Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Yakimandoo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Yakimandoo?),it will help you,my kids.
I found out that its my babies favorite dish, and I'm trying to find out how to make it. He originally comes from Korea so I'm assuming that's where the dish comes from. If anyone could help, I would very much appreciate it. Thank you,
Mel
Answer:
Found on the internets - good luck!
Yaki Mandu
2 pkg. (30 sheets each) wonton wrappers (usually found in the frozen
section of an asian market)
1 lb. lean ground beef or chopped sirloin
2 medium carrots, chopped
1 large onion, chopped
20 to 25 medium mushrooms, chopped
1 pkg. (12 oz.) firm tofu
2 green onions, chopped
3 cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sugar
1 tsp. freshly ground black pepper
1 tsp. toasted sesame seeds
1/4 cup soy sauce
1 egg, lightly beaten
1/2 cup soy sauce
1 tsp. sesame oil
1 green onion, chopped
Sprinkle of toasted sesame seeds
Dash of chile oil or red pepper powder
Defrost the wonton wrappers. Mix vegetables into meat. To soften
tofu, either squeeze the tofu through your fingers or use a colander:
line a colander with a paper towel, put the tofu in the colander,
put another paper towel on top, put a small plate (smaller than
the mouth of the colander but big enough to cover the tofu) over
the tofu, and put a brick on top for one hour. Mix the tofu into
your meat mixture. Add green onions and garlic, then sesame oil,
sugar, pepper, and sesame seeds. Stir well, then add soy sauce
and egg and stir again.
Put the defrosted wrappers in a bowl with a wet paper towel over
the bowl to keep the wrappers from drying out. Have another bowl
with the lightly beaten egg in it. Take a wrapper, put a little
filling in (approx. 1-2 tsp.), dab the edges with the beaten egg,
and close into a half circle or small square (depending on the
shape of the wonton wrapper). Make sure when you seal them, there
isn't extra air inside, because it makes the mandu burst or break
the seal while they are cooking. Keep a wet paper towel over the
already made mandu also. When the wrappers dry out, they crack
and don't stay together as well.
Season a skillet over medium to med. high heat. Fry the mandu on
both sides until brown. Then, with a lid (or in my case, a piece
of foil) in one hand, and about 1/4 cup of water in the other,
quickly pour the water into the pan and cover. Be careful not to
burn your hand with the steam. Let it cook for a minute like that,
then take the lid off, and let the water cook off, and then you
have tender, crispy mandu!
Mix together ingredients for sauce. Serve hot with dipping sauce.
Note: You can freeze the already made dumplings in a tupperware
container between sheets of wax paper.
Mandu is the Korean word for a dumpling that is also found in China (potstickers) and Japan (gyoza). You could use recipes for any of the above, or buy a frozen package at an Asian grocery or your local store (depending on the size of your hometown).
2 pkg. (30 sheets each) wonton wrappers (usually found in the frozen
section of an asian market)
1 lb. lean ground beef or chopped sirloin
2 medium carrots, chopped
1 large onion, chopped
20 to 25 medium mushrooms, chopped
1 pkg. (12 oz.) firm tofu
2 green onions, chopped
3 cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sugar
1 tsp. freshly ground black pepper
1 tsp. toasted sesame seeds
1/4 cup soy sauce
1 egg, lightly beaten
1/2 cup soy sauce
1 tsp. sesame oil
1 green onion, chopped
Sprinkle of toasted sesame seeds
Dash of chile oil or red pepper powder
Defrost the wonton wrappers. Mix vegetables into meat. To soften
tofu, either squeeze the tofu through your fingers or use a colander:
line a colander with a paper towel, put the tofu in the colander,
put another paper towel on top, put a small plate (smaller than
the mouth of the colander but big enough to cover the tofu) over
the tofu, and put a brick on top for one hour. Mix the tofu into
your meat mixture. Add green onions and garlic, then sesame oil,
sugar, pepper, and sesame seeds. Stir well, then add soy sauce
and egg and stir again.
Put the defrosted wrappers in a bowl with a wet paper towel over
the bowl to keep the wrappers from drying out. Have another bowl
with the lightly beaten egg in it. Take a wrapper, put a little
filling in (approx. 1-2 tsp.), dab the edges with the beaten egg,
and close into a half circle or small square (depending on the
shape of the wonton wrapper). Make sure when you seal them, there
isn't extra air inside, because it makes the mandu burst or break
the seal while they are cooking. Keep a wet paper towel over the
already made mandu also. When the wrappers dry out, they crack
and don't stay together as well.
Season a skillet over medium to med. high heat. Fry the mandu on
both sides until brown. Then, with a lid (or in my case, a piece
of foil) in one hand, and about 1/4 cup of water in the other,
quickly pour the water into the pan and cover. Be careful not to
burn your hand with the steam. Let it cook for a minute like that,
then take the lid off, and let the water cook off, and then you
have tender, crispy mandu!
Mix together ingredients for sauce. Serve hot with dipping sauce.
Note: You can freeze the already made dumplings in a tupperware
container between sheets of wax paper.
- I don't know it myself, but I love babies alot.
enjoy it
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make Yakimandoo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Yakimandoo?),it will help you,my kids.
