Half an Hour to Cooking Perfect My Mom's Mandoo aka Mandu aka Korean Style Dumplings
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To make an extraordinary My Mom's Mandoo aka Mandu aka Korean Style Dumplings, here are the ingridients required:
- Take 4-5 packages of wonton/gyoza skins (they usually come in packs of about 50 each).
- Prepare of water for sealing the wrappers.
- Get of For the filling:.
- Provide 2 pounds of ground meat (I like ground pork, but you can use any combination of pork, beef and chicken).
- Take 3.5 cups of blanched and finely minced green cabbage, pressed or squeezed to remove all excess liquid (about 2 med. heads).
- Take 2.5 cups of finely minced onion (3 medium onions should do it, the sweeter the better).
- Prepare 2 cups of boiled dangmyun noodles chopped into roughly 1/4" long pieces (you can substitute well drained shirataki noodles).
- Get 1/4 cup of + 2 Tablespoons soy sauce.
- Take 2 Tablespoons of toasted sesame oil.
- Provide 2 teaspoons of sugar.
- Provide 1 teaspoon of kosher salt.
- Prepare 1 teaspoon of black pepper.
After readying the ingridients, now you are ready to cook your 5-star My Mom's Mandoo aka Mandu aka Korean Style Dumplings by following the guidances below:
Transfer chives to the large bowl. Coat chives with vegetable oil so that it can retain its moisture. Rinse the noodles, drain well and chop them into small pieces. Set aside In a large mixing bowl combine the pork, garlic, rice wine, season with salt and pepper, and mix well. In a large bowl, mix the flours, corn starch, and water together to form a dough ball.
Recipe : My Mom's Mandoo aka Mandu aka Korean Style Dumplings
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