Hi Aeri’s Kitchen friends. Today, I will share a delicious and fun way to enjoy Korean dumplings. It is called TangSu ManDu (탕수 만두) in Korean. If you ever heard of the popular Korean Chinese deep fried pork dish called TangSuYuk, then you can see that this TangSu ManDu is a short version of it. Instead of going through all the mess for deep frying food, you can use pre-made dumplings. The sweet and sour sauce itself tastes great already, but the flavor from different veggies and pineapple make the sauce even more flavorful. Try this someday and let me know what you think.:)
Yield: 2 Servings
Short Korean Lesson
- SaEop (사업) = Business
- SaJang (사장) = CEO
- 20 Frozen Dumplings
- ½ Cup Onion
- ½ Cup Cucumber
- ⅓ Cup Pineapple
- ¼ Cup Carrot
- 1 Cup Water
- ¼ Cup Pineapple Juice or Apple Juice
- 3 Tbsp Sugar
- 2 Tbsp Cornstarch (2 Tbsp Water)
- 2 Tbsp Vinegar
- 1 Tbsp Soy Sauce
- ¼ tsp Salt
Let’s prepare some vegetables along with these pineapple rings. We need ½ cup onion, ½ cup cucumber, ⅓ cup pineapple, and ¼ cup carrot.
To add a pretty pattern, peel the cucumber skin apart like this with a veggie peeler. Then, cut the cucumber into about 0.2 inch slices.
Cut the carrot into similar size with the cucumber and then punch out each piece into this cute flower shape using a vegetable cutter. Of course, if you do not have veggie cutters, you can skip it. I also shared a tip about how to cut flower shaped carrot slices in my other cooking video, so be sure to check that out. (TangSuYuk video)
Chop the onion and the pineapple into 1-inch pieces. Now, all the vegetables and fruit ingredients are ready.
Next, prepare about 20 pieces of frozen dumplings. Any kind of Korean brand dumplings will work great. You can also try my homemade dumpling recipes including the rolling dumpling recipe that I shared a few weeks ago. These dumplings are small, so if you use bigger dumplings, you can adjust the amount of them.
In a heated nonstick pan, with generous amount of cooking oil, place all the dumplings. Fry them for about 10-12 minutes on medium-high. Make sure that all the surfaces become golden brown. To do so, every now and then, flip the dumplings in different directions.
Meanwhile, I will make the delicious sweet and sour sauce for this dish. This pineapple juice (¼ cup) is my secret ingredient for the sauce. You can use apple juice instead.
To thicken the sauce, combine 2 Tbsp of cornstarch and 2 Tbsp of water (1:1 ratio). Mix it well.
Pour 1 cup of water and then, ¼ cup pineapple juice, 1 Tbsp soy sauce, 2 Tbsp vinegar, 3 Tbsp sugar, and ¼ tsp salt. Mix it until the sugar dissolves. Boil the sauce on medium-high.
Once the sauce mixture starts to boil, slowly drizzle the cornstarch mixture over it. You will see that the sauce instantly thickens. Stir it well.
When the sauce is boiling, add the onion and carrot. Cook it for 1 minute on medium-high.
After 1 minute, add the cucumber and pineapples. Cook for another 1 minute and then the sauce is done. It tastes better to have fresh and crunchy vegetables for the sauce, so please don’t over cook them.
By now, the dumplings will be done cooking too.
Place the fried dumplings on a plate with some paper towels to remove some of the extra oil.
Place the dumplings on a plate however you want. I like to place dumplings in a circular shape like a flower petal. If you leave space like this in the middle, you can put the sauce there.
You can serve the dumplings by pouring the sauce directly over the dumplings, but if you don’t like the dumplings being soggy, I recommend putting the sauce separately in a small bowl like this and serving it with the dumplings.
So, in Korea, when you pour sauce over to the dumplings and eat them, it is called “BuMeok (BuEoMeokGi),”. When you dip the dumpling in the sauce and eat them, it is called “JjikMeok (JjikEoMeokGi).” I love those fun modern Korean words that people created. What is your choice? BuMeok or JjikMeok?