Рецепт Fried Dumplings T'wigim Mandu
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Ингредиенты
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Инструкции
- Chop cabbage to make 4 c.. Mix 1 c. water with 1/4 c. salt (1 Tbsp. table salt)**, sprinkle over the cabbage. Let stand for 30 min. Mince onions.
- Heat a pan and fry meat with 1 Tbsp. soy sauce, 1 tsp. garlic and 1 tsp. pepper. When the meat is done, place in a large bowl and let cold. When cold, add in chopped onion to it.
- When the cabbage has become soft, drain and squeeze in a sack (it will become 3/4 c.). Mix with the meat and add in 1 Tbsp. of sesame salt and 1 Tbsp. of sesame oil. Add in an egg to help the ingredients stay together.
- Wrap the above filling in mandu skins. You can either pan-fry or possibly deep-fry. Because the meat is already cooked, fry just till the skins are cooked.
- To pay fry: heat the pan, add in oil and put the mandu in. When the skin becomes light brown, add in 3 Tbsp. of water, cover and reduce the heat. They are done when you can no longer hear the heat and the skin has become clear. You can fry further by turning them but I wouldn't because you risk ruining the shape of the mandu.
- Note: I am not saying how much salt you should use because the cabbage is salted. Taste the meat (it's already cooked) and if it is bland, add in more salt. The mandu should be salty because frying will make it bland. Serve with a mix of vinegar and soy sauce for dipping.
- Note on Salt: There is very fine salt, refined salt and crude salt, but I refer only to the first two here. These days, I roast crude salt and crush it into pwdr myself. I think it tastes better. You might be able to find roasted salt in shops. The measurement is about the same as fine salt. Remember American table salt (such as Morton salt) is twice as salty as Korean fine salt. Unless specified otherwise, I mean the latter or possibly the roasted salt when I say "salt."