A delicate blend of pork, mushrooms and onions, wrapped in a dumpling skin and fried to perfection. A perfect pork present! A paramount pocketful of pork! A marvelous mouthwatering mushroom mandu! A delectable dumpling for dunking. 🙂
I haven’t made mandu, Korean dumplings, in a while but I had pulled out ground pork in the morning without any idea what to make with it. Though I like my other recipe for mandu, I didn’t have all the ingredients in the house. Out of my crisper drawer, much like Mr.Dressup’s tickle trunk, I pulled mushrooms and onions. I improvised the following recipe and to my delight, and that of my family, it was delicious!
The things you need:
- 1 lb ground pork
- 1 large green onion finely chopped
- 1/4 c mushrooms finely chopped
- 1/4 c onion finely chopped
- 1/8 tsp ground pepper
- 1/8 tsp salt
- 2 cloves garlic minced
- 1 tsp sesame oil
- 30 dumpling skins
The how to:
- mix together all the ingredients – except the dumpling skins of course 🙂
- using a teaspoon, scoop a small amount of the mixture into the centre of the dumpling skins
- wet the edges and press together (either by hand or using a mandu press)
- heat a frying pan with vegetable oil
- place as many dumplings as will comfortably fit in the pan (you will need to do more than one batch)
- fry for 1-2 mins until the bottoms are brown then flip them over
- add 1/2 cup of water and steam the mandu until the water has evaporated
- fry for another 30 seconds or so and serve with dipping sauce
- Enjoy!
You had me at mushrooms!!!! SO SO yummy!!!!
Those were the best ever! Yum! 🙂
I like how you said ” Mr. Dressup’s tickle trunk”!
It was good whith the meat and the vegyse.
You really got me when you said “Mr.Dressup’s tikle trunk”! 🙂
Looks nice Mom on the picture.