple minutes, then add 1 pound ground beef. You want this on medium heat, so as not to brown. Press 5 cloves garlic through a press, add some soy sauce, pepper, a bit of hoisin sauce, and salt. Stir and low-fry for a couple of minutes. Add to a large mixing bowl. Add finely chopped cabbage. Minced green onion. Finely chopped bean sprouts. Typical Mandu also uses tofu, but I didn't feel like using it, so I didn't. Mix all this well.
Get a small bowl of water, set aside. Scoop spoonful of mixture into middle of wrapper, then wipe a finger of water around the edge. Fold it over and crimp closed. Set aside until ready to fry up.
To cook - heat 3 Tbs oil on medium-high. Pan fry Mandu about 3 minutes per side. Serve with dipping sauce.
Spicy Citrus Dipping Sauce:
Juice of 1/2 lime, with a bit of zest
Some soy sauce
Some chili oil
You'll have to experiment with the proportions, because it's all about preference.