Eomandu recipe (어만두) typical of Korea

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Eomandu recipe (어만두) typical of Korea - Asian Food - Eomandu is dumpling dishes using fish flesh to peel. This dish is also one of the important Palace cuisine since the beginning of the Joseon Dynasty. Especially Eomandu have meaning special, namely Chinese dumpling dishes adapted to the Joseon Dynasty by wearing fish flesh as her wonton skin.

How to make Eomandu (어만두)
The dumpling skin:

• 1 tail cod
• The contents of the dumplings:
• 100 g beef (rump)
• 3 sheets of shitake mushrooms
• 50 g toge
• 200 g pumpkin young
• 100 g cucumber

Seasoning for meat and mushrooms:

• 1 tbsp soy sauce
• 1/2 tbsp caster sugar
• 1 teaspoon finely chopped garlic
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/8 tsp pepper

Seasoning for content:

• 1 teaspoon finely chopped garlic
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/4 TSP pepper

Other:

• 1 tbsp pine seeds
• 2 tbsp flour sago

Sauce:

• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp granulated sugar

How to cook Eomandu (어만두):

1. Clean the fish after remove the colon and his skin;
2. Sliced meat with fish size 5X7cm, season with salt and pepper, lap after 10 minutes later to remove water;
3. Thinly sliced beef and shitake mushroom with a size of 3 cm, season, sauteed, then cooled;
4. Boiled toge in boiling water along with 1/2 tsp salt and then rinsed in cold water, squeezed, and then cut to the size of 2 cm;
5. Young pumpkin cut into fine strips and cucumber with a length of 3 cm and then salted 1 tsp salt for 10 minutes. Sauteed after squeezed;
6. Mash tofu and eliminate the water. Combine with meat, mushrooms, toge, pumpkin, cucumber young prepared together with bumbu-bumbunya;
7. Sprinkle flour sago on the inside of the fish slices, taroh 1 tbsp contents dumpling and pine 2 seeds on it, then roll it;
8. Brush the Sago flour on the surface of the fish dumplings;
9. Alaskan steamed with fabric when wet, taroh Eomandu on it and steamed for 10 minutes over high heat;
10. Serve sauce with soy sauce.