Cookie Bookie

Mandu (Korean Dumplings)

Mom’s original:
2 lb carrots, chopped in the food processor
2 large onions, chopped in the food processor and all liquid squeezed out
2 bunches green onion, chopped
2 cabbages, chopped in the food processor
2 packages tofu, all liquid squeezed out
1 big scoop of minced garlic
Chop chae noodles, 2 bunches, cooked and chopped into small pieces
¼ - 1/3 cup sesame oil
lots of salt and pepper
5 eggs (may need more or less, add until the mixture binds together)
6 pounds 97% ground beef
10 packages of mandu skin

Combine all ingredients (except mandu skin) in a large bowl and mix well.  Fry a little in a pan to check for seasoning and adjust if needed.  Scoop a spoonful of filling into each mandu skin.  Dip your finger in water and moisten around the edge of the mandu skin and seal.  Steam in batches for 15 minutes or until filling is cooked.  Serve steamed or fried.

My scaled recipe:
1 pound carrots, chopped in the food processor
1 large onion, chopped in the food processor and all liquid squeezed out
1 bunch  green onions, chopped (or Korean chives)
1 cabbage, chopped in the food processor
1 package tofu, all liquid squeezed out
2 tbsp of minced garlic
Chop chae noodles, 1 bunch, cooked and chopped into small pieces
2 tbsp sesame oil (to taste)
salt and pepper to taste
3 eggs (may need more or less, add until the mixture binds together)
4 pounds 85% ground beef
5 packages of mandu skin

Combine all ingredients (except mandu skin) in a large bowl and mix well.  Fry a little in a pan to check for seasoning and adjust if needed.  Scoop a spoonful of filling into each mandu skin.  Dip your finger in water and moisten around the edge of the mandu skin and seal.  Steam in batches for 15 minutes or until filling is cooked.  Serve steamed or fried.

Kimchee Mandu:

8 ounces ground beef
8 ounces ripe kimchee, chopped and all liquid squeezed out (chop by hand, I tried it in the food processor and the pieces were too small to know what you were eating)
1 medium carrot, chopped in the food processor
1/4 large onion, chopped in the food processor and all liquid squeezed out
2 ounces Korean chives
1/2 package tofu, all liquid squeezed out
1 tbsp of minced garlic
2 ounces Chop Chae noodles, cooked and chopped into small pieces
1 tbsp sesame oil
2 tsp salt
¼ tsp pepper
2 eggs (may need more or less, add until the mixture binds together)
4 packages of mandu skin

Combine all ingredients (except mandu skin) in a large bowl and mix well.  Fry a little in a pan to check for seasoning and adjust if needed.  Scoop a spoonful of filling into each mandu skin.  Dip your finger in water and moisten around the edge of the mandu skin and seal.  Steam in batches for 15 minutes or until filling is cooked.  Serve steamed or fried.