Here's some more mandoo Mom bought. Rodney and I weren't sure if we'd like this vermicelli stuff, but it turns out we liked it better than the shrimp mandoo. Go figure!
I put the remaining shrimp mandoo and some of the vermicelli mandoo on a plate as the oil in the skillet was warming.
Once the oil was hot, I dumped the mandoo into the skillet.
And stirred it around a bit to let each piece get warmed and somewhat browned.
Then I added about 50 mL of water and covered the skillet so the mandoo would steam.
I picked most of the mandoo out, but left some in the skillet to brown and crisp a little more (I like mine a little bit crisp rather than soft).
This mandoo prep was much better than what I did with the shrimp mandoo. I think it helped that the skillet was jam-packed full of mandoo, which decreased over crisping (burning) possibility while reduced water allowed for a nice steam rather than boiling. Consistency in texture was much improved.
If I had to guess, I'd assume this bag of mandoo was about $4.
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