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Mandu (Korean Dumplings)
Mandu (Korean Dumplings)
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Prep Time:
90 minutes
Cook Time:
6 minutes
Total Time:
96 minutes
Classic Korean dumplings filled with pork, tofu, garlic chives, and ginger. Versatile for steaming, frying, boiling, or adding to soups. Delicious mandu!
Ingredients:
  • For the filling
  • 8 ounces medium-firm tofu
  • 8 ounces ground pork
  • 8 ounces ground beef
  • 2 cups buchu (Korean garlic chives), finely chopped
  • 1/2 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon white or black pepper
  • For the mandu
  • Flour, for sprinkling
  • 1 package (50 to 60 wrappers) store-bought or homemade mandu wrappers
  • 2 tablespoons vegetable oil, for pan frying
  • For the dipping sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 1 scallion, trimmed and thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon gochugaru (Korean chili flakes), optional
Instructions:
  • Prepare the tofu: Cut a 16-ounce block of tofu in half and save one half for later. Crumble the tofu with your fingers onto a cheese cloth or flour sack towel. Wrap the cloth tightly around the tofu and squeeze out excess moisture. Place the wrapped tofu in a colander and let it sit for 10-15 minutes to drain.
  • Prepare the filling: Combine tofu, pork, beef, buchu, onions, garlic, ginger, egg, soy sauce, sesame oil, salt, and black pepper in a large bowl. Mix thoroughly.
  • Get ready to assemble the Mandu: Dust a large tray or sheet pan with a touch of flour to avoid sticking. Have a small bowl filled with water on hand to seal the Mandu wrapper.
  • Fill the Mandu: Gently lay a Mandu wrapper on your palm. Add a generous tablespoon of filling in the center, leaving a 1/2-inch border.
  • Seal the Mandu: Wet the edges of the wrapper with water. For half-moon shaped Mandu, fold the wrapper over the filling and firmly seal the edges by pinching with your fingers. Or create pleats by folding the wrapper in half, pressing down with index finger and thumb to seal. Repeat with the remaining wrappers and filling. Your Mandu will be delicious no matter how they look!
  • To pan fry the Mandu, heat a large frying pan with vegetable oil over medium heat. Cook Mandu until golden brown on the bottom. Flip, add a splash of water, cover with a lid, and cook on low for 4 minutes until fully cooked. Check by cutting one in half.
  • Prepare the dipping sauce by mixing soy sauce, vinegar, scallions, garlic, sesame oil, sesame seeds, and gochugaru in a small bowl. Serve it on the side with the Mandu for dipping. Enjoy the dish and share your rating with us!

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