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Preparation
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Filling
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Korean Vermicelli
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Traditional: Soak the noodle in cold water for at least one hour.
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Fast: Boil 1/2 quart water. Rinse noodle in cold tap water then add to boiling water. Boil for 2 to 3 minutes or until limp(soft). Remove from heat and drain. Rinse with cold tap water and drain thoroughly. Chop into very small pieces (mince) and set aside.
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Tofu, Beef, Kimchi(if used)
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Place the tofu in cheesecloth or a clean lintless towel, wrap, and squeeze out as much moisture as possible, then crumble into a large mixing bowl.
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Repeat the process with the ground beef, then the kimchi(if used).
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Onion, Green Onion, cabbage, bean sprouts, garlic
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Finely chop (mince) and add to bowl.
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Final Mix
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Add the remaining filling ingredients (including chopped noodles) to the bowl and mix well.
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Place 1/4 of the filling mix into a smaller bowl. (Mandu will be filled from this bowl, refill as needed until all filling is used)
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Cover and refrigerate the rest of the filling mix.
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Dipping Sauce
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Mix all dipping sauce ingredients together in a small mixing bowl and let stand for at least twenty minutes.
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Stuffing The Mandu
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Lightly dust a large sheet of wax paper, tin foil, or plastic sheeting with corn or potato starch.
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Set a small dish of water close to your work area.
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Place some of the dumpling wraps on a small cutting board or wax paper.
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Place about 1 teaspoon of the filling mix in the center of the wrap.
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Dip your finger or a small basting brush into the water and lightly wet the outside edges of the wrap.
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Fold the top over until the edges are even, then press to seal starting on either the left or right, and removing as much air as possible. Or use a 3 1/2 inch dumpling press.
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Set the mandu on the dusted foil/waxed paper while you stuff the remaining wraps, refilling your small bowl until all the filling is used.
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Storage
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Freeze any mandu that you do not intend to cook.
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Place the mandu to be frozen on a cookie/baking sheet so that they are not touching. Set the sheet in your freezer.
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Once they are frozen, the mandu may be placed into zip lock style freezer bags and returned to the freezer.
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Cooking The Mandu
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Steaming- Jin Mandu
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Thaw frozen mandu before cooking.
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A stove top or electric steamer is recommended, but you can improvise with a large soup/stock pot that can be covered, and any type of flat bottomed metal sieve or strainer that has legs or risers to keep the bottom above water level.
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Electric steamers: Add water and pre-heat according to manufacturers instructions.
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Stove Top Steamer: Add water to level line or one inch below the bottom of the steaming tray and bring to full boil.
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Line the steaming tray with cheesecloth and place one layer of mandu, evenly spaced, not touching, onto the cloth.
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Place the tray in the steamer, cover, and cook fresh or thawed mandu for 10 to 12 minutes.
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Serve steamed mandu with dipping sauce or continue with pan or deep fry.
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Pan Fry
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Thaw frozen mandu before cooking.
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Pour vegetable oil into a non-stick skillet until there is an unbroken coating on the bottom.
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Heat over medium high heat until the oil is very hot, then place a single layer of mandu into the skillet. Do not overlap.
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Cook the mandu until the bottom is a golden brown then turn them over.
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Add about 2 tablespoons water to the pan, then quickly cover and cook for another 3 minutes.
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Place the mandu in a serving or warming dish and repeat the procedure until the desired number of mandu is cooked.
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Cooked mandu may be held in a warm oven until cooking is complete.
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Serve the mandu with dipping sauce.
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Deep Fry - Yaki Mandu
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Thaw frozen mandu to room temperature.
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A deep fryer is reccommended, but you may use a wok or standard cooking pot.
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Pre Heat 2 to 4 cups vegetable oil to 365 degrees (amount of oil used depends on the size of your fryer, use a sufficient amount to completely submerge the mandu, approximately 2 inch depth) Make sure that oil level is at least 2 inches below the top of your fryer.
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If you don't have a deep fry or candy thermometer you can test the oil with a pinch of bread or wooden toothpick. Drop the bread or toothpick into the hot oil, if it immediately begins to bubble, the oil is hot enough.
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Place several mandu into the hot oil using a metal slotted spoon or small metal strainer with a handle.
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--CAUTION: DO NOT DROP MANDU INTO THE OIL!!-- Serious burns or fire could result.
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Cook mandu until golden brown, remove from oil, and place in a metal straining basket or paper towel lined plate. Fried mandu may moved to an oven safe dish and kept in warm oven until all frying is complete.
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Serve fried mandu with dipping sauce.
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