Tag Archives: Mushrooms

Mushrooms are not plants like the others. Rich in vitamins, minerals, fiber … they are low in calories and contain plenty of protein.

They have the vitamin B especially vitamin B3 (essential for the skin, digestive and nervous systems) and vitamin B2 (which occurs in many enzymes). But fungi are also valuable sources of minerals such as iron or zinc. They are one of the best vegetable sources of selenium.

The fungus is anything but the enemy of the line!
It contains only a few dozen calories! Is the same energy as a green vegetable. And most importantly, it provides few calories come from protein. Therefore ideal as part of a regime in which these proteins will allow to increase the feeling of fullness while fighting against muscle wasting. Not to mention the fiber content of mushrooms, which will have a small appetite suppressant and facilitate transit.

The shiitake is a true champion in increasing the natural defenses.

From the second century, the Shiitake was known in China for its therapeutic properties. In the Ming Dynasty, a famous Chinese doctor described him as “Elixir of life” because of its benefits in terms of longevity, sexual vigor and physical endurance.

Cantonese fondue

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Ingredients :

  • 3 L of water
  • 3 cubes of chicken or beef
  • 100 g of soy noodles
  • 12 black mushrooms
  • 300 g oftofu
  • 200 g of beef
  • 200 g of chicken
  • 200 g of lamb
  • 200 g of cuttlefish
  • 200 g of tenderloin white fish
  • 500 g of Chinese Cabbage
  • 200 g of raw shrimp
  • 1 cup of soy sauce
  • 1 cup of oyster sauce
  • 1 bunch of Chinese scallions
  • peanut oil

Preparation :

Soak noodles in warm water for 20 minutes and drain. Do the same for the black mushrooms and cut into thick slices. Cut tofu into cubes. Reserve all.

Cut the beef meat, chicken and lamb into thin slices, and reserved to refrigerator.

incised lightly a cuttlefish and cut in half. Cut fish into small cube of 3×3 cm, and reserved all to refrigerate.

Shell shrimp, leaving tails, then make a small cut on the back of the shrimp and remove the black vein.

Chop the Chinese cabbage into thin slices and chopped chinese chives.

Heat water over high heat and add the chicken or beef cubes and bring to boil.

In a saucepan bring soy sauce and 1 tablespoon of peanut oil, then emulsify and incorporate the chopped chives and remove from heat. Do the same for oyster sauce but not incorporate the chopped chives.

Pour 1 liter of broth into the fondue pot that you put on medium heat and arrange the plates containing the noodles, vegetables, meats and seafood around and put the sauces in individual bowls.

Serve the noodles in a bowl and then accompanied the various dishes that you dip in the simmering broth and soaked in one of the sauces.

Tips : if you slice the meat yourself, it must be partially frozen for the fineness required. You are not obligated use three kinds of meat;

Anecdotes : The chinese fondue is a broth placed on the center of the table, where guests are invited to cook their own ingredients, placed in a small dip net or held with baguette.
The dishes often used in Chinese fondues are : fish and the crustaceans or other shellfish, meat into very thin slices (preferably white or mutton is also used), fish ball or meat, squid or cuttlefish cut into small pieces , vegetables (Chinese cabbage, spinach, scallions, black mushrooms, carrots, etc…). Chinese pasta preferably vermicelli of mung bean. Tofu (soybean paste fermented) in different forms. Small ravioli or various foods made from fish paste, special surimi for fondue sold in Asian supermarkets.

