Mandoo or Korean Dumpling Soup
INGREDIENTS
- 9 cups (2.25 litres) beef stock
- 2 tbsp light soy sauce
- salt to taste
- omelet strips to garnish
- toasted, crumbled nori (dried seaweed) to garnish
For Dumplings
- 2 tbsp oil
- 4 oz (125g) ground (minced) pork
- 4 oz (125g) lean ground (minced) beef
- 1/2 cup (125 ml or 4 fl oz) water
- 8 oz (250g) fresh bean sprouts
- Half a small white Chinese (Napa) cabbage
- 1 square fresh tofu (bean curd)
- 3 scallions (spring onions), finely chopped
- 1 tbsp toasted, crushed sesame seeds
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 oz (125g) wonton pastry
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To prepare:
- Prepare and clear beef stock
- Add soy sauce and salt, have garnishes ready
- Prepare dumplings, cover with plastic wrap (film) and have ready (may be made 2 to 3 hours ahead of time)
- Bring stock to boil
- Drop dumplings one at a time, taking care they don't stick together
- Depending on size of poit, it may be necessary to cook them in 2 or 3 batches
- Simmer for 10 mins or until dumplings come to the surface and are cooked
- Serve immediately in small bowls
To make dumplings:
- Heat oil in saucepan and fry pork and beef till turning brown
- Add half cup (125 ml) water and simmer gently till liquid evaporates
- Set aside
- Boil bean sprouts in lightly salted water for 3 mins, drain then chop
- Boil cabbage for 5 mins, drain well and chop finely
- Mash tofu
- Mix all these ingredients with the scallions, sesame seeds, garlic, salt and pepper
- Taste for seasoning
- Put a tsp of filling in the middle of each wonton pastry square, dampen edges wtih water and press together in a triangle
- Cover so they don't dry before cooking
Serves 6
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