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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mandoo (Korean dumpling) Recipe

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This recipe for Mandoo (Korean dumpling) is from Manu-Mele Ohana Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lbs. pork butt
3-4 lbs. lean ground beef
2 packages firm tofu
2 packages mung bean sprouts
1 1/2 bottles won buk kim chee, mild
5-6 cloves garlic
1/3 c. green onion
1 tbsp. sesame oil
1 tbsp. sesame seed (toasted white)
1 tbsp. shoyu
300 won ton pi wrappers
Directions:
Directions:
Boil pork butt with 1/2 tsp. salt and 3 cloves of garlic, finely chopped. Finely chop cooked pork. Strain liquid out of tofu using a cheese cloth or clean dish towel. Blanch bean sprouts in boiling water (few seconds), drain, and finely chop. Chop garlic, green onion, and kim chee.

In extra large bowl (preferably stainless steal) mix pork, beef, tofu, garlic, green onion, bean sprout, kim chee, sesame oil, and shoyu. Adjust ingredients to taste. On wax paper sprinkle light layer of flour and have a bowl of water handy. Lay out won ton pi and scoop in 1 tsp. of mixture. With finger, lightly trace the edges of the won ton pi with water. Fold won ton pi in half and seal by pinching edges together. Pull the two edges together to form what appears to be a plump face with a bonnet around it.

Lightly boil about eight at a time in water until it raises to top (about 8-10 minutes)
Personal Notes:
Personal Notes:
This dish has been a New Year's Day tradition that stems from our Korean family heritage that Grandma Vera Duncan brought into our lives. It can be enjoyed with a shoyu/sesame oil/sesame seed/green onion sauce prepared to taste.

 

 

 

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