Hi everybody!

How are you doing?

What are you cooking these days?

Today I am going to show you how to make homemade dumpling skins

In Korean: Mandu-pi

I posted this Mandu recipe a few years ago

so many people made delicious Mandu at home

but some of my readers and viewers

still living in the middle of nowhere asked me:

"Maangchi, how can I make homemade mandu skin

because in my area there is no Korean store, no Asian store"

So, I developed this recipe

Today is Mandu wrappper recipe is very special

You know why?

First, delicious!

Chewy, not only for wrapping something delicious

but also it's like tasty, chewy noodles

Second, this is a large size

This is around 4 and a half inches

Largest mandu wrappers in Korean store so far I found

This size is 3 and a half inches diameter

but today we make 5 and half inch or 6 inch, large!

King of king, king of king mandu skin

In my next video I am going to make kimchi king mandu.

Be ready to make delicious kimchi king mandu!

Today we make sixteen large king size mandu wrappers

and we are going to use two cups all purpose flour

(tapping sound)

half teaspoon salt,

two third cups water,

and mix this.

(mixing sounds)

(washing sounds)

Knead until this guy is one lump.

(kneading sounds)

It took two minutes,

to make one lump.

It's not soft yet,

but I'm going to put it in a plastic bag

and let it sit on my kitchen counter for ten minutes.

Ten minutes after,

I will use the more seriously I am going to knead.

Are you ready to be serious?

Even in ten minutes after

this

dough is

is a little wet

ad very smoother than before.

OK then,

(soft kneading sounds)

This action reminds you of something?

Yes, it looks like just I'm washing my clothes, isn't it?

(soft laughter)

like this fold

I have a nice food processor,

there is a dough making function and kneading.

The using this food processor it's more complicated,

and it didn't save much time,

so I always use, like my hands.

Hands are everywhere you go

and this is my food processor!

(laughter)

So far I kneaded for five minutes

I'm going to take a break.

OK, just one minute after

I'm doing again.

Really nice, and it's, softer

"oh, I cannot do this!"

Don't be like this!

You gotta do really strenght is going here

And then stretch it, stretch it!

And then, like this

Difficult!

(soft kneading sound)

So,

Do you like this?

Really handsome, isn't it?

Very smooth.

Exactly one pound.

So, if you have a scale, check out,

This one pound dough.

Just a little bit

flour, yeah,

and then we are going to

cut this one into

16 balls, even size.

OK, put this in the plastic bag, I don't want to let it dry out

and this, we are going to

cut into eight pieces.

(cutting sounds)

I'll put these in the plastic bag

but, when you put these in the plastic bag,

don't make it stick to each other.

I'm going to show you

how to freeze these mandu-pi.

Like this

(plastic sounds)

Just it.. like this.

Spread this.

When you make this mandu-pi,

always,

in the center part is little, like, thicker than edge part.

(rolling pin tapping sound)

King mandu!

(more tapping)

Five and a half inch

It's really large size, eh?

Ok, and it's done.

First with your fingers,

this shape,

kind of a really circle shape

and even size.

And make this shape

and then, use this

rolling pin.

(rolling pin tapping sound)

OK,

Beautiful!

This time I'm going to use,

this is my large rolling pin

so, always,

central part is a little thicker than edge part.

Because, this edge part is going to be folded.

If this is too thick, it's not going to be pretty!

So, always edge part is thinner.

In Korea we usually use this large size,

but in China, they use this.

This one is from one of my friends.

She used to live in China.

I met her in Canada.

She will show us how to make the real Chinese style dumplings,

and then she gave it to me.

I't a present!

So this is my gift

Her name is Miss Wong

Actually I mentioned this when I made my steamed mandu video.

I met her, in Toronto:

"Miss Wong, I mentioned you"

"In my video"

Oh, she is just smiling,

she's.. she never, she never use computer

so, she doesn't know

what's going on.

All the time I'm thinking about Miss Wong

whenever I make mandu skin.

(laughter)

(rolling pin tapping sound)

(plastic wrap sound)

Here,

(dough rubbing sound and rolling pin tapping sound)

(loud tapping sound)

(upbeat music)

to not to stick to each other

just a little bit apart

(music continues)

Ok, the last one, done!

Sixteen!

Wow!

You can make the mandu right away with this,

or freeze this for later use.

So, I am going to freeze this

for next video.

I'll use this and then make beautiful and delicious Kimchi King Mandu!

So, this one, I made last night already

In order to use this,

just let it sit at the kitchen counter at room temperature

around.. ten minutes.

And..

nNext,

These are my mandu!

Look at this! beautiful, eh?

So, leafe shape mandu!

We are going to make this in the kimchi mandu.

Smells kimchi right now!

If you have one hundred mandu, kimchi king mandu in you freezer,

you are not going to aim anything else in the world.

So, sorry, not into taste today,

but in the next video, we prepare!

So all you guys passionate cooks, I know.

You guys are just making these and, wait for me!

Wait for my next week video!

OK?

So, enjoy my recipe,

see you next time!

Bye!

(upbeat music)