Easy Korean Dumpling Soup (manduguk recipe | 만둣국)
Today on Kwon's Corner I'm going to show you a fast and easy recipe for manduguk, or Korean dumpling soup, that you can make at home in 10 minutes. This mandu guk soup is delicious. I'm using Korean dumplings frozen but I have a mandu recipe, too, if you want to use fresh dumplings. If you've ever wanted to learn how to make Korean food and Asian at home recipes, Kwon's Corner is the corner for you!
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How to Make the Meat filling for Dumplings (Mandu)
In this video I show you how to make famed Korean Chef Beak Jongwon's delcious and easy pork filling recipe for dumplings (mandu).
This pork filling was so easy to make and really, really, really delicious! It'd probably be very good just simply topped on a bed of rice, no need to make dumplings if your just in for a good meal.
If you have the time let it cool down for a few hours or even put it in the fridge and pull it out the next day. Once the meat is cold you will see that the juices of the meat/sauce will all congeal which will allow you a little easier experience making the dumplings and plus it will keep a lot of moisture in the dumpling. The congealed liquids will loosen up upon cooking and the insides of the dumplings will be super juicy and delicious.
Oh you know what! It's early in the year, have you made Korean New Years Soup? These dumplings would be perfect for a little Dduk mandu soup action, if you know what I mean!
Enjoy!
How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin
Here is a comprehensive guide on how to make dumpling wrappers!
FULL RECIPE:
DUMPLING RECIPES
Pork & Cabbage Potstickers:
Tofu & Kimchi Dumplings:
Chicken Potstickers:
INGREDIENTS
320g all-purpose flour
175g warm water (between 110ºF to 120ºF)
0:00 Intro
0:10 Making and resting dumpling dough
2:21 Cutting dough into pieces
2:54 Shaping dough into small balls
3:36 Rolling pin suggestions
3:51 Rolling technique for dumpling wrappers
5:30 Mama Lin's attempt to roll wrappers
6:24 Dumpling pleating examples
6:40 Tips for storing rolled out wrappers
7:23 End
Equipment
Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: (affiliate link)
Large rolling pin by J.K. Adams: (affiliate link)
NOTES
I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water.
In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin.
Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter.
If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter
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4 New Ways to Enjoy Frozen Dumplings!
4 New Ways to Enjoy Frozen Dumplings!
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2. Dumplings with Cream Sauce
3. Mandu Guk (Korean Dumpling Soup)
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The BEST Wontons in Chili Oil
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Wusthof Knife
Pink Portable Gas Stove
Boos Cutting Board
Black Vinegar
Sichuan Peppercorns
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Wonton Noodle Soup
Crazy Rich Asian Dumplings
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Wontons in Chili Oil
Ingredients
For the Chili Oil
1 1/2 tbsp Sichuan peppercorns
1/2 cup avocado, vegetable, peanut or canola oil
3 cloves garlic, finely chopped (approximately 1 tbsp)
1 oz ginger, finely chopped (approximately 1 tbsp)
1 green onions, finely chopped, separate white and green part
3 tbsp Thai chili flakes, you can substitute to regular red chili flakes to tone down the spiciness
1 tsp sugar
1/2 tsp salt
For the Wontons in Chili Oil
18 to 20 wontons
2 heaping tbsp chili oil (recipe above)
1 tbsp black vinegar
1 tbsp soy sauce
1/4 to 1/2 tsp sugar to your taste
For the Garnish
chopped cilantro
sesame seeds
How to make the Best Dumpling Sauce in 5 minutes | Recipe | In Gems eyes
How to make the Best Dumpling Sauce in 5 minutes | Recipe
Ingredients:
2 tbsp Soy Sauce
2 tbsp Apple Cider Vinegar / Rice Wine Vinegar
2 tbsp Water
2 tsp Sesame Oil
1 tbsp Chili Garlic
Scallions/ Onion Leeks
Pinch of Sesame Seed
Enjoy it with any type of Dumplings or Siomai ????
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