Mandu (Korean Dumplings) Recipe


Nutrition

Cal/Serving: 446
Daily Value: 22%
Servings: 10

Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free
Fat34g52%
Saturated4g20%
Trans0g0%
Carbs25g8%
Fiber2g10%
Sugars3g0%
Protein11g22%
Cholesterol52mg17%
Sodium369mg15%
Calcium57mg6%
Magnesium28mg7%
Potassium345mg10%
Iron2mg11%
Zinc1mg8%
Vitamin A202IU4%
Vitamin C22mg37%
Thiamin (B1)0mg27%
Riboflavin (B2)0mg20%
Niacin (B3)4mg20%
Vitamin B60mg13%
Folic Acid (B9)67µg17%
Vitamin B120µg6%
Vitamin D0µg0%
Vitamin E6mg31%
Vitamin K45µg56%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Mandu
Hyosun Ro

Mandu are Korean dumplings stuffed with a mixture of various meats and vegetables. There are many variations of mandu. Some classic versions are gogi mandu (which has meat as the main ingredient in the filling), yachae mandu (vegetable), and kimchi mandu. The cooking method also varies. Mandu can be steamed, deep-fried, pan-fried, boiled, or used to make soup. Mandu are usually made in large quantities and frozen for later use. Frozen mandu are easy to prepare as a delicious snack, appetizer, or meal, making it a home-cooked favorite for my two kids away at school.

Click here to see Celebrate the Korean New Year.

3.714285
Ratings14

INGREDIENTS

For the sauce :

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • Pinch of black pepper
  • Pinch of red pepper flakes, preferably gochugaru*

For the dumplings :

  • Salt, to taste
  • 1 medium-sized zucchini, chopped finely
  • 1 pound cabbage, chopped finely
  • 1/2 pound ground pork**
  • 1/4 pound ground shrimp or ground beef
  • 8 ounces mushrooms, preferably shiitake, chopped finely
  • 1 small onion, chopped finely
  • 3 scallions, chopped finely
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon sesame oil
  • 1 egg, beaten
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pepper
  • 40 dumpling wrappers
  • Vegetable oil, for frying

DIRECTIONS

For the sauce :

Combine all of the ingredients in a bowl and set aside.

For the dumplings :

In 2 separate bowls, generously sprinkle salt over the zucchini and cabbage and set aside for at least 15 minutes (this process will draw out water, soften the texture, and add flavor). Squeeze out as much water as possible from salted zucchini and cabbage by hand. Transfer the zucchini and cabbage to a large bowl and combine with the remaining ingredients (except for the wrappers and vegetable oil) in a large bowl. Season with salt, to taste, and mix well by hand.

Place 1 heaping teaspoon of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process with the remaining wrappers.

For tuigin mandu (deep-fried dumplings), heat a deep skillet with about 2-3 inches of vegetable oil over medium-high heat to 350 degrees. Fry the dumplings for 2-3 minutes on each side until golden brown. Serve hot with sauce.

For mul mandu (boiled dumplings), bring a pot of water to a boil over high heat. Add the mandu a few at a time, stirring gently so they don't stick to the bottom of the pot), and cook until all of them come up to the surface. Serve hot with sauce.

Recipe Details

Click here to see more recipes from Eating and Living.

Servings: 10
Cuisine: Korean
Special Designations: Kid-friendly

Notes and Substitutions:

*Note: Gochugaru are Korean red chile pepper flakes which can be found in the Asian section of the supermarket or specialty Korean grocery stores.

**Note: Mandu are so versatile that you can use any type of meat you like (or none at all). Although pork is classic, I typically use two types of meat and/or seafood for the complexity of flavor: pork and beef or pork and shrimp.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


2 Comments

miguel's picture

Great recipe!

tdm-35-icon.png

This looks fabulous! Must try recipe.

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human