Today’s dinner was inspired by the Korean boiled dumplings known as Mul Mandu which literally means water dumplings. Did it taste authentic? I wouldn’t know because I’ve never really had the authentic version therefore I say inspired but this was at soul comfort level so I enjoyed what I ate as did the kids. The recipe was adapted and tweaked from my favourite FB food blogger(Sarita).In fact I did my two bits of research after seeing her post, having never heard of something like this before.
Ingredients
400gm minced chicken
2 scrambled eggs
1/4cup finely sliced spring onion
4 tbsp finely chopped ginger garlic
1 tsp black pepper
2 tbsp corn flour
Salt to taste
2 tbsp Soya sauce
2 tbsp green chilli paste(I used Ching’s so it was more tangy than spicy)
Dumpling wrappers
1 cup APF
1/4 cup corn flour
Salt to taste
1tsp oil
To knead hot water
Chilli infused oil
1/4 cup sesame oil
5 dried Red chillies (I used Bedgi)
2 tbsp garlic chopped
1 tbsp ginger chopped
Salt to taste
1tbsp sugar
Soup
2 tbsp finely sliced spring onion
3 tbsp Sesame seeds
1 Chicken Stock cube
2 tbsp Soya sauce
2 tbsp Rice Vinegar
2 tbsp sweet chilli sauce
1 tbsp tomato ketchup
Salt to taste
Corn slurry using about 2 tsp of corn starch mixed in water
Method :
Make the infused oil.
Heat sesame oil, add the chopped ginger-garlic, break and add red chillies and allow the aroma to waft through! Turn off gas and add the salt and sugar and stir.
Next work on the filling while the oil cools down.
In a bowl add minced chicken, egg ,soya sauce ,salt ,chilli paste. Mix everything well till the egg incorporates into the mince and let sit. At this point, fish out the chillies from the oil and grind it with the ginger garlic set aside for the filling adding a little of the infused oil to make a fine smooth paste. Add this to the mince mixture. Next take about 4 tbsp of the infused oil, heat and sauté the mince mixture in it till half done. Add the corn starch when slightly cooled to combine all. It will look like a sticky slop.
Next make the dumpling wrapper.
Mix all the ingredients and add little amount of warm water and make a firm non sticky dough. If it feels sticky, coat with a bit of corn starch and knead till the stickiness goes away. Cover it for about 15 mins .
Next divide dough into small balls, I made about 30 and roll out into thin rotis .Place about half a tablespoon of the filling in the middle of the roti nay dumpling wrapper and start sealing. Google has a lot of ways this can be done but I just used the pleat and pinch method that I usually do for momos 🥟
Next was time for the soup.
In a big pot add hot water approximate it to the amount of soup you’d want. I filled up till half. Add chicken stock cube. Add all the sauces And allow it to boil .Lastly add corn slurry to give soupy texture. Check spices and salt. Add a bit of the oil if you have any left. Garnish with sesame seeds and spring onions.
Next bring a large pot of hot water to a rolling boil. Drop the wontons in batches into the boiling water, they sink at first and rise up when done. Fish out carefully with a slotted spoon and drop into the soup.
Allow the flavours to infuse, serve warm in a bowl.
There was quite a bit of elements in this. Took me a while to get it all sorted but it was totally worth the effort. The kids seem to like it a lot. Shiven even asked if he could save some for breakfast tomorrow so yeah definitely something I’d like to do again some day 😉
-Vive Valeque ❤️
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