Tofu Mandu (Dumplings)

Processing img bga6wui3qwb31... To see the blod post <-- Click Here! INGREDIENTS 1 Package Tofu, firm 1 Package Dumpling wrappers, large 1/4 Head Cabbage, finely chopped 1 Leek, finely sliced 2 Carrots, finely chopped 1 Red bell pepper 2-3 Garlic, minced 1 tsp Ginger, grated 2 tbsp Salt Black pepper 1 tbsp Soy sauce 1 tbsp Sugar, brown 1 tsp Sesame oil 1 tbsp Gochugaru, coarse 1 tsp MSG Vegetable oil For dipping sauce, 2 tbsp Soy sauce 1 tbsp Vinegar, white distilled 1 tbsp Sugar, brown 1 tsp Chili oil ​ DIRECTIONS Remove tofu from the package and slice into 4 pieces. Place tofu slices in between paper towels and put a cutting board on top of the paper towels. Then, weigh it down with heavy objects, like a cast iron pan, for about 30 minutes. This step is to remove moisture out of tofu. Heat a large pan over a medium heat with vegetable oil. When the pan is ready, add garlic and ginger to flavor the oil. Next, add carrot, leek, bell pepper, and cabbage to the pan. Stir occasionally and cook until veggies are softened and cabbage become a bit translucent. This will take about 5 minutes. Transfer to a mixing bowl, and let it cool for 10 minutes. Squeeze pressed tofu to remove any left moisture and add to the mixing bowl with veggies. Season with salt, soy sauce, black pepper, sesame oil, MSG, and gochugaru. Mix well to combine. Taste the mixture, and add more salt or soy sauce if necessary. Time to make dumplings! This was my first time making dumplings into round basket shapes, and I watched this video here to learn how make them. NOTES If you bought frozen wrappers, thaw them completely. Have a small bowl with water next to you, and wet the rim of the wrappers before shaping them. Water will act as glue to hold shapes. Portion about 2 tbsp of fillings for each dumpling. Place finished dumplings on a baking sheet, and cover them with a damp towel to prevent them from drying out. Play some music. Have friends come over. Have a dumpling making party and enjoy! To cook dumplings, heat a large nonstick pan over a medium-high heat with vegetable oil. Place dumplings over the pan, about 8-10 dumplings at a time, and cook for about 5 minutes until the bottoms turn golden brown and crispy. Next, with holding the lid in one hand, pour about 1/4 cup water into the pan just enough to cover the bottom and close the lid. Be careful while pouring the water into the pan because there will be some splattering. Reduce heat to medium, cook for about 5 minutes until the dumplings become shiny and translucent all around. Serve them with dipping sauce. Enjoy! NOTES: To freeze the dumplings, Do not freeze uncooked dumplings. They will become one giant blob. You can either pan fry like above, or steam them before you freeze. Let all the moisture dry out from the surface before you place them in a freezer bag or container. submitted by /u/maxsoso [link] [comments]