Korean Mandu (Dumplings)

🧂 Ingredients

• 40 Dumpling wrappers (round, for mandu)(Available in most Asian grocery stores. Keep them covered with a damp cloth while you work to prevent drying.)
• 300 g Ground pork(Can substitute with ground chicken or turkey for a lighter option.)
• 1/2 block (approx. 200g) Firm or extra-firm tofu(Press the tofu to remove excess water before crumbling.)
• 2 cups Napa cabbage(Finely chopped. You can also use regular cabbage, but Napa is preferred for its tenderness.)
• 1 teaspoon Salt(For salting the cabbage to draw out moisture.)
• 50 g Dried Korean glass noodles (dangmyeon)(Soak in warm water for 15-20 minutes until softened, then drain and finely chop.)
• 4 stalks Scallions (green onions)(White and green parts, finely chopped.)
• 2 cloves Garlic(Minced.)
• 1 teaspoon Ginger(Freshly grated or minced.)
• 2 tablespoons Soy sauce(For the filling.)
• 1 tablespoon Sesame oil(For the filling.)
• 1/2 teaspoon Black pepper
• for sealing wrappers Water

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Finely chop the Napa cabbage. In a bowl, toss the cabbage with 1 teaspoon of salt and let it sit for about 15-20 minutes to draw out moisture. Meanwhile, soak the glass noodles in warm water until softened (about 15-20 minutes), then drain well and finely chop them. Finely chop the scallions.

   ⏱️ 20 minutes
2. 2

   Squeeze out excess water: Take the salted cabbage and squeeze it firmly with your hands or wrap it in a clean kitchen towel and wring it out to remove as much liquid as possible. This step is crucial to prevent soggy dumplings.

   ⏱️ 10 minutes
3. 3

   Make the filling: In a large bowl, combine the ground pork, crumbled pressed tofu, chopped glass noodles, chopped scallions, minced garlic, and grated ginger. Add soy sauce, sesame oil, and black pepper. Mix everything thoroughly until well combined. You can taste a tiny bit of the raw mixture (if comfortable) to adjust seasoning, or cook a small spoonful to check.

   ⏱️ 15 minutes
4. 4

   Assemble the mandu: Place a dumpling wrapper on your palm or a clean surface. Moisten the edge of the wrapper with a little water using your finger. Place about 1 tablespoon of filling in the center of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges and remove any air pockets. You can create pleats along the sealed edge for a decorative finish and a more secure seal.

   ⏱️ 30 minutes
5. 5

   Cook the mandu: Choose your preferred cooking method:

   ⏱️ 15-20 minutes
6. 6

   Serve: Serve the hot mandu immediately with a side of soy dipping sauce (typically soy sauce, vinegar, and a pinch of chili flakes or sesame seeds).

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Squeeze out as much water as possible from the cabbage and tofu to ensure a firm filling and prevent soggy dumplings.
• ✓Keep dumpling wrappers covered with a damp cloth while assembling to prevent them from drying out and becoming brittle.
• ✓For pan-fried mandu, ensure the bottoms are golden brown and crispy before adding water for steaming.
• ✓Mandu can be frozen before cooking. Arrange them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

🔄 Variations

• Steamed Mandu (Jjinmandu): Tender and delicate.
• Pan-fried Mandu (Gunmandu): Crispy bottom, tender top.
• Boiled Mandu (Mulmandu): Soft and chewy, often served in soups.
• Soup Mandu (Manduguk): Added to a savory broth, often with rice cakes.

🥗 Nutrition

Per serving