Name: Korean Mandu Dumplings
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 16 Dumpling Wrappers, round wrappers; 130 g Pork Mince, fresh; 80 g Tofu, pressed and crumbled; ⅔ cup Cabbage, finely chopped and squeezed dry; ⅓ cup Chinese Chives, finely chopped; 1 clove Garlic, finely minced; ⅔ tsp Ginger, finely grated; 1 tbsp Soy Sauce, for filling; ⅔ tbsp Sesame Oil, for filling; 1 Egg, beaten, for binding; ¼ tsp Ground Black Pepper, for seasoning; 1½ tbsp Neutral Oil, for pan-frying; ⅓ cup Water, for steaming in the pan

55 mintotal

Prep 35 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Combine the pork mince, pressed tofu, cabbage, Chinese chives, garlic, ginger, soy sauce, sesame oil, egg, and black pepper in a bowl.
Mix the filling until it feels sticky and evenly combined.
Place a small spoonful of filling in the center of each dumpling wrapper.
Wet the edge of the wrapper lightly with water, fold, and press firmly to seal. Pleat if desired.
Heat the neutral oil in a wide pan and place the mandu flat side down.
Cook until the bottoms are golden, then add the measured water and cover the pan immediately.
Steam until the filling is fully cooked and the wrappers look translucent and tender.
Uncover and cook briefly until the bottoms crisp again, then serve hot.

How to tell it's done

The mandu should have crisp golden bottoms, tender tops, and a juicy fully cooked filling.

Getting it right

Tip

Squeeze the cabbage and tofu well; excess moisture can make the wrappers tear.

What to serve it with

Serve with a simple soy-vinegar dipping sauce or add to a light broth for a mandu soup style meal.

Substitutions

Use Chicken Mince instead of Pork Mince if preferred, adjusting only the cooking time until the filling is fully cooked.
Use Spring Onion Greens if Chinese Chives are unavailable, though the flavor will be less garlicky.
Dumpling wrappers usually contain wheat, and soy sauce may contain wheat, so keep gluten allergen review active.

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Ingredients