Lunar New Year is celebrated throughout Asia, notably China, Hong Kong, Taiwan, Korea, and Southeast Asia countries such as Malaysia, Singapore, and Vietnam .even though I know that Koreans celebrate Lunar New Year, I don ’ thymine very know a lot about the traditions.
I invited my acquaintance Hyosun to parcel a Korean mandu recipe with us, a well as train us about Korean Lunar New Year .
( previously, Hyosun shared her delicious bulgogi recipe with us. )
hawaii ! I ’ thousand Hyosun from Korean Bapsang, the Korean home cook web log .
I am delighted to be back here at Rasa Malaysia, particularly when Bee is featuring a series of special recipes for the Lunar New Year ’ s celebration .
This time, Bee asked if I could parcel a mandu ( Korean dumplings ) recipe, which Koreans enjoy as character of the New Year ’ south festivities .
Celebrated for three days, the Lunar New Year ( Seollal ) is the most significant traditional vacation in Korea .
It is a clock for families to gather and pay obedience to ancestors, through an ancestral rite ( charae ), and enjoy traditional food and games .
young people besides honor their elders, by wishing them a golden and healthy New Year, with a deep bow ( sebae ) and get gifts ( normally money ) in return .
Growing up, this was one my favorite activities of New Year ’ s day. We always wore a new traditional dress ( hanbok ) and visited the elders of relatives and family friends to perform sebae .
I remember I was a glad little child with lots of money in my special little bulge made for the occasion .
Food, of course, is a big depart of the New Year celebration in Korea .
As is the case in many cultures, it ’ s a custom to gather around the mesa to make the dumplings in training of the New Year ’ s feast .
There are many variations of Korean dumplings. here, I decided to share a dumpling recipe made with kimchi .
What can be more korean than a dish made with kimchi ?
Kimchi mandu is particularly democratic for making manduguk ( dumpling soup ) or tteok-manduguk ( a magnetic declination of rice cake soup, tteokguk, with dumplings ), which is a must-eat New Year ’ s dish .
With its barbed flavor and crunchy texture, the kimchi interpretation adds a nice contrast to the gently season broth and balmy rice patty slices .
I steamed the dumplings for this position, but you can cook them your front-runner means .
I hope you make some Korean dumplings as part of your lunar New Year celebration !
felicitous New year !
How Many Calories Per Serving?
This recipe is only sixty-one calories per suffice .
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the follow recipes .
Yield: 30 dumplings
Korean Dumplings (Mandu)
korean mandu and mandu recipe. Mandu are korean dumplings. Mandu is a must-have during Lunar New Year. Easy Mandu recipe made with kimchi .
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 25 – 30 dumpling wrappers, slightly thick
Filling:
- 1 cup packed finely chopped kimchi
- 6 oz. (170 g) tofu
- 8 oz. (236 g) mung bean sprouts
- 1/2 medium onion
- 3 scallions
- 4 oz. (115 g) ground pork or beef
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger or juiced
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1/2 egg, use the other half to seal the wrappers
- salt to taste, 1/4 teaspoon
- 1 pinch pepper
Dipping Sauce:
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1 pinch ground black pepper
- 1 pinch red pepper flakes (gochugaru)
Instructions
- Finely chop the kimchi and squeeze out as much liquid as possible by hand. Squeeze out water from tofu.
- I usually place tofu under a heavy object such as cutting board to press out water first and then squeeze by hand. Also, using a cheesecloth will make squeezing easier. Blanch the bean sprouts in boiling water, drain, chop and squeeze out water. Finely chop the onion and squeeze out water. Finely chop the scallions.
- The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.
- Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shaped dumplings.) Then, bring the two ends together, moist the overlapping side with water or egg wash, and press tightly together to create a round shape. Repeat this process until all the filling/wrappers are used.
- Kimchi mandu can be steamed for about 8 minutes in a steamer (longer if frozen). Make sure to line the steamer with a cheesecloth or paper towel to prevent mandu from sticking.
- Tips for freezing: I usually make mandu in large quantities and freeze them for a quick snack or meal in the future. 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.
- To make the Dipping Sauce, combine all the ingredients together. Serve the mandu with the sauce.
Notes
Recipe subscriber : korean Bapsang .
Nutrition Information
Yield
30
Serving Size
25 dumplingss
Amount Per Serving
Calories
61
Total Fat
2g
Saturated Fat
1g
Unsaturated Fat
0g
Cholesterol
4mg
Sodium
104mg
Carbohydrates
9g
Fiber
1g
Sugar
1g
Protein
3g
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