Shrimp Gyoza? Shrimp Dumplings? Shrimp Potstickers? Shrimp Jiaozi? Shrimp Pierogi?
Whatever you call 'em, we call 'em mandoo, and Mom bought some and stuck them in my freezer. Whee!
Flip the mandoo around a little bit as the water quickly cooks off. This way, your mandoo won't get too soggy or stay too crispy.
Once the water is cooked off, plate your mandoo alongside some rice from your handy rice cooker, a fillet of salmon and some fresh kimchi!
The mandoo was $3.99 for a 1.5 lb bag at HMart, which, according to my Michigan-living Korean mom, is "so cheap"!
Whatever you call 'em, we call 'em mandoo, and Mom bought some and stuck them in my freezer. Whee!
Heat up some olive oil (not the extra-virgin) in your skillet -- not a ton, just enough to brown the mandoo a bit -- over medium-high heat.
Throw in a couple handfuls of the frozen mandoo.
Throw in a couple handfuls of the frozen mandoo.
Flip them around a bit to brown on all sides with a pair of chopsticks. Or if you have tendonitis and your chopstick pinchers are tired easily, use tongs or a spatula so you can eat with chopsticks later.
Once browned enough for ya, pour in water to cover the little things about half-way.
Once browned enough for ya, pour in water to cover the little things about half-way.
Flip the mandoo around a little bit as the water quickly cooks off. This way, your mandoo won't get too soggy or stay too crispy.
Once the water is cooked off, plate your mandoo alongside some rice from your handy rice cooker, a fillet of salmon and some fresh kimchi!
The mandoo was $3.99 for a 1.5 lb bag at HMart, which, according to my Michigan-living Korean mom, is "so cheap"!
Cooking up the mandoo takes about 15 minutes, which is an absolute win.
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