Mandu (Korean Dumplings)

Mandu are traditional Korean dumplings filled with a savory mixture of meat and vegetables, wrapped in thin dough. These dumplings are enjoyed in various forms—steamed, boiled, or pan-fried—and are a staple in many Korean households. They are often served with a dipping sauce and make for a satisfying appetizer or main dish.

Why You’ll Love This Recipe

This mandu recipe delivers an irresistible combination of textures and flavors. The filling is rich and savory, while the wrapper is soft or crispy depending on your cooking method of choice. It’s a versatile recipe that can be adapted to different tastes, making it ideal for family meals, dinner parties, or quick freezer-friendly snacks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground pork
• Ground beef
• Firm tofu
• Asian chives (or green onions)
• Shiitake mushrooms
• Onion
• Garlic
• Egg
• Soy sauce
• Sugar
• Sesame oil
• Salt
• Black pepper
• Dumpling wrappers

Directions

1. Prepare the Filling
   In a large bowl, combine ground pork and ground beef. Season with salt, pepper, and sesame oil. Mix until well combined.
   Crumble the firm tofu and squeeze out any excess moisture. Add to the meat mixture.
   Finely chop the Asian chives, onion, and soaked shiitake mushrooms. Mince the garlic. Add all to the bowl.
   Crack in one egg, add soy sauce and sugar, then mix thoroughly until the filling is cohesive.
2. Assemble the Mandu
   Place a dumpling wrapper in your hand and add a small spoonful of filling to the center.
   Moisten the edge of the wrapper with water, fold it over to form a half-moon, and press to seal tightly. Repeat until all filling is used.
3. Cook the Mandu
   To steam: Place mandu in a lined steamer basket and steam for about 7–8 minutes until cooked through.
   To boil: Drop mandu into boiling water and cook for about 5–6 minutes, or until they float to the top.
   To pan-fry: Heat a little oil in a non-stick skillet. Add mandu and cook for 2–3 minutes until the bottoms are golden brown. Add a splash of water, cover, and steam for 3 more minutes.
4. Serve
   Serve hot with a dipping sauce made of soy sauce, vinegar, and optional chili oil or sesame seeds.

Servings and Timing

• Servings: About 40 dumplings
• Prep Time: 1 hour
• Cook Time: 20–25 minutes
• Total Time: Approximately 1 hour 25 minutes

Variations

• Kimchi Mandu: Add chopped kimchi to the filling for a spicy and tangy flavor.
• Vegetarian Mandu: Use glass noodles, tofu, and finely chopped vegetables like carrots and cabbage instead of meat.
• Seafood Mandu: Substitute meat with finely chopped shrimp or fish.
• Cheese Mandu: Add shredded cheese for a fusion twist.
• Spicy Mandu: Mix in gochujang (Korean chili paste) for extra heat.

Storage/Reheating

• Storage: Uncooked mandu can be frozen individually on a tray, then transferred to a sealed bag or container. They can be kept frozen for up to 2–3 months. Cooked mandu can be stored in the refrigerator for up to 3 days.
• Reheating: Steam or boil refrigerated mandu until heated through. Pan-fried mandu can be reheated in a skillet over medium heat, or in the oven at 350°F for 10 minutes.

FAQs

What is mandu?

Mandu are Korean dumplings typically filled with meat and vegetables. They can be steamed, boiled, or pan-fried and are enjoyed as a main dish or appetizer.

Can I make mandu ahead of time?

Yes, mandu can be made in advance and frozen. You can cook them directly from frozen without thawing.

Are dumpling wrappers the same as mandu wrappers?

Yes, you can use store-bought dumpling wrappers labeled for gyoza, wontons, or dumplings.

What dipping sauce goes well with mandu?

A simple mix of soy sauce, vinegar, and a few drops of sesame oil or chili oil is a traditional pairing.

Can I use only one type of meat?

Yes, you can use only ground pork, beef, or even chicken, based on your preference.

How do I keep the mandu from falling apart while cooking?

Make sure the edges are sealed well and avoid overfilling the wrappers.

What’s the best way to freeze mandu?

Freeze them in a single layer on a tray first, then transfer to a sealed bag once solid.

Can I bake mandu?

Baking is not traditional, but you can bake them at 375°F until golden. However, the texture will differ from pan-fried versions.

Are there gluten-free wrappers available?

Yes, some stores offer gluten-free dumpling wrappers made from rice flour or other gluten-free flours.

How can I tell when mandu are done cooking?

Steamed and boiled mandu are done when they look translucent and firm. Boiled mandu will float when fully cooked. Pan-fried ones should be golden and crisp on the bottom.

Conclusion

Mandu offer a wonderful introduction to Korean cuisine with their satisfying texture and rich, savory filling. Whether served at a gathering or stored for a quick weeknight meal, these dumplings are both comforting and adaptable. With a little preparation, you can enjoy authentic Korean mandu right from your own kitchen.

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