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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Mandoo or mandu...
Bryanna
Owner/Moderator
961 posts
May 05, 2005
4:02 PM
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I found this recipe from the Honolulu Star-Bulletin (added my vegan notes to it):
by BETTY SHIMABUKURO
Wednesday, February 13, 2002
Mandoo makes for some
bite-sized flavorful food
Many traditional Korean recipes seem deceptively simple: Boil a little, toss a little, perhaps grill a little. What's deceiving is the prep work involved: Chop a lot, blanch a lot and season a lot.
Mandoo, or mandu, is like that. If you buy pre-made mandoo pe, or wrappers, it's simply a matter of scooping in a little filling, sealing, then briefly boiling, steaming or frying. But first, you have to make that filling, which can call, among many other steps, for squeezing all the water out of a block of tofu, as well as a bottle of kim chee. Ever tried that? It's a royal mess.
This is all by way of a warning to Dave Marciel, who asked for a recipe. But it's worth the trouble, Dave. These little bites are flavorful and fun to eat.
Like anything else, mandoo can be simplified. Some recipes call for ground beef, some for ground pork, some for a mixture with tofu. Bean sprouts go into some, cabbage into others. Kim chee as a key ingredient simplifies the seasoning.
The choices are up to you, based on your taste preferences and the time you have to devote to the project. If I were in a hurry, I'd go with ground beef and kim chee. Period.
Note that the meat in this recipe is not pre-cooked. Recipes differ on whether you should pre-cook, with some cooks advising it if you choose to go with pure pork in your mandoo.
Mandu
"Dok Suni: Recipes from My Mother's Korean Kitchen" by Jenny Kwak (St. Martin's Press, 1998, $27.50)
>> Dough:
4 cups unbleached flour
Pinch salt
1/2 teaspoon vegetable oil
1 egg (I would use 1/4 c. "flaxseed glop" made with golden flax-- BCG)
3/4 cup water
>> Filling:
1 pound tofu
10 ounces kim chee, minced
7 ounces bean sprouts, blanched and minced
10 ounces ground beef (1 pkg. Yves veggie Ground Round or other hamburger replacement--BCG)
1 tablespoon minced green onion
1 tablespoon crushed garlic
2 tablespoons sesame oil
1/2 teaspoon pepper
2 teaspoons salt
1 teaspoon red pepper
>> Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon sesame seeds
2 teaspoons rice vinegar
1 teaspoon red pepper flakes
To make dough: Knead ingredients until smooth. Cover with damp cheesecloth and keep in a plastic bag. Let sit 20 minutes.
Meanwhile make filling: Use cheesecloth to squeeze water out of tofu, kim chee and bean sprouts. Combine filling ingredients thoroughly.
Form dough into a roll 1-1/2 inches around. Cut into 1/2-inch slices. Roll each slice into a thin circle.
Place a teaspoon of filling in the center of each circle of dough. Wet the outer edge and fold over to make a half-circle. Pinch dough together.
Boil or steam dumplings 3 to 5 minutes, or fry until golden. Makes about 60 dumplings.
To make sauce: Combine ingredients.
Note: Pre-made mandu pe (wrappers) may be purchased in most supermarkets. This recipe would use 2 packages.
Approximate nutritional analysis, per dumpling (steamed or boiled): 50 calories, 1.5 g total fat, no saturated fat, 5 mg cholesterol, 120 mg sodium, 7 g carbohydrate, 3 g protein.*
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 5-May-2005 4:03 PM
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Debbie
702 posts
May 05, 2005
4:12 PM
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Aaah, Bryanna, you are so quick! :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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jurate
29 posts
May 05, 2005
5:03 PM
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Thanks, Bryanna! Yee-hah!
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Bryanna
Owner/Moderator
962 posts
May 05, 2005
5:44 PM
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Let me know how they turn out (I might try them, too!). I guess you could use the round Chinese dumpling (gyoza) wrappers-- they are egg-free.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
705 posts
May 06, 2005
8:09 AM
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There is a place called Mandoo Bar (a Korean restaurant) in NY. There are pictures of Korean food in this site (not vegetarian). Check it out:
Mandoo Bar
I didn't have a success in replacing the egg in Julie's Korean Pancake recipe. I used the Flax Seed Glob and the pancake turned out soft and gooey. I might have to try other way. For example, using a combination of flours and forget about the egg replacement. There is no egg in the store bought pancake mix.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
963 posts
May 06, 2005
11:06 AM
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I know I have seen a vegan version of this-- I will search and let you know.
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
32 posts
May 27, 2005
8:44 PM
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Hey, wow! I haven't been online in a while, I was in Florida on vacation. This looks great, thank you!!!
Steph
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