Mandu Dumplings - Pot Sticker Style
This Month's Film: Spring, Summer, Fall, Winter…and Spring
Korean mandu dumplings may be prepared either steamed, poached or deep fried. Or they can be prepared like pot stickers, browned on the bottom in a little oil and then steamed with a couple of tablespoons of water, like the ones in the photo. I served them with a classic dipping sauce of sesame oil, soy sauce and rice vinegar.
The recipe will be posted at the end of the month along with my 'Spring, Summer, Fall, Winter…and Spring' film review.
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