Korean Rolled Mandoo with Prawn and beef (굴림만두, Gul-rim Mandoo)

Directions

• Prepare the sweet roasted chickpeas
• Chop the spring onions and put them in a bowl.
• Defrost the prawns and chop them finely, then add them into the bowl.
• Add the beef mince, soy sauce, oyster sauce, Dasida, 50 g of starch, a pinch of pepper, and mirin if you’re using it. Mix everything well.
• Use a spoon to scoop and shape the mixture into balls.
• Pour the remaining 100 g of starch onto a flat plate. Roll each ball in the starch and set it aside.
• Roll the balls in the starch one more time. Now they’re ready to cook.
• Prepare a pot for steaming. I used a flat pot. Add water to the bottom, set the steamer on top, and place a cloth or baking paper on the steamer so the Mandoo doesn’t stick.
• Heat the pot. When the water starts boiling, place the mandoo balls in. Steam them for about 15 to 20 minutes on low heat until they are fully cooked. If the surface becomes clear and sticky, they’re ready to eat.
• You can pair with lettuce to enjoy it as Korean bbq style, or you can make your own noodles!
• Noodle Recipe
  
• Boil the water.
• Add clams to make a simple broth.
• Add a splash of soy sauce.
• Add your choice of vegetables. I used watercress and enoki mushrooms.
• Add your noodles. I used tofu noodles to keep the calories lower.
• Add the steamed rolled mandoo, boil for another 2 minutes, then transfer everything into a bowl.
• Garnish with spring onion on top, and enjoy!