{"id":793,"date":"2018-01-15T09:08:44","date_gmt":"2018-01-15T09:08:44","guid":{"rendered":"https:\/\/sinolin.co\/?p=793"},"modified":"2018-01-22T02:39:39","modified_gmt":"2018-01-22T02:39:39","slug":"mandu-korean-dumpling-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2018\/01\/15\/mandu-korean-dumpling-by-dapur-sinolin\/","title":{"rendered":"Mandu (Korean Dumpling) by Dapur Sinolin"},"content":{"rendered":"<div class=\"  iframe-video\"><iframe loading=\"lazy\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/09OEJR0Xx5o?start=65&#038;feature=oembed\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/div>\n<p>Preparation time: 20 minutes<\/p>\n<p>Cooking time: 60 minutes<\/p>\n<p>Ingredient:<\/p>\n<p>For skin:<\/p>\n<ul>\n<li>400 gr wheat flour<\/li>\n<li>1 tsp salt<\/li>\n<li>1 cup of hot water<\/li>\n<\/ul>\n<p>For stuffing:<\/p>\n<ul>\n<li>20 ml of Sinolin cooking oil<\/li>\n<li>500 gr shrimp, chopped<\/li>\n<li>1 cup of celery leaves, chopped<\/li>\n<li>1 onion, chopped<\/li>\n<li>100 gr wheat flour<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>\u00bd tsp black pepper<\/li>\n<li>\u00bc tsp pepper<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tsp sugar<\/li>\n<\/ul>\n<p>For soup:<\/p>\n<ul>\n<li>20 ml Sinolin cooking oil<\/li>\n<li>500 gr of beef<\/li>\n<li>Frozen dumplings<\/li>\n<li>3 onions<\/li>\n<li>3 garlic<\/li>\n<li>1 onion, chopped<\/li>\n<li>1 tablespoon soy sauce<\/li>\n<li>1 egg<\/li>\n<li>\u00bd tsp black pepper<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tsp sugar<\/li>\n<li>1000 ml of water<\/li>\n<\/ul>\n<p>Direction:<\/p>\n<p>For skin:<\/p>\n<ol>\n<li>Use a bowl that can move freely. Add the flour, salt and pour the warm water evenly to the surface. Allow for a moment until the water absorbed and slightly cool down.<\/li>\n<li>Stir with a wooden spoon or spatula then knead the dough by hand until the dough is not sticky anymore. Knead for about 10 minutes. Add a little water using a spoon if the dough is too dry.<\/li>\n<li>Round the dough, cover bowl with plastic wrap. Leave on for 15 &#8211; 20 minutes.<\/li>\n<li>The dough must be soft and not too elastic, so that when rolled the dough does not shrink back. The dough also does not stick easily after \u00a0rolled.<\/li>\n<li>Thin dough using wood roller or pasta maker tools. Then, the skins are \u00a0ready.<\/li>\n<li>\u00a0You may freezer the skin\u00a0 in a container for later use. You can keep for up to 1 mont. Covering each of them with flour to prevent sticking.<\/li>\n<\/ol>\n<p>For stuffing:<\/p>\n<ol>\n<li>Prepare a bowl, add shrimp, celery leaves, onions, potato flour, Sinolin oil, garlic powder, black pepper, pepper, salt and sugar and stir well.<\/li>\n<\/ol>\n<p>Making Dumpling:<\/p>\n<ol>\n<li>Take a piece of mandu skin, fill in \u00bd teaspoon of the stuffing. Apply water on the edge of the skin. Fold in semicircular shape, glue and fold the ends with fingers to form folds.<\/li>\n<li>You may prepare more dumpling is advanced and frozen them for up to a make.<\/li>\n<\/ol>\n<p>For Soup:<\/p>\n<ol>\n<li>Apply oil to the steamer to keep the mandu not sticky &amp; easily removed. Keep a distance when placing the mandus in the steamer so it will not \u00a0stick together. Steam for \u00b1 20-30 minutes.<\/li>\n<li>In a large pan add 900 ml of water and bring to a boil, then add the beef, garlic and onion, stir well and simmer until the meat is tender.<\/li>\n<li>Add some frozen mandus, sweet soy sauce, onions, 2 tablespoons Sinolin oil stir well close and simmer it back. After that add eggs, black pepper and salt, stir well so that the eggs do not clot. Cook for 5 minutes.<\/li>\n<li>Serve Dumpling with sauce, while for soup add with chunks of eggs and celery leaves. Enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Preparation time: 20 minutes Cooking time: 60 minutes Ingredient: For skin: 400 gr wheat flour 1 tsp salt 1 cup of hot water For stuffing: 20 ml of Sinolin cooking oil 500 gr shrimp, chopped 1 cup of celery leaves, chopped 1 onion, chopped 100 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":791,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[176,23],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/793"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=793"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/793\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/791"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}