Mandu

Been wanting to try this for a long time. Forgot to add the mushrooms and i don't eat chives, but otherwise the recipe worked a charm.

My portions made only 30 (Maangchi's recipe is for 60), so there wasn't enough to try the soup version. Next time. Oh, there was lots of leftover filling so we made 5-spiced rolls, also known as gor heong.

Ingredients

500g minced pork

500g minced beef

4 tbsp light soya sauce

4 tbsp fish sauce

2 tbsp cooking rice wine

5 dashes of white pepper

2 tbsp crushed ginger

2 tbsp minced garlic

(Optional) 8 finely crushed ikan billis, or I used a tsp of dashi powder

30 mandu skins

Method

1) Mix everything together and let it marinade overnight.

2) Wrap! Best to watch Maangchi's video. http://www.maangchi.com/recipe/mandu

3) Dust with flour to prevent them sticking together.

4) To cook, you can either fry or boil. If frying, in a shallow skillet, pour a bit of oil and brown the sides io the mandu, about 1 min a side. Then sprinkle on the water and cover to steam, another 3 minutes.

5) To boil, chuck in boiling water. Once it floats, it's ready. Use a slotted spoon to remove. It can be served with soup or Sichuan chilli oil.