They kind of look fancy, no? I made these for a Christmas snack with my in-laws. They went over pretty well. They were kind of thrown together last-minute and I included a few leftovers from the fridge. The nice thing about this recipe is that you can add, subtract, and substitute anything you want.
Mandu (만두) Cups
1/2 lb ground pork
1 Tbsp ginger, peeled and grated
2 cloves garlic, minced
3 green onions, thinly sliced
1 large carrot, chopped
1/2 onion, chopped
1 each red and green bell peppers, chopped
2 cups napa cabbage, chopped
2 Tbsp soy sauce
1 tsp sesame oil
2 tsp sugar (more to taste)
1/4 tsp crushed red pepper (to taste)
1/4 cup chicken broth
1 tsp cornstarch
salt and pepper, to taste
24+ won ton skins
toasted sesame seeds, for garnish
sliced green onions, for garnish
Spray a muffin tin with cooking spray. Place a won ton skin in each muffin cup. Bake at 350 5-8 minutes until slightly crispy.
Whisk together soy sauce, sesame oil, chicken broth, sugar, crushed red pepper, and cornstarch in a small bowl. It should taste savory, salty, and sweet. Adjust accordingly. Set aside.
Prepare the filling while the skins are crisping. In a large skillet or wok, cook pork, ginger, and garlic until pork is browned. Remove from pan. In same pan add the green onions, carrot, onion, bell peppers, and cabbage. You may want to add a little oil or broth. Cook to crisp-tender. When vegetables are done, add the pork mixture back in and add prepared sauce. Cook a few minutes more until sauce thickens. Remove from heat. Season with salt and pepper.
Fill the won ton skin cups and put them back into the oven for 8-10 minutes, until edges are brown and everything is bubbly. Garnish with toasted sesame seeds and green onions. Serve immediately.
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