Beef and Shiitake Mandu with Apple Black Garlic
- 1 T Cumin Seeds
- 1 ea. Star Anise
- 1 tsp. Coriander Seeds
- 1 tsp. Korean Chili Flakes
- 1 tsp. Onion Powder
- ½ tsp. Sichuan Peppercorns
- ½ tsp. White Pepper
- 2 tsp. Sesame Oil
- 2 tsp. Garlic Oil
- 1 ea. Red Onion, large, medium dice
- ½ c Garlic puree
- 1 ea. Small Thumb Ginger, peeled and minced
- ½ c Tamari
- 1 T Sherry Vinegar
- ½ c Water
- 1 T Cornstarch
- 1 T Kosher Salt
- ½ T Sugar
- 2 ½ c Braised Beef or Lamb, diced small
- 4 c Dried Shiitake Mushrooms, hydrated and chopped
- 4-in. Gyoza Wrappers, square or round
- Thai Chile Paste, to taste
- Egg wash, as needed
- Neutral Oil for frying, as needed
- Apple black garlic puree, recipe follows
Heat oven to 365°F. Place all the dried spices on a sheet tray and toast for 5 minutes, or until fragrant. Cool and grind.
In a large cast iron pot, heat sesame oil and garlic oil over medium heat. Add onion and caramelize. Add garlic and ginger, sauté until fragrant; add spice blend.
Deglaze with tamari and sherry vinegar. Mix water and cornstarch, and stir in. Add salt and sugar. Add beef lamb and mushrooms, and cook until heated through. Add chili paste, and adjust seasonings.
To make mandu, place 2 tablespoons of filling in the center of each wrapper, brush sides with egg wash, fold into a triangle and join corners; pinch close.
Fry in oil heated to 375°F until golden brown. Create a generous amount of apple black garlic puree on a plate,;arrange three mandu on top and serve.
To make apple black garlic puree: Roast 2 pounds, apples, peeled, cored and thickly sliced, until tender. Combine in a blender with 4 ounces of black garlic, 2 ½ tablespoons of sesame oil and salt and black pepper, to taste. Adjust with water, if needed.
Chef Guy Miekle Heritage Restaurant and Bar, Chicago from Food Fanatics® Magazine