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Mandu (Korean dumplings)
4.7 from 450 votes

Mandu (Korean dumplings)

Mandu are Korean dumplings filled with a mixture of finely chopped vegetables, ground pork, and beef, seasoned with garlic, ginger, soy sauce, and sesame oil. The filling is prepared by salting the zucchini and cabbage to draw out moisture before combining all ingredients, then carefully wrapped in dumpling wrappers. The mandu can be pan-fried to create a golden, slightly crispy crust with a tender interior. A dipping sauce made of soy sauce, vinegar, sugar, and pepper accompanies the dish for an added balance of flavors. These dumplings can also be frozen and cooked later.

Servings: 8
Course: Main Course, Appetizer, Snacks
Cuisine: Korean

Ingredients

  • 1 dumpling wrappers about 40 pieces, 만두피 (mandu pi
For the filling
  • 8 ounces zucchini finely chopped
  • 10 ounces green cabbage finely chopped
  • 4 ounces mushrooms finely chopped (shiitaki preferably, fresh
  • 1/2 onion finely chopped, medium
  • 2 scallions finely chopped
  • 1/2 pound ground pork or other meat if preferred
  • 1/4 pound ground beef
  • 1 tablespoon garlic minced
  • 1 to 2 teaspoons ginger or juiced, finely minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 egg
  • 1/4 teaspoon salt to season the filling and more for salting vegetables
  • ⅛ teaspoon black pepper
For the dipping sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch black pepper
  • pinch red pepper flakes gochugaru

Instructions

    Cup of Yum
  1. Finely chop zucchini and cabbage. 
  2. In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.
  3. Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.
  4. Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.
Gun mandu (pan fried)
  1. Heat the pan with 2 tablespoons of vegetable oil over medium high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1 – 2 minutes, until the bottoms are golden brown. Add 1/3 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. Or cook 2 - 3 minutes on each side over medium heat until golden brown without adding water. If the dumplings are frozen, cook a little longer.
Tuigin mandu (deep-fried dumplings)
  1. Heat a deep fryer or skillet with about 2-3 inches of canola or vegetable oil over medium-high heat to 350°F. Fry the dumplings for 2-3 minutes until golden brown.
Jjin mandu (steamed)
  1. Steam the dumplings for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth or cabbage leaves to prevent the mandu from sticking.
Mul mandu (boiled)
  1. Bring a pot of water to a boil. Add mandu (stirring gently so they don’t stick to the bottom of the pot) a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

Notes

  • Freeze mandu pieces on a tray without touching each other for about an hour before transferring to a freezer bag to prevent sticking.
  • Frozen mandu can be cooked without thawing; just increase the cooking time slightly to ensure thorough heating.