stegosaurus modern art? nope, sloppy korean dumplings. i've made 'em a handful of times with my mom. even when using store-bought wrappers, assembly wasn't easy and this effort was usually reserved for a big gathering. each dumpling would be stuffed, sealed, and folded up individually; there was no dumpling press in our house to my knowledge.
so... my homemade mandu wrappers didn't exactly make this task a walk in the park. a mix of all-purpose and whole wheat flour made for a tough little dumpling. and it didn't help that they were frozen and defrosted. not to mention they were not rolled into thin and perfect circles. i'll definitely pass on the whole wheat next time.
yeah, most of them looked pretty retarded. gonna have to mark this a fail.
though the bulk of my mom's mandu filling is usually pork and the edges are sealed with a beaten egg, i passed on it for a vegan version. for healthy eating and also because meat is expensive, hah! drained and pressed firm tofu, scallions, shiitake and wood ear mushrooms. the seasoning was just soya and sesame oil with a couple cracks of pepper. the best thing about not using meat and eggs in the filling is that you can taste it raw without a care. sealed with a dab of water.
i found that the round shape was a lot easier at about 10 wrappers left, but then i ran out of filling. whoops. quickly chopped up some kimchi, tossed it with scallions and shiitakes, and seasoned with soya and sesame oil. these would have been a lot better with tofu, unfortunately i didn't have any more. so most of the round mandu are really spicy. (:
they are now sitting in the freezer and waiting their turn in the steamer, frying pan, or maybe even mandu guk...