Shuan yang rou – Mongolian fondue

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Ingredients :

  • 200 g of leg of lamb
  • 200 g of rump
  • 200 g of chicken breast
  • 200 g of prawns
  • 100 g of shell-Jacques
  • 100 g of Chinese noodles
  • 400g of fresh black mushrooms
  • 100 g of spinach
  • 200 g of tofu
  • 1 lettuce
  • 1 Chinese cabbage
  • 2 L of water
  • 2 cubes of chicken stock
  • 4 tablespoons of soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sake
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of sesame oil
  • 2 teaspoon of sesame seed
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

sauce with egg:

    • 3 egg
    • 3 tablespoons of chicken broth
    • 2 teaspoons of vinegar
    • 2 teaspoons of sesame seeds

Spicy sauce:

    • 2 tablespoons of chili paste
    • 2 tablespoons of chicken broth
    • 2 teaspoons of ginger chopped
    • 2 clove garlic

Preparation :

Cut the meat into thin slices. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Wash and clean the Saint-Jacques retaining nuts and coral and reserved to refrigerator.

Cut leaves of lettuce and Chinese cabbage into pieces about 5 cm. Cut the mushrooms into thick slices and tofu into pieces and set aside.

Soak noodles in warm water for 20 minutes, then drain and set aside.

Heat water in a saucepan over high heat, add the bouillon cubes, soy sauce, rice vinegar, sake, ginger, sesame oil, sesame seeds, sugar, salt and pepper and bring to boil.

In a bowl break the eggs add the vinegar and sesame seeds mix well then add the broth and reserve.

In another bowl put the chili paste, ginger and garlic, mix well then add the broth and reserve.

Transfer the broth in a pot on medium heat to keep the simmering stock.

Place all the ingredients, meat, noodles, vegetables, seafood and sauces, around the fondue pot.

Serve.

Anecdotes : The Mongolian fondue called ” shuan yang rou” (shuan means simmer and yang rou means mutton) is a Chinese fondue. This is a fondue served in North China and very popular in Beijing. As its name suggests, it contains mostly sheep.
The Mongolian fondue, also called ” Mongolian pot ” is a Chinese dish imported from Mongolia, and then modified. It dates back a 1000 years and was renamed under the Qing, when he was very appreciated by the imperial court. The traditional Mongolian fondue uses a breed of sheep originated in Mongolia inside “Ujumgin” . Only parts (leg of lamb, thread) suitable for Mongolian pot.
And then the Chinese have added seafood to fondue and beef were used.

 

Lau bo – Vietnamese fondue

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Ingredients :

  • 20 cl of water
  • 20 cl of rice vinegar
  • 600 g of beef tenderloin
  • 200 g of peeled shrimp
  • 150 g of shiitake mushrooms
  • 150 g of bean sprouts
  • 1 package of rice cakes
  • 1 package of rice noodles
  • 1 can of coconut milk
  • 2 carrots
  • 1 can of pineapple
  • 2 onion
  • 1 lime
  • 1 lettuce
  • 10 g of Chinese chives
  • 10 g of parsley
  • 3 tablespoons of sugar
  • 1 teaspoon of salt

Preparation :

Soak noodles 15 minutes in cold water, then drain and set aside. Cut into 4 pieces the rice cakes.

Cut meat into thin slices. Make a small cut on the back of the shrimp and remove the black vein and put aside.

Peel carrots and cut into sticks, chopped parsley, cut the mushrooms and onion in thick slices, then Chinese spring onion of into strips 5 cm and lettuce into strips of 10 cm.

Put the onion slices over the shrimp and the beef for flavoring . The rest of onion be served in to the broth.

Boil water in a saucepan, then put the noodles to cook for 2 minutes, drain. Arrange the noodles on a presentation plate.

In a fondue pot, combine rice vinegar, sugar, salt, coconut juice, water and remaining onion.
Taste and adjust salt, sugar or vinegar, knowing that the broth should be slightly acidic, and slightly salty. If you find that the taste of vinegar is too strong, add a little water.

Drain the pineapple and cut into small pieces and then chop coarsely

Pour the contents of Mam Nem in a bowl, put the pineapple in the sauce, add the lemon juice and mix. Adjust according to your taste.

