Mandoo
Summary
| Yield |
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Ingredients
1⁄2 pound
ground pork 1⁄2 pound
ground beef 1 1⁄2 cup
sliced green onions 1 1⁄2 cup
cabbage (finely chopped) 1⁄2 package
firm tofu (drained and pressed dry) 1 tablespoon
minced garlic 1 1⁄2 teaspoon
Salt 1 1⁄2 teaspoon
sugar 2 teaspoons
sesame oil 1 tablespoon
fish sauce 1
egg 1⁄4 cup
shoyu 1⁄4 cup
white vinegar or rice vinegarInstructions
- In a bowl, mix together ground pork, ground beef, green onion, cabbage, onion, tofu, garlic, salt, sugar, sesame oil, fish sauce, and egg. Make sure to mix until evenly incorporated and let it sit for 15 minutes so flavors combine.
- Place parchment paper on a sheet pan and lightly dust it with cornstarch to prevent the mandoo from sticking to the surface.
- Put ½ tbsp. of mixture onto the center of a mandoo skin.
- Using your fingertips, apply a little cold water to one side of the wrapper on the edge. (This will act as a sealant when you fold it over.)
- Fold skin in half over the mixture and press edges together to make a ripple shape.
- Place each mandoo on the sheet pan.
- Repeat until all are finished. (When finished you can save in freezer or cook as needed.)
- Heat a pan to med-high heat and add 2 tbsp. of vegetable oil. Put a layer of mandoo in the pan and lower the heat to medium-low then cover with lid.
- After a few minutes, turn over each mandoo and add 2-3 tbsp. of water. Put the lid back on the pan and steam mandoo a few minutes more over low heat.
- Remove mandoo from pan and transfer it to a plate.
- Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.
