📝 About This Recipe
In Korean culture, folding Mandu during Seollal (Lunar New Year) is a cherished tradition symbolizing the wrapping of good luck and prosperity for the year ahead. These dumplings feature a succulent blend of ground pork, silky tofu, and pungent aged kimchi, creating a harmonious balance of savory, spicy, and tangy notes. Whether steamed, boiled in a traditional rice cake soup (Tteokguk), or pan-fried to golden perfection, these handcrafted treasures are the ultimate comfort food for a festive celebration.
🥗 Ingredients
The Filling
- 1 pound Ground Pork (lean or 80/20 mix)
- 1/2 block Firm Tofu (approx. 7-8 oz, water squeezed out thoroughly)
- 1 cup Napa Cabbage Kimchi (well-aged, finely chopped and squeezed dry)
- 6 ounces Mung Bean Sprouts (blanched, chopped, and squeezed dry)
- 1/2 cup Garlic Chives (finely chopped (substitute with scallions if unavailable))
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
Seasoning and Wrappers
- 1 tablespoon Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Toasted Sesame Seeds (crushed)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 package Mandu Wrappers (approx. 40-50 round skins, thawed if frozen)
- 1 Egg (beaten, used as a binder for the filling)
Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
- 1 tablespoon Water
👨🍳 Instructions
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1
Prepare the vegetables: Blanch the mung bean sprouts in boiling water for 1-2 minutes, rinse in cold water, and squeeze out as much moisture as possible using cheesecloth or your hands. Finely chop the sprouts.
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2
Prepare the kimchi: Finely mince the aged kimchi and place it in a clean kitchen towel or cheesecloth. Squeeze firmly to remove all excess juice to prevent a soggy filling.
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3
Prepare the tofu: Wrap the tofu in a paper towel or cloth and squeeze out the moisture until it crumbles easily.
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4
In a large mixing bowl, combine the ground pork, crumbled tofu, chopped kimchi, mung bean sprouts, garlic chives, minced garlic, and grated ginger.
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5
Add the soy sauce, toasted sesame oil, sesame seeds, black pepper, and the beaten egg to the bowl. Mix thoroughly by hand until the mixture becomes slightly tacky and well-incorporated.
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6
Set up your workstation: Place a small bowl of water nearby, a clean tray dusted with flour for the finished mandu, your wrappers, and the filling.
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7
Place a wrapper in the palm of your hand. Put about 1 tablespoon of filling in the center. Do not overfill, as the wrapper might burst during cooking.
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8
Lightly wet the edges of the wrapper with water. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges tightly to seal, or create small pleats along one side for a decorative look.
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9
For a traditional 'round' mandu, bring the two corners of the half-moon together and overlap them, using a dab of water to seal them into a circular shape.
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10
Repeat until all filling is used. Keep the finished mandu covered with a damp towel to prevent them from drying out while you work.
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11
To Steam: Line a steamer basket with parchment paper or cabbage leaves. Arrange mandu so they don't touch. Steam over boiling water for 10-12 minutes until the wrappers are translucent and the pork is cooked through.
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12
To Pan-Fry: Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Add mandu and fry until the bottoms are golden brown (2 mins). Pour in 1/4 cup of water and immediately cover with a lid. Steam for 4-5 minutes until the water evaporates, then remove the lid and fry for 1 more minute to re-crisp the bottoms.
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13
Whisk together the dipping sauce ingredients in a small bowl and serve immediately alongside the hot mandu.
💡 Chef's Tips
The secret to perfect mandu is removing as much moisture as possible from the tofu, kimchi, and sprouts; excess liquid will cause the wrappers to tear. If you are making a large batch, freeze them on a tray in a single layer before transferring to a freezer bag to prevent sticking. For a deeper flavor, you can use a 50/50 mix of ground pork and ground beef. Always do a 'test fry' by cooking a small teaspoon of the filling in a pan to check the seasoning before you start wrapping all the dumplings.
🍽️ Serving Suggestions
Serve as a side dish to Tteokguk (Rice Cake Soup) for a traditional Lunar New Year meal. Pair with a chilled glass of Makgeolli (Korean Rice Wine) for a refreshing contrast to the savory filling. Serve alongside Danmuji (yellow pickled radish) to provide a sweet and crunchy palate cleanser. Arrange on a large platter garnished with extra sliced scallions and a sprinkle of sesame seeds for a festive presentation.