|Many hands make light work.|
- The first step in making mandoo is to prepare the filling, which, according to the cookbook, is a mixture of ground pork and/or beef, tofu, bean sprouts, sesame seeds, scallions and spices. My mother's recipe also includes rice noodles and eggs.
- Cover a baking tray in rice flour to lay out the mandoo as they are made.
- Carefully fill the wrapper or mandoo skin with a spoonful of filling.
- Dampen the edge of the skin with a fingertip dipped in beaten egg and fold in half, press edges to seal.
- Lay the completed mandoo on the floured tray, covering them with a light layer of flour as you go along.
|Filled mandoo, laid out on floured tray|
To freeze, lay them flat on a tray so that they are not overlapping or touching. After they are frozen, remove them from the tray and store in zip-top bags in the freezer.
There's a few options to cook them.
- I love them fried! Heat cooking oil and when its hot, carefully slide mandoo into the oil. When they are brown and float, they are done.
- A healthier option is to boil them - place in boiling water for a few minutes, as you would prepare ravioli.
- Mandoo is also used in various soups, especially a rice cake soup traditionally eaten on New Years Day.