Korean · Free
Mandu (Korean Dumplings)
Delicate dumplings filled with a savory mix of pork, tofu, and vegetables, then pan-fried until crisp on the bottom and steamed until tender. Making them is a rewarding project perfect for sharing.
****+
Prep 45 min · Cook 15 min
Method
Salt the chopped cabbage lightly, let it sit for 10 minutes, then squeeze out as much water as you can so the filling is not soggy.
In a large bowl, combine the ground pork, crumbled tofu, squeezed cabbage, chives, bean sprouts, garlic, ginger, soy sauce, sesame oil, and black pepper.
Mix the filling firmly with your hands for a minute until it becomes cohesive and slightly sticky.
Hold a wrapper in your palm and place a rounded teaspoon of filling in the center, being careful not to overfill.
Dip a finger in water and moisten the entire edge of the wrapper so it will seal.
Fold the wrapper into a half-moon and pinch the center closed, then pleat the edges together firmly to seal out any air.
Set each finished dumpling on a floured tray and repeat until all the filling is used.
Heat the cooking oil in a nonstick skillet over medium-high heat and arrange the dumplings flat-side down in a single layer.
Fry for 2 to 3 minutes until the bottoms are golden and crisp.
Carefully pour in about 1/4 cup of water, immediately cover with a lid, and steam for 5 to 6 minutes until the water evaporates and the wrappers turn translucent.
Uncover and cook 1 more minute to re-crisp the bottoms, then serve hot with a soy and vinegar dipping sauce.
Chef's tips
- Squeezing the water from the cabbage is the most important step for a filling that holds together.
- Seal each dumpling tightly and press out air pockets so they do not burst during cooking.
- Freeze uncooked mandu in a single layer on a tray, then bag them and cook straight from frozen whenever you like.
Cooking times vary by equipment -- cook to temperature and to taste.
