Pan-Fried Mandoo (Korean dumplings):
- In two separate bowls, generously sprinkle salt over chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients.
- (This process will draw out water, soften the texture, and add flavor.)
- Squeeze out as much water as possible from salted zucchini and cabbage by hand.
- Mix all ingredients, except the wrappers and oil for frying, in a large bowl.
- Place a heaping teaspoonful of the filling on a wrapper.
- Wet the edges of the wrapper with water and fold into a half moon shape, seal tightly (pushing the air out with your fingers).
- Repeat this process until all the filling/wrappers are used.
- Heat oil (about 2 tablespoons) in large sauté pan.
- Place mandoo in pan and cook for 2-3 minutes or until golden brown on each side on medium-low heat.
- Serve hot with mandoo sauce.
Makes 8 servings.
Tips for freezing:
- Uncooked mandoo may be placed on a tray without touching in the freezer for one hour before storing them in a freezer bag.
- To cook, fry over low heat for about 4 - 5 minutes on each side or until cooked and golden brown.
- Frozen mandoo don't need to be thawed before being cooked.
Mandoo Sauce:
- In a small bowl, mix all ingredients.
- Use as dipping sauce with mandoo.
Makes 1 serving.
Approximate Nutrient Analysis per pork and shrimp mandoo serving without sauce (not including salt to season vegetables):
260 calories, 13 g fat, 3 g saturated fat, 65 mg cholesterol, 450 mg sodium, 25 g carbohydrate, 3 g fiber, 4 g sugar, 13 g protein
Approximate Nutrient Analysis per serving:
20 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 900 mg sodium, 2 g carbohydrate, 0 g fiber, 2 g sugar, 2 g protein