Put in the middle of the table the hot pot and the dishes containing vegetables, shrimp, meat and noodles (the fondue pot must be heated over medium heat for meal), also a bowl of hot water for soaking rice cakes.

Serve in a bowl mam nem sauce individually and use a plate for to roll the rice cake.

Place ingredients you want into the hot pot and cook for 5 minutes for shrimp, mushrooms and carrots but for beef, spring onions and Chinese vermicelli it only takes a few seconds.

Take a rice cake, soak in the bowl of warm water to rehydrate, then put on the plate, put some noodles, a salad leaf, vegetables and chunks of meat cooked on the rice cake.

Wind the rice cake, being careful not to tear and eat with the mam nem sauce.

Tips : you can replace the mam nem sauce to taste that strong enough for the sauce nuoc mam with a little chopped fresh ginger. For vegetables you can put Chinese cabbage, celery’s, tomatoes or cabbage flower according to your preference.
The Vietnamese keep the rest of soup for eat with rice vermicelli or Chinese noodles or instant noodles.

Shabu-shabu – Japanese fondue

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Ingredients :

    • 1.5 L of water
    • 400 g of lean beef
    • 1 bunch of spinach mustard
    • 1 very firm tofu
    • 1 package of noodles kuzukiri
    • 5 fresh shiitake mushrooms
    • 2 leeks
    • 1 sheet of kombu dehydrate

sesame sauce:

    • 3 tablespoons of sesame paste
    • 1 tablespoon of sugar
    • 2 ½ tablespoons of soy sauce
    • 1 tablespoon of mirin
    • 3 tablespoons of dashi

Ponzu sauce:

    • 4 tablespoons of lemon juice
    • 5 cm piece of kombu
    • 12 cl of soy sauce
    • 12 cl of mirin

Preparation :

Soak noodles in warm water, drain, rinse under cold water and drain again then cut into 10 cm and reserved.

In a bowl put the dashi and ½ cup water and mix well to make the dashi is well dissolved and reserved.

Cut tofu into 9 pieces and set aside. Remove feet from shiitake that are not edible and cut in half, then cut the leeks diagonally into 2 cm pieces.

In a bowl put the sesame paste, sugar, soy sauce, the mirin and dashi and mix together and set aside.

In a saucepan bring the mirin to a boil over medium heat for 2-3 minutes until the alcohol evaporates and the sauce is sweeter and less concentrated alcohol.

Remove from heat and add soy sauce, lemon juice and piece of kombu and set aside.

Put the sauce into individual bowls.

Cut the very thin pieces of meat, then place between 2 sheets of cellophane and gently tap it and then flatten with a rolling pin to make them even thinner.

Put 5 cups water in a pan and add the kombu sheet and bring to a boil over medium heat, when the sheet is rehydrated remove it.

Place vegetables, tofu and the noodles in the pot, then cook your slice of meat, stirring from time to time in the kombu broth and soaked in the sesame sauce or ponzu and taste.

Tips : you can pretty much added onion or spring onion or chrysanthemum edible leaves.

Anecdotes : Shabu-shabu is of Chinese origin, this is a recipe from Peking, the yang rou shuan, using thin slices of mutton.
In 1952, a restaurant in Osaka, the Suehiro, import this dish, and he adapted to Japanese tastes. The sheep is not common in Japan, so it was replaced by beef, popular with Japanese, in particular meat of Kobe. Three years later, a Tokyo restaurant, the Zakuro, began serving shabu-shabu. This dish quickly became popular throughout Japan.

 

Sukiyaki – Japanese fondue

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Ingredients :

  • 10 cl of sake
  • 10 cl of water
  • 12 cl of mirin
  • 12 cl of soy sauce
  • 4 tablespoons of sugar
  • 300 g of beef
  • 300 g of noodles Ito Konnyaku (shirataki)
  • 2 leeks
  • 3 eggs
  • ½ Chinese cabbage
  • 4 fresh shiitake mushrooms
  • 100 g of Mushrooms enokitake
  • 1 very firm tofu

Preparation :

Cut the noodles into pieces about 10 cm, cook in water until boiling. Drain and rinse under cold water and drain well again and reserved.

