Page 3 - Hawaii Island MIdWeek - Nov 17, 2021

1900s, they brought with them, among other things, great food. The Korean dumpling has many different versions, but the fried one seems to be a Ha- wai‘i favorite. Peter shares his recipe for Fried Mandu with
with Gochugaru Dipping Sauce (or Chile Oil Sauce)
DP e l i c i o u s D u m p l i n g s
eter Pak of the University of Hawai‘i Maui College cu- linary program makes a local favorite this week. When Korean people started immigrating to Hawai‘i in the early
NOVEMBER 17, 2021
HAWAI‘I ISLAND MIDWEEK 3
LANAI
FRIED MANDU
Gochugaru Dipping Sauce.
Ingredients for mandu:
• 1 cup water, for assembly
• 50 mandu skins
• 8 ounces ground pork
• 1 tablespoon kosher salt
• 1 teaspoon black pepper,
ground
• 1 tablespoon sesame oil
• 5 ounces chives, chopped
• 6 ounces shiitake mush-
rooms, minced
• 3 ounces onion, minced
• 3 garlic cloves, minced
• 1/2 package firm tofu, squeeze
out all liquid
Directions for mandu:
Place all filling ingredients into a large mixing bowl. Mix by hand until mixture forms a slight tackiness.
Place 1 tablespoon of filling into the center of each mandu skin.
Dip a finger into the water to “paint” the edge of the mandu skin to create an adhesive to hold the dough together. Fold the skin over to create a half moon shape and begin pleating the edges together to close the dumpling.
Steam, boil or fry the mandu for approximately 10 minutes, or until the filling has cooked through. Serve with dipping sauce of your choice.
Ingredients for gochugaru dipping sauce:
• 2 tablespoons soy sauce • 2 tablespoons vinegar
• 2 teaspoons sugar
• 2 teaspoons gochugaru
(Korean red chile pepper flakes) • 2 teaspoons sesame seeds,
toasted
• 1 teaspoon sesame oil
• salt and pepper, to taste
Directions for gochugaru dipping sauce:
Mix all ingredients and serve.
Ingredients for chile oil sauce:
• 3 cups neutral oil • 5 star anise
• 1 cinnamon stick • 2 bay leaves
• 3 tablespoons Sichuan peppercorns
• 2 cardamom pods
• 1 tablespoon dried ginger • 2 teaspoons cloves
• 3 garlic cloves, crushed • 1 shallot, sliced
• 1 cup red chile flakes
• 2 teaspoons salt, to taste
Directions for chile oil sauce: Gather all the aromatics (every-
thing except the chile flakes) and oil into a pot with at least 2 inches of clearance between the oil and the rim of the pot.
Set the pot over medium heat to start, then progressively lower it to medium-low or low heat as the oil comes to temperature.
The oil should be at about 225-
PHOTOS BY RUBEN CARRILLO AND RYAN SAKAMOTO
250 degrees and small bubbles to slowly rise from the aromatics.
If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225 degrees is the safest way to prevent burning.
While the oil is infusing, prepare your red chile flakes by placing them in a heatproof bowl.
Generally, the oil should be between 225-250 degrees when pouring over the chile flakes. If you like a darker color, opt for 250-275 degrees. If your chile flakes are already super roasted, you may want to be closer to 225 degrees.
When in doubt, test the oil on a small bowl of chili flakes before you do the rest.
Carefully pour the hot oil through a strainer onto the chile flakes. Stir to evenly distribute the heat of the oil. You’ll know you’ve gotten it right when you smell a popcorn-like odor that is not at all burnt-smelling.
Stir in the salt, and allow the chile oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
Makes 3 cups.
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You can watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiianstyle.com.