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  Beef stock 7 1⁄2 Cup (120 tbs)
  Soy sauce 2 Tablespoon
  Roasted sesame seeds 1 Tablespoon
  Scallion 1 Large, chopped
  Flour 3 Cup (48 tbs)
  Water 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Ground beef 8 Ounce
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Chopped button mushrooms 1⁄2 Cup (8 tbs)
  Chopped bean sprouts 1 Cup (16 tbs)
  Scallions 2 , finely chopped
  Salt 1⁄2 Teaspoon

First make the dumpling dough.
Put the flour into a mixing bowl and make a well in the centre.
Gradually pour in the water, beating with a wooden spoon until the mixture forms a smooth dough.
Turn the dough out on to a lightly floured board and knead for 5 minutes.
Return to the bowl, cover with a damp cloth and set aside to 'rest' for 15 minutes while you prepare the filling.
Heat the oil in a frying-pan.
When it is hot, add the beef, onion and garlic and fry for 5 minutes, stirring occasionally, or until the beef loses its pinkness.
Stir in the mushrooms, bean sprouts, half the spring onions (scallions), soy sauce, sesame seeds and salt and bring to the boil.
Cook for 1 minute, stirring frequently, then remove the pan from the heat.
To make the soup, pour the stock and soy sauce into a large saucepan and bring to the boil.
Reduce the heat to moderately low and stir in the sesame seeds.
Cook for 10 minutes.
Meanwhile, assemble the dumplings.
Roll out the dough very thinly, then, using a 7.5cm./3 in.pastry cutter, cut into circles.
Spoon about 1 tablespoonful of filling on to the lower half of the circle, then fold over to make a semi-circle, pressing the edges firmly together so that the filling is completely enclosed.
Carefully add the dumplings to the soup and continue to cook until they come to the surface.
Cook for 2 minutes longer, then transfer the mixture to a warmed tureen or ladle into individual soup bowls.
Garnish the soup with the remaining chopped spring onion (scallion) before serving.

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