Last week, out of bored I've decided to try and do korean dish. and this is the output. the skin is a bit thick though coz i made it myself and do aware that i am no professional dumpling maker. but it is due to the fact that i have plenty of flour left, rarely used and i thought why not do the skin from scratch instead of buying it? right? lol!
To be exact, this is called "mandu guk" means dumpling soup.
check out the recipe below;
for skin u need:
1)flour
2)salt
2)cold water
for filling u need:
1)ground beef
2)soft tofu
3)chives
4)shiitake mushroom (optional)
5)half of union
6)sesame oil
7)salt
8)soy sauce
9)sugar
for soup:
1)dried anchovies
2)half of union
3)green union
4)anchovies stock cube (optional)
5)salt
Make skin;
1.Put flour in a bowl and stir the flour while you add the cold water. Keep mixing until you have a shaggy dough. Then, knead it for a couple of minutes until it becomes smooth and elastic.Shape each piece into a thick coin. After that, pressed it till it flat and lightly flour the top and bottom of the skin to avoid from sticking.
Make filling;
1. Place 1 cup of ground beef into a big bowl.
2. Add 1 ts of salt, 1 tbs of sesame oil and mixed well.
3. Wash chives, dry well with paper towel then chop. Add 1 tbs of sesame oil and mix it up.
*oil will coat vegetables so that liquid would not come out from it.
4. Chop 4-5 shiitake mushrooms and half an onion. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil
6. Squeeze half a package of tofu using paper towel. Then add a pinch of salt, 1 ts of sesame oil and mix it.
7. In the big bowl, mix all ingredients by hand.
For soup:
1. In a pot, place water, anchovies, onion and boil it for 20-30 minutes. If water evaporates, add more water.
2. When the stock is well made, remove the anchovies and onion.
3. Add a pinch of salt and dumplings and cover the lid.
4. When dumpling cooks properly, it floats to the surface.
5. Add chopped of green onion and it Done!
hope this help. i still need improvement here and there but this is definitely worth to try. (out of my passion for kpop and anything related to it) it taste delish. i'm luvin' it. :)
*credit goes to Maangchi.
