📝 About This Recipe
Mandu are the ultimate labor of love in Korean cuisine, offering a harmonious balance of savory proteins, crisp vegetables, and delicate dough. These hand-folded treasures are packed with a succulent filling of seasoned pork, tofu, and garlic chives, creating a texture that is both hearty and light. Whether steamed to silky perfection or pan-fried for a satisfying crunch, they represent the pinnacle of homemade comfort food meant to be shared with family.
🥗 Ingredients
The Filling
- 1 pound Ground Pork (at least 20% fat for juiciness)
- 1/2 block Firm Tofu (squeezed dry and crumbled)
- 1 cup Garlic Chives (finely chopped (substitute with scallions if needed))
- 1.5 cups Napa Cabbage (blanched, squeezed dry, and finely chopped)
- 1 cup Mung Bean Sprouts (blanched, squeezed dry, and chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
Seasoning & Wrappers
- 2 tablespoons Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 Large Egg (beaten, to bind the filling)
- 40-50 pieces Mandu Wrappers (circular, store-bought or homemade)
Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
- 1/2 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Prepare the vegetables by blanching the Napa cabbage and mung bean sprouts in boiling water for 1 minute. Drain immediately and rinse with cold water.
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2
Place the blanched vegetables in a clean kitchen towel or cheesecloth and squeeze vigorously to remove as much water as possible. This prevents the mandu from becoming soggy.
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3
Wrap the crumbled tofu in a towel and squeeze out the excess moisture until it resembles dry curds.
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4
In a large mixing bowl, combine the ground pork, squeezed cabbage, sprouts, tofu, garlic chives, minced garlic, and grated ginger.
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5
Add the soy sauce, toasted sesame oil, black pepper, and the beaten egg to the bowl. Mix thoroughly with your hands until the mixture becomes slightly tacky and well-incorporated.
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6
Set up your filling station: the bowl of filling, a small bowl of water for sealing, a tray lined with parchment paper, and the wrappers.
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7
Place a wrapper in your palm. Put about 1 tablespoon of filling in the center. Lightly wet the edges of the wrapper with water using your finger.
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8
Fold the wrapper in half over the filling to create a half-moon shape. Press the edges firmly to seal, or create small pleats along the edge for a decorative look.
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9
For traditional round mandu, bring the two corners of the half-moon together, overlap them slightly, and press to seal, forming a 'hat' or 'tortellini' shape.
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10
To pan-fry: Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Arrange mandu in the pan and fry until the bottoms are golden brown (about 2 minutes).
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11
Carefully pour 1/4 cup of water into the skillet and immediately cover with a lid. Let the mandu steam for 4-5 minutes until the water has evaporated and the wrappers are translucent.
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12
Remove the lid and cook for another 1 minute to re-crisp the bottoms. Serve immediately with the dipping sauce.
💡 Chef's Tips
Removing moisture from the tofu and vegetables is the most critical step; any excess liquid will cause the wrappers to tear. Don't overstuff the dumplings, as they might burst during the cooking process. If using store-bought wrappers, keep them covered with a damp cloth while working to prevent them from drying out. You can freeze uncooked mandu on a tray until solid, then transfer them to a freezer bag for up to 3 months. For a healthier version, steam the mandu in a bamboo steamer lined with cabbage leaves for 10-12 minutes.
🍽️ Serving Suggestions
Serve with a side of Danmuji (yellow pickled radish) to cleanse the palate between bites. Pair with a chilled bottle of Soju or a light Korean lager. Drop them into a simmering beef broth with sliced rice cakes to make Mandu-guk (dumpling soup). Serve alongside a fresh, spicy cucumber salad (Oi Muchim) for a textural contrast.