📝 About This Recipe
Gun-mandu is a cornerstone of Korean 'Bunsik' culture, offering a shattering crisp exterior that gives way to a succulent, savory interior. Unlike its steamed or pan-fried cousins, these deep-fried treasures are prized for their bubbly, golden-brown skins and a perfectly seasoned filling of pork, glass noodles, and chives. Whether enjoyed as a street-side snack or a sophisticated appetizer, these dumplings represent the perfect harmony of texture and umami that defines Korean comfort food.
🥗 Ingredients
The Filling
- 1/2 pound Ground pork (not too lean, 80/20 mix is best)
- 2 ounces Dangmyeon (Sweet potato starch noodles) (soaked in hot water until soft, then finely chopped)
- 1 cup Napa cabbage (blanched, squeezed dry, and finely minced)
- 1/2 cup Korean chives (Buchu) (finely chopped)
- 1/4 block Firm tofu (mashed and squeezed in cheesecloth to remove all moisture)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
Seasoning & Wrappers
- 1 tablespoon Soy sauce
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Salt
- 30-35 pieces Dumpling wrappers (circular, thick 'Mandu-pi' preferred)
- 3-4 cups Vegetable oil (for deep frying)
Choganjang (Dipping Sauce)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Water
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
- 1/2 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Prepare the glass noodles (dangmyeon) by soaking them in boiling water for 6-7 minutes until translucent and soft. Drain, rinse with cold water, and chop into very small 1/4-inch pieces.
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2
Prepare the vegetables: Blanch the napa cabbage in boiling water for 1 minute, shock in cold water, and squeeze out as much liquid as possible using a cheesecloth or your hands. Mince finely.
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3
Remove moisture from the tofu by wrapping it in a clean kitchen towel or cheesecloth and squeezing firmly until it is dry and crumbly.
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4
In a large mixing bowl, combine the ground pork, chopped noodles, minced cabbage, dried tofu, chives, garlic, and ginger.
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5
Add the soy sauce, sesame oil, salt, and black pepper to the bowl. Using your hands or a sturdy spatula, mix the ingredients vigorously in one direction until the mixture becomes slightly tacky and well-incorporated.
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6
To assemble, place a dumpling wrapper on your palm. Put about 1 tablespoon of filling in the center. Lightly wet the edges of the wrapper with water.
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7
Fold the wrapper in half to create a half-moon shape. Press the edges firmly to seal, ensuring there are no air bubbles trapped inside. For Gun-mandu, a flat-bottomed half-moon or a pleated edge both work well.
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8
Repeat until all filling is used, placing finished dumplings on a tray dusted with a little flour to prevent sticking.
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9
In a deep pot or wok, heat the vegetable oil to 350°F (175°C). You can test the heat by dipping a wooden chopstick in; if it bubbles steadily, it's ready.
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10
Carefully slide 5-6 dumplings into the hot oil. Do not overcrowd the pot as this will drop the oil temperature and make the dumplings greasy.
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11
Fry for 4-5 minutes, turning occasionally, until they are a deep golden brown and the skins are covered in tiny, crispy bubbles.
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12
Remove the dumplings with a slotted spoon and drain them on a wire rack or paper towels to maintain their crunch.
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13
While the dumplings are cooling slightly, whisk together all the 'Choganjang' dipping sauce ingredients in a small bowl.
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14
Serve the Gun-mandu immediately while hot and shattering-crisp with the dipping sauce on the side.
💡 Chef's Tips
Ensure your tofu and cabbage are as dry as possible; excess moisture will cause the dumplings to explode in the hot oil. Don't overfill the wrappers, or they may burst; 1 level tablespoon is usually the perfect amount for standard wrappers. If you want an extra-crispy shell, double-fry them: fry once until light gold, let rest for 2 minutes, then fry again for 1 minute at a slightly higher temperature. You can freeze these! Freeze them on a tray first so they don't stick together, then transfer to a bag. Fry directly from frozen for 6-7 minutes. If you can't find Korean chives, use regular chives or the green parts of scallions for a similar aromatic profile.
🍽️ Serving Suggestions
Serve alongside a bowl of spicy Tteokbokki (simmered rice cakes)—the spicy sauce is perfect for dipping the fried dumplings. Pair with Danmuji (yellow pickled radish) to provide a sweet, crunchy contrast to the savory oiliness. Enjoy with a cold Korean lager or a glass of chilled barley tea to cleanse the palate. Serve as part of a 'Bunsik' platter with Kimbap and vegetable tempura for a full Korean street food experience. Drizzle with a little extra chili oil if you prefer a spicy kick to your fried snacks.