만두를 만들다. Making Mandoo.

Mandoo is actually a traditional Chinese dumpling, but Koreans love it, and make it, too. It's one of my favorites here, and after I made pie for Jinju's family, her Mom offered to teach me how to make Mandoo. Here's the proof!


The Ingredients.

Mix: Tofu, drained and crumbled.
Ground beef mixed with salt, pepper, and sesame oil.
Ground pork with the same.
Sprouts and green onions chopped.
And the yolks of to eggs. (Save the whites!)
To make Kimchi Mandoo, just add rinsed, chopped kimchi to the mix!


The Dough/피.

Mix the same ingredients used to make pie crust, but then knead for a very long time, until the Pi is stiff. Cut into pieces and roll out into circles about as thin as a traditional corelle plate. Alternatively, you can roll out large pieces and cut smaller pieces out. Or...you can go to your friendly Korean market and purchase pre-made Pi.


Forming the Dumplings.

The finished mix will look something like the picture on the left. It is used as the filling for the Pi circles. There are different shapes and patterns you can make, they all taste almost the same so this is mainly for the aesthetic value. (You can see a package of the Pi on the table next to my hands.)





Cooking.

Two options: either plain in a double boiler or in soup. I love it both ways! If you cook them in the double boiler, the length will depend on the size, ingredients of the filling, and thickness of the Pi. Cooking to taste is common. You can also deep fry Mandoo, but...that's greasy.


ENJOY!

 These are the three different designs I made. But I suggest eating them cooked...