Friday, December 16, 2011

Mondu (Gyoza, Potstickers)

Whether it's a Korean dumpling, Chinese, Japanese... it's all the same idea. I tried my best to steal this recipe from my mom. She makes so much good food (what mom doesn't?). But being Korean, she makes things by what looks and tastes right. I need measurements! So I watched her like an eagle, pen and paper in hand... here's what I got!
1/2 lb. ground pork (sub. for tofu if you want vegetarian)
1 egg
1 small onion, finely chopped
1 carrot, finely chopped
3 scallions, chopped
Canola oil (or veg or peanut)
salt and pepper for taste (optional)
1 pack of gyoza wraps
1. Put a layer of canola oil in a skillet and heat to med/low. Fill another pot with water and bring to slight boil. You will need 2 plates (or I use 2 lasagna pans). Line one with a couple paper towels (this one will catch the oil from the cooked mondu), and the other with dampened paper towels. Also have a couple kitchen towels handy. I know this seems like a lot of prep, but I've done this MANY times and learned a system that works for me.
2. Mix pork, egg, onions, carrots, scallions, and seasoning in a medium bowl. By hand is best!

3. Wet the edge of one wrap with water (this will make it stick together when you fold it). You can put a paper towel or wash cloth underneath the wrap if it sticks to your counter or cutting board. 

4. Spoon a small amount of filling into the wrap. It will be about a tablespoon full. Leave a half inch border for sealing the wrap. Fold the wrap in half, it will looks like a semi-circle. Be careful not stretch the wrap, the skin can tear if it's too full. Put 3 crimps along the edge to seal it shut. If filling oozes out the sides, it's too full! Place filled mondu aside, not touching each other or they will stick. You can place them on a towel on the counter if they stick.

5. Drop about 7 or 8 mondu into the slightly boiling water. Let cook for 5 minutes. Fish out with a slotted spoon or strainer basket and place single layered on dampened paper towels. If the towels are dry, the skins will stick and tear. Trust me! The filling should be cooked through and safe to eat now.

6. Drop by hand a single layer of mondu into the skillet with oil. Fry for just a couple minutes on each side until lightly browned and crunchy.
*If you want, you can skip the boiling water and just fry the mondu. Make sure you cook long enough to cook the inside of the mondu. This will make for a VERY crunchy mondu!

Dip: mix 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, a few shakes of tabasco and a tiny pinch of red pepper flakes. You can throw in a few chopped scallions too. Makes about 30-40 mondu.

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