today i made these korean meat & vegetable dumplings (gun mandu) from andrea nguyen's great cookbook Asian Dumplings. these were super! (pic is of the second batch. the first batch was rather more...cajun-style.) one difference between korean and chinese dumplings is that the dough includes sweet glutinous rice flour, which makes the skins more chewy. another difference between these and chinese potstickers (guotie) is that 2 sides are pan fried as opposed to just the bottom. the innards include ground beef, firm tofu, bean sprout, onion, garlic, and assorted dry & liquid seasonings. i like the addition of toasted sesame seeds to the dipping sauce as well. definite scene stealers! (careful, though. these like to squirt when you bite into 'em!)
2 comments:
Looks great! I'm always trying new dumpling recipes because I actually never liked the ones my grandma and mom made while I was growing up...
jenn,
i highly recommend that book. i've only made two of the recipes so far--both simple and basic but so very different. you can save yourself loads of time if there are ready-made skins that you like to buy. i'm trying to get a feel for making the skins before i decide that it's just not worth it. probably won't be long, now ;)
Post a Comment