3.017 Pan-Fried Mandu


22 (Sun) January 2012

Pan-Fried Mandu


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Having invited the in-laws for New Year’s lunch tomorrow, I had to prepare a few things the night before, like these mandu. Any home production of mandu inevitably results in a number of rejected units that are typically cooked and eaten on the spot.  With the wife and kid working the line, rejects were plentiful.  We made dinner of them.

* * * *

Earlier in the day, I’d invited KKH and CJH over for brunch to show off my stash of sourdough from Fog City International Café.  The remaining bread had gone a bit limp since being delivered 3 days before, but I managed to restore its crispy glory by wrapping it in moist parchment paper and popping it in the oven at full whack for a few minutes.  In addition to the bread bowl clam chowder (see 3.015 Clam Chowder in a Sourdough Bowl) and the pork sandwich (see 3.016 Sourdough Sandwich with Pan-Grilled Pork), I also served the sourdough in big torn chunks with my own spinach dip, another amazing accompaniment, maybe the best one yet, which showed how versatile a good sourdough can be.  My guests, both of whom had never heard of nor tasted sourdough, were blown away by their first experience.

(See also FOODS)

(See also PLACES)

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