Enjoy the Wellbeing Story of Hansik (Korean Food Culture) made by Nature and Human.
In second episode, it will discover the importance of dumpling wrapper for taste and its dynamic changes. Depending on ingredients of dumpling skin and the means of kneading dough, dumplings are sorted into different types. Furthermore, thinking outside the box to dumplings extended to the dumpling world and we are all invited to the tasty journey.
<Mandoo myeonga - 'intro'>
China, the home of dumpling; Secrets of their wrapper and Discovery of luxury wrapper, Eo-yook-juk Mandoo
In the Chinese culture where wheat was their main staple with rice, dumpling has been developed and now, it is still one of the most loved foods in China. It is said that there are countless kinds of dumplings, so that a person cannot eat all kinds of dumplings in his whole life. Also, dumplings are varied in thickness and chewy degree of dumpling wrapper.
There are four typical dumplings in China; Mantou, having very thick wrapper cooked by fermented wheat dough without stuffing, Baozi, covering stuffing with thin and elastic wrapper, Jiaozi, having very soft and thick dumpling skin and the most similar one eaten in Korea, and lastly Dim Sum, making dumpling with very chewy and elastic wrapper. Among them, Jiaozi is the most similar to Korean style dumplings.
However, wheat was not common like rice in Korea, so that Korean people developed totally different dumplings using other ingredients for wrapper instead of flour. Young-Ja Choi who inherits traditional culture introduced ‘Eo-yook-juk dumpling’. It is a set of three different dumplings.
First, ‘Eo’ means fish in Korean. A croaker is used for dumpling skin and it becomes very tender wrapper. ‘Yook’ stands for meat. Beef packs the stuffing and its chewy texture, adding more enjoyable taste. Lastly, ‘Juk’ means bamboo shoot and it is well-known as a well-being food. As the bamboo shoot is used for wrapper, it adds the variety of the taste and makes the taste rich. All together in a bowl, it gives people various experience and enjoyment at the same time.
<The secret of Chinese dumpling’s wrapper - 'Mandoo myeonga'>
<Discovery of luxury wrapper, ‘Eoyookjuk dumpling - 'Mandoo myeonga'>
Dynamic change of dumpling wrapper
Unlike China, wheat was not common in Korea, so they used different ingredients like ‘Eo-Yook-Juk dumplings’ introduced above. Buckwheat powder was main ingredient for dumpling wrapper in some area and also oats powder was used to make the wrapper in another region. However, it is very easy to find flour in anywhere at present. Nevertheless, the dumpling skin is always changing with various initiatives. For example, there are two special rice dumplings; sticky rice dumpling that uses glutinous rice powder instead of flour dough, and rice noodle dumpling which is rolled by rice noodle. For another example, chicken wing dumpling is made by taking out the bones of wings and filled with the stuffing, then grilled to become crispy. Like this, dumplings are continuously changing over and over as well as extending the range of taste.
Simple Well-being Dumpling Recipe
In episode 2, Chef Kwon introduced his second well-being dumpling, ‘Mushroom dumpling’. He developed new dough with mushroom powder and flour. Let’s see chef Kwon’s simple recipe.
- 1. For dumpling wrapper, prepare flour and shiitake mushrooms powder (ratio 2:1) and mix them with an egg in a bowl.
- 2. Pinch off a small ball of dough and roll dough out on floured board in a round shape.
- 3. For dumpling fillings, shred shiitake mushrooms, black mushrooms, sarcodon aspratus.
- 4. Mix the shredded mushrooms with minced pork, tofu, minced garlic, shallots and sesame oil.
- 5. Make dumplings with the fillings and the wrapper (1 table spoon per wrapper) in half-moon shape.
- 6.Steam the dumplings for 13 minutes in a steamer.
<Mushroom dumpling of Chef Kwon – 'Simple Recipe'>