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5.0 from 3 votes

Mandu

Mandu (만두) are dumplings from Korea that can be boiled, steamed, deep-fried or pan-fried. They are a variant of Chinese jiaozi.

Prep Time
2 hrs
Cook Time
mins
Rest Time
1 hr 15 mins
Total Time
2 hrs 45 mins
Servings: 50 mandu
Course: Main Course
Cuisine: Asian , Korean

Ingredients

For the dough
  • 3 cups all-purpose flour
  • 1¼ cup cold water
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
For the stuffing
  • 4 oz. firm tofu drained, and chopped
  • 4 oz. napa cabbage kimchi drained and finely chopped
  • 5 oz. green cabbage finely chopped
  • 5 oz. mung bean sprouts
  • ½ medium onion finely chopped
  • 2 finely chopped scallions
  • 10 oz. ground pork
  • 8 oz. ground beef
  • 2 tablespoons minced garlic 
  • 2 teaspoons finely chopped fresh ginger
  • 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
    Cup of Yum
  1. 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.
  2. Let the dough rest for at least 45 minutes, covered with a cloth, in a dry place.
  3. Generously flour the dough.
  4. Roll it through the pasta maker to make very thin strips that will be cut with a round cookie cutter.
Filling
  1. In a bowl, generously sprinkle the cabbage with salt and set aside for 30 minutes while preparing the other ingredients.
  2. In the meantime, bring a pot of water to a boil.
  3. Add the mung bean sprouts and blanch for 3 minutes.
  4. Drain, let cool, and finely chop in a bowl. Set aside.
  5. Drain and wring out as much water as possible from the cabbage, by hand.
  6. Transfer to a large bowl and mix.
  7. Prepare all the remaining ingredients and add them to the bowl with the cabbage.
  8. Mix well by hand and form a paste.
  9. Filling of the mandu
  10. Operate on a smooth, dry and floured work surface.
  11. Place a full teaspoon of the filling on a disc of dough.
  12. Wet the edges with water and close tightly, pushing the air with your fingers, in the shape of a half moon.
  13. Repeat this process until the discs of dough are all used up.
4 cooking methods
Gun mandu (pan-fried)
  1. Heat a pan with 2 tablespoons of vegetable oil over medium-high heat.
  2. Add the mandu, making sure they don't touch each other.
  3. Fry for 2 to 3 minutes on each side over medium heat until golden brown.
Tuigin mandu (fried)
  1. Heat a large amount of vegetable oil in a fryer or skillet over medium-high heat to 340 F (170˚C).
  2. Fry the mandu for 2 to 3 minutes until they are golden.
Jjin mandu (steamed)
  1. Cook the mandu in a steamer for 10 minutes.
  2. Make sure to line the steamer with moist cheesecloth or cabbage leaves to prevent the mandu from sticking.
Mul mandu (boiled)
  1. Bring a large pot of water to a boil.
  2. 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.