To knead special dumpling dough for mandu, add starch to wheat flour. It is better to take rice starch (rice flour), but you can also take corn starch or any other type.
Add salt to the flour. Brew dough with hot water, but not boiling. It's better if the water temprature is about 70C.
Knead the dough first with a spoon and then with your hand. Leave the dough in the bag for about 1 hour.
For dough take any minced meat, preferably fat. Add to the minced meat garlic, grated ginger, some red pepper, green onions, sliced kimchi. If the minced meat is not fat, fry fermented soybean paste in any plant oil . In the minced meat add a little soy sauce, salt, add black pepper - this is a men's cuisine, and will not be too spicy. For an accent, add sesame oil, if you have any. Leave the minced meat to be marinated, and in the meantime we will do the sauce to man-du.
Fry the sesame seeds in a dry pan, add green onions, soy sauce, some vinegar and red pepper. For thickening, add oyster sauce or sour jam, like plum.
To roll out the dough, sprinkle the board with starch, not flour. Roll out a large circle of thin dough and cut the same size pieces.
Blind the mandu in any way.
Place the mandu on the grid of the mantle, putting under it any leaves or slices of vegetables. But it would be good to oil either the bottom of the manty or the leaves.
Cook over very strong boiling water for only 7 minutes! If anyone does not believe - check it! The mandu will be completely ready!
There is another way to cook Korean dumplings, when products with the same filling are cooked in a frying pan with a little water and oil. In this case, it is necessary to add some oil to the dumpling dough. The dough will turn out to be as thin and transparent, but tighter. And in the frying pan they also cook in 6-7 minutes, under the lid!
What is pigodi? You can learn it in books or at least on the Internet. Man-doo, pian-se and pigodi are different dishes, just like chebureks, belyashi, manty and khinkali!
Dear friends, my culinary channel is not for those who write “I’m hungry", but for those who are interested in good, high quality food. My cookbook is sold here: stalic.ru - you can order it in any country and even with an autograph!
Previously, my section Kazan-Mangal was published on NTV channel, in the program "Dachnyi Otvet". But I am very bored to do the same thing for 10 years, so in December 2019 I decided to leave and now I work only on RU-vid, and also lead the program on AzTV and UzReportTV. Both in Azerbaijan and in Uzbekistan my program is released on Sunday, at the lunchtime.
19 ноя 2020
