Mandu (Korean Dumplings)

 

Ingredients

• 40 Korean dumpling wrappers or Egg rolls

For mandu filling

• 7 oz (200 g) napa cabbage
• 1 tsp (5 g) salt & pepper
• 3 oz (85 g) Korean glass noodles (dangmyeon) or 1 bag of bean sprouts
• 1 1/2 lb (680 g) minced pork or ground beef
• 1 cup (25 g) finely chopped Asian chives, chopped Asian leeks, or green onions
• 2 tbsp (30 ml) soy sauce
• 2 tbsp (30 ml) sweet rice wine (mirim)
• 1 tsp (5 g) ginger or garlic power

For dipping sauce

• 4 tbsp (60 ml) soy sauce
• 2 tbsp (30 ml) rice vinegar
• 2 tsp (4 g) Korean chili flakes (gochugaru), optional

Equipment

• Steamer or air fryer

Instructions 

To make the mandu filling

1.                  Chop napa cabbage very finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.

2.                  Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.

3.                  Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.

Note: This recipe makes 40 large dumplings.

 

To shape half-moon dumplings

1.                  Put a heaping tablespoon of filling in the middle of the wrapper, wet the edges of the wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring both ends toward the center. Pinch the ends together to complete.

 

Dipping sauce

1.                  Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over the dumplings.

Cooking Method Options:

1.                  Steamed (jjin-mandu): Line a bamboo steamer (or regular steamer) with a steam liner or a kitchen cloth to prevent sticking. Place dumplings without touching. Set the steamer over simmering water, cover, and steam for 5–6 minutes until fully cooked.

Pan-Fried (gun-mandu): Heat 1–2 tablespoons of oil in a skillet over medium heat. Place dumplings flat-side down and cook until golden brown on the bottom (about 2–3 minutes). Add 2–3 tablespoons of water, cover with a lid, and steam for another 3–4 minutes until the water evaporates.

Deep-Fried (tuigin-mandu): Heat oil to 350°F (175°C). Fry dumplings in batches until golden and crispy, about 3–4 minutes. Drain on paper towels before serving.

Boiled (mul-mandu): Bring a large pot of water to a boil. Add dumplings and stir gently. Cook until they float to the surface (about 4–5 minutes). Remove with a slotted spoon and serve hot.

Notes

Freezing Tips: To freeze, arrange dumplings on a floured tray in a single layer, making sure they don’t touch. Freeze until solid (about 1 hour), then transfer to freezer bags. Cook from frozen—no need to thaw. Just add 1–2 extra minutes to the cooking time.