I found out that its my babies favorite dish, and I'm trying to find out how to make it. He originally comes from Korea so I'm assuming that's where the dish comes from. If anyone could help, I would very much appreciate it. Thank you,
Mel
Answer:
Found on the internets - good luck!
Yaki Mandu
2 pkg. (30 sheets each) wonton wrappers (usually found in the frozen
section of an asian market)
1 lb. lean ground beef or chopped sirloin
2 medium carrots, chopped
1 large onion, chopped
20 to 25 medium mushrooms, chopped
1 pkg. (12 oz.) firm tofu
2 green onions, chopped
3 cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sugar
1 tsp. freshly ground black pepper
1 tsp. toasted sesame seeds
1/4 cup soy sauce
1 egg, lightly beaten
1/2 cup soy sauce
1 tsp. sesame oil
1 green onion, chopped
Sprinkle of toasted sesame seeds
Dash of chile oil or red pepper powder
Defrost the wonton wrappers. Mix vegetables into meat. To soften
tofu, either squeeze the tofu through your fingers or use a colander:
line a colander with a paper towel, put the tofu in the colander,
put another paper towel on top, put a small plate (smaller than
the mouth of the colander but big enough to cover the tofu) over
the tofu, and put a brick on top for one hour. Mix the tofu into
your meat mixture. Add green onions and garlic, then sesame oil,
sugar, pepper, and sesame seeds. Stir well, then add soy sauce
and egg and stir again.
Put the defrosted wrappers in a bowl with a wet paper towel over
the bowl to keep the wrappers from drying out. Have another bowl
with the lightly beaten egg in it. Take a wrapper, put a little
filling in (approx. 1-2 tsp.), dab the edges with the beaten egg,
and close into a half circle or small square (depending on the
shape of the wonton wrapper). Make sure when you seal them, there
isn't extra air inside, because it makes the mandu burst or break
the seal while they are cooking. Keep a wet paper towel over the
already made mandu also. When the wrappers dry out, they crack
and don't stay together as well.
Season a skillet over medium to med. high heat. Fry the mandu on
both sides until brown. Then, with a lid (or in my case, a piece
of foil) in one hand, and about 1/4 cup of water in the other,
quickly pour the water into the pan and cover. Be careful not to
burn your hand with the steam. Let it cook for a minute like that,
then take the lid off, and let the water cook off, and then you
have tender, crispy mandu!
Mix together ingredients for sauce. Serve hot with dipping sauce.
Note: You can freeze the already made dumplings in a tupperware
container between sheets of wax paper.
Mandu is the Korean word for a dumpling that is also found in China (potstickers) and Japan (gyoza). You could use recipes for any of the above, or buy a frozen package at an Asian grocery or your local store (depending on the size of your hometown).
2 pkg. (30 sheets each) wonton wrappers (usually found in the frozen
section of an asian market)
1 lb. lean ground beef or chopped sirloin
2 medium carrots, chopped
1 large onion, chopped
20 to 25 medium mushrooms, chopped
1 pkg. (12 oz.) firm tofu
2 green onions, chopped
3 cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sugar
1 tsp. freshly ground black pepper
1 tsp. toasted sesame seeds
1/4 cup soy sauce
1 egg, lightly beaten
1/2 cup soy sauce
1 tsp. sesame oil
1 green onion, chopped
Sprinkle of toasted sesame seeds
Dash of chile oil or red pepper powder
Defrost the wonton wrappers. Mix vegetables into meat. To soften
tofu, either squeeze the tofu through your fingers or use a colander:
line a colander with a paper towel, put the tofu in the colander,
put another paper towel on top, put a small plate (smaller than
the mouth of the colander but big enough to cover the tofu) over
the tofu, and put a brick on top for one hour. Mix the tofu into
your meat mixture. Add green onions and garlic, then sesame oil,
sugar, pepper, and sesame seeds. Stir well, then add soy sauce
and egg and stir again.
Put the defrosted wrappers in a bowl with a wet paper towel over
the bowl to keep the wrappers from drying out. Have another bowl
with the lightly beaten egg in it. Take a wrapper, put a little
filling in (approx. 1-2 tsp.), dab the edges with the beaten egg,
and close into a half circle or small square (depending on the
shape of the wonton wrapper). Make sure when you seal them, there
isn't extra air inside, because it makes the mandu burst or break
the seal while they are cooking. Keep a wet paper towel over the
already made mandu also. When the wrappers dry out, they crack
and don't stay together as well.
Season a skillet over medium to med. high heat. Fry the mandu on
both sides until brown. Then, with a lid (or in my case, a piece
of foil) in one hand, and about 1/4 cup of water in the other,
quickly pour the water into the pan and cover. Be careful not to
burn your hand with the steam. Let it cook for a minute like that,
then take the lid off, and let the water cook off, and then you
have tender, crispy mandu!
Mix together ingredients for sauce. Serve hot with dipping sauce.
Note: You can freeze the already made dumplings in a tupperware
container between sheets of wax paper.
- I don't know it myself, but I love babies alot.
enjoy it
correctness,It's Non-profit and only for informational purposes.
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