📝 About This Recipe
Mandu is a cornerstone of Korean 'Bunsik' culture, offering a harmonious blend of juicy pork, savory beef, and crunchy vegetables wrapped in a delicate dough. These dumplings are a labor of love, featuring a complex texture profile from the addition of bouncy glass noodles and creamy tofu. Whether steamed for a silky finish or pan-fried for that iconic golden crunch, they represent the comforting, soul-warming essence of Seoul's bustling night markets.
🥗 Ingredients
The Filling
- 1/2 lb Ground Pork (high quality, chilled)
- 1/2 lb Ground Beef (80/20 lean to fat ratio)
- 1/2 block Firm Tofu (excess water squeezed out and mashed)
- 2 oz Dangmyeon (Sweet Potato Starch Noodles) (soaked, boiled, and finely chopped)
- 2 cups Napa Cabbage (blanched, squeezed dry, and finely minced)
- 1 cup Garlic Chives (Buchu) (finely chopped)
- 3-4 pieces Shiitake Mushrooms (fresh or rehydrated, finely minced)
- 3 stalks Green Onions (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
Seasoning & Wrappers
- 2 tablespoons Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Toasted Sesame Seeds (crushed slightly)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 Egg (beaten, to bind the filling)
- 1 package Mandu Skins (Dumpling Wrappers) (circular, thin style)
Choganjang (Dipping Sauce)
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- 1/2 teaspoon Gochugaru (Korean Red Chili Flakes) (optional for heat)
👨🍳 Instructions
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1
Prepare the noodles: Boil the sweet potato starch noodles for 6 minutes until translucent and soft. Drain, rinse in cold water, and chop into very small pieces (about 1/4 inch).
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2
Prep the tofu: Place the tofu in a cheesecloth or thick paper towel and squeeze with all your might to remove as much moisture as possible. Mash it into fine crumbs.
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3
Prep the cabbage: Blanch the minced Napa cabbage in boiling salted water for 1 minute. Drain, shock in ice water, and squeeze out every drop of liquid. Dry vegetables are the secret to a non-soggy dumpling.
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4
Mix the filling: In a large mixing bowl, combine the pork, beef, tofu, chopped noodles, cabbage, chives, mushrooms, green onions, garlic, and ginger.
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5
Season: Add the soy sauce, sesame oil, sesame seeds, black pepper, and the beaten egg to the bowl.
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6
Knead the meat: Using your hands, mix and knead the filling vigorously for 3-5 minutes until the mixture becomes slightly tacky and well-incorporated. This ensures the filling stays together inside the wrapper.
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7
Set up the station: Prepare a small bowl of water and a large tray lightly dusted with flour to prevent the finished Mandu from sticking.
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8
Assemble: Place a wrapper in your palm, put about 1 tablespoon of filling in the center, and moisten the edges of the wrapper with water.
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9
Fold: Fold the wrapper in half to create a half-moon shape, pinching the edges tightly to seal. For a classic Korean look, bring the two corners of the half-moon together and overlap them to create a circular 'rose' shape.
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10
Pan-fry (Gun-mandu style): Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Place dumplings in a single layer and fry for 2 minutes until the bottoms are golden brown.
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11
Steam-fry: Carefully pour 1/4 cup of water into the pan and immediately cover with a lid. Let them steam for 4-5 minutes until the water has evaporated and the wrappers are translucent.
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12
Crisp up: Remove the lid and cook for another 1 minute to re-crisp the bottoms. Transfer to a serving plate.
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13
Make the sauce: Whisk together all dipping sauce ingredients in a small bowl until the sugar (if using) is dissolved.
💡 Chef's Tips
Ensure all vegetables and tofu are squeezed extremely dry; excess moisture will cause the wrappers to tear. Don't overfill the wrappers, or they will burst during the steaming process. If using frozen wrappers, let them thaw completely in the fridge overnight to prevent cracking. You can freeze uncooked Mandu on a tray for an hour, then transfer to a freezer bag for a quick snack later. For a vegetarian version, replace the meat with more mushrooms and finely chopped rehydrated soy protein.
🍽️ Serving Suggestions
Serve hot with a side of Danmuji (yellow pickled radish) to cleanse the palate. Pair with a cold bottle of Korean lager or a crisp Soju cocktail. Drop these into a simmering beef bone broth (Sago-tang) to make Mandu-guk (dumpling soup). Serve alongside Tteokbokki (spicy rice cakes) and use the spicy sauce as an extra dip. Add a small side of well-fermented Kimchi for an acidic punch.