Korean Dumpling (Mandu)
Korean dumplings filled with ground beef or pork, cabbage, tofu and mung bean noodles. Versatile and delicious, mandoo are substantial enough for a main dish but also good as snack or appetizer dishes or a mess-free lunch.
⏱️ Prep: 30 min🍳 Cook: 0 min
Ingredients
| 1 pound | 455 g | lean ground beef (or pork) |
| 1 | onion, finely chopped | |
| 1 cup | 240 ml | cabbage, finely chopped and parboiled |
| 0.5 cup | 120 ml | tofu, chopped |
| 4 ounces | 115 g | mung bean noodles (or sweet potato noodles), soaked and chopped |
| 3 cloves | garlic, finely chopped | |
| 1 tablespoon | 15 ml | sesame oil |
| 2 tablespoons | 30 ml | soy sauce |
| 1 teaspoon | 5 ml | salt |
| 1 teaspoon | 5 ml | pepper |
| 1 package | circular mandoo wrappers (or gyoza or wonton wrappers) |
Instructions
Total: 30 mins · Prep: 30 mins · Cook: 0 mins · Yield: 6 servings
- Gather the ingredients.
- In a large mixing bowl, gently combine ground beef or ground pork, onion, cabbage, tofu, and noodles.
- In a separate small bowl, combine garlic, sesame oil, soy sauce, salt, and pepper.
- Pour seasoning mixture over meat and vegetables and mix with hands to combine.
- Place about 1 tablespoon of filling in the center of dumpling wrapper.
- Dip your finger in water and wet the perimeter of half of the wrapper.
- Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
- You can steam, boil, fry, or sauté the dumplings as you wish.
- Serve with basic dipping sauce or a spicy sauce.
- Enjoy!
Tips
- If you have extra dumpling wrappers, you can just cut them into slices and use them to make noodle soup.
- If you want to prepare a lot of dumplings in advance, steam the dumplings, wait for them to cool, and then freeze them on a parchment-lined tray. When fully frozen, transfer them to a zip-top bag for longer storage.
- You can then use them anytime straight from the freezer without defrosting, whether you want to fry, sauté, steam, or use them in soup.
Recipe Variations
- Korean dumplings are traditionally made with a beef or pork filling, but chicken and vegetarian dumplings also are popular.
- Mandoo can be added to soup made with beef broth or anchovy broth (mandu guk) that also can be served with a traditional cylindrical rice cake (tteok manu guk).
- Versatile and delicious, mandoo are substantial enough for a main dish but also are good as snack or appetizer dishes or a mess-free lunch.
Source: https://www.thespruceeats.com/korean-dumpling-mandoo-2118676