Saturday, 1 June 2013

Saewu Mandu (Korean Shrimp Dumpling)








A day before I cooked this (that was more than two weeks ago) I cooked Ojingeo Gui (see my recipe here) which is a Korean fiery hot squid dish.  The first time I cooked,  it was really burning hot that my husband had diarrhea a few hours after eating (I didn't :D)  My husband explained that his stomach wasn't able to handle the heat emitted by the spicy food we ate and thus the reaction of his body was to expel the unwanted foreign object out of his system.

Since I want Korean food this week I went hunting for a non-spicy korean dish I can serve for lunch the following day and here it is - a non-fiery hot Korean Shrimp Dumpling called Saewu Mandu in Korean language.  I got the recipe from one of my favorite Korean Food blog Korean Bapsang.

My husband and I cooked this together.  Cooking is a team work :-) you know.  Well, my husband and I often time argue when we cook together that's why we made an agreement before that if one is cooking the other should not be meddling with the cooking style and recipe of the other otherwise  he/she better get out of the kitchen.  For the first time we cooked together without any argument.  He helped me with the last part - making the actual dumpling and steaming them.  I prepared the fillings and the dough for the wrapper.  I did the rolling out of the dough and my husband did the filling and shaping and the steaming of the dumpling.

The dumpling tasted the way a Korean shrimp dumpling will taste its just that my husband didn't like the combination of flavors with the ginger.  Next time, I, oh, WE, will be doing this again minus the ginger :-)

For this dumpling, you can cook it anyway you like it.  I steamed some.  And I pan-fried some too.




     SAEWU MANDU (KOREAN SHRIMP DUMPLING)

Ingredients :

Dumpling wrapper: (makes about 33 wrappers)
All- purpose flour -  2 cups (250 g.), more for dusting
Salt - 1/2 tsp

Water -  2/3 c

Shrimp Fillings :

Shrimp, small - 200 g.
Cabbage, diced - 150 g
Button Mushroom - 100 g.
Scallions - 20 g.
Onion - 1 medium
Garlic - 3 cloves
Ginger - 1/4 "
Soy sauce - 1 tsp
Sesame oil - 2 tsp
salt to taste (about 1/4 teaspoon)
Black Pepper Powder 


Cooking Procedure  :

 Dumpling wrapper:
 1. Combine all the ingredients for the dough.  Sprinkle some flour on a working surface and knead the dough for at least 5 minutes.  Let it rest.



Shrimp Fillings :
1.  Place the cabbage, mushrooms, onions, ginger, and garlic in a grinder and grind each of the ingredients one at a time.
2.  Mix all the ingredients for the shrimp fillings in a bowl.

Assembly & Cooking: 

1. Layout one wrapper on your working surface and place a spoonful of filling.


2. Seal the dumpling by pressing all sides together.  
3.  Steaming :  Boil water in a double boiler.  Place the dumpling on a steamer pan then steam for about 10 to 15 minutes.



4.  Pan-frying : Grease pan with a small amount of oil and pan-fry the dumplings until almost all the sides turned brown.



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Ingredients:
For the wrappers: (makes about 33 wrappers)
2 cups all purpose flour (about 10.5 ounces/300 grams), more for dusting
1/2 teaspoon salt
2/3 cup hot water

For the filling:

12 ounces (340 grams) raw shrimp
10 ounces (280 grams) green cabbage
4 ounces (110 grams) fresh mushroom caps, stems removed (shiitake, button, or crimini)
1/2 small onion
1 teaspoon minced garlic
1 teaspoon finely grated ginger (or juiced)
1 tablespoon all-purpose flour
1 teaspoon soy sauce
2 teaspoons sesame oil
salt to taste (about 1/4 teaspoon)
pinch pepper

For the Wrappers :

1. Add 2 cups of flour to a large bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup hot water. Add the water to the flour in a steady stream while mixing quickly.

2. Keep mixing by hand until the dough comes together.
3. You can knead in the bowl, or turn it out on a lightly floured surface to knead. Knead with the heel of your hand until the dough is fairly smooth, 4 to 5 minutes. The dough should feel slightly stiff. You can adjust the dough by kneading in a little more flour or more water. Cover with a plastic wrap, and let it rest for 30 minutes to an hour.  (This is a good time to start making the filling.)
4. After resting, the dough should feel soft and smooth.
5. When ready to use, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log, 3/4 to 1-inch diameter. (Cover the remaining dough to keep it from drying out.)
6. Cut each log into 3/4 to 1-inch pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3-1/2-inch circle. (You can use a round cookie cutter, if you want.) Make a few wrappers at a time and wrap the filling in. Always cover the dough that's not being used.

For the Fillings :
(Use the pulse function of a food processor to chop the ingredients, if available.)

1. Peel, devein, and rinse the shrimp. Finely chop or pulse several times in a food processor.
2. Finely chop the cabbage. Mix with 1 teaspoon of salt. (If using a food processor, add salt with the cabbage before pulsing.) Let sit for 5 - 10 minutes. Squeeze out excess water. Finely chop the onion and mushrooms.
3. Combine all the ingredients in a large bowl. Mix well by hand.
4. Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.


To cook :
To cook:

For jjin mandu (steamed), steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.

For mul mandu (boiled), bring a pot of water to a boil. Add mandu (stirring gently so they don't stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two. 

For gun mandu (pan fried), heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren't touching each other. Fry for 1 - 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.  

Tips for freezing: Freeze the dumplings on a tray with no pieces touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.

Dipping Sauce:
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
pinch of red pepper flakes (gochugaru)




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