Mandutguk, dumpling soupe

Mandu is the Korean term for stuffed dumpling. This dish is believed to originate in China. However such a dish exists in many cultures. Korean Mandutkuk is a clear soup with dumplings stuffed with Kimchi, Tofu and meat. In Korea, Mandu and Mandutguk used to be a dish more often enjoyed in the region north of Seoul. Nowadays this dish can be found all over Korea. Some Koreans may remember preparing Mandu together with their family on a cold winter day.

 

Mandutguk (Serves 2)

 

Filling*: 100g ground meat (pork or beef or combined of two), 50g Tofu, 1/2 Onion, 100g mung bean sprout, 50g kimchi (or cabbage, or sauerkraut), 50g zucchini, 2 mushrooms,

Mandu Skin: (100g flour water salt)**

Garnish: egg, green onion, dried seaweed (Nori)

Seasonings: salt, soy sauce, pepper, sesame oil

Broth: 100 beef (brisket, soup bone or other beef stock meat), green onion, garlic, soy sauce for soup

Preparation:
1. Soak the mushrooms in lukewarm water until they are soft, drain and squeeze to get rid of excess water. Discard the stems. Chop finely. Season them with little soy sauce and sesame oil.
2. Chop finely the onion. -> cooking 2
3. Chop finely the zucchini. -> cooking 2
4. Smash the tofu and squeeze the excess water.
5. Rinse the kimchi, squeeze and chop finely.
6. Season the meat with say sauce (1T), sesame oil (1t) and pepper.
(7. Mix the flour and water to make dough, make small balls, roll them to make thin disks.)

A. Prepare the broth: Boil 1l water; put the meat, garlic and green onion. Keep boiling for 30~1 hour. Discard the garlic and green onion and keep the meat aside. Season with light soy sauce made for soup.

B. Prepare the garnish: Separate the egg yolk and white. Beat them off. Preheat the griddle drizzle little oil, wipe off with paper towel, and make very thin omelets. Cut in diamond shape. Cut the green part of onion in the diagonally to make the diamond shape.
 

Cooking:
1. Blanch the mung bean sprout, rinse in cold water, drain, squeeze and chop finely.

2. Stir fry chopped zucchini, and onion with little salt. Cool them.
3. Put all the prepared ingredients in a bowl. Mix well.
4. Put one tea spoonful of filling in the middle of the Mandu skin, fold in half, seal the edges, and meet the both ends of the half circle to make a form of bigger tortellini or a half moon shape as shown below.

5. Boil the broth, put the dumplings carefully in the pot, and stir softly for them not to stick on the bottom. Cook them until they float on the surface.

Presentation:

Put the dumpling in a bowl, and soup. Garnish with yellow and white omelets and green onion.

Remarks:
* fillings-you don't need to prepare all the ingredients. You choose what you like the best among them.
** You can buy the Mandou skin in most of Asian supermarket.