Korean Temple Food Week
Recipes

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Dumplings

Steaming

Temple-style mandoo

Ingredients

· 100g napa cabbage

· 50g carrot

· 200g zucchini

· 5 shiitake mushroom

· 1/2 tofu

· 2C flour

· 1t salt

· 1/2T cooking oil

· water

· crushed sesame seeds

· black pepper

· sesame oil

Directions

1

Make dough for mandoo wrappers by mixing flour with salt, cooking oil, and water. Let the dough rest.

2

Clean and prep cabbage before blanching. After cooled, chop thinly and strain to remove excess water

3

Finely chop carrot. Julienne Korean zucchini, lightly stir-fry seasoned with salt, and cool.

4

Use hemp cloth to squeeze excess water out of tofu and mash the tofu.

5

Mix tofu with cooked and cooled vegetables to make stuffing seasoned with salt, seasoned sesame seed, ground pepper, and sesame oil. Let the stuffing sit and mature.

6

When dough is ready, knead it using flour to cut out round wrappers 10cm in diameter. Make mandoo using wrappers and stuffing.

7

Boil water and steam mandoo for about 10 minutes.

8

Tip! In addition to vegetable scraps, dried radish greens and cabbage greens can be used for stuffing to make specialty mandoo.

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