Mandu

I made some Korean Mandu a few weeks ago. One thing that I love about Korean food is that they used very little oil and they're healthy. I guess, that's why Korean are so slim! I got the recipe from Maangchi. Head over her website and watch the video to learn how to fold and make that ripple shape (Mine doesn't look as good as hers).

In Maangchi recipe, these mandu is pan fried with some oil and covered. My mom deep fried them instead. I think, deep frying them makes the skin a bit tough.

One thing that I love about these mandu is that you can put them in your freezer and fry them later :) It's very  convenient, don't you think?

Experimenting: Prawn Siu Mai

I saw this nice dim sum steamer the other day, when I went shopping with my brother. I've always wanted to try making dim sum! So, I made my brother paid for the steamer  ( ´ ▽ ` )ﾉ

The nice dim sum steamer.

First steamed dim sum. It looks good, doesn't it? However, they seemed to be sticking with each other due to my the arrangement. Lesson learned: don't arrange it so closely together! ☆⌒(＞。≪)

Second batch of the steamed dim sum. Those dim sum was sticking on the cloth ＿|￣|○ I used towel as I couldn't find any other suitable cloths. Maybe I shouldn't be using towel the next time I made this? （￣へ￣）

The recipe is basically as follows:

Yellow skin wonton  30nos.

Fillings:

200 g     Prawn

4g          Salt

12g        Corn Starch (dissolve with a bit water)

20g        Onion

50g        Carrot (diced, small)

50g        Chinese Turnip

Heat oil, add in onion. Let it sweat. Stir in prawn and vegetable. Then, pour in the corn starch. Season with salt and pepper.

Lay a piece of wonton skin. Wet the edges. Put 2 to 3 teaspoons of filling in the middle. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water for five minutes. Steaming for more than five minutes would ruin the taste a bit (as according to the chef).