Cut the beef into thin slices (like slices of ham), then into pieces of 5 cm.

Wash, drain and reserve the mushroom enokitake. Break each egg into a individual bowl, beat and set aside.

Cut Chinese cabbage into 3 piece rather crudely. Cut at an angle of 2 cm pieces of leeks and tofu into thick slices of 2 cm and the shiitake not forget to remove the foot that can not be eaten.

In a pan put a water, soy sauce, sake, mirin and 2 tablespoons sugar and stir until the sugar has completely dissolved and bring to boil and set aside.

In a fondue pot on medium heat put 1 tablespoon oil, meat and 2 Tbsp. tablespoons sugar stir and pour the sauce, add the tofu, the shiitake, the enokitake, green onions and noodles and let boil and it’s ready.

The sukiyaki is eaten like this: you take the meat and vegetables that are in the pot, then you dip them in raw egg and there is more than taste.

Tips : Meat is composed of very thin slices of beef of about 2 mm. Many other ingredients can be added as the chrysanthemum edible leaves (shingiku), the onion, Chinese cabbage or grilled tofu.

Anecdotes : Sukiyaki is a Japanese dish, sometimes called “Japanese fondue.” It is a kind of fade (or stew), close to the shabu-shabu, which is dipped in beef and raw vegetables in a sauce warishita.

Tempura – shrimp and vegetable fritters

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Ingredients :

  • 150 g of flour
  • 1 cup of ice water
  • 1 egg
  • 8 shrimp
  • 1 carrot
  • 1 zucchini
  • 1 sweet potato
  • 1 pepper
  • 4 shiitake hats

Preparation :

In a bowl put the egg and beat slightly, add ice water, mix well then add to as and flour, stirring gently to avoid lumps.

Cover and let stand 1 hour and reserved in the refrigerator.

Shell shrimp, leaving tails then make a small cut on the back of the shrimp and remove the black vein.

Peel and cut the carrot and zucchini in two in lengthwise and then into four and then a stick of one cm.

Peel and cut sweet potatoes in half and then sliced ​​to one cm.

Cut the pepper in stick and the shiitake hats in two pieces.

Heat oil over high heat. Dip the vegetables and shrimp in batter and then put a small quantities in the oil and cook 3 minutes.

Drain on paper towels.

Serve.

Tips : you can use different ingredients as onions, eggplant or white fish (cod).
The secret of a good tempura is the thinness of the batter must be thinner than pancake batter, and remain cool.
Oil the contrary must be at 180 ° C (you can tell that this temperature was achieved by dropping a drop of batter, which should immediately dip and rise to the surface very quickly with a sizzle and without be black) .
This contrast in temperature that allows rapid cooking and perfect, the crust formed very quickly making the donut crunch the teeth, preventing oil from getting inside too, which keeps the flavor and color vegetables.

 

Anecdotes : The tempura is usually served as is, in a basket of woven bamboo or a plate placed on absorbent paper. We picked up a piece with his chopsticks and plunged into a ramekin individual, containing added grated horseradish lemon juice (or rice vinegar) and soy sauce.

Pou ja – Thai Crab Stuffed

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Ingredients :

  • 4 medium sized crabs
  • 300 g of ground pork
  • 6 shelled shrimps
  • 100 g of soy vermicelli
  • 30 g of green onion
  • 30 g of coriander
  • 4 fragrant dried mushrooms
  • 1 tablespoon of chili paste
  • 1 tablespoon of cornstarch
  • 1 tablespoon of palm sugar
  • 2 tablespoons of in soy sauce
  • 3 tablespoons of nuoc mam sauce
  • 2 tablespoons of lime
  • 1 teaspoon of glutamate
  • 10 g of fresh ginger
  • 1 teaspoon of freshly ground black pepper
  • 2 egg
  • 1 egg yolk
  • 2 clove garlic

Preparation :

Cook the crabs in boiling water for 30 minutes then remove all the flesh, being careful not to break the shell and clean thoroughly.

