Mandu Recipe
Korean · Appetizer · 60 min total
Mandu are Korean dumplings filled with a savory mixture of ground pork, tofu, and vegetables, then pan-fried to golden perfection. This recipe yields crispy, juicy dumplings perfect as an appetizer or main dish.
45
min prep
min prep
15
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1/2 pound ground pork
- 1/2 cup firm tofu, crumbled
- 1 cup finely chopped napa cabbage
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1 package (about 30) round dumpling wrappers
- 2 tablespoons vegetable oil for frying
- Dipping sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon gochugaru (Korean red pepper flakes)
Instructions
- Salt the chopped cabbage and let sit for 10 minutes, then squeeze out excess water.
- In a bowl, combine pork, tofu, cabbage, green onions, garlic, soy sauce, sesame oil, ginger, and pepper. Mix well.
- Place a heaping teaspoon of filling in the center of a wrapper. Moisten edges with water, fold in half, and press to seal. Pleat the edge if desired.
- Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer, flat side down.
- Cook for 2-3 minutes until golden brown, then add 1/4 cup water and cover immediately. Steam for 5 minutes.
- Uncover and cook until water evaporates and bottoms are crispy, about 1-2 minutes more.
- Mix dipping sauce ingredients together. Serve dumplings hot with sauce.
Tips
- To freeze, place uncooked dumplings on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 2 minutes to steaming time.
- For a vegetarian version, substitute pork with finely chopped mushrooms and extra tofu.
- Serve with kimchi on the side for a traditional Korean meal.
AI estimate may be inaccurate · Terms