We would like to introduce the first dish: Korean dumplings, kimchi mandoo
My boyfriend’s family makes them every year on New Year’s Day.
It takes time to make it but I can assure you – it’s totally worth it!
How to make kimchi mandoo: STEP BY STEP
2 packages of firm tofu
1 small package of harusame (Chinese noodles made from beans)
400g minced pork
Korean seasoning (optional)
1. Chop the kimchi finely
2. Mash the tofu
3. Boil harusame, around 4 minutes
4. Squeeze the kimchi and tofu to get rid of the water. Here’s one way:
5. Cut boiled harusame using kitchen scissors
6. In the big bowl mix together: mashed tofu, chopped kimchi, meat (raw!), 2 eggs and spices. There is no rule for spices: add as much as you like.
You can mix it together using a spoon but using your hand is the most convenient way, i think.
And that is how the filling looks like when it’s ready:
7. So now it’s the time to make the dough. Mix together: flour, salt, egg and water. When the flour, salt and egg are already on the table, like on the picture:
Pour some water into it (slowly) and make the dough. Add as much water as it’s needed. That is how the dough should look like when it’s done:
8. And now the hard part: making dumplings!
Firstly, take a big piece of dough and roll it:
After, cut the rolled piece into 1cm slices:
When it’s done, roll out each slice into very thin round shaped pieces:
And now, put about one table spoon of filling on the piece of dough:
Use the water to stick the dumpling together.
That is how it looks like when it’s done:
9. Now it’s time to steam the dumplings. Prepare a big pot and fill it with cold water (about half of the pot). Cover it with cloth and use the gum to stick it to the pot. On the cloth put about 5-6 dumplings and cover it with a bowl. Steam for about 10 minutes.
When they’re ready, take them out and steam the next 5. Repeat until everything is ready to eat 😉
And? Everything is done, smells nice and tastes great?
Happy New Year!
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