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Tis the Season to Wrap and Give…..

November 29, 2011

these Dumplings!

Individual pockets stuffed with Meat & Veggies.  Crispy on the outside, juicy on the inside.  Don’t be fooled though!  Ya can’t just eat one!

Serve with Garlicky Scallion Sauce (optional)
1/4 c Soy Sauce
1 1/2 ts Sesame Oil
2 ts Sesame Seed
1 clove of finely crushed/minced Garlic
1/4 ts Ginger
2 ts Red Pepper Flakes
1/2 thinly sliced Scallion

For the Star:

  • 1 lb Meat (you may omit if you’re Vegetarian, or use Roasted Duck, Pork, Turkey, etc)
  • 2 Garlic Cloves
  • 1/2 ts Ginger
  • 2 Scallions
  • 1 tb Soy Sauce
  • 2 ts Sesame Oil
  • 2 Small Napa Cabbage Leaves
  • 1 Carrot
  • 1/2 Zucchini
  • Freshly Ground Black Pepper (and salt if you desire it)
  • 1 beaten Egg

*Make sure you thinly slice or grate your veggies*

Serve pan fried (as shown), steamed, or made into a soup with Ddeok (Sliced Korean Rice Cakes)

Here’s a short cut version of Mandu/Mandoo Soup:
Bring 5 c Water and 2 ts of Dried Anchovies to a rolling boil
Add your desired chopped veggies (but make sure you include 2 ts of Garlic in it)
—>I personally like Zucchini & Onions but you can use whatever you like and want to eat
Salt & Pepper
Add in your Mandu/Mandoo
Bring all of it to a fierce boil for at least 10-15 minutes
Before serving, crack a beaten egg into it and gently scramble within the broth with a fork.
Garnish with Scallions & Enjoy! =D

Love & Dumplings, The Squishy Monster

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