Korean Mandu Recipe
Mandu are Korean dumplings made with thin wrappers filled with a savory mixture. The filling typically includes a variety of vegetables, meat, and/or fish, and the dumplings can be cooked by boiling, steaming, or frying.
Prep Time 1 hour hr
Cook Time 15 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Appetizer
Cuisine korean
Servings 30 Yield
Calories 335 kcal
- Mandu wrappers - 1 pack
- Onion (finely chopped) - 1
- Cabbage (finely chopped) - 1 cup
- Soy sauce - ½ cup
- Minced pork - 1 lb
- Korean glass noodles - 2 oz
- Mushrooms (finely chopped) - ½ cup
- Garlic (crushed) - 2 cloves
- Sesame oil - 2 tbsp
- Salt - 1 tsp
- Pepper - to taste
Place the finely chopped cabbage in a bowl and salt generously to draw the water out. Leave for approximately 15 minutes before squeezing out the excess water and transferring to a dry bowl.
Boil the Korean glass noodles according to the directions on the packet, approximately 6 minutes. Once the noodles are cooked, rinse and drain well and add them to the bowl of cabbage.
Add the pork and all of the other filling ingredients to the bowl and mix together until completely combined.
Hold one mandu wrapper in your palm and spoon 1 heaped teaspoon of filling into the center.
Wet one edge of the wrapper with water and press the two edges firmly together to seal the mandu. There are a number of different shapes and folding styles that can be used here, depending on your preference.
To fry the mandu, heat some oil in a pan and carefully add them to the hot oil. Fry for 1-2 minutes until the bottom is golden-brown.
Flip the mandu and fry the other side for 1-2 minutes until it is also golden-brown.
Serve immediately with a bowl of dipping sauce on the side.
Calories: 335kcalCarbohydrates: 11gProtein: 29gFat: 20gSaturated Fat: 6gCholesterol: 82mgSodium: 1955mgFiber: 2gSugar: 2g
Keyword Korean Mandu Recipe