Description
Mandu, or Korean dumplings, are flavorful pockets of seasoned meat and vegetables wrapped in thin dough. These versatile dumplings can be steamed, pan-fried, or boiled, making them a popular dish for holidays, gatherings, or quick snacks. Serve with a soy-vinegar dipping sauce for the perfect bite.
Ingredients
Units
Scale
- 1 package round dumpling wrappers (about 50 pieces)
- 1/2 lb ground pork (or beef, or a mix)
- 1/2 cup firm tofu, crumbled and squeezed dry
- 1 cup napa cabbage, finely chopped and salted
- 1/2 cup mung bean sprouts, chopped
- 1/4 cup green onions, finely chopped
- 1 tbsp garlic, minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1 egg (for sealing or binding filling)
Instructions
- Sprinkle salt over napa cabbage and let sit for 10 minutes, then squeeze out moisture.
- In a large bowl, combine pork, tofu, cabbage, mung bean sprouts, green onions, garlic, sesame oil, soy sauce, salt, and pepper. Mix thoroughly.
- Place 1 tsp of filling in the center of each wrapper. Wet the edges with water, fold in half, and press to seal. Pleat if desired.
- To steam: Place in steamer for 15 minutes.
- To pan-fry: Heat oil in a non-stick pan, cook dumplings until bottoms are golden, then add a bit of water and cover to steam.
- To boil: Add to boiling water and cook until they float, about 4–5 minutes.
Notes
- Mandu can be frozen uncooked and cooked directly from frozen.
- Serve with dipping sauce: 2 tbsp soy sauce, 1 tbsp vinegar, pinch of chili flakes.
- Customize filling with kimchi, glass noodles, or shrimp for variety.
Nutrition
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
