….is called a mandu. How exciting that this month our challenge would be the loveable and controversial potsticker. Why controversial you ask? Everyone on the planet who has ever had one has their own name for it and claim it to be the best. So we have potsticker, dumpling, mandu, guotie, gyoza and the list could go on a little bit more, and to be honest I’ve been around the block and tasted some in their original countries. Therefore, for the rest of my post I shall be referring to the potsticker as a mandu which I think tastes the best. (I ate so many mandus when I lived in Korea I looked like a mandu)
This months challenge was brought to us by Jen from use real butter. Jen gave us the challenge of making the entire mandu from wrapper to filling. There were many fillings I could go with but I chose to stick with the pork filling.
The hardest part of the whole challenge was in making the wrappers. There are only two ingredients in the wrapper, but getting the right consistency was hard for me. I wasn’t sure what I was going for in the first place, but I knew rock wasn’t it. Once I got a pliable dough I started assembling the mandu.
Making all the mandus was the most time consuming part and I think it could be all kinds of fun if you have some friends over and do it as a group gig. (note to self: make some friends)
Once I assembled I had to decide which way to cook them. I decided to go a little crazy and do two methods-steamed and panfried. I learned two things from the challenge. 1. The wrappers need to be super thin, thinner than you think. And 2. I dislike ginger. I’ve used ginger many times before, but the ginger in this recipe was too strong and overpowered the taste of the filling. I definitely recommend using a bit less. The consensus from boy and man was that they were a good substitute for the real thing….but I feel that for all the work it takes I need to get a tastier filling.
The best part of the dish was the dipping sauce. I was able to use my most favorite cookbook and make a Tahini soy sauce. I’ve been wanting to try it and now I had the chance. It was mashisayo (delicious).
Tahini Soy Sauce (adapted from Mark Bittman’s How to Cook Everything Vegetarian)
½ cup soy sauce
¼ cup honey
2 tbs. sesame oil
¼ cup tahini
2 cloves of garlic
Pinch of brown sugar
Combine all ingredients and stir until sugar is dissolved. Use immediately or refrigerate.
Daring Cooks 1~Me 1