Mandu - A special taste that quieted the anger of God

   Mandu  (A special taste that quieted the anger of God)  

Mandu are a very old dish with a special taste that quieted the anger of the gods. The mandu made with dough made with dough made of dough and stuffed with meat and vegetables mixed with meat and vegetables are served at feasts or ceremonial occasions, and are a favorite snack in winter. Making mandu and putting them in soy sauce is called mandu soup, steamed mandu that are steamed and eaten without soup, and pyeonsu is added to chilled soy sauce.

 

Mandu loved by the Goryeo People

When talking about the origin of mandu in Korean food, the so-called'Ssanghwajeom' of the Goryeo Dynasty often appears.

At that time, Uyghurs (Turkish ethnic groups in Central Asia, currently living in the Weiwuer Autonomous Region in Xinjiang and Central Asia in China) entered Goryeo and opened a ‘Sanghwa Shop’ selling mandu, a song that shows that the people of Goryeo enjoyed eating them. But, the meaning of the song is very explicit.

When interpreting the lyrics,'A woman went to a mandu store to buy mandus, but the owner of the mandu store, a Mongolian, held hands. If this rumor goes outside, I know it was spread by you, a little messenger at the store. If the rumors come out, aren't you saying that other women will also go there? The place where I slept there is truly a cozy and lush place.'

 

Korean mandu have traditionally been developed in the northern regions. Mandu were not common in the southern regions, whereas buckwheat and wheat cultivation was common in cold weather in the northern regions, whereas in the southern regions, rice-oriented farming was carried out because it was a warm region, and food based on rice developed. And in the old days when refrigeration facilities were not equipped , there was also a problem that ingredients such as tofu or pork were easily deteriorated in spring and summer in relatively warm regions .

In the northern provinces (regions north of personality) are mandu feast is also treated as a food New Year's Day and the tradition of brewing mandu, mandu with manduguk is common to eat the produce. Personality in the area south of the brewing buns as manduguk instead not accustomed to making rice cake with rice cake soup had made. As the custom of making mandu in the north and making mandu gradually spread to the south, after the division of the north and south , there are cases in the central region that make mandu on New Year's Day. In Gangwon-do , customs came down early, so mandu soup is usually eaten on New Year's Day. In the areas of Gyeonggi - do and Chungcheong - do , rice cake mandu soup is mainly eaten with rice cake and mandu. On the other hand, the southern regions, especially the Gyeongsang-do region, still rarely make mandu on New Year's Day.

 

Dumplings created as the base of Zhuge Liang

It is said that mandus were originally made by Zhuge Liang as a Chinese food. On the way back from the conquest of Namman, Zhuge Liang was tied up by severe waves and wind in the river called Nosu. People said that in Nosu there is a god called the Emperor, and that god is angry, so you must cut the neck of forty-nine people and throw them into the river to cross the river safely. However, Zhuge Liang, who was unable to kill his unjust life, made a human head shape with flour and filled it with meat of cattle and sheep, and sacrificed it to the emperor. Shortly after the nosu jyeotneunde to silence the South Manchuria are 'mandu (meaning "head to deceive" the idea that became silent, because the food is Zhuge Liang devoted mandu began to call it). Since then, mandu in the shape of a human head have been passed down to the north and become one of the representative foods in China today, and have been passed down to Korea and Japan, making them a delicacy food enjoyed by the people of all three countries.

   How to make   Mandu  

It is a food cooked by slicing dough thinly to make a mandu skin, and then adding stuffing such as meat and vegetables. In the fall and winter, mandu with meat, tofu, and kimchi are perfect, and in the summer, thinly sliced ​​cucumbers and steamed mandu with meat and shiitake mushrooms are also good to enjoy as a delicacy.

 

Ingredients and quantities

Mandu skin 3 cups (360g) of flour, 1½ cup of water, 1 teaspoon of salt, ½ cup of additional flour (or about 50 commercially available frozen mandu skins ) 150 g of minced beef
mandu 1 cap of tofu (300g), 200 g of bean sprouts , leek 100 g, chopped green onion 2 tablespoons, minced garlic 1 teaspoon, sesame oil 1 tablespoon, salt 1 teaspoon, pepper

 

meat seasoning sauce

1 teaspoon soy sauce, salt 1 teaspoon, minced garlic 1 teaspoon, pepper

chopped garlic

2 tablespoons , 2 tablespoons vinegar, 1 tablespoon water, 1 teaspoon red pepper powder

 

how to make

1. Add salt and water to 3 cups of flour, knead evenly, and cover with a damp cotton cloth for 30 minutes to soften.
2. Sprinkle flour on a cutting board and thinly push the dough into 0.3 cm with a rolling pad. Dip it with a round cutter with a diameter of 8 cm and sprinkle a little flour so that it does not stick to each other.
3. For minced beef, put the seasoning ingredients in the base of the meat and mix with it.
4. Wrap the tofu in cotton cloth or a kitchen towel and squeeze out the moisture.
5. Wash bean sprouts, boil them with a little salt in boiling water, squeeze the water, and chop.
6. Trim the leeks, wash them, and chop them.
7. Combine all the ingredients for soy sauce and mix well.

 

CookIng
1. Put the prepared beef, tofu, bean sprouts, and leek in a large bowl, and knead well with chopped green onions, minced garlic, sesame oil, salt, and pepper powder.
2. Put the mandu skin on the palm of your hand, apply water to the edge, and then put the mandu in 1. Fold it in a half-moon shape and stick it tightly so that no air enters it, but make sure that the edges stick well. In addition, it can be made into various shapes.
3. Steam for 20 minutes in a steamed steamer.
4. Serve with vinegar soy sauce with mandu and dip it to eat.