Saeu mandu (shrimp dumplings)

Saeu mandu, as the name suggests, is a variation of Korean dumplings made with shrimp as the main ingredient. This recipe is simply made with shrimp and some vegetables, but you can mix in some ground pork or beef for another layer of flavor and texture. I’m also showing you how to make homemade dumpling wrappers. It’s really not that hard to make wrappers at home. All you need is good old all-purpose flour, salt and water. Homemade wrappers are more resilient and durable to work with, and taste much better. Once you try homemade wrappers, it will be hard to go back to store-bought wrappers. I hope you and your family gather around the table to make some mandu during this holiday season. Happy New Year!

Ingredients:

• For the wrappers (makes about 33 wrappers):

• 2 cups all-purpose flour (medium strength) and more for dusting

• 1/2 teaspoon salt

• 2/3 cup hot water


For the filling:

• 350 grams raw shrimp

• 280 grams green cabbage

• 110 grams fresh mushroom caps, stems removed (shiitake, button or crimini)

• 1/2 small onion

• 1 teaspoon minced garlic

• 1 teaspoon finely grated ginger (or juiced)

• 1 tablespoon all-purpose flour

• 1 teaspoon soy sauce

• 2 teaspoons sesame oil

• Salt to taste (about 1/4 teaspoon)

• Pinch of pepper

For the wrappers:

Add 2 cups of flour to a large bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup hot water. Add the water to the flour in a steady stream while mixing quickly.

Keep mixing by hand until the dough comes together.

You can knead in the bowl, or turn it out on a lightly floured surface to knead. Knead with the heel of your hand until the dough is fairly smooth, for 4-5 minutes. The dough should feel slightly stiff. You can adjust the dough by kneading in a little more flour or more water. Cover with plastic wrap, and let it sit for 30 minutes to an hour. (This is a good time to start making the filling.)

When it’s ready, the dough should feel soft and smooth.

Now, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log, 2 to 2 1/2 centimeters in diameter. Cover the remaining dough to keep it from drying out.

Cut each log into 2 to 2 1/2-centimeter pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 7- to 8-centimeter circle. (You can use a round cookie cutter, if you want.) Make a few wrappers at a time and wrap the filling in. Always cover the dough that’s not being used.

For the filling:

Peel, devein and rinse the shrimp. Finely chop or pulse several times in a food processor.

Finely chop the cabbage. Mix with 1 teaspoon of salt. (If using a food processor, add salt with the cabbage before pulsing.) Let it sit for 5-10 minutes. Squeeze out excess water. Finely chop the onion and mushrooms.

Combine all the ingredients in a large bowl. Mix well by hand.

To assemble:

Place a tablespoon of the filling on a wrapper. You don’t need to wet the edges of the homemade wrapper. Seal tightly, pushing the air out with your fingers, into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling-wrappers are used.

To cook:

For jjin mandu (steamed), steam the dumplings for about 10 minutes in a steamer. Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.

For mul mandu (boiled), bring a pot of water to a boil. Add mandu, stirring gently so they don’t stick to the bottom of the pot, a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

For gun mandu (pan fried), heat the pan with 1 tablespoon of vegetable oil over medium-high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1-2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium-low, and steam for 4-5 minutes.

For more recipes visit www.koreanbapsang.com.

By Ro Hyo-sun