Korean Mandu (Korean Dumplings) Recipe

Korean Mandu (Korean Dumplings) Recipe

**Ingredients:**

**For the Filling:**

- 1/2 lb (225g) ground pork (or beef, chicken, or tofu for a vegetarian version)

- 1 cup napa cabbage, finely chopped (or regular cabbage)

- 1/4 cup onion, finely chopped

- 2 garlic cloves, minced

- 2 tbsp soy sauce

- 1 tbsp sesame oil

- 1 tbsp grated ginger (optional)

- 1/2 tsp black pepper

- 1/4 tsp salt

- 1/4 cup glass noodles (dangmyeon), soaked and chopped into small pieces

- 1/4 cup chopped green onions

- 1 tbsp sugar (optional)

**For the Dumpling Wrappers:**

- 1 pack of mandu wrappers (available in Asian grocery stores), or homemade dough (flour, water, and salt)

**For the Dipping Sauce:**

- 3 tbsp soy sauce

- 1 tbsp rice vinegar

- 1 tsp sesame oil

- 1/2 tsp sugar

- Optional: 1/2 tsp gochugaru (Korean red pepper flakes) or a few drops of chili oil for spice

- 1 tsp toasted sesame seeds

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**Instructions:**

1. **Prepare the Filling:**

   - In a large mixing bowl, combine the ground pork, chopped napa cabbage, onion, garlic, soy sauce, sesame oil, grated ginger (optional), black pepper, and salt. 

   - Add the chopped glass noodles and green onions. Mix everything thoroughly, making sure the cabbage and noodles are evenly distributed in the meat mixture.

   - Optionally, you can let the filling rest for 10-15 minutes to meld the flavors.

2. **Assemble the Mandu:**

   - Lay out the mandu wrappers on a clean surface. If you're using homemade dough, roll it out thinly and cut into 3-4 inch circles.

   - Place a spoonful of the filling (about 1 tsp) in the center of each wrapper. Be careful not to overfill them.

   - Wet the edges of the wrapper with a little water and fold the wrapper over the filling to form a half-moon shape. Press the edges together tightly, crimping the edges to seal the mandu. You can also make pleats along the edge if you prefer a more decorative look.

3. **Cook the Mandu:**

   - **Pan-fried (Most Common Method):**

     1. Heat a non-stick skillet over medium-high heat and add a small amount of vegetable oil.

     2. Arrange the mandu in the skillet, making sure they don’t overlap.

     3. Fry for about 3-4 minutes until the bottom is golden brown and crispy.

     4. Add a few tablespoons of water to the pan (about 1/4 cup) and cover immediately. Let the mandu steam for another 4-5 minutes until fully cooked through.

     5. Uncover and cook for an additional minute to crisp up the bottom again.

   

   - **Steamed Mandu:**

     1. Prepare a steamer with parchment paper or a lightly oiled steaming rack.

     2. Steam the mandu for about 10-12 minutes until fully cooked. The wrappers should become translucent when done.

   - **Boiled Mandu:**

     1. Bring a pot of water to a boil and add a pinch of salt.

     2. Carefully add the mandu to the boiling water and cook for 5-7 minutes, or until they float to the surface and are cooked through.

4. **Prepare the Dipping Sauce:**

   - In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and gochugaru (if using). Stir well until the sugar dissolves. Garnish with toasted sesame seeds.

5. **Serve:**

   - Arrange the cooked mandu on a serving plate and serve with the dipping sauce on the side.

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Enjoy your homemade Korean mandu! They’re perfect as a snack, appetizer, or main dish.