Mandu

Mandu (from Tom the bowling guru)

• 1/2 lb ground pork
• 1 lb ground beef
• 1 bundle scallions
• 8 oz bag of Bean Sprouts
• 2 egg whites
• 4 tbs soy sauce
• 2 tbs sugar
• 1 tbs sesame seeds
• 1 tbs sesame oil
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• wonton wrappers

First things first you need to quickly boil the bean sprouts.  Heat a pan of water until boiling.  Then remove it from the heat and place the bean sprouts in there for 2 minutes.  After the two minutes, remove from the pan and rinse under cold water.  Now squeeze the sprouts to remove the excess water.  Tip – make sure to rinse the sprouts long enough so that you don’t burn yourself when you squeeze them.  Trust me, it hurts.

Now roughly dice up the sprouts and finely dice up the scallions.

In a large mixing bowl add the meat, scallions, sprouts, soy sauce, seseme seeds, sesame oil, garlic powder, sugar and black pepper. 

Once you have the mixture fully incorporated time to make the dumplings.

Take a wonton wrapper and lie it on a flat surface.  Using the egg white brush all four edges of the wrapper.  Now make silver dollar sided patties of the meat mixture. 

Place the meat in the center of the wrapper, and place another wrapper over the top.  Using your fingers press the edges of the two wrappers together.  The egg white will act as glue.  Your final product should look like a ravioli.

 As you make the mondu you should cover the finished ones with damp rag or paper towl to keep them from drying out while you make the rest. 

To cook heat up a pan with enough oil to cover the bottom of the pan.  Cook 2-3 minutes on each side.  Check for a nice browned color before flipping.

Dipping Sauce:

• 1 cup of soy sauce
• 3 Tbs of vinegar
• 1 tsp red pepper flakes
• 1 tsp of sesame seeds

Serve with a side of rice and your favorite dipping sauce. 

These were crispy and had an awesome flavor.  The dipping sauce gave them a nice zing from the vinegar.  Overall they were awesome.  I hope you get a change to make them.  I would also like to thank Tom again for coming over and sharing his recipe.