Soak the soy noodles in a cold water for 15 minutes, drain and cut

Soak 15 minutes ​​the fragrant mushroom in cold water, drain well then chopped and book.

Chopped coarsely  shrimp and garlic, then chisel green onion and cilantro and set aside.

Cut the palm sugar into small pieces .

In a bowl put the crab meat, the ground pork, shrimp, green onion, cilantro, garlic, ginger, chili paste, the cornstarch, soy sauce, pepper, eggs and 2 tablespoons of nuoc mam sauce and mix everything for a homogeneous good farce.

In a bowl put 1 tablespoon of nuoc mam sauce, lemon juice, the palm sugar and stir until the sugar is well dissolved.

Stuff the shells by packing well to prevent the stuffing from falling during cooking.

Brush over the stuffing with a layer of egg yolk and bake in oven at 180 ° C for 20 minutes.

Serve hot with white rice and palm sugar sauce.

 

Tips : you can cook the stuffed crabs steamed so do not brush with egg yolk and bake for 40 minutes, and if it is with a deep fryer, crabs should be well covered by hot oil and cook 15 minutes over heat strong.

Yao Hon – Cambodian fondue

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Ingredients :

  • 500 g of rice vermicelli
  • 500 g of beef
  • 200 g of shrimp
  • 200 g of asian fish or beef balls
  • 200 g of cuttlefish
  • 200 g of water spinach
  • 100 g of mushrooms
  • 100 g of crushed peanuts
  • 1 kg of spinach
  • 2 Chinese cabbage
  • 3 bok choy
  • 75 g of sugar
  • 2 teaspoons of salt
  • 2 tablespoons of tamarind concentrate
  • 40 cl of coconut cream
  • 15 cl of nuoc mam sauce
  • 150 g of satay powder or paste
  • 1,5 liters of water

Preparation :

Prepare the noodles according to the instructions indicated on the package.

Cut the meat into thin slices. Shell the shrimp and make a small cut on the back of the shrimp and remove the small black vein.

Cut the fish or beef balls and bok choy in 2 pieces and 4 pieces the cuttlefish.

Cut the mushrooms into strips and water spinach and Chinese cabbage in 3.

In a saucepan pour the coconut cream and satay, mix well so that everything is well homogeneous, then add the tamarind concentrate, sugar, stir and simmer 5 minutes over medium heat.

Add 1,5 L of water, salt, fish sauce and crushed peanuts and stir and simmer 30 minutes over high heat.

Transfer a quantity of soup in serving Asian melted, then add the vegetables, meat and seafood and rice vermicelli, cook and enjoy.

Tips : you can use prawns instead of shrimps and the soya vermicelli instead of rice noodles, because it doesn’t need to be soaked in water before consumption,  you can put directly into the Cambodian melted.

Anecdotes : The khmer fondue is made ​​at major events such as : New Year, weddings, birthday, family meetings…

Banh cuon – steamed stuffed rolls

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Ingredients :
stuffing:

  • 400 g of lean bacon, chopped
  • 5 shallots, finely chopped
  • 100 g of dried black mushrooms (soak in hot water and finely chopped)
  • 150 g of white radish cut into small dice
  • pepper, salt
  • sugar
  • oil
  • nuoc mam
  • glutamate

pancakes:

  • 150 g of rice flour
  • 75 ml of water

coaching:

  • Coriander
  • soy germ (passed in boiling water)

The sauce:

  • 1 clove garlic, finely chopped
  • 1 red chili chopped
  • 2 tablespoons of nuoc mam
  • 1 teaspoon of sugar
  • 3 teaspoons of vinegar
  • 18 cl of water

Preparation :

Soak black mushrooms in a bowl of hot water for 30 minutes, drain and cut into small pieces.

