One of the reason i am bringing the classes up is that the other night we did a class on "Steaming". Which was moulded around Asian cuisine, the first course was Mandu Korean dumplings. They were so good that i ended up making them with the children on Saturday and we had them for dinner that night. The children loved them, they had chop sticks to use and a little dipping sauce each. It was a highly enjoyable dinner.
|MANDU- KOREAN DUMPLINGS...|
200g pork mince
100g drained kimchi, finely chopped, plus extra to serve
2 Tbsp finely chopped garlic
1/2 spring onion, finely chopped
1 tsp sesame oil
35 round gow gee or round wonton wrappers
plain flour for dusting
1 Tbsp sesame seeds
2 tsp fine sea salt
60ml soy sauce
2 Tbsp rice wine vinegar
For the sesame salt, dry roast sesame seeds in a frying pan over medium-high heat until roasted (2-3minutes). Cool slightly, set aside 1 tsp for dipping sauce, then pound with salt in a mortar and pestle until finely ground.
Combine pork, tofu, kimchi, chives, spring onion, sesame oil and a large pinch of freshly ground pepper in a bowl and season to taste with sesame salt (about 1 tsp) set aside.
Lay a few wrappers on a work surface, place a teaspoon of pork mixture in the centre of each, then brush the edges with a little water. Fold in half to form a semi-circle, pleating the edges as you go and pressing them to seal. Set aside on a lightly floured board. Repeat with remaining wrappers and filling.
Meanwhile, for the dipping sauce, combine ingredients and reserved roasted sesame seeds in a bowl.
Cook the mandu in batches of boiling water until cooked (2-4 minutes or when they float to the surface). Drain and serve with the dipping sauce, sesame salt and kimchi.