Jjinmandu

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Description[edit]

Steamed dumplings

Jjinmandu

Ingredients[edit]

Cho kan jang[edit]

Procedures[edit]

  1. Wash kimchi lightly to get rid of spiciness and squeeze the water out (or if you like it hot, don't wash it).
  2. Chop finely.
  3. Wash chives, grain, chop into ⅛ inch pieces.
  4. In a large bowl, add everything, mix well to combine.
  5. Put some egg around the wanton skin, take about ½ tbsp of filling and fold into a half moon shape.
  6. Make some ruffles.
  7. Boil a big pot of water, add man du, bring to a boil, reduce to medium heat.
  8. Cook for 3 – 4 minutes until translucent.
  9. Drain, serve with cho kan jang (soy sauce with rice vinegar).

Notes[edit]

  1. You can substitute kim chi with blanched napa cabbage.
  2. Korean chives - they are strong in flavor, a bit tough in texture.