Who’s a dumpling lover?? How about pan fried version?? In Korean, pan fried dumplings are called Goon-Mandu. Goon means pan fried/cooked and mandu means dumpling. There are many variations to this dish since everyone has their favorite type of fillings! This version is a basic dumpling recipe that’s very easy to make and super tasty as well!! If you are in a mood for some homemade dumplings, do give this recipe a try! You will not be going back to premade ones anymore!!
interesting fact about korean dumplings
Growing up, I have watched my grandmother make her dumplings differently from my dad. Her version always had dang-myun (glass noodles) but my dad’s version always had tofu, without dang-myun. This may have come from the regional difference, since my mom was from Seoul and my dad was from Kyunggi Province. Makes me want to dig into mandu from other regions!! lol!
what kind of mandu wrapper do you recommend?
I like to personally use the Korean brand, as pictured. This brand tends to be more chewy in texture and the edges seem to stay stuck together during cooking process. I typically use the egg white to seal the edges. You can use water but sometimes it’s just not enough stickiness!
can you freeze the mandu?
Yes! You can freeze the fresh mandu. I typically lay them on a plastic plate and then keep it in the freezer for about 30min, then I toss them into a ziplock bag. You can keep them in the freeze for few weeks.
You can also freeze steamed dumplings and pan fried dumplings after cooled. They won’t stick so just toss them into a ziplock bag and keep in the freezer for a few weeks. Easy to reheat after thawing since they are already cooked.
Any dipping sace suggestions?
For my kids, I typically make a quick version. 1 part soy sauce, 1part vinegar and 2 part water. and sprinkle some sesame seeds. For adults, I add chopped scallions and hot pepper flakes.
Korean Pan Fried Dumplings, Goon-Mandu
- 8-9 oz flat cabbage or regular cabbage
- 1½ cup chives chopped
- 7 clove garlic
- 1 knob ginger thumb size
- 11 oz pork, ground
- 1 cup tofu, firm drained well
- 3 eggs medium, divided 2 for filling, 1 for shell
- 1 Tbsp shaoxing wine
- 2 Tbsp Korean soy sauce
- ⅛ tsp black pepper
- ⅛ tsp white pepper
- ½ tsp mushroom powder grounded shiitake mushroom
- ½ tsp sea salt
- 1 Tbsp sesame oil
- 2 packs Korean dumpling wrapper
- Place tofu on a strainer, Drain water for a few hours
- Blanch cabbage for 2min. Cool and drain well. Less moisture is best.
- Chop chives, cut cabbages in to tiny bits, mince garlic and grind ginger. Mash tofu and squeeze rest of water out with cheesecloth.
- Add all the ingredients into a big bowl and mix well in circular motion.
- Per mandu wrapper, add desired filling, moisten the edges with egg white, and seal well.
- Heat a non stick pan, add some oil, place the mandu and pan fry for 2-3 min a medium heat. Flip the mandu. Add 2 tsp of water and place the lid. Cook for 2-3min. Take off lid and cook additional 1min. Arrange on a plate and serve hot with dipping sauce.