Little Asian Mama's Potstickers/ Mandoo
This process goes considerably more efficiently if there are people dedicated separately to folding and cooking.
- 4-5 pkg
- wonton/gyoza skins (they usually come in packs of about 50 each)
- 2 lb
- ground meat you can use any combination of pork, beef and chicken
- 3 1/2 c
- blanched and finely minced green cabbage, pressed or squeezed to remove all excess liquid (2 medium heads should cover it)
- 2 1/2 c
- finely minced onion (3 medium onions should do it, the sweeter the better)
- 2 c
- boiled dangmyun (dahngmyun) noodles that have been chopped into roughly 1/4" long pieces (if you can't find dangmyun, you can substitute with shirataki noodles, which usually come precooked and so only have to be well drained if needed and chopped)
- 1/4 c
- + 2 tablespoons soy sauce
- 2 Tbsp
- toasted sesame oil
- 2 tsp
- 1 Tbsp
- kosher salt
- 1 tsp
- black pepper
Steam Method: If you're steaming, make sure the water comes up to a steady but gentle boil and stays there for at least 5 minutes or so before placing the mandoo in the steamer. If your steamer has large holes, make sure to line it with a cheesecloth so the mandoo doesn't get soggy. I find the first couple of batches might take about 5 minutes, the subsequent ones about 4 as the steam gets hotter. Remember to check the water level every couple of batches to make sure it's sufficient and always let it come back up to that steady but gentle boil for a while first before putting your mandoo in.
If you'd like to save some of the steamed mandoo for use in soup, cool it completely, then freeze completely, in a single layer, uncovered, on a sheet pan or plate or whatever fits in your freezer for at least 3 or 4 hours before placing them in a freezer bag for storage.
How to know if your oil is ready to fry without a thermometer? Throw a little flour or piece of wrapper in the oil and if it immediately and gently sizzles and bubbles, it's ready