Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve mandu (a.k.a. dumplings) as an appetizer - the recipe doubles easily if you're expecting lots of guests. You can use wonton wrappers in place of gyoza skins.
Ingredients[]
- 1/2 cup finely chopped shiitake mushroom caps
- 1/2 cup finely chopped Shang Kimchi
- 1/4 cup finely chopped green onions
- 2 teaspoons mirin
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dark sesame oil
- 4 ounces ground pork
- 24 gyoza skins
- 1 teaspoon cornstarch
- Cooking spray
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons mirin
- 1 1/2 tablespoons rice vinegar
- 1 tablespoons minced green onions
- 1 teaspoon sesame seeds, toasted
- 1/2 teaspoon dark sesame oil
Directions[]
- To prepare dumplings, combine first 10 ingredients.
- Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin.
- Moisten edges of skin with water.
- Fold in half, pinching edges together to seal.
- Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).
- Arrange half of dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray.
- Steam dumplings, covered, 10 minutes.
- Remove dumplings from steamer; keep warm.
- Repeat procedure with remaining dumplings.
- To prepare sauce, combine 3 tablespoons soy sauce and remaining 5 ingredients.
- Serve sauce with dumplings.
Yield: 8 servings (serving size: 3 dumplings and about 2 teaspoons sauce)