Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for homemade Japanese Gyoza or Korean Yakimandu recipe!!?-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(Looking for homemade Japanese Gyoza or Korean Yakimandu recipe!!?),it will help you,my kids.
MMM so delicious, looking for mom's homemade recipes! Domo Arigato and Kamsamnida (sp?) in advance
Answer:
r u serious?
there's like a zillion hits on yahoo/google
why don u ask yer mom?
Here's a suggestion worth some merit.
Go to a Korean Import Food Store where you live, or close-by where you live.
If a lady works there, ask the Korean lady what her favorite receipt is for making Mandu. Usually, you will receive a wealth of information.
If you're lucky, some taste samples could be offered you.
If some packages are available, try some of the frozen kind which you heat up. The taste constantly improves every year.
for gyoza - www.japan-guide.com
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
"Dok Suni: Recipes from My Mother's Korean Kitchen" by Jenny Kwak (St. Martin's Press, 1998, $27.50)
>> Dough:
4 cups unbleached flour
Pinch salt
1/2 teaspoon vegetable oil
1 egg
3/4 cup water
>> Filling:
1 pound tofu
10 ounces kim chee, minced
7 ounces bean sprouts, blanched and minced
10 ounces ground beef
1 tablespoon minced green onion
1 tablespoon crushed garlic
2 tablespoons sesame oil
1/2 teaspoon pepper
2 teaspoons salt
1 teaspoon red pepper
>> Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon sesame seeds
2 teaspoons rice vinegar
1 teaspoon red pepper flakes
To make dough: Knead ingredients until smooth. Cover with damp cheesecloth and keep in a plastic bag. Let sit 20 minutes.
Meanwhile make filling: Use cheesecloth to squeeze water out of tofu, kim chee and bean sprouts. Combine filling ingredients thoroughly.
Form dough into a roll 1-1/2 inches around. Cut into 1/2-inch slices. Roll each slice into a thin circle.
Place a teaspoon of filling in the center of each circle of dough. Wet the outer edge and fold over to make a half-circle. Pinch dough together.
Boil or steam dumplings 3 to 5 minutes, or fry until golden. Makes about 60 dumplings.
To make sauce: Combine ingredients.
Note: Pre-made mandu pe (wrappers) may be purchased in most supermarkets. This recipe would use 2 packages.
INGREDIENTS
1 tablespoon sesame oil
2 cups chopped cabbage
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped carrot
1/2 pound ground pork
1 egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
DIRECTIONS
Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
Preheat vegetable oil in a large skillet over medium high heat.
Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
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.Looking for homemade Japanese Gyoza or Korean Yakimandu recipe!!?-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(Looking for homemade Japanese Gyoza or Korean Yakimandu recipe!!?),it will help you,my kids.
MMM so delicious, looking for mom's homemade recipes! Domo Arigato and Kamsamnida (sp?) in advance
Answer:
r u serious?
there's like a zillion hits on yahoo/google
why don u ask yer mom?
Here's a suggestion worth some merit.
Go to a Korean Import Food Store where you live, or close-by where you live.
If a lady works there, ask the Korean lady what her favorite receipt is for making Mandu. Usually, you will receive a wealth of information.
If you're lucky, some taste samples could be offered you.
If some packages are available, try some of the frozen kind which you heat up. The taste constantly improves every year.
for gyoza - www.japan-guide.com
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
"Dok Suni: Recipes from My Mother's Korean Kitchen" by Jenny Kwak (St. Martin's Press, 1998, $27.50)
>> Dough:
4 cups unbleached flour
Pinch salt
1/2 teaspoon vegetable oil
1 egg
3/4 cup water
>> Filling:
1 pound tofu
10 ounces kim chee, minced
7 ounces bean sprouts, blanched and minced
10 ounces ground beef
1 tablespoon minced green onion
1 tablespoon crushed garlic
2 tablespoons sesame oil
1/2 teaspoon pepper
2 teaspoons salt
1 teaspoon red pepper
>> Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon sesame seeds
2 teaspoons rice vinegar
1 teaspoon red pepper flakes
To make dough: Knead ingredients until smooth. Cover with damp cheesecloth and keep in a plastic bag. Let sit 20 minutes.
Meanwhile make filling: Use cheesecloth to squeeze water out of tofu, kim chee and bean sprouts. Combine filling ingredients thoroughly.
Form dough into a roll 1-1/2 inches around. Cut into 1/2-inch slices. Roll each slice into a thin circle.
Place a teaspoon of filling in the center of each circle of dough. Wet the outer edge and fold over to make a half-circle. Pinch dough together.
Boil or steam dumplings 3 to 5 minutes, or fry until golden. Makes about 60 dumplings.
To make sauce: Combine ingredients.
Note: Pre-made mandu pe (wrappers) may be purchased in most supermarkets. This recipe would use 2 packages.
INGREDIENTS
1 tablespoon sesame oil
2 cups chopped cabbage
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped carrot
1/2 pound ground pork
1 egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
DIRECTIONS
Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
Preheat vegetable oil in a large skillet over medium high heat.
Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
correctness,It's Non-profit and only for informational purposes.
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