I was inspired to make these Korean dumplings after watching the film, Always Be My Maybe, on Netflix.
You still have plenty of time to participate this month. The film Cam chose is a fun little Rom-Com named Always Be My Maybe. It is available on Netflix and stars Keanu Reeves in a cameo playing himself and he is a stitch. I was laughing out loud.
The story revolves around childhood friends who as teens end up having their first sexual encounter together in a crappy little car. They grow apart and Sasha leaves to become a world famous chef while Marcus stays home trying to get his music career off the ground in between getting stoned.
After 15 yrs they meet up once again with a little help from Marcus' father who has always thought they belonged together. It is a typical romantic comedy and you know exactly how it will end but it makes for a fun and enjoyable evening.
The cast is completely Asian which is pretty unusual. Marcus is Korean American and his family often takes in Sasha whose Vietnamese parents must leave her home alone while they work. Sasha learns a love of cooking from Marcus' mother and often helped her in the kitchen. The death of Marcus' mother and the animosity Sasha feels towards her parents paint the background of their lives.
There is a lot of food, mostly Asian. I decided to make pot stickers and then found that in Korea dumplings are called Mandu. I followed a recipe that I found on Korean Bapsang co-titled a Korean Mom's Home Cooking. Perfect tie in to the movie.
The filling is a mixture of pork, beef and finely chopped vegetables. I used my food processor which made quick, easy, work of the chopping.
This recipe makes enough for 30-40 dumplings. They can be frozen prior to cooking and you are able to take out just what you need when ready to serve them. You can pan fry, steam or boil the dumplings depending on your preference. I pan fried mine until brown and steamed them for a minute or two to make sure they were cooked through.
I decided to make only 12 dumplings as an appetizer for the three of us before dinner. I used the rest of the filling to make meatballs that I baked and then glazed with a sweet and hot sauce. Served over rice, it made a delicious dinner.
If you get a chance to watch this movie, I would recommend it and if it makes you hungry for Asian food give these recipes a try. I think you will be pleased that you did.
This was our dinner last night. We got home from a quick trip to the Keys late Friday and yesterday and today were spent taking down all the Christmas decorations.
The rest of the week is life back to normal after the holidays. The teen has bowling tournaments on Wednesday and Thursday. Here is what we are eating next week followed by the recipe inspired by Always Be My Maybe.
One Pot Pasta Dinner
Green Pork Chili
Dinner at Bowling Alley before Choir
#appetizers, #pork, #beef, #meatballs, #asian, #Korean, #maindish,
Appetizers, Entrees, Beef, Pork
Yield: 8 servings
Every culture has it's own version of dumplings. In Korea dumplings are called Mandu. I used wonton wrappers instead of making the dough and filled them with a pork/beef mixture filled with veggies. Easy and delicious.
For the Filling/Meatballs
- 1 pkg. dumpling skins (if making Mandu)
- pot sticker dipping sauce (if making Mandu)
- 1 small zucchini
- 1/4 small cabbage, cored
- 4 oz. shitake mushrooms
- 1/4 of a sweet onion
- 2 scallions
- 3 cloves garlic
- 1/2 lb. ground pork
- 1/4 lb. ground beef
- 2 t. ginger paste
- 1 T. soy sauce
- 1 T. sesame oil
- 1 egg
- salt and pepper, to taste
For the Glaze (if making meatballs)
- 1/2 c. orange marmalade
- 1 t. gochujang (Korean sweet, spicy paste)
- 2 T. soy sauce
How to cook Mandu
Meatballs or Filling for Mandu
- Chop the zucchini and cabbage into chunks and place in a food processor. Pulse until finely minced. Remove to a fine strainer and sprinkle generously with salt to draw out liquid. Set aside for 10 minutes.
- Place the mushrooms, onion, scallions and garlic into a food processor and pulse until finely chopped. Place into a bowl with the beef, pork, egg, ginger, salt and pepper.
- Squeeze moisture from the zucchini and squash with your hands and at it to the bowl. Mix all ingredients together thoroughly.
- If making Mandu:
- Place a teaspoonful of filling into the middle of the dumpling wrapper. Wet the edges with water and seal shut, pushing with your fingers to release any air. Join the corner and center point together creating a little package.
- Heat a Tablespoon of canola oil in the bottom of a large skillet over med high heat. Place the dumplings in a single layer, not touching in the bottom of the pan and sear for a minute or two until golden brown. Turn over and sear the other side. Add 1/4 c. water to the pan, reduce heat to low, cover and steam for another minute or two until filling is cooked completely, showing an internal temperature of 140*.
- If making Meatballs:
- Using a small cookie scoop, form the mixture into meatballs and place onto a baking sheet that is covered with parchment or a silicone mat. Bake in a preheated oven for 30 minutes.
- While meatballs are baking, combine the marmalade, gochujang and soy sauce in a small sauce pan over low heat. Whisk until combined and melted. Toss the meatballs in the glaze and serve over steamed rice for a complete meal or by themselves as an appetizer.
Recipe for filling adapted from Korean Bapsang
Sat. Fat (grams)
Property of A Day in the Life on the Farm
Created using The Recipes Generator