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          Eomandu
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          • Fish Fillet Dumpling

            Eomandu is thinly sliced white fish fillet (croaker, sea bream, flatfish or gray mullet) that is stuffed with beef and vegetables, coated with starch, then steamed. The white fish fillet as dumpling skin is unique, light and sweet in taste. It was originally a summer dish but now people enjoy it on special occasions all year round.

          • 음식분류 -
          • 가열시간H 27M
          • 조리시간2H M
          • 온도55~65℃
          • 칼로리200kcal(4man)
          • 주재료white fillet fish (croaker ,codfish ,frozen pollack) slices, minced beef (top round)

          요리방법

          Ingredients

          • - 700 g (3 sheets) white fillet fish (croaker ,codfish ,frozen pollack) slices

            • 2 g (½ teaspoons) salt
            • 0.5 g (¼ teaspoons) ground white pepper
          • - seasoning sauce

            • g (½ tablespoons) soy sauce
            • 2 g (½ teaspoons) sugar
            • 2.3 g (½ teaspoons) minced green onion
            • 1.4 g (¼ teaspoons) minced garlic
            • 1 g (½ teaspoons) sesame salt
            • 0.3 g (⅛ teaspoons) ground black pepper
            • 2 g (½ teaspoons) sesame oil
          • - 70 g minced beef (top round)

          • - 15 g (3 sheets) brown oak mushrooms

          • - 4 g Jew's ear mushrooms

          • - 100 g (½ ea) cucumber1 g (¼ teaspoons) salt

          • - 100 g mung bean sprouts

            • 1 kg (5 cups) water
            • 2 g (½ teaspoons) salt
          • - 60 g (1 cup) starch

          • - 7 g (2 teaspoons) pine nuts

          • - 13 g (1 tablespoon) cooking oil

          • - 2 kg (10 cups) steaming water

          • - vinegar soy sauce

            • 18 g (1 tablespoon) soy sauce
            • 15 g (1 tablespoon) vinegar
            • 15 g (1 tablespoon) water
            • 3 g (½ tablespoons)pine nuts powder
          • - mustard sauce

            • 6 g (½ tablespoons) fermented mustard
            • 15 g (1 tablespoon) vinegar
            • 4 g (1 teaspoon) sugar
            • 2 g (½ teaspoons) salt 9.5 g (½ tablespoons) honey
            • 15 g broth (or 1 tablespoon water)

          Preparation

          • 1. Cut and slice the fish fillet into 7 cm-square and 0.3 cm-thick (540 g), sprinkle salt and ground white pepper on it, and let it sit for 10 minutes pad dry with cotton cloths. 【Photo 1】
          • 2. Clean blood of minced beef with cotton cloths (67 g), season with half of the seasoning sauce.
          • 3. Soak the mushrooms in water for 1 hour, remove stems of the brown oak mushrooms and shred it into 2 cm, and 0.2 cm-wide (43 g). Rip up the Jew's ear mushrooms into small size (32 g), season with remained half of the seasoning sauce respectively.
          • 4. Wash and clean cucumber by rubbing with salt, cut them into 2 cm, and peel the skin with 0.2 cm-thick, shred the skin into 0.2 cm-wide. Marinate them with salt for 10 minutes wipe water with cotton cloths (50 g). Remove tails of mung bean sprouts and wash (90 g). 【Photo 2】
          • 5. Blend vinegar soy sauce and mustard sauce.

          Recipe

          • 1. Preheat the frying pan and oil. Stir-fry the beef, brown oak mushrooms, and Jew's ear mushrooms for 2 minutes respectively on medium heat.
          • 2. Preheat the frying pan and oil. Stir-fry the cucumber on high heat for 10 seconds maintaining green color, and cool it down.
          • 3. Pour water in the pot and heat it up for 5 minutes on high heat. When it boils, put salt and mung bean sprouts, scald for 2 minutes Drain water and chop them into 0.5 cm finely.
          • 4. Prepare filling stuffs with the mixture of beef, mushrooms, cucumber and mung bean sprouts.
          • 5. Pot dry the sliced fish fillet and coat inside with starch. Put 10 g of filling stuffs on the sliced fillet, add two pine nuts. Roll it round and coat with starch all over the surface. 【Photo 3】
          • 6. Pour water in the steaming pot and heat it up for 9 minutes on high heat. When it boils, place the fish dumplings on the damp cotton cloths and steam it for 5 minutes Serve it with vinegar soy sauce and mustard sauce. 【Photo 4】
          Process
          Time Process Heat Contro
          Preparation Preparing white fillet fish, Soaking mushrooms, Preparing beef and vegetables  
          0min Stir-frying beef and mushrooms, Stir-frying cucumber, Scalding mung bean sprouts, Preparing filling stuffs for dumplings, Shaping dumplings M-Heat 6 minutes H-Heat 10 seconds H-Heat 7 minutes
          10min steaming dumplings H-Heat 14 minutes
          Tip
          • The thinner slices of fillet may make the job easier and better shape.(Eomandu)
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