Cook shallots and set a little aside, then add the garlic, the radishes , pork, the black mushrooms, salt, pepper and a little bit of glutamate.

Mix 150 g of rice flour, 75 ml of water and a pinch of salt and mix until the dough is smooth.

Cook the pancakes as thinly as possible in a pan with a little oil .

Place the pancake on a plate, place 1 tablespoon of farce in the center gently roll it to make a small roll.

When all the rolls are made, cook in a steamer on the paper baking for 20 minutes, then sprinkle with fried shallots .

Make the sauce : Mix 2 tablespoons of nuoc mam, water, sugar, vinegar, garlic and chili.

Serve with the sauce, cilantro and bean sprouts.

Anecdotes : In Vietnamese culture, this dish is often eaten when changing moon. That is to say the full moon and new moon, this dish is often asked for breakfast and lunch.

Ba wan – meat ball

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Ingredients :

about 15 meatballs

For the skin:

  • 1 cup of rice flour
  • 400 g of yam flour
  • 6 1/5 cup of cold water

For the filling:

  • 400 g of minced pork
  • 8 dried shiitake mushrooms
  • 170 g dried bamboo shoots
  • 2 tablespoon of dried shrimp
  • 1 tablespoon of fried onion
  • 2 tablespoons of oil
  • 4 cloves garlic, minced

Marinades for pork:

  • 1 1/2 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • 1/4 teaspoon of powder pepper
  • 1 tablespoon of cornstarch

Seasonings:

  • 1 tablespoons of cooking wine
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of 5 spice

For the sauce:

    • 2 tablespoons of rice flour
    • 1 1/2 cups of water
    • 1 tablespoon of sugar
    • 1 tablespoon of Miso
    • 2 tablespoons of tomato ketchup

Preparation :
Mix rice flour and cold water in a saucepan. Whisk until all the rice flour is dissolved in water. Cook mixture over medium heat, stirring constantly until it begins to boil and thicken like glue. It takes about 30 minutes. Remove from heat and let cool and set aside.

To prepare the toppings. Marinate the ground pork with soy sauce, sugar, pepper and cornstarch for 2 hours.

Soak the dried mushrooms until wilted and dried bamboo shoots for 20 minutes, then blanch in boiling water. Soak the dried shrimp for 20 minutes.

Heat a pan with 2 tablespoons oil, add garlic, dried shrimp and mushrooms and saute 1 minute. Add the marinated pork and cook until pork is no longer pink. Add bamboo shoots and stir fry for 1 minute. Season with cooking wine, soy sauce, 5 spice, fried onions and salt. Stir and remove from heat and set aside.

Prepare small bowls and grease with a little oil. Sift flour yam. Add yam flour sifted into the mixture of glutinous rice that had cooled a little bit.
Initially, the texture has a rough appearance. Continue to mix until a smooth paste. Fill greased bowl with 2-3 tablespoons of mixture and spread it in the bowl.

fill to the brim , cover filling with the rice mixture and ensure that all the filling is covered. Repeat until all mixture is used.

Bring a saucepan of water to a boil. Place the bowls in a steamer basket and cook for 15 minutes.

Meanwhile, prepare sauce by mixing in a small pan, the rice flour, water, sugar, miso and ketchup. Cook over medium heat, stirring constantly, until a thick and sticky. The sauce will thicken.

When the cooking is complete, remove from heat and let cool for several minutes until dough is firmer.
Use a butter knife to unmold the meatball then use scissors to make an x by cutting above meatball.
Drizzle with sauce and sprinkle with chopped parsley and serve.

Tips : The stuffing varies in different regions of Taiwan. It can also be fried after have unmold the meatball.

