In Korean Cuisine, dumplings are called Mandu. There are many mandu variations in Korea. Some are named by the way it’s been cooked and some are named by the filling ingredients. Nethertheless, consuming mandu is a fun and clever way to enjoy a meal without the fuss!! You get the protein, carb and veggies all in one bang! Not to mention the yummy sauce you get to dip! I personally love mandu and today I am going to share with you one of my favorite recipe! Let’s make it!!
What are some common Korean mandus?
Here are few terms you might want to know when you are ordering at a restaurant. Mul-mandu means boiled mandu. Goon-mandu means pan fried mandu, but some will use this term for deep fried as well. Jjin-mandu mean steamed mandu. Hope that was helpful!
what kind of mandu wrapper should i purchase?
I typically purchase the Korean brand mandu wrappers, they are made from wheat flour. In my opinion they are thin and has a nice chewy consistency to it. You can buy them regular size or the jumbo size. Some are even mixed with sweet rice flour to give that extra texture! You can find them in the freezer section.
where should i store the mandu wrappers?
The wrappers can stay frozen until the day before you are ready to make the mandu. I would say leave it in the fridge over night or give at least 4 hours in the fridge plus 30min room temperature. You can also microwave in medium heat for a bit to loosen up the ice but make sure you don’t cook the wrapper!
what can you use to seal the edges?
If these are homemade wrappers, water will be suffice. But since the store bought ones tend to be on the drier side, I recommend using either egg white or corn starch + water mixture. This will allow the edges to stay sealed tight and less chance of popping and escaping of fillings.
can you substitute meat with other proteins?
Yes, you certainly can use protein of your choice. You can use beef, chicken or shrimp instead of pork. Or even a mix of two protein can work as well.
is mandu sauce different from other sauces?
Korean mandu goes quite well with a mixture of soy sauce and vinegar. This combination is considered a very common one. You can make it sweet or spicy per your liking. Adding chopped garlic and scallion is also very popular when making Korean mandu dipping sauce.
how long should i steam mandu?
I typically steam them around 16-20min, depending on how many dumplings I have in the steamer. It is best not to over crowd the pot when steaming. The cooking time can also vary from mandu size and the amount of filling stuffed. You can always check and make sure by opening one mandu and tasting it before turning off the heat.
can i freeze this fresh mandu?
I recommend freezing mandu after they have been steamed and cooled. I have tried freezing the uncooked mandu, but I noticed that the skin is very delicate once frozen and can break and puncture very easily. Whereas after they have been steamed, they are more resilient to breakage and puncture.
Pork & Vegetable Mandu
- 7 oz green cabbage
- 1 Tbsp sea salt to brine cabbage
- 8-10 oz tofu, firm
- 1 cup scallion chopped
- 1 egg large
- 1 pack Korean mandu wrapper
- 10 oz Pork, ground
- 1 Tbsp sake
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1 Tbsp Korean soy sauce
- ½ tsp sugar
- 1½ Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 2 whole dehydrated shiitake mushroom
- 1 cup shiitake mushroom soaked water
For Mandu Edge Sealing
- 1 egg white only
- The day before making mandu, take a topperware, add 2 shiitake mushroom with 1½cup of water and let it sit over night. Take tofu and leave on strainer with bowl underneath over night with plastic wrap on top. Store both in fridge over night.
- Take cabbage leaves and add to a mixing bowl. Add 1T salt and 2 cups boiling water. Let cabbage sit for 5min. Drain and cool.
- Reserve mushroom water, squeeze excess water from mushroom then dice. Set aside.
- Dice cabbage leaves, chop scallions and set aside.
- Smash drained tofu with knife's flat surface then chop into small bits. Will end up about 1 cup firmly packed tofu. Set aside.
- In a large mixing bowl, combine all the ingredients. Use a glove to gently mix everything without over working the meat.
- Take a dumpling wrap, wet the edges and add the fillings. Makes about 45 mandu.
- Steam for 16-20min or as needed. Serve hot and enjoy with dipping sauce.