I’m a big fan of Happy Together 해피투게더, a famous Korean variety TV show. I love listening to the guests’ stories and especially their Late Night Cafeteria segment 야간매점 where cooking is involved.
What’s Late Night Cafeteria?
The taste of memories that can’t be forgotten.
Special recipes that aren’t in any cookbooks but found in our homes.
Evil recipes that you want to try as soon as you see them.
Creating the best flavours with minimum costs.
Happy Together’s Late Night Cafeteria!
I knew I’m going to try Lee Jong Hyuk 이종혁 winning recipe called Dumpling Skin Churros or Mandupi Churros (만두피 츄로스) someday when the opportunity come knocking. And yes with the recent dumplings making project, I have some leftover dumpling skins which is perfect for this recipe. You be the judge whether it can be called churros since I’ve never eaten churros before. 😛
Heat oil in a saucepan and deep fry these rolled dumpling skins until golden brown. Remove excess oil and serve within 20 minutes while it’s crunchy.
Those dark spots I guess are either too much cinnamon powder or brown sugar. They taste a lil’ bitter (sugar?). Guess I must’ve over-fried them but funnily the flames are low and they didn’t stay in the oil for very long time… at most less than a minute. I’ll try with white sugar next time.
Anyway this is a really addictive snack! It’s not really healthy so don’t eat it often but it makes a great finger-food for your hungry guest. Don’t leave it for too long or it will get soggy.
Mandu Skin Churros – Mandupi Churros (만두피 츄로스)
Adapted from Lee Jong Hyuk’s 14th winning recipe, episode 274 of Happy Together
Yields 10 sticks
10 dumpling skins
3 tablespoons white sugar/brown sugar
1 tablespoons cinnamon powder
Water for brushing dumpling skin
Note: If you want to make more, the guideline is 3:1 ratio; 3 parts sugar, 1 part cinnamon powder. Double it and you get 6 parts sugar, 2 parts cinnamon powder and so on.
1. Place sugar and cinnamon powder in a flat plate. Combine well.
2. On another plate, place a dumpling skin and brush both side with water.
3. Place the dumpling skin on the sugar+cinnamon mixture and coat well on both side. Brush off excess sugar+cinnamon.
4. Carefully roll the dumpling skin like a cigar. Repeat with the remaining dumpling skins.
5. Heat oil in a saucepan. Deep fry the rolled dumpling skins until golden brown in low heat. Remove excess oil.
6. Serve within 15-20minutes while it’s crunchy.