Mutton Mandu

INGREDIENTS

• 500g Mutton Shoulder
• 20 Mandu Wrapper
• 2 Egg
• 200g Tofu
• 300g Napa Cabbage
• 4 cloves Garlic
• 2 tsp Ginger
• 2 Green Onion
• 4 tsp Soy Sauce
• 2 tsp Sesame Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 tbsp Cooking Oil
• 8 tbsp Water

STEPS

1. 1

   Finely mince 500g of mutton shoulder and keep it refrigerated while preparing the vegetables. Use a clean board and knife for the raw meat.

2. 2

   Finely chop 300g of napa cabbage and sprinkle with 1 tsp of salt. Leave for 10 minutes, then squeeze firmly in a clean towel until very dry.

   ⏱ 10 min

3. 3

   Crumble 200g of tofu and squeeze out excess moisture. Combine it with the cabbage, 500g of mutton shoulder, 4 cloves of garlic (minced), 2 tsp of ginger, 2 green onions (finely chopped), 4 tsp of soy sauce, 2 tsp of sesame oil, and 0.5 tsp of black pepper. Add 2 eggs (beaten) and mix until cohesive.

4. 4

   Place 20 mandu wrappers on a lightly floured surface, keeping unused wrappers covered. Put a rounded teaspoon of filling in the center of each wrapper, brush the edge with water, fold into a half-moon, and press firmly to seal. Pleat the edge if desired.

5. 5

   Arrange the sealed mandu on a tray without touching. Refrigerate for 15 minutes to firm the filling and wrapper.

   ⏱ 15 min

6. 6

   Heat 4 tbsp of cooking oil in a wide nonstick skillet over medium heat. Arrange the mandu in a single layer and fry for 2 to 3 minutes, until the bottoms are golden brown.

   ⏱ 2 min

7. 7

   Add 8 tbsp of water carefully, immediately cover the skillet, and steam-fry for 12 to 15 minutes. The wrappers should be tender and the filling should have no pink meat remaining. Check the thickest mandu with a thermometer, and continue cooking until it reaches 75°C for 30 seconds.

   ⏱ 12 min

8. 8

   Remove the lid and cook for 1 to 2 minutes more, until the bases are crisp and the water has evaporated. Rest for 3 minutes before serving.

   ⏱ 1 min