Ingredients
Spring onion 1 cup (150ml)
Minced pork 500g
Minced garlic 0.5 tablespoon
Minced ginger 0.5 tablespoon
Oyster Sauce 6 tablespoon (i did 4 but turned out slightly plain)
Oil 2 tablespoons
Tufu 300g
Soy Sauce 4 tablespoons
Potato Starch Noodle (dangmyun) 2 cups
- boil the noodle for 7 min then wash with cold water. Slice them finely
Water 3/4 cup
Sugar 1.5 tablespoons
Mandoo skin (1kg would be good. I used around 600g but was not enough)
Step 1
Mix all ingredients into a stainless bowl.
Use the mixer to mix them up.
Step 2
Sprinkle some flour over a large plate. This is to avoid mandoo sticking to the plate.
Step3
Use spoon to scoop some portion of mixed ingredients on to a mandoo skin.
Too much filling we open the skin.
Use your finger(with gloves) to put some water around the egde of skin. (Highlighted in blue lines) This is to close the dumpling.
Step4
Pinch the edges using your thumb and index finger.
Step 5
Stack them on a plate.
How to Eat
1. Boil them in the water.
2. Or fry them on oiled pan.
3. Steam them.
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