- Hi everybody!

Today let's make some delicious pouch

filled with delicious stuff inside!

Today I'm going to show you how to make

shrimp and Asian chive dumplings.

Saeu buchu mandu.

Made with just only a few ingredients.

But really tasty, so you'll be surprised.

Most of all, you'll be happy to learn

how to make this, make shape, like a

pleated skirt, really wrinkly, kind of cute pouch.

After making this, I'm going to steam this

with my bamboo steamer.

Let's start.

So this is half pound of shrimp.

I already washed and cleaned and deveined.

This is Asian chives, in Korean, buchu.

four ounces.

I'm going to chop these guys into little small pieces.

You can get it in Chinatown or Korean grocery store,

or sometimes Japanese store you can find this.

Whenever I go to Chinatown, all year round I can find.

When these guys are cooked, really tasty.

And also color is really pretty, make it

really green color.

We are going to use this shrimp.

This shrimp, the reason I separated this,

I'm going to show you how to clean this.

Shell this way.

And like that.

around this back part, it has

intestine, sometimes a big intestine,

sometimes very clean, this is very clean.

Very clean.

And then one time quickly rinse this.

(running water)

You don't need to chop in really small pieces,

because when this is made, I want

some big chunks.

So just cut it like that.

And add here.

Now we have two ingredients here,

and the third ingredient's tofu.

I found this tofu, really soft tofu,

when you mix with this, make it really juicy.

I will just use a quarter.

Quarter is around four ounces.

See? really, really soft!

And squeeze out.

Just a little water.

Not much water coming out, but

squeeze out, around one tablespoon water.

Here you go.

Let's add salt, half teaspoon.

Ground black pepper, half teaspoon.

Sesame oil, two teaspoons. One, two.

Potato starch, one tablespoon.

And then let's mix.

Several years ago, I posted a video, mandu: dumplings.

Korean traditional style, I made the

filling with a lot of vegetables.

But to make this delicious saeu buchu mandu,

you don't need many ingredients.

Now it's time to make mandu.

The mandu skins, when you go to the

Chinese store, Korean grocery store,

you can easily find this, you know, mandu-pi.

They're called mandu-pi, mandu skins,

you can make at home.

My recipe for homemade mandu-pi, check out

if you guys don't have a Korean grocery store

near your house.

I'm going to make with this

amount of filling, 25.

This small guy package is around 25.

Whenever I make mandu I make huge amount,

and then keep in the freezer, and then

take it out, just whenever I need that,

sometimes I fry, sometimes I steam.

When I make noodle soup or rice cake soup,

I add some of my dumplings.

That's why dumplings are always in my freezer.

Later I will show you.

Take one, and then use your fingers and

spread some water here.

Scoop.

Like this.

And then...

Around the edgy part, and then

let's make pleats.

Two, three...

(upbeat jazz music)

Look at that, isn't it pretty?

This is a beautiful pouch.

And then here.

Next...

And from here, with the edge.

Fold.

Really cute.

We made 25 dumplings.

All 25 members are good-looking.

I'm going to take some for steaming

with my bamboo steamer.

The reason I like a bamboo steamer is

that you can steam here and serve,

and you don't need to take it out with

tongs, you know, to the plate, you don't

have to do that, just serve,

so that's very convenient.

I'm just boiling my water, and I'm using

this parchment paper.

The size is large, I like to cut it.

This steamer liner is sold at a Korean grocery store,

and it has, even holes here.

Eight.

When you put this here, water should not

be above this line, because this is the,

you know, bottom.

See?

Then, to here.

And then let it steam.

The mandu looks a little translucent

and clear-looking, and then it's well-cooked.

I will just make 20 minutes, set.

This guy I'm going to freeze.

This is my mandu.

This one is, inside, pork.

This is shrimp, so sometimes I feel

like shrimp, and then I eat this,

sometimes I feel like pork, especially

fried ones, so pork is very tasty.

This is my always emergency food.

Any of my guests are coming suddenly,

and then "okay, I'll make this!"

Soup or fried mandu, homemade mandu,

everybody loves that.

These, I'm going to freeze.

You guys just saw my freezer.

My freezer is my number one important property,

because in my freezer, all kinds of

ingredients, something like some Korean jujubes,

dried jujubes and pine nuts, you know,

all kind of stuff, even squid, frozen squid

is there, so if I don't have these kind of

ingredients, I feel uncomfortable, I gotta

fill it up, my freezer, but now it's almost,

some of them are empty, I need to bring more.

Sometimes I have some inspiration,

"oh, I gotta cook, I gotta make this recipe,"

and then my ingredients are always ready.

Let's make sauce.

Soy sauce, about two teaspoons.

One teaspoon vinegar, I'm using apple vinegar now,

but you can use apple or white vinegar.

Korean hot pepper flakes.

And sesame seeds.

See, this is a dipping sauce.

20 minutes passed.

Yeah, I think we're done. Translucent.

Besides, my water is all gone.

There's some only on the bottom part, a little bit.

Turn off.

Oh my!

My God, smells so good.

one pouch.

I will show you inside.

Ooh, look at that!

It's very sweet and juicy and shrimpy.

And texture is very chewy and springy.

And hot! (chuckles)

The three ingredients in filling are

working in harmony.

Today we made saeu buchu mandu.

Shrimp and Asian chives dumplings.

Enjoy my recipe, see you next time! Bye!

(pleasant guitar music)