Korean dumplings, Kimchi beef tofu “ Mandu “ - 만두
Dumplings are eaten in many countries such as China, Japan, Korea, Russia and Nepal. Today, I made Mandu, dumplings in Korea. It’s said to bring fortunes and I’ve heard that it’s eaten for weddings or new year.
It takes some time to prepare, but it’s really worth it!
My own challenge in October: #1day1recipe 😆
#cppassport
Korean dumplings, Kimchi beef tofu “ Mandu “ - 만두
Dumplings are eaten in many countries such as China, Japan, Korea, Russia and Nepal. Today, I made Mandu, dumplings in Korea. It’s said to bring fortunes and I’ve heard that it’s eaten for weddings or new year.
It takes some time to prepare, but it’s really worth it!
My own challenge in October: #1day1recipe 😆
#cppassport
Cara Memasak
- 1
Prepare vegetables. From the step photos below, you can see the sizes of Chinese chives, leek and carrot.
- 2
Finely chop onion, carrot, leek and Chinese chives.
- 3
Add minced beef, salt, pepper, grated garlic in a bowl. Add onion, carrot, leek and Chinese chives in the bowl too and mix well with your hand.
- 4
Put tofu in a boiled water for 3 mins and place it on cooking paper to drain water. Chop kimchi and bean sprouts. Squeeze out the liquid of kimchi. Add all of them together in the bowl.
- 5
Place 1 tea spoon of dumpling filling on a dumpling skin. Wet the edges of the skin with water and seal tightly into half-moon shape. Then place the two edges together and push with your finger to stick them together.
- 6
Place a parchment paper on the steaming tray and place all the dumplings. Steam for 8-10 mins.
- 7
Combine all ingredients together to make the dipping sauce. Serve the dumplings with the sauce!
Cooksnap
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