Friday, September 25, 2009

Mandoo - Korean Dumpling Recipe


MANDOO
KOREAN DUMPLING RECIPE:

Ingredients:
1 package circular mandoo wrappers (or gyoza, or wonton wrappers), if frozen, refridgerate overnight before using in recipe
1 lb. ground pork or chicken
1 cake tofu, diced into small cubes
3 shallots, or one small onion
1/2 head of small cabbage, finely chopped
2 carrots, peeled and grated
4 oz sweet potato noodles, soaked and then chopped
3 cloves garlic, peeled and chopped
1/3 cup soy sauce
3 Tbsp sesame oil
1 tsp salt
1 tsp pepper
PREPARATION:
- saute ground meat in an oiled pan over medium low heat until brown. break it up into small pieces while stirring as it cooks.
- in separate pan, saute shallots and carrots in 2Tsp veg. oil over medium low heat for 3-4 minutes. add cabbage and tofu, and stir to combine.
-combine garlic, soy sauce, sesame oil, salt and pepper in a small bowl or cup. add to cooked vegetables in pan.
-add cooked meat and chopped noodles.
-taste and decide whether to add a bit more soy sauce.
-when filling cools, fill each wrapper with approximately one heaping tablespoon.
-dip finger in water and wet the edge of one half of wrapper.
-pinch closed to form dumpling, then crimp edges to make sure they stay shut.

STEAM DUMPLINGS IN 4 INCHES OF BOILING WATER FOR 2-3 MINUTES
Serve with Ginger Dipping Sauce:
1/2 cup soy sauce
1/2 cup rice vinegar
3 Tbsp chopped fresh ginger
2 Tbsp sugar

Check out these links for more Korean recipes and foods facts:




Friday, September 18, 2009

Korean Chop Che (Glass Noodle Stir Fry)



Welcome to the first week of cooking classes for fall 2009.

HUGE THANKS to Corrina and Sean for the classroom beautification project. The paintings are amazing. Our room is so colorful and inspiring now!

It was great to see all of you yesterday. I'm glad so many new ORLA students are enrolled in this class. Please let me know if there is any way I can help you get familiar with the school, so you can feel at home right away.

This blog is a new way of getting the notes and recipes from class out to families each week. I think it will save paper and keep you from having to go through the Wings website each time you want to get a recipe. I welcome your feedback and ideas for keeping the lines of communication open.

Yesterday we brainstormed about which countries you are interested in studying this session, and here are some of the suggestions:
Turkey, Greece, Italy, France, Thailand, Japan, Mexico, Ethiopia, India, China

We will spend two weeks on each country, and this week we started with Korea. Here is the website we looked at regarding Korean table manners:

www.geocities.com/ypmljulia/table_manners.htm

That same page has other recipes for you to try. Ingredients can be found at Asian grocery stores around Olympia and Lacey, such as:
Capitol Market 2419 Harrison Ave. in West Olympia
Arirang Oriental Market 7940 Martin Way E.
Also try Top Foods and Olympia Food Co-op for international food selections

Here is the recipe for the dish we made in class this week, Glass Noodle Stir Fry:

Korean Chop Che (also spelled Jap Jae, Jap Che, or Jop Jae)
ingredients-
1/2 lb glass noodles (sweet potato vermicelli)
1/2 lb sirloin beef, thinly sliced
24 dried shiitake mushrooms
1 yellow onion, halved and thinly sliced
2 carrots, peeled and grated
5 scallions, chopped
3 Tb sesame seeds
cooking oil (canola, safflower, corn, vegetable)

marinade for beef:
1/2 cup soy sauce (plus 1/4 cup for adding later)
3 Tb sesame oil (plus 1Tb for adding later)
4 Tb sugar
3 cloves garlic, chopped
2 tsp black pepper

Directions:

-bring water to boil in 4qt. (or larger) pot.
-meanwhile, prepare marinade and add sliced beef. combine and let sit while preparing other ingredients.
-boil noodles for 5 minutes, then strain (save some of the hot cooking water to pour over shiitakes in a bowl. the hot water will rehydrate the mushrooms if you cover them and let sit for 10-15 minutes. next, submerge cooked noodles in bowl of cold water. while soaking, cut noodles with clean scissors to make them easier to eat later (we forgot to do this in class yesterday, thus the noodles were a challenge to eat in one bite!). next, strain noodles and place in large bowl to wait for other ingredients.
-saute onions and carrots in 1/4 cup cooking oil over low heat, stirring occasionally but not constantly for about 10 minutes (until soft and slightly brown).
-meanwhile, strain mushrooms when rehydrated and save the liquid for later. slice mushrooms into thin strips and add to cooked onions/carrots.
-in separate pan, heat 1/4 cup cooking oil and add marinated meat. cook over medium heat, stirring, for about 4 minutes until just brown. do not overcook, or meat will be tough.
-add cooked veggies and meat to the noodles in the bowl, then add scallions and sesame seeds. toss and combine ingredients while adding 1/4 cup soy sauce and 1Tb sesame oil. if you would like more liquid to make it "saucier", add some of the reserved mushroom-soaking liquid.

ENJOY!