Posts Tagged ‘mandoo’

My friends know that I have a strange dislike for the gyoza commonly found here in Japan. Something about the inordinately large quantity of cabbage vs meat in the filling and lack of real flavor just makes me unlikely to order gyoza at a restaurant. I think I’ve been spoiled by Chinese style jiaozi and Korean mandoo to ever be satisfied with the Japanese equivalent. So now I just make my own 🙂

Ok, so I need a bit more practice frying up gyoza ^^;;
Appearance aside, I love this recipe! These slightly sweet and salty pork filled gyoza based off of my mother’s guotie filling recipe.

  • 200g lean ground pork
  • 4 stalks green onion, chopped
  • 2 cloves of garlic, peeled and minced
  • 20-30 store bought gyoza skins
  • 1 tsp each:

  • cumin powder
  • garlic powder
  • sesame oil
  • rice vinegar
  • powdered hon dashi (fish stock) or nuoc mam
  • 1 tbsp each:

  • sweet kecap manis or dark soy sauce+5g sugar
  • oyster sauce
  • —————
    1. Combine all ingedients other than the gyoza skins in a large mixing bowl.
    2. Mix well using your hands ( or a spoon if you like, but by hand is much faster)
    3. Wrap gyoza. If you don’t know how to wrap or cook gyoza, About.com has a great tutorial here.

    I always double this recipe and make a batch to pop in my freezer. You can cook frozen gyoza the same way as fresh gyoza.


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    Korea Week : Mandu Love

    Mandu are Korean style dumplings, similar to potstickers or gyoza. There was this amazing mandu shop in Pusan on the way to our hostel. It seemed like no matter if we were up at 6am or coming back at 1 am, the little shop was always open. In the morning, you could see the owner making mandu skin and being heckled by the ajummas, and at night the steam from the cooking mandu would surround the entire shop. I’ve had mandu before, both the frozen kind from Paldo World, and in other shops in Korea, but none of them could compare to these mandu. Eash little mandu is stuffed to almost bursting, and half the time the dumplings were being made right in front of us by the friendly owner, using house made skin and filling. We managed to stop in and try a new kind of mandu every day we were in Pusan, regardless of how full we were.

    My favorites were the garlic mandu, steaming hot and served with a splash of black vinegar. We also got to try the owner’s specialty, cheese mandu. They are open faced mandu, topped with melty cheese, peas, corn, and a little ketchup.
    I don’t suppose I could convince someone to open a little mandu shop here in Yamanashi?

    Pusan, South Korea

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