Discover Korean Food 95: Dr. Sook-Ja Yoon’s “Eomandu, Fish Fillet Dumpling”

Eomandu is thinly sliced white fish fillet (croaker, sea bream, flatfish or gray mullet) that is stuffed with beef and vegetables, coated with starch, then steamed. The white fish fillet as dumpling skin is unique, light and sweet in taste. It was originally a summer dish but now people enjoy it on special occasions all year round.

[Ingredients & Quantity]
700 g (3 sheets) white fillet fish (croaker, codfish, frozen pollack) slices,
2 g (½ tsp) salt, 0.5 g (¼ tsp) ground white pepper
70 g minced beef (top round), 15 g (3 sheets) brown oak mushrooms, 4 g Jew’s ear mushrooms
100 g (½ ea) cucumber, 1 g (¼ tsp) salt
100 g mung bean sprouts, 1 kg (5 cups) water, 2 g (½ tsp) salt
60 g (1 cup) starch, 7 g (2 tsp) pine nuts
2 kg (10 cups) steaming water, 13 g (1 tbsp) edible oil
*Seasoning sauce: 9 g (½ tbsp) soy sauce, 2 g (½ tsp) sugar, 2.3 g (½ tsp) minced green onion, 1.4 g (¼ tsp) minced garlic, 1 g (½ tsp) sesame salt, 0.3 g (⅛ tsp) ground black pepper, 2 g (½ tsp) sesame oil
*Vinegar soy sauce: 18 g (1 tbsp) soy sauce, 15 g (1 tbsp) vinegar, 15 g (1 tbsp) water, 3 g (½ tbsp)pine nuts powder
*Mustard juice: 6 g (½ tbsp) fermented mustard, 15 g (1 tbsp) vinegar, 4 g (1 tsp) sugar, 2 g (½ tsp) salt 9.5 g (½ tbsp) honey, 15 g broth (or 1 tbsp water )

1. Cut and slice the fish fillet into 7 cm-square and 0.3 cm-thick (540 g), sprinkle salt and ground white pepper on it, and let it sit for 10 min. pad dry with cotton cloths.
2. Clean blood of minced beef with cotton cloths (67 g), season with half of the seasoning sauce.
3. Soak the mushrooms in water for 1 hour, remove stems of the brown oak mushrooms and shred it into 2 cm-long, and 0.2 cm-wide (43 g). Rip up the Jew’s ear mushrooms into small size (32 g), season with remained half of the seasoning sauce respectively.
4. Wash and clean cucumber by rubbing with salt, cut them into 2 cm-long, and peel the skin with 0.2 cm-thick, shred the skin into 0.2 cm-wide. Marinate them with salt for 10 min. wipe water with cotton cloths (50 g). Remove tails of mung bean sprouts and wash (90 g).
5. Blend vinegar soy sauce and mustard juice.

1. Preheat the frying pan and oil. Stir-fry the beef, brown oak mushrooms, and Jew’s ear mushrooms for 2 min. respectively on medium heat.
2. Preheat the frying pan and oil. Stir-fry the cucumber on high heat for 10 sec. maintaining green color, and cool it down.
3. Pour water in the pot and heat it up for 5 min. on high heat. When it boils, put salt and mung bean sprouts, scald for 2 min. Drain water and chop them into 0.5 cm-long finely.
4. Prepare filling stuffs with the mixture of beef, mushrooms, cucumber and mung bean sprouts.
5. Pot dry the sliced fish fillet and coat inside with starch. Put 10 g of filling stuffs on the sliced fillet, add two pine nuts. Roll it round and coat with starch all over the surface.
6. Pour water in the steaming pot and heat it up for 9 min. on high heat. When it boils, place the fish dumplings on the damp cotton cloths and steam it for 5 min. Serve it with vinegar soy sauce and mustard juice.

*The thinner slices of fillet may make the job easier and better shape.
*Two frozen pollack (4 kg) may be enough for 4 serves.

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