Anecdotes: It is believed that ba-wan was first prepared in Beidou Township of Taiwan by a student named Fan Wànjū. She served as food for disaster relief from heavy flooding during the late Qing Dynasty (1644-1912). Since then, ba-wan has spread in different regions of Taiwan and is now considered by many as a national food.

Tai Chi chao mifen – fried rice vermicelli

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Ingredients :

  • 180 g rice vermicelli
  • 30 cl of hot water
  • 1 carrot
  • 50 g of pork tenderloin
  • 30 g of dried scented mushrooms (shiitake)
  • 10 g of dried shrimp
  • 3 Chinese cabbage leaves
  • 2 cloves garlic
  • 1 1/2 tablespoon of oil
  • 2 teaspoon of light soy sauce
  • 2 teaspoon of Chinese yellow wine (or Shaoxing rice wine)
  • Pepper
  • Salt

Preparation :

Soak mushrooms scented in warm water for 30 minutes and the rice noodles in cold water for several minutes.
Cut the pork into thin slices. Mix the slices with 1 tablespoon with soy sauce and yellow wine chinese. Let marinate.
Cut carrots into julienne and roughly chop the garlic.

Put 1 tablespoons of oil in a wok on medium heat, add the pork, cook for 1-2 minutes and set aside.
Put the remaining oil in wok, add the dried shrimp, the mushrooms scented, garlic and carrots then add 1 teaspoon of the Chinese yellow wine and soy sauce. Mix for about 2 minutes.
Increase the fire and put hot water in the wok, add the noodles softened, then the Chinese cabbage leaves. Cover the wok and cook until the evaporation of water, stir regularly during cooking. It is necessary that the noodles are “al dente”.
Add salt and pepper and serve.

Kogi Mandou – Beef Ravioli

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Ingredients :

For 8 at 10 raviolis

  • 60 g of ground beef
  • 150 g of tofu
  • 100 g of mung bean sprouts
  • 130 g dried Chinese noodles
  • 70 g of ground pork
  • 1 small zucchini
  • 2-3 Shiitake mushrooms
  • 1 egg
  • 1 teaspoon of chopped chives
  • 1 teaspoon of minced garlic
  • pepper
  • sesame oil
  • salt

For the dough:

  • 200 g flour
  • 1 egg white
  • a pinch of salt
  • 10 ml oil
  • 1/2 glass of water

Preparation of the stuffing :

Put tofu in wet gauze, close and squeeze well to drain the tofu water.

Boil Chinese noodles and cut them into pieces about 1.5 cm.
Blanch the mung bean sprouts, then let them cool and drain. Cut into pieces likechinese noodles. Chop the zucchini and mushrooms.

Put everything in a bowl, add the ground beef and pork, for the farce,
add the onions, garlic, sesame oil, salt and pepper, one egg or more if necessary, the mixture should give a paste.

Preparing the dough:

Put in a bowl the flour, oil, water, salt and egg white and then knead and wrap in cellophane and refrigerate about 1 hour.

Sprinkle flour the work surface so that the dough does not stick. Cut dough into small pieces 3 × 3 cm each, flatten finely each piece into round shape. The thickness should be about 3 mm, and diameter of about 8 cm.

Preparation of Mandou:

Place some farce in the center of the circles of dough, not too much or the doughwill break.
Moisten the edges of the circle, then fold dough in half, pressing edges to glue them and get a crescent shape.
Then roll the Mandou, then press firmly again to paste. Leave Mandou on floured surface to prevent them sticking.

Place in a steamer basket on baking paper, cook about 10 minutes the Mandou, or made fry in a pan with a little oil.

Serve with sauce and rice.

Tips : Generally we eat the Mandou with a sauce made of soy sauce, sesame oil and chili powder.

Anecdotes : This Korean recipe is much eaten in winter, but also during Seollal (lunar new year). This recipe is fun to make in family, for example children can participate in manufacturing of dough. The Mandou has its China origins.