Minced meat and vegetables wrapped in thin flour dough shells and boiled in beef broth.
Ingredients (serve 4)
1 cup all-purpose flour, 5 tablespoon water, ½ teaspoon salt, starch flour as needed, 5 oz (150g) ground beef, 3 dry pyogo (shitake) mushrooms (½ oz, 15g), 3 oz (90g) firm dubu, 3 oz (90g) mung bean sprout, 3 oz (90g) kimchi, 8 cups beef broth, 1 egg
Seasoning 2 teaspoons salt, 2 tablespoons minced green onion, 1 tablespoon minced garlic, 1 tablespoon sesame seeds, 1 tablespoon sesame oil, pinch of ground black pepper, salt as needed
1. In a large bowl, mix the flour, salt and water. Knead the dough until soft and smooth. Wrap the dough in cheese cloth and rest it for 30 minutes.
2. Soak the dried pyogo mushrooms in cold water for anhour. Remove the stems and slice into julienne strips.
3. Wrap the dubu in cheesecloth or paper towels. Squeeze out as much liquid as possible and mash.
4. Rinse the mung bean sprouts and then blanch in the boiling water. Squeeze out the excess water and mince.
5. Mince the kimchi and squeeze out the excess water.
6. In a large bowl, combine the ground beef, dubu, mung bean sprouts, mushrooms and kimchi. Mix well.
7. Separate egg yolks and egg whites into two bowls and beat them well with a pinch of salt. Pan-fry the yolks and whites separately on a lightly greased skillet over low heat to form very thin sheets. Cut them into 1×1.5-inch (2.5×3.5-cm) – sized diamond shapes.
1. Sprinkle the dusting flour onto a work surface. Roll out the dough until ⅛-inch (0.3-cm) thick. Cut out the dough with a 3-inch (8-cm) diameter round mold. Dust the flour between the wrappers so they will not stick together.
2. Place a wrapper in your palm. Dab some water around the edge of the wrapper with your finger. Place a generous tablespoonful of filling on the center of the wrapper. Fold the wrapper into a half-moon, then pinch edges to seal, eliminating any air inside. You may shape the dumplings in a baby cap shapes.
3. Bring to a boil the beef broth and season to taste with salt. Add the mandu and cook over medium heat. When the mandu is cooked, they float up. Ladle the soup in the individual bowls and garnish with jidan.