It's become a favourite in our household, especially recently. NOZ, the end of line/overstocks shop, has had frozen mandu (dumplings) on and off for a couple of months, and I've been a fairly regular purchaser.
Here's my recipe for mandu-guk:
Ingredients:
8 -10 Dumplings (mandu or goyza)
Litre of stock (doesn't really matter what sort)
1 onion, finely sliced
1tsp soy
1egg, beaten
1sheet dried seaweed (gim / nori), thinly sliced
Sesame oil
Method:
Dry fry the dumplings until slightly browned
Bring the stock to the boil and add soy and onions
Add dumplings, boil for 10 minutes or so
Slowly add beaten egg whilst stirring the soup.
Add seaweed, then serve.
Once in bowls, drizzle a little sesame oil to flavour.
This is a simple cheat's recipe, and probably not authentic. But for a filling almost instant lunch, it's perfect.
1 comment:
That just made my decision much easier.... I'm off to Loches.
Haven't indulged in "yowzers" for a long time.... had the occasional half dozen from Chinese New Year packs.... which works out at three each.
Pauline had a Chinese lodger and she held Gyoza Parties which resulted in our kitchen table being surrounded by eight Chinese ladies chatting away to each other, plus mini rolling pins and all the ingredients.
Usually, we were left a dozen to steam ourselves... but the bulk of the 100+ little dumplings dissapeared off to the party venue to be finished there.
Dong Chow introduced us to refried "yowzers" and that was it... we'd steam the ones we were left and let them go cold and refried them!!
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