Recipe: Vegetable Mandu

I have a Korean friend, Sangwoo. He once brought mandu that his aunt had made to university. He let made me try one, and then ended up giving me all of them because I loved them so much. He has since moved to another university to pursue new endeavors. I miss him, and the mandu he brought to school. But, mostly him.

I set out to recreate the mandu he so graciously gave me, an I was pleasantly surprised.

Serving Size: 5 dumplings

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Ingredients

oil (I used olive)
1 tablespoon minced ginger
pepper to taste
a pinch of salt
a handful of chopped chives
1/2 cup shredded raddish
1 1/2 cup Marketside Broccoli Slaw (this is a mixture of shredded broccoli, carrots, and red cabbage)
1/4 teaspoon Orrington Farms Chicken Base & Seasoning
1/4 cup water
wonton skins
Option: soy sauce for dipping

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Directions:

1. In a skillet, begin with chives and ginger. Saute.

2. Add radish, broccoli slaw vegetable mix, pepper, and chicken base.

3. When mixture in soft, drain in colander.

4. Spoon the mixture onto the wonton skins. Wet the sides of the skins with water and pinch the seam closed.

5. Coat a sauce pan with oil. Fry the bottom of the dumplings until brown. When they are ready, pour the 1/4 cup of water into the pan, and immediately cover to steam the dumplings.

6. Watch the dumplings until the water has evaporated.

7. Serve hot with soy sauce. I personally love them without the soy sauce!