Comments on: Mandu (dumplings)

By: IJLola

IJLola — Sat, 11 May 2013 02:16:14 +0000

I’m so sad … was looking forward to eating my mandu which my 8 year old helped me make several weeks ago. I froze many of the mandu but when I unfroze them, they were stuck together. The skin was sticky and torn. What did I do wrong?

By: Olek

Olek — Fri, 05 Apr 2013 20:29:39 +0000

Interesting how your Tatar recipe is similar to Lithuanian/Polish dumplings, traditionally stuffed with lamp + beef tenderloin amazing combo :). Maybe another proof how various cultures influenced each other. My Grandmother sometimes used to wrap them exactly as on your picture! Best regards

By: Seki47

Seki47 — Wed, 13 Mar 2013 17:57:19 +0000

Is there a way to make the soup stock vegetarian? What would one use in place of anchovies?

By: Jeeyon

Jeeyon — Wed, 16 Jan 2013 06:17:25 +0000

No, the soy-vinegar sauce is the standard. As a life-long eater and lover of Korean food, I’ve never heard of any other sauce being served with it traditionally. But you can make up your own sauce. Maybe cut down on the soy sauce and add some Sriracha?

By: pangarang

pangarang — Thu, 03 Jan 2013 08:14:09 +0000

Wonton wrappers are meant for wontons. What you want are mandu skins (which you might find in Asian supermarkets under the name “jiaozi” in Chinese, or “gyoza” in Japanese).

By: sohngj

sohngj — Wed, 26 Dec 2012 06:02:06 +0000

I tried using wonton wrappers before and I found them to be too thin and delicate. They tore during cooking, especially for the soup version. I prefer using gyoza wrappers because they are a little thicker and hold up better during cooking. I make my mandu with 1/2 pork and 1/2 shrimp, by the way. I had no idea about putting oil on the chives. I’m going to try that next time!

By: RobinBerry

RobinBerry — Thu, 06 Dec 2012 21:09:31 +0000

Hi Maangchi! We had mandu last evening at a Korean restaurant and they were delicious. They were served with some soy sauce and a slice of lemon I think. Are there any other sauces you might serve with mandu?

By: Maangchi

Maangchi — Wed, 19 Sep 2012 16:25:15 +0000

Tabak borek looks so delicious!

By: Maangchi

Maangchi — Wed, 19 Sep 2012 16:23:51 +0000

Yes, you can. Chicken broth sounds good to me!

By: Askanam

Askanam — Wed, 19 Sep 2012 03:48:45 +0000

Wow, this is almost the same thing we traditionally cook. I am Tatar, and we call those Manti ,but also Tabak borek or Tatar-asi (means Tatar food); even the name is the same :) . It is my favorite amon our traditional Tatar recipes. The difference is that we make them 3-4 times smaller, awe wrap the meat in tiny dough squares, maybe one inch big or even smaller. It is said the smaller the manti it means the cook is better in our tradition :). And as you also said, we gather all the family and make them together because we need to make lots and lots:) . we shape them like you did for the soup, boil them in water, drain them, after sprinkle with hot melted butter and red pepper flakes, and serve them topped with garlic yogurt .Here is a link to the ones we make: http://askanam.blogspot.com/2011/11/tabak-borek.html