Sunday, February 3, 2013

" Kimchi Mandu" Kimchi Dumpling /泡菜饺子 /김치 만두

" Kimchi Mandu" Kimchi Dumpling /泡菜饺子 /김지 만두 Others
2013/02/03 22:49  

Lunar New Year is around the corner, housewives are busy for preparing the mandu for celebrating this festival. Normally, we will cook this with the "rice cake soup" which is called "tteok Guk" in Korean....Of course, we also steam it to eat..... There are many kinds of Mandu. Today, I make the Kimchi Mandu. Korean do use the tofu,kimchi, green bean sprouts,vermicelli etc for making Mandu...

农历新年接近眉梢,又是主妇们忙着包饺子庆新年的时刻。 通常在农历新年当天,用它来和米糕一起煮米糕汤。。。。。当然也可以就拿来蒸熟后享用。。。。在韩国有各种不同种类的饺子,今天,我是做了泡菜饺子。 韩国人也采用了豆腐,泡菜,豆芽,汤面等材料做饺子。。。

Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.
In Korean cuisine, mandu generally denotes a type of filled dumplings similar to the Mongolian buuz and Turkish mantı, and some variations are similar to the Chinese jiaozi and the Japanese gyoza. If the dumplings are grilled or fried, they are called gunmandu (군만두); when steamed jjinmandu (찐만두); and when boiled, mulmandu (물만두).
Mandu are usually served with a dipping sauce made of soy sauce and vinegar. They are usually filled with minced meat, tofu, green onions, garlic and ginger, mandu are served with kimchi and chili-speckled soy sauce.

Mandu are believed to have been first brought to Korea by Mongolians in the 14th century during the Goryeo Dynasty

Another possibility is mandu came to Korea at a much earlier period from the Middle East through the Silk Road.

  • Mulmandu (물만두), the word itself means "water mandu" since it is boiled.
  • Gunmandu (군만두) is pan-fried mandu, it's derived from guun-mandu 구운만두=>군만두 to mean "panned" dumplings. It's sometimes called by its Japanese name, yakimandu.
  • Jjinmandu (찐만두) is steamed, either in a traditional bamboo steamer or modern versions.
  • Gullin mandu (굴린만두), or called gulmandu is a variety of mandu in a ball shape without a covering. It is mainly eaten in summer.
  • Wang mandu (왕만두), is a bun stuffed with pork and vegetables, similar to the Chinese baozi.
  • Pyeonsu (편수), mandu stuffed with vegetables in a rectangular shape. It is mainly eaten in summer and a local specialty of Kaesong, North Korea.
  • Eomandu (어만두), mandu wrapped with sliced fish fillet. It was originally eaten in Korean royal court and yangban (noble class) families.
  • Saengchi mandu (생치만두), mandu stuffed with pheasant meat, beef, and tofu, that was eaten in Korean royal court and in the Seoul area during winter.
  • Seognyu mandu (석류만두), literally "pomegranate dumpling" because of the shape
  • Somandu (소만두), mandu stuffed with only vegetables, that was originally eaten in Buddhist temples.
  • Gyuasang (규아상), mandu stuffed with shredded cucumber and minced beef in the shape of sea cucumber. It is mainly eaten in summer.
  • Kimchi mandu (김치만두), the stuffing contains kimchi. The addition of kimchi gives it a spicier taste compared to other mandu.
  • (Source : wikipedia)

Steamed Mandu....

Ingredients :
3 packs of dumpling skin ( is available at the Korean supermarket,it has flour dumpling skin and glutinous rice dumpling skin. I like the Glutinous rice dumpling skin, is more delicious) 
old fermented kimchi 700 g
ground pork / beef 500 g
1 Tsp of minced ginger
1 chopped onion
2 Tsp of spring onion
1 Tsp of oyster sauce
1 tsp of pepper
1 Tsp of sesame oil
 a pinch of salt, please taste it

Method :

1. Chop the old fermented kimchi, squeeze out the water from the kimchi by using a cotton cloth.

2. Mix all the ingredients in a mixing bowl.

3. Put about one full spoon of filling mixture on the center of the dumpling skin.

4. Use your fingertips to apply water or egg white to one edge of the skin, this will be more easy to seal the skin.

5. Fold the dumpling skin in half over filling and seal it. Use your fingertips to apply water or egg white at the end of the respective corner and use your fingers to stick both of the corners together.

6. Place the dumplings in the steamer and steam  for about 10 minutes.

7. Serve it hot. You may dip the soy bean sauce when you eat.

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