Habepte

Habepte's comments

"A trick that I learned from my mom is. Before you make the mandu take a tray or cookie sheets that will fit in your freezer. Cover it with plastic wrap. As you make your mandu place the mandu in a single row, with them not touching or on top of each there. One it is done place in the freezer until they are frozen. Once they are done you can place them in a freezer bag. In addition you don't have to defrost before cooking. For quick defrost for deep frying take a plate cover it with paper towels and microwave 1-2 minute. Have oil ready. I hope this helps."
in Mandu (Dumplings) — Jul/13

"When I was pregnant I craved rice cake soup, which I hadn't had since I lived with my mom at the time it had been over ten years. Because of my religious I don't eat conventional meat anymore, so I did some research for a vegetarian stock. Vegetarian stock 1 daikon peeled and cut into medium chunks 1 large yellow onion cut into chunks 2-3 medium carrots peeled and cut into medium chunks Put all of the vegetables into a stock pot with 10-12 cups of water bring to a boil and continue boiling for 45 minutes adding water as needed. When 45 minutes are up water will have reduced about 1/3-1/2 of original volum. Remove vegetables with a slotted spoon and place them in a clean cloth or a cheese cloth and squeeze the water out of the vegetables into the stock. To this add 2-4 cloves of garlic, 2-3 chopped fine green onion, sesame seed oil about 1-2 tablespoons (your taste), 2-3 tablespoons soy ( preferable Korean; and defenatly not kikomman), salt and pepper to taste. Simmer for 10-15 minutes and then finish your soup. I hope this helps. Most will be to your taste."
in Mandu (Dumplings) — Jul/13