- 1 cup of ground pork
- 2 cups of ground beef
- 2 cups of chopped buchu (Asian chives)
- 4-5 soaked Shiitake mushrooms
- half onion
- half package of tofu
- 3 cloves of minced garlic
- sesame oil
- vegetable oil
- fish sauce
- green onion
- mandu skins (60 discs)
- Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
- Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
- Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
tip: the oil coats the vegetables so they retain their moisture
- Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
- Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
- Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of sesame oil. Mix it by hand and then put it next to chopped chives.
- In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.
Now we’re ready to make mandu. For fried mandu:
- Put some of the filling mixture into the center of a mandu skin.
- Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.
- Fold skin in half over filling and press edges together to make ripple shape.
- Place some vegetable oil on heated pan and add the mandu you made.
- Lower the heat to low-medium and put the lid on the pan to cook.
- Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat.
- When the mandu is golden brown, transfer it to a plate.
- Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.
For mandu soup:
- In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more.
- When the stock is done, remove the anchovies and onion.
- Add 1 ts of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want.
- When the mandu has cooked, it will float to the top.
- Add 1 beaten egg, 2 sliced green onions: Done!
- Serve hot with a bowl of kimchi, and ground pepper to taste.