Ingredients with Measurements:
-1/2 cup of finely chopped mushrooms
-1/4 cup of finely chopped onion
-1/4 cup of finely chopped carrots
-1/4 cup of finely chopped cabbage
-1/4 cup of finely chopped scallions
-1/4 cup of finely chopped garlic
-1/4 cup of sesame oil
-1/4 cup of soy sauce
-1/4 cup of mirin
-1/4 cup of sake
-1/4 cup of vegetable broth
-1/4 cup of cornstarch
-1/4 cup of all-purpose flour
-1/4 teaspoon of salt
-1/4 teaspoon of black pepper
-1/4 teaspoon of red pepper flakes
-1/4 teaspoon of ground ginger
-1/4 teaspoon of garlic powder
-1/4 teaspoon of onion powder
-1/4 teaspoon of sesame seeds
-1/4 teaspoon of sugar
-1 package of wonton wrappers
Special Equipment Needed:
-Large bowl
-Small bowl
-Mixing spoon
-Frying pan
-Spatula
Step-by-Step Instructions:
1. In a large bowl, combine mushrooms, onion, carrots, cabbage, scallions, garlic, sesame oil, soy sauce, mirin, sake, vegetable broth, cornstarch, all-purpose flour, salt, black pepper, red pepper flakes, ground ginger, garlic powder, onion powder, sesame seeds, and sugar. Mix until all ingredients are evenly distributed.
2. Place a wonton wrapper on a flat surface. Place 1 tablespoon of the mushroom mixture in the center of the wrapper.
3. Wet your finger with water and moisten the edges of the wrapper. Fold the wrapper in half, pressing the edges together to seal.
4. Heat a frying pan over medium heat. Add enough oil to cover the bottom of the pan.
5. Place the mandu in the pan and cook until golden brown, about 3 minutes per side.
6. Remove the mandu from the pan and place on a paper towel-lined plate to absorb any excess oil.
Time:
Preparation Time: 15 minutes
Cooking Time: 6 minutes
Temperature: Medium heat
Serving Size: Makes 16 mandu
Nutritional Information (per serving):
Calories: 105
Fat: 4.5 g
Carbohydrates: 11 g
Protein: 3 g
Substitutions for Ingredients
-Mushrooms: can be substituted with any other type of vegetable such as zucchini, bell peppers, or eggplant.
-Soy sauce: can be substituted with tamari or coconut aminos.
-Mirin: can be substituted with rice vinegar.
-Sake: can be substituted with white wine or apple cider vinegar.
-Vegetable broth: can be substituted with chicken broth or water.
Variations:
-The filling can be varied by adding different types of vegetables or proteins such as tofu, shrimp, or beef.
-The wrappers can be varied by using dumpling wrappers, egg roll wrappers, or wonton wrappers.
Tips and Tricks:
-Make sure to seal the edges of the wrapper tightly to prevent the filling from leaking out during cooking.
-If the wrappers are too dry, use a little bit of water to moisten them before folding.
Storage Instructions:
Mushroom wang mandu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Mushroom wang mandu can be reheated in the microwave or in a pan over medium heat until heated through.
Presentation Ideas:
Mushroom wang mandu can be served as an appetizer or as a main dish. They can be served with a dipping sauce such as soy sauce or sweet and sour sauce.
Garnishes:
Mushroom wang mandu can be garnished with sesame seeds, chopped scallions, or chopped cilantro.
Pairings:
Mushroom wang mandu can be paired with a variety of sides such as steamed rice, stir-fried vegetables, or a salad.
Suggested Side Dishes:
-Steamed rice
-Stir-fried vegetables
-Salad
-Fried rice
-Noodles
Troubleshooting Advice:
-If the wrappers are too dry, use a little bit of water to moisten them before folding.
-If the filling is too wet, add a little bit of cornstarch or all-purpose flour to thicken it.
Food Safety Advice:
-Always wash your hands before handling food.
-Always cook food to the proper temperature.
-Always store food in an airtight container in the refrigerator.
Food History:
Mushroom wang mandu is a traditional Korean dish that has been enjoyed for centuries. It is believed to have originated in the Goryeo Dynasty (918-1392).
Flavor Profiles:
Mushroom wang mandu has a savory flavor with a hint of sweetness from the mirin and sake.
Serving Suggestions:
Mushroom wang mandu can be served as an appetizer or as a main dish. They can be served with a dipping sauce such as soy sauce or sweet and sour sauce.
Related Categories
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Region: Korean
Taste: Savory, Umami, Earthy, Herbaceous, Aromatic