Mandu (korean dumplings) are similar to Chinese potstickers or Japanese gyoza. What makes them unique is the wrappers are made with glutinous rice flour. The texture is chewy without being tough.
Pan fried, mandu are the perfect snack or appetizer. Boiled, they are the perfect addition to a steaming bowl of spicy Korean ramen.
They freeze extremely well. And last for weeks in the freezer...if you're lucky!
Comforting + Satisfying.
Pan fried, mandu are the perfect snack or appetizer. Boiled, they are the perfect addition to a steaming bowl of spicy Korean ramen.
They freeze extremely well. And last for weeks in the freezer...if you're lucky!
Comforting + Satisfying.
Mandu (makes approx 50 dumplings)
4 leaves Napa cabbage, washed
1/2 lb ground pork
1/2 1b ground beef
1/2 lb firm tofu
1 tbs grated garlic
1 tbs grated ginger
4 green onions finely sliced
1-2 tbs soy sauce
1-2 tbs dark sesame oil
1 tsp sugar
1 tsp pepper
2 tbs corn starch
2 packages of large mandu wrappers*
sea salt for curing Napa cabbage
Finely chop Napa cabbage and place in a bowl. Sprinkle 2-3 tbs of sea salt over cabbage and massage the mixture. Set aside for 30 minutes until the moisture from the cabbage is released.
Drain the cabbage juice and proceed to rinse the cabbage under cold water briefly. Do NOT over rinse as the salt imparts flavor on the vegetable.
sea salt for curing Napa cabbage
Finely chop Napa cabbage and place in a bowl. Sprinkle 2-3 tbs of sea salt over cabbage and massage the mixture. Set aside for 30 minutes until the moisture from the cabbage is released.
Drain the cabbage juice and proceed to rinse the cabbage under cold water briefly. Do NOT over rinse as the salt imparts flavor on the vegetable.
Mix soy sauce, sesame oil, sugar and pepper in a small bowl.
Combine meats, tofu, garlic, ginger, green onions, cabbage in a large bowl. Pour soy mixture over meat and sprinkle corn starch over all. Gently mix the filling until well combined.
Place 1 tbs of filling in the center of the wrapper. Using a cup of cold water, dip your finger in the water and wet 1/2 of the wrapper's edge. Fold the wrapper and pleat the edge as you seal the dumpling. Continue with remaining mandu wrappers.
To prepare, heat a skillet (cast iron or non-stick works best)over medium heat. Pour oil to thinly coat the bottom of the skillet. Place mandu in pan and brown the dumplings- approx 5 minutes. Add 2 tbs water to skillet and cover. Cook covered for another 3 minutes until mandu are ready. Serve with dipping sauce.
Dipping Sauce
1/4 cup soy sauce
1 tsp sugar
2 tsp dark sesame oil
1 tsp toasted sesame seeds
1 tsp gochugaru (Korean red pepper flakes)*Mix all ingredients together. Let sit for 1 hour to allow flavors to combine before serving.
*available at most Korean or Asian Markets
Note: substitute gyoza wrappers if mandu wrappers are unavailable.
