Recipe: Perfect Mandu Dumplings and Tteokbokki

Mandu Dumplings and Tteokbokki.

You can have Mandu Dumplings and Tteokbokki using 29 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mandu Dumplings and Tteokbokki

  1. You need of Tteokbokki.
  2. You need 1 lb. of Ricecakes (Hard to find, Had to order these online).
  3. Prepare 2 Cups of Anchovy & Kelp Stock (Or dilute 1 teaspoon of fishsauce per cup of water).
  4. Prepare 1 Tablespoon of Soy Sauce (Ignore if diluting fish sauce or you'll have very salty tasting tteokbokki).
  5. Prepare 1/2 of Medium Onion.
  6. You need 3 Tablespoons of Gochujang (Korean red pepper paste).
  7. Prepare 1 1/2 Tablespoons of Sugar.
  8. It’s 1 Teaspoon of Garlic, minced.
  9. It’s 1 Teaspoon of Red Pepper Flakes.
  10. It’s 1 of Large Potato, cubed.
  11. You need of Mandu Dumplings (You'll have some leftover!).
  12. You need 48 of Won Ton wrappers (12 Oz.).
  13. It’s 1/2 lb. of Meat (Pork or Beef recommended) minced.
  14. You need 1/2 Cup of Green Onions, finely chopped.
  15. It’s 1 Cup of Kimchi, finely chopped.
  16. It’s 1 Teaspoon of Sesame Oil.
  17. Prepare 1/2 Teaspoon of Garlic, minced.
  18. Prepare 1 Cup of Vegetable Oil.
  19. It’s 1 of Egg.
  20. Prepare of Optional Marinade (Slightly Spicy).
  21. It’s 1/2 Cup of Soy Sauce.
  22. You need 1 Tablespoon of Mirin (Rice Vinegar).
  23. Prepare 1/4 Cup of Brown Sugar.
  24. Prepare 1 Tablespoon of Gochujang.
  25. You need 1 Teaspoon of Ginger.
  26. It’s 1 Teaspoon of Garlic powder.
  27. It’s 1 Teaspoon of Limejuice.
  28. You need 1 Teaspoon of Red Pepper Flakes.
  29. Prepare 1 Tablespoon of Pepper, minced (We use a Ghost Pepper, but that adds a lot of heat.).

Mandu Dumplings and Tteokbokki instructions

  1. Optional: Mince the beef and marinate for 6 hours. Either way, thoroughly cook the beef in a small pan with some sesame oil. (Might require some seasonings, especially if you're skipping the marinade.).
  2. In a large bowl, Mix Kimchi, minced cooked beef, green onions, garlic, sesame oil, and salt and pepper to taste. Put about half a spoon of filling into 1 won ton wrapper. You can fold them in a variety of ways, but the simplicity of just making a triangle is hard to beat. Simply fold the square into a triangle, using the egg to make an egg wash, and put that on its outer edges. Use a fork to press the edges together and create a good seal..
  3. You can fry the bottoms, and then boil them like pot stickers; Or heat up your cup of oil in a tall pan if you don't have a fryer. The oil is too hot if its constantly popping, and making a huge mess(About 350 Degrees). Submerge, or turn dumplings in hot oil till sides are slightly tan. About 1-2 minutes. Set aside on a wire rack to cool; they'll brown as they dry(Another 8-10 minutes)..
  4. Unless you freshly made your rice cakes, let them soak for about 10 mins until soft. Meanwhile, bring your stock(or diluted fishsauce) to a boil in a pot. Add the gochujang, sugar, soy sauce, garlic, and pepper flakes. Mix, then add your rice cakes, potato and onion. Let boil for another 5 minutes, then let simmer for another 6. Add some sesame seeds and serve!.

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