November 8, 2007









This is Korean version of Japanese gyoza or Chinese guotie (potsticker).
Instead of pan fried, you can also make the fried version if you want. Mine looks like this   because i use square wrapper and feel like to make some draperies :-). The original one,  afaik, usually have crescent shape.

60 sheets wonton wrappers
500 gr lean ground beef or chopped sirloin (or whatever meat you decide to use.)
2 medium carrots, chopped
1 large onion, chopped
20 to 25 medium mushrooms, chopped
1 pkg. (12 oz.) firm tofu
2 green onions, chopped
3 cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sugar
1 tsp. freshly ground black pepper
1 tsp. toasted sesame seeds
1/4 cup soy sauce
1 egg, lightly beaten

Dipping sauce:
125 ml soy sauce
1 tsp. sesame oil
1 green onion, chopped
Sprinkle of toasted sesame seeds
Dash of chile oil or red pepper powder

Mix vegetables into meat. Soften the tofu, either squeeze it through your fingers or use a colander: line a colander with a paper towel, put the tofu in the colander, put another paper towel on top, put a small plate (smaller than the mouth of the colander but big enough to cover the tofu) over the tofu, and put a brick on top for one hour.
Mix the tofu into your meat mixture. Add green onions and garlic, then sesame oil, sugar, pepper, and sesame seeds. Stir well, then add soy sauce and egg and stir again.

Put the defrosted wrappers in a bowl with a wet paper towel over the bowl to keep the wrappers from drying out. Have another bowl with the lightly beaten egg in it. Take a wrapper, put a little filling in (approx. 1-2 tsp.), dab the edges with the beaten egg, and close into a half circle or small square (depending on the shape of the wrapper you’re using). Make sure when you seal them, there isn’t extra air inside, because it makes the mandu burst or break the seal while they are cooking. Keep a wet paper towel over the already made mandu also. When the wrappers dry out, they crack and don’t stay together as well.

Season a skillet over medium to med. high heat. Fry the mandu on both sides until brown. Then, with a lid (or in my case, a piece of foil) in one hand, and about 1/4 cup of water in the other, quickly pour the water into the pan and cover. Be careful not to burn your hand with the steam. Let it cook for a minute like that, then take the lid off, and let the water cook off, and then you have tender, crispy mandu!

Mix together ingredients for sauce. Serve hot with dipping sauce.

Note: You can freeze the already made dumplings in a container between sheets of wax paper.

source: http://community.livejournal.com