Chef Hitoshi Umamichi is One of Japan's Gyoza Masters — The Experts
Before chef Hitoshi Umamichi bought Japan’s Gyozanomise Okei in 2005, he was a regular at the Tokyo shop. Since perfecting the restaurant's traditional gyoza recipe, he has landed a spot in the Michelin Guide.
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Producer: Carla Francescutti
Field Producer/Director: Michael Tudda
First Assistant Director: Adrien Lacoste
Production Coordinator: Arya Popli
Production Assistant: Karen Yamashiro
Director of Photography: Benjamin Parrot
Camera Operator: James Honeycutt
Lighting Technician: Wally Yoshimura
Sound Recordist: Jason McNamara
Assistant Editor: Lennon Katsumata
Editor: Yoshio Kohashi
Transcriber: Mac Kendema
Subtitles: Saga Translations
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
Chapters:
00:00 - Intro
0:56 - Dough
3:52 - Filling
7:45 - Wrapping
9:34 - Frying
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Making mandu (Korean dumplings: 만두)
Everyone loves Korean dumplings!
I've updated this recipe with a new video:
Recipe in this video:
*Ingredients*
Yield: 50 to 60 mandu
1 cup of ground pork
2 cups of ground beef
2 cups of chopped buchu (Asian chives)
4-5 soaked Shiitake mushrooms
half onion
half package of tofu
3 cloves of minced garlic
kosher salt
sugar
toasted sesame oil
vegetable oil
fish sauce
egg
green onion
mandu skins (60 discs)
*Directions*
Make filling:
1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 ts of kosher salt, 1 tbs of toasted sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
tip: the oil coats the vegetables so they retain their moisture
4. Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of toasted sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
6. Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of toasted sesame oil. Mix it by hand and then put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.
Make mandu:
1. Put some of the filling mixture into the center of a mandu skin.
2. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.
3. Fold skin in half over filling and press edges together to make ripple shape.
Make fried mandu:
1. Place some vegetable oil on heated pan and add the mandu you made.
2. Lower the heat to low-medium and put the lid on the pan to cook.
3. Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat.
4. When the mandu is golden brown, transfer it to a plate.
5. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.
Make mandu soup:
1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more.
2. When the stock is done, remove the anchovies and onion.
3. Add 1 ts of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want.
4. When the mandu has cooked, it will float to the top.
5. Add 1 beaten egg, 2 sliced green onions: Done!
6. Serve hot with a bowl of kimchi, and ground pepper to taste.
Bibigo Mandu!?!
#bibigo Mandu are the crispiest dumplings on the market #ad @bibigousa
How to make Korean dumplings Mandu
Korean dumplings ???? mandu!
Makes 60-80 dumplings
9 oz mung bean sprouts
8-9 leaves Napa cabbage
1.5 cups vermicelli noodles
1 lb ground pork
1 lb ground beef
1 cup Chives
5 egg yolks
1 package firm Tofu drained
1/2 onion
3 green onions or 1 large leek
1 head of garlic
1/2 tbsp black pepper
1/2 tbsp kosher salt
1 tbsp beef dasida
2 tbsp sesame oil
3 tbs sesame seeds
3-4 packages of dumpling wrappers
Bring a pot of water to boil and cook a handful of vermicelli noodles for 6 minutes or until cooked. Chill in cold water, drain and set aside.
Bring another pot of water to a boil and blanch the mung bean sprouts for 30-40 seconds. Chill in cold water then drain. Squeeze the excess water from the bean sprouts and set aside.
Roughly chop the Napa cabbage and blanch for 1-2 minutes in the boiling water. Quickly chill in cold water then drain.
Finely chop chives, green onions, onions, Napa cabbage, mung bean sprouts, and the vermicelli noodles. Mince your garlic.
Using a cheesecloth or paper towel, take the onions, Napa cabbage, mung bean sprouts, and tofu and carefully squeeze out any leftover liquid. You want all your ingredients to be dry as possible.
Put all the ingredients in a large bowl. Add the egg yolks and the seasonings. Mix throughly with your hands.
You can microwave or fry a little bit of the filling to taste it and add more seasonings to your liking! Now your dumpling filling is ready!
To wrap the dumplings, you’ll need the wrappers and a little bit of water. Lightly add water around the edges, insert the filling and fold the wrapper together by pinching and pressing it close.
Traditionally we steam them. In a pot add about 2/3 inches of water, add your dumplings in a steamer tray or basket and add it to the pot. Steam for 12-14 minutes.
You can also fry them in a pan with a little bit of oil.
Freeze and store them up to 6 months.
Dipping sauce
1/2 cup soy sauce
1 jalapeño finely chopped
2/3 garlic minced
1/2 tbsp gochugaru red pepper flakes
1/2 tbsp sesame seeds
1/2 tbsp sugar
1 tbs vinegar
Optional: 1 green onion sliced
Mix all the ingredients throughly. Dip your dumplings in and enjoy!
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Korean Fried Dumpling - Yaki Mandu
ULAM SERYE ......... presenting “ KOREAN FRIED DUMPLING ( YAKI MANDU )
Ingredients for mandu
1 pack FOODCRAFTERS EMBOTIDO grind
2 cup shreded cabbage soak in in 2tsp salt for 30mins and wash with water 3 to 4x squeeze set aside
1/4 cup carrot minced
1 med onion minced
1 tbsp garlic minced
2tsp ginger grated
2 tbsp sugar
1 egg beaten
1/8 cup APF
Pepper to taste
Wanton or dumpling wrapper or make from scratch with chef Wilburt C. Wong recipe of pilmico
Water
Oil
Procedure
-In a bowl combine embotido, cabbage, carrot, onion, garlic, ginger, sugar , egg, APF, & pepper to taste mix wel
- in every wrapper put 1 tsp of the mixture and sealed to make triangle dumpling and untill to do so
- fry the dumpling until crospy and light brown
- drain the excess oil
Ingredients for dipping sauce
1 tbsp vinegar
2 tsp garlic minced
1 tsp ginger grated
1/4 soysauce
3/4 cup water
1 tbs sesame seed
2 tsp sesame oil
1/4 cup sugar
Procedure
- mix all the ingredient until incorporated
- ready for dipping of yaki mandu
#approvedninanay #approvednichefget #HAOyoudoit