Shrimp and Tofu Mandu with a Soy & Apple Vinegar dip 새우 두부 만두

One thing I love about Korea is mandu.  Mandu are hot steaming (or fried) delicious dumplings which are available almost anywhere.  You can find them on both street-food stalls and in so many restaurants.  The possibilities for mandu fillings are endless, yet there are only usually 2 (maybe more) options available in restaurants; Kimchi Mandu (spicy cabbage/veg) 김치 만두 and Gogi Mandu 고기 만두 (meat).  The Koreans are very traditional with their food and like to stick with what they know works, and for most people these do work, but for people who don't eat meat then there is often a problem!  Like for example, last week.  It was freezing cold.  It was even snowing.  I really wanted some kimchi mandu.  The first mouthful of eating a steamy spicy kimchi filled dumpling of joy on a cold day with a side dip of soy sauce is actually rather amazing  (sorry, a bit OTT!?)  


I was on a mission.  I took out to the cold icy streets and ventured towards a mandu restaurant about 10mins down the road.  I had never tried this restaurant before, but they make them fresh so I assumed they'd be good.  Anyhoo, I ordered my kimchi mandu, and took a huge bite.  Unfortunately for me, it was rammed with carcas meat as well as kimchi.  Bleugh.  Quite often they just use tofu to mix, but on a few occasions there has definitely been meat involved.  So, I didn't get my mandu fix that eve.  


Butttt...this did provoke me to get off my bum to the supermarket and buy some mandu wrappers to make my own.  I also found this nifty little device in my local Daiso store which is actually a super good invention when it comes to  mandu-making....

As much as it looks like a prop from the Saw movies, the leg-breaker mandu-folder-overer-thingy is something that I would very much recommend to anybody interested in making some mandu. 


Kay's Shrimp and Tofu combination Mandu


I decided to make prawn and tofu mandu, partly because they are both such great absorbers of flavour, but mainly just cos I like 'em :-)


If anyone wishes to recreate my yummy mandu, then here is the recipe:


Mandu Ingredients (makes about 25):
Mandu papers/wrappers
About 25 prawns (tails/head off and poo-cord out)
About 250g Tofu
A few chives
Sprinkle of sesame seeds
Crushed garlic (maybe 1/2 tsp)
Small handful of sweet potato noodles (Dangmyeon)
Splash of sesame oil
Splash soy sauce
About a Tbs of Cornflour
Salt / Pepper
Sprinkle of Chili powder
Salt & pepper to taste
(Grated ginger - I didn't have any, but imagine it would be a great addition).


Dip Ingredients:
Soy sauce
Apple vinegar
Splash of mirin/mirim (rice wine).
-Mix them together in a dish.  Equal parts soy sauce and apple vinegar with a dash of mirin.

Sweet potato noodles

1. De-poop the prawns if they need it (the black veins along the top and bottom)
2. Cook the Dangmyeon noodles for a few mins until they soften. 
3. Drain the tofu of water and mix all of the above ingredients together and leave for at least an hour to marinate.
4. Blend or chop the ingredients and put a small spoonful of the mixture in each mandu paper (not too much or they will just be messy).
5. The easiest way to fold is to make a half-moon shape and squeeze the ends to make them stick together either by using water or egg.
6. You can then either fry or steam.  I chose to steam mine, but fried are just as good.  It takes about 7 mins.

Put wrapper in the mandu folder and add a bit of filling

Fold

Steam and enjoy! ;-)