📝 About This Recipe
Mandu are the quintessential heart of Korean street food, offering a delicate balance of savory pork, silky tofu, and crunchy vegetables encased in a thin, supple dough. These dumplings are a labor of love, traditionally shared during celebrations but found daily in the bustling night markets of Seoul. Each bite delivers a burst of ginger-scented juice and a complex texture that reflects centuries of culinary heritage.
🥗 Ingredients
The Filling
- 1/2 pound Ground Pork (not too lean; 80/20 is ideal)
- 1/2 block Firm Tofu (squeezed dry and crumbled)
- 1 cup Napa Cabbage (blanched, squeezed dry, and finely minced)
- 1/2 cup Dangmyeon (Sweet Potato Starch Noodles) (boiled, drained, and finely chopped)
- 1 cup Garlic Chives (Buchu) (finely chopped)
- 3-4 pieces Shiitake Mushrooms (fresh or rehydrated, finely minced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
Seasoning and Wrappers
- 1 tablespoon Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Toasted Sesame Seeds (crushed)
- 1/2 teaspoon Salt and Black Pepper (to taste)
- 1 package Mandu Wrappers (approx. 35 wrappers, circular)
Choyangjang (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 vegetables: Blanch the Napa cabbage in boiling water for 1 minute, shock in ice water, then squeeze as much liquid out as possible using a cheesecloth or your hands. Mince finely.
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2
Prepare the noodles: Boil the sweet potato starch noodles for 6 minutes until translucent. Drain, rinse in cold water, and chop them into very small pieces (about 1/4 inch).
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3
Prepare the tofu: Place the crumbled tofu in a clean kitchen towel or cheesecloth and squeeze vigorously to remove all excess moisture. This is crucial to prevent soggy dumplings.
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4
Mix the filling: In a large mixing bowl, combine the ground pork, crumbled tofu, minced cabbage, chopped noodles, garlic chives, mushrooms, garlic, and ginger.
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5
Season the meat: Add the soy sauce, sesame oil, sesame seeds, salt, and pepper to the filling. Using your hand, mix and knead the filling for 3-5 minutes until it becomes slightly tacky and well-emulsified.
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6
Prepare your station: Set up a small bowl of water and a large tray lightly dusted with flour to prevent the finished dumplings from sticking.
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7
Fill the wrappers: Place a wrapper in your palm. Put about 1 tablespoon of filling in the center. Do not overfill, or the wrapper may tear during cooking.
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8
Seal the Mandu: Wet the edges of the wrapper with your finger. Fold the wrapper in half and pinch the edges together. For a traditional look, create small pleats along the edge or join the two ends together to make a circular 'rose' shape.
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9
Repeat: Continue the process until all filling and wrappers are used, placing the finished dumplings on the floured tray.
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10
Prepare the steamer: Line a bamboo or metal steamer with parchment paper (poke holes in it) or Napa cabbage leaves to prevent sticking. Bring water to a boil in the pot beneath the steamer.
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11
Steam: Arrange dumplings in the steamer, ensuring they do not touch. Cover and steam for 10-12 minutes over medium-high heat until the wrappers are translucent and the pork is cooked through.
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12
Make the sauce: While the dumplings steam, whisk together the soy sauce, rice vinegar, water, and chili flakes in a small bowl.
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13
Serve: Carefully remove the dumplings from the steamer and serve immediately while hot and juicy.
💡 Chef's Tips
Removing moisture is the most important step; squeeze your tofu and cabbage until they feel almost dry to the touch. If using store-bought wrappers, look for 'thin' or 'premium' versions for a more delicate mouthfeel. To test the seasoning of your filling, microwave a small teaspoon-sized patty for 20 seconds and taste it before wrapping the rest. Keep the wrappers covered with a damp cloth while you work to prevent them from drying out and cracking. You can freeze uncooked mandu on a tray until solid, then transfer to a zip-top bag for a quick meal later.
🍽️ Serving Suggestions
Serve with a side of Danmuji (yellow pickled radish) to provide a sweet and crunchy contrast to the savory filling. Pair with a chilled glass of Barley Tea (Boricha) or a crisp Korean lager. For a full meal, serve these alongside a bowl of spicy Bibim Guksu (cold spicy noodles). Lightly drizzle with extra toasted sesame oil and sprinkle with fresh scallions just before serving. If you have leftovers, pan-fry them the next day for a 'Goon-Mandu' (fried) experience.