By Grace Niwa, New Asian Cuisine
Mandu skins (medium thickness) or Wonton wrappers (Nasoya’s are good)
Bamboo steamer or metal steamer
Flour to prevent mandu from sticking
Ponzu Soy Sauce for dipping
1 large onion
1 package of firm tofu
1 cup ground beef
1 bag of bean sprouts
¼ bunch vermicelli noodles, boil and wash
½ bunch of green onions, chopped
1 tablespoon, minced garlic
Pepper and salt to taste
Mix all ingredients together. Put 1 teaspoon of the mandu filling into mandu skins or wonton wrappers and create triangles. Add abit of water to the edges of the wonton wrappers so you can seal the edges. Sprinkle flour over mandu to prevent them from sticking to each other. Steam mandu for 5-10mins and then fry if desirable. Dip in Ponzu Soy Sauce. For unused mandu, keep in Ziploc bags in the freezer.
Chef’s Quote: Here is my mother’s recipe for Mandu. Mandu is a Korean dumpling which is eaten with Duk Mandoo Kuk (Korean dumpling soup) or by itself on holidays such as New Year’s. They taste similar to Japanese Gyoza. Recently, I made mandu to bring to a Japanese New Year celebration in San Diego for my husband’s family and their friends and family. They were a big hit and children especially love them. Enjoy!