Korean New Year’s Celebration – How to make Mandu (Korean Potstickers)
I have been so busy lately that I totally forgot about the Korean New Year’s. I should have been posting more about this big event, rather than posting smoothie recipes, lol. Not to say smoothies aren’t good, because they are. Otherwise, I wouldn’t have been posting about so many of them. But since my readers are probably very curious about Korean New Year’s and what Koreans eat on this one of the two biggest holidays of Korea – I decided that I should post this wonderful recipe that has been my favorite for a few years. This recipe is perfect for Korean New Year’s as a lot of Koreans gather together as families and make Mandu (Korean version of potstickers). I remember making lots of Mandu with my mom and grandmother when I was really little.
I. love. potstickers. Quite frankly, I don’t think I could live without them. Why do I like potstickers so much?? I don’t know. I guess it reminds me of home. I used to have it all the time back in Korea. Then I came to America and didn’t have them for so long that I thought they didn’t exist here. Then I went to a Japanese restaurant and saw “Gyoza” on the menu. I asked my friend, “What the heck is gyoza?” then she explained to me what it was. Oh the joy!! Mandu (Korean word for potstickers or gyoza) does exist in America! Hallelujah! Okay, so now you know that I love potstickers and I’m sure you will see more potsticker recipes on my blog in the future as I will continue trying to create different kinds of them using different recipes.
Okay, so this recipe is absolutely my favorite one so far!! There’s a few ingredients but it’s not too hard to make. You just need a little time and patience. But if you could make delicious potstickers that are way better than store-bought ones or even than the ones at a restaurant, wouldn’t you take an hour of your time and make these? Plus, it’s also much cheaper to make at home and it feeds so many – which makes a great party food and holiday appetizer!
- 1 lb fresh ground pork, not too lean
- 1 tbsp soy sauce
- 1½ tsp salt
- 1 tsp rice wine
- ½ tsp sesame oil
- 1 firm tofu, water squeezed out and broken
- (Place the tofu in the middle of a clean, thin white cloth and twist the cloth to squeeze the tofu to get rid of water. Then open the cloth and you will see dry, broken tofu.)
- 3½ oz/100g cabbage, very finely chopped
- 2 tsp finely chopped fresh gingerroot
- 1-2 green onions, finely chopped
- 2 tsp white pepper
- 50 round won ton skins, about
- all purpose flour, for dusting
- For dipping sauce:
- 2 tbsp soy sauce
- 1 drop of sesame oil
- ½ tsp sesame seeds
- ¼tsp red pepper flakes
- For the filling, mix the first 10 ingredients in large mixing bowl. Use your kitchen aid or mixer to stir the ingredients well, about 3-4 minutes. (If you’re using hand, stir carefully, always in the same direction, to create a thick paste.) Cover and let rest about 10-20 minutes.
- To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand.
- Moisten the edges with water, then seal the edges.
- Then fold the skin as shown in the picture. Transfer to a lightly floured board.
- To cook dumplings, you can choose to steam…. or panfry them.
- To make dipping sauce; combine all ingredients in a small dipping sauce dish and stir.