Mandu
User Reviews
5
2 reviews
Excellent
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Prep Time
2 hrs
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Cook Time
45 mins
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Rest Time
1 hr 15 mins
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Total Time
2 hrs 45 mins
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Servings
50 mandu
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Course
Main Course
Mandu
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Mandu (만두) are dumplings from Korea that can be boiled, steamed, deep-fried or pan-fried. They are a variant of Chinese jiaozi.
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Ingredients
For the dough
- 3 cups all-purpose flour
- 1¼ cup water cold
- 2 tablespoons vegetable oil
- 1 teaspoon salt
For the stuffing
- 4 oz. tofu drained, and chopped, firm
- 4 oz. Napa cabbage drained and finely chopped, kimchi style
- 5 oz. green cabbage finely chopped
- 5 oz. mung bean sprouts
- ½ medium onion finely chopped
- 2 scallions finely chopped
- 10 oz. ground pork
- 8 oz. ground beef
- 2 tablespoons garlic minced
- 2 teaspoons ginger finely chopped, fresh
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 egg
- ¼ teaspoon salt (to season the garnish, and more to salt the vegetables)
- ⅛ teaspoon black pepper
- vegetable oil
For the dip
- 1 tablespoon soy sauce
- 1 teaspoon white vinegar
- 1 tablespoon water
- ½ teaspoon caster sugar
- ¼ teaspoon black pepper
- ½ teaspoon gochugaru (red pepper flakes)
Equipment
- Pasta maker
- Round cookie cutter (3 inches / 8 cm)
Instructions
Dough
- Combine flour and salt. Add the oil, then add the water little by little and form a homogeneous dough that is not too soft. Do not add more water than necessary.
- Let the dough rest for at least 45 minutes, covered with a cloth, in a dry place.
- Generously flour the dough.
- Roll it through the pasta maker to make very thin strips that will be cut with a round cookie cutter.
Filling
- In a bowl, generously sprinkle the cabbage with salt and set aside for 30 minutes while preparing the other ingredients.
- In the meantime, bring a pot of water to a boil.
- Add the mung bean sprouts and blanch for 3 minutes.
- Drain, let cool, and finely chop in a bowl. Set aside.
- Drain and wring out as much water as possible from the cabbage, by hand.
- Transfer to a large bowl and mix.
- Prepare all the remaining ingredients and add them to the bowl with the cabbage.
- Mix well by hand and form a paste.
- Filling of the mandu
- Operate on a smooth, dry and floured work surface.
- Place a full teaspoon of the filling on a disc of dough.
- Wet the edges with water and close tightly, pushing the air with your fingers, in the shape of a half moon.
- Repeat this process until the discs of dough are all used up.
4 cooking methods
Gun mandu (pan-fried)
- Heat a pan with 2 tablespoons of vegetable oil over medium-high heat.
- Add the mandu, making sure they don't touch each other.
- Fry for 2 to 3 minutes on each side over medium heat until golden brown.
Tuigin mandu (fried)
- Heat a large amount of vegetable oil in a fryer or skillet over medium-high heat to 340 F (170˚C).
- Fry the mandu for 2 to 3 minutes until they are golden.
Jjin mandu (steamed)
- Cook the mandu in a steamer for 10 minutes.
- Make sure to line the steamer with moist cheesecloth or cabbage leaves to prevent the mandu from sticking.
Mul mandu (boiled)
- Bring a large pot of water to a boil.
- Add the mandu, stirring gently so that they do not stick to the bottom of the pan. Cook a few at a time, and cook for 1 minute from the time they all rise to the surface.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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