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“Instructions for living a life: Pay attention. Be astonished. Tell about it.” ― Mary Oliver

Korean mandoo recipe

“Happy Valentine’s” dinner for us!  With my birthday just around the corner we decided to eat at home tonight with the girls, since we’ll be out lots this week. So I figured I’d make one of my dear hubby’s favorite meals, Korean mandoo (dumplings similar to potstickers) so it would at least seem a little more like an occasion.  The kids love mandoo too, plus, it’s easy and quick to whip up on a weeknight. Can improvise ingredients, but it goes something like this:

  • 1 lb. ground meat (could be beef, pork, or 50/50 mix)
  • 1 medium onion diced
  • 2 green onions minced
  • 1 T minced garlic + 1 T minced ginger
  • 2T soy sauce, 2 tsp rice wine, 2 tsp sesame oil
  • ¼ to ½ tsp salt and pepper to season
  • 1 package potsticker wrappers

Combine all of the ingredients except the wrappers in a large bowl and mix together with your hands.

Place teaspoon amount of meat mixture on one side of wrapper, then using finger dab water around outside edge of wrapper, fold, and pinch closed (see left, aren’t mine lovely?) 🙂  Once you have a large platter full of sealed mandoo, heat a few tablespoons of vegetable oil in large skillet. Then, place mandoo in skillet and cook on both sides (approx. 2 minutes per side, monitor to ensure wrappers aren’t burning before meat inside is cooked).

After frying scoop out with slotted spoon and put onto paper towel-lined plate. If you want to be healthier you can also just steam the mandoo instead, which I usually do, but tonight we threw caution to the wind and enjoyed our fried food with gusto.  Serve with dipping sauce made with 3 parts soy sauce to 1 part rice vinegar and 1 part crushed red pepper (if you desire a little heat). So, I may not be the best gift-giver, but at least I can cook!

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This entry was posted on February 14, 2011 by in food and tagged , .
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