Friday, March 16, 2012
Mandu
Highly adapted from this recipe because the original mandu recipe was just too involved! I couldn't find a lot of ingredients. Anyhow, I did follow the soup quite closely and it tastes brilliant! I'm surprised.
Ingredients
For the filling
1 cup pork mince (about 600g)
5 to 6 dried shitake mushrooms, soaked in about a cup of water
3 tbsp soya sauce
4 to 5 cloves of garlic, minced
40 mandu skins (I could only get Shanghainese dumpling skins at the supermarket)
Black pepper (several dashes)
For the soup
Leftover water used to soak the mushrooms
Enough water to make about 4 cups of liquid in total
8 to 10 ikan billis
3 cloves of garlic, roughly chopped
2 tbsp fish sauce
Method
1) Mix up the ingredients for the filling and leave to marinate.
2) Fill the mandu skins.
3) To a pot, add all the ingredients for the soup. Bring to a boil and simmer for about 20 minutes. Strain the soup. Add the fish sauce.
4) Meanwhile, cook the mandu by dropping them in boiling water. They will float once they are cooked. Drain and pop into the soup.
5) Serve either with noodles, or as a dumpling soup.
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