📝 About This Recipe
Mandu are the soul of Korean comfort food, traditionally steamed or pan-fried to perfection. This air-fried version delivers an incredible, shatteringly crisp exterior without the heavy oil, while keeping the interior succulent and bursting with ginger-scented pork and chives. It is a harmonious blend of textures and bold savory flavors that brings the streets of Seoul right into your kitchen.
🥗 Ingredients
The Filling
- 1 pound Ground Pork (high quality, at least 20% fat for juiciness)
- 1/2 block Firm Tofu (drained and squeezed dry of all moisture)
- 1 cup Garlic Chives (Buchu) (finely chopped; can substitute with scallions)
- 1 cup Napa Cabbage (blanched, squeezed dry, and finely minced)
- 3-4 pieces Shiitake Mushrooms (fresh or rehydrated, stems removed, finely minced)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Soy Sauce (regular or light soy sauce)
- 1 tablespoon Toasted Sesame Oil (pure Korean sesame oil is best)
- 1/2 teaspoon Black Pepper (freshly ground)
The Wrappers and Prep
- 30-40 pieces Mandu Wrappers (thawed if frozen; round shape)
- 2 tablespoons Neutral Oil (grapeseed or avocado oil for brushing)
- 1 Egg (beaten with a splash of water for sealing)
Spicy Soy Dipping Sauce
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon Gochugaru (Korean red chili flakes)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Prepare the tofu by wrapping it in a clean kitchen towel or cheesecloth and squeezing vigorously over the sink to remove as much water as possible. Crumble it into a large mixing bowl.
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2
Add the ground pork, finely minced cabbage, chopped garlic chives, and shiitake mushrooms to the bowl with the tofu.
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3
Season the mixture with the soy sauce, toasted sesame oil, minced garlic, grated ginger, and black pepper. Mix by hand for 3-5 minutes until the mixture becomes slightly tacky and well-combined.
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4
Set up your assembly station: a clean workspace, the bowl of filling, a stack of wrappers, the egg wash, and a parchment-lined tray for the finished mandu.
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5
Place one wrapper in your palm and put about 1 tablespoon of filling in the center. Do not overfill or they will burst in the air fryer.
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6
Dip your finger into the egg wash and run it along the edge of the wrapper. Fold the wrapper in half and pinch the edges to seal. You can create small pleats or leave them as simple half-moons.
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7
Repeat until all filling is used. Keep the finished mandu covered with a damp cloth to prevent them from drying out while you finish the rest.
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8
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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9
Lightly brush both sides of each mandu with neutral oil. This is the secret to getting that deep-fried golden color and crunch.
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10
Place the mandu in the air fryer basket in a single layer, ensuring they do not touch. Work in batches if necessary.
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11
Air fry for 8 minutes, then flip each dumpling over and cook for an additional 4-6 minutes until they are deeply golden brown and crispy.
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12
While the mandu are cooking, whisk together the soy sauce, rice vinegar, gochugaru, and sesame seeds in a small bowl to make the dipping sauce.
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13
Remove the mandu from the air fryer and let them rest for 2 minutes—the filling will be very hot!
💡 Chef's Tips
Squeezing the moisture out of the tofu and cabbage is the most important step; otherwise, the mandu will be soggy inside. If using frozen wrappers, let them thaw completely in the fridge overnight to prevent them from cracking when folding. Do not overcrowd the air fryer basket; air needs to circulate around each dumpling to create that signature crunch. You can freeze raw mandu on a tray and then transfer them to a bag; air fry them directly from frozen for 15-18 minutes. For a vegetarian version, replace the pork with more mushrooms and finely chopped glass noodles (dangmyeon).
🍽️ Serving Suggestions
Serve alongside a bowl of Danmuji (Korean pickled radish) to cleanse the palate. Pair with a cold glass of Barley Tea (Boricha) or a crisp Korean Lager. Enjoy as a side dish to a steaming bowl of Kimchi Jjigae or Tteokbokki. Serve as an appetizer with a side of lightly dressed shredded cabbage salad. Drizzle with a little extra chili oil if you prefer a spicier kick.