9/11/10
Last night, me and my mom missed another food
in Korea: dumplings!!
Dumplings all have different shapes and sizes
depending on where they came from.
There are Polish perogies, Chinese dim-sum, and
our all-American chicken and dumplings.
Korean dumplings have its own name too, called
man-doo (만두). They are either steamed, or fried, or even
boiled. We put them in soups and stews also. One of
the man-doo soups I love the most would be
sticky rice and man-doo soup (떡만두국). It hits the stop on a cold
winter day!!
만두, Man-Doo 101
family recipe
ingredients:
For the Dough
3 c. flour (Use unbleached all purpose flour please!!)
1 c. water, or until it makes a nice slightly sticky dough
1 t. sugar
1 T. salt
*Remember, you can use the pre-made crap, but I like homemade!*
For the Filling
1 pound of ground chicken or turkey, preferably lean
5~7 cloves of garlic, minced finely
3 scallions, minced
1 small zucchini, grated and salted with a tablespoon of salt to take out the water
2 egg whites, plus 1 whole egg
generous pinch of salt and pepper
1 18oz. box of firm tofu, squeezed until there's almost no water left
1. Lets make the dough:
a) Combine flour, salt, and sugar in a large bowl
b) Make a well in the flour and pour in the water once at a time!
c) Mix in the flour slowly with a fork until it starts to take shape. Add in 1 T. of of water if too dry
d) Flour the surface that you are working on and put the dough on, flouring the dough and your hands also
e) Start kneading the dough by pushing and folding the dough. Keep doing this, about 10~15 time or until the dough bounced back at you when you slightly poke at it
f) divide the dough into 4's. Take one piece and roll it out with a rolling pin until it is almost paper flat. Roll it out like you are making a pie crust. Like this:
g) Sprinkle the dough with some flour and make circles out with a cookie cutter
h) Repeat with the other 3 pieces of dough. Make sure you generously dust it with the flour because you don't want the circles to stick together. Lay them out on a large dish and clover it with a damp towel so the circles don't dry out.
2. Lets make the filling:
a) In a non stick pan, add about 2 teaspoons of canola oil and saute the chicken or turkey until it is all done. Season it with a big ass pinch of salt and pepper, about 3 tablespoons. When the chicken is done, put it in a heat proof bowl to cool down before you squeeze the water out of it.
b) When the chicken is cool, add in the zucchini and crumble in the tofu that had some of its water squeezed out. In a clean kitchen towel, add in the chicken mixture and squeeze the heck out of it. You don't need the moisture anymore, so through it out. Put the dry stuff in the bowl again.
c) Add the scallions, garlic, salt, pepper, and the two egg whites. Mix well.
3. Take out the dumpling wraps and whisk the eggs in a small dish
4. Take one circle on your hand and put a tablespoon of the filling inside. Make sure to pack it in well. Moisten the edges with the whisked eggs and pinch them together. Make sure you take out all the air or it will blow up when you are cooking it.
5. Repeat with the other wrappers. Lay them on the dish that you put the wrapper dough on and cover it again with the damp towel until you are ready to cook them.
6. Now you can fry them, bake them for 10 min at 350, steam them, boil them, or freeze them for other uses, like adding them in soups and stews. Enjoy!!
Serve hot with soy sauce! You may also add other ingredients like I have on the example pictures.
I have added peaches that were mixed with 1 t. of arrowroot flour, 1 t. sugar, pinch of salt, and 1/2 t. of balsamic vinegar since I didn't have any lemons...
ENJOY!!!
(Well, nothing new so far.................)
(I was so hyped when this happened)
(GETTING REALLY REALLY HAPPY)
