Mandoo Soup and Half-Birthdays

Today I went to Bunny's class to show them how to make Mandoo (Korean dumplings) which my family makes and eats to celebrate the New Year.

It also happened to coincide with her half-birthday which I maintain is a bogus, school-created construct to get parents to shell out $15 in frosted sprinkle cookies when it's not their kid's birthday.

Ah, but she was so happy. 

I've written about mandoo before, but I've never shared a recipe. I think it's because there are so many and even within my own family it seems we never make it the same way twice. I finally hit on a recipe that anyone can make with ingredients found in any well-stocked grocery store.

Bunny's Happy New Year Mandoo

These can be boiled, steamed or fried. All the ingredients should be as dry as possible to ensure that the dumplings don't get soggy. Store on lightly-floured parchment placed on cookie sheets until ready to cook. Don't let them touch each other or they will stick to each other and break apart.  You can also stick the cookie sheets in the freezer until mandoo are frozen, then transfer them to a Ziploc bag. Makes around 60 dumplings.

Ingredients (all raw/uncooked):

• 1 lb. lean ground beef or pork or chicken (I use pork)
  
• 3 green onions, chopped
• 1 cup finely chopped cabbage (about 1/2 of a small cabbage head)
  
• 1 container of firm tofu (in water), squeezed dry in a dish towel or cheese cloth
  
• 1 cup of loosely packed kimchi, squeezed dry (optional)
  
• 3 cloves garlic, chopped
• 1 Tbsp sesame oil
• 2 Tbsp soy sauce
• 1 tsp salt
• 1 tsp pepper
• 2 packages circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers)

Preparation:

1. In food processor or large mixing bowl combine meat, green onion, cabbage, tofu, and kimchi. Whiz together until finely chopped.
2. In a separate bowl, combine garlic, sesame oil, soy sauce, salt, and pepper.
   
3. Pour seasoning mixture over meat and vegetables and pulse a few times to combine.
   
4. Place about 1 tablespoon of filling in the center of dumpling wrapper.
   
5. Dip your finger in water and wet the outside edge of the top half of the wrapper.
   
6. Fold the wrapper up to close and then crimp the edges with your fingers. Make sure no holes appear in the seams or else the dumplings will burst when boiling
   
7. Repeat until the filling is gone.
   
8. You can steam, boil, fry, or saute the dumplings as you wish.

All ingredients should be readily available at a well-stocked grocery store. We usually serve them in broth and garnish with strings of cooked egg white and egg yolk (omelets cut in chiffonade) and strips of toasted seaweed.

They are also delicious fried. I had some extra filling and wrappers today so I fried up a batch for the girls for an after-school. Gone in 60 seconds.