korean dumplings

Make fried Korean dumplings (yaki mandu) with this easy recipe. These little crispy pouches of deliciousness are filled with ground pork, vegetables,&hellip;

Fried Korean Dumplings (Yaki Mandu)

cabbage oil

Learn how to make delicious homemade mandu (Korean dumplings) from scratch with these step-by-step instructions. Filled with pork, cabbage, chives, and Korean sweet potato noodles, these mandu couldn&#039;t be more delicious. Recipe makes 40 large dumplings.

Homemade Mandu (Korean Dumplings)

dumpling wrappers

oz napa cabbage

salt

oz Korean glass noodles (dangmyeon)

lb pork

Asian chives

Asian leeks or green onion

soy sauce

sweet rice wine (mirim)

ginger paste

tbsp sesame oil

tsp black pepper

tbsp rice vinegar

Korean chili flakes (gochugaru) (optional)

Chop napa cabbage finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.

Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.

Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.

To make the mandu filling

Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.

To shape half moon dumplings

Put some filling in the middle of the wrapper and wet the edges with water using your finger. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center. Continue to make more pleats, usually about 4 pleats. Create the same number of pleats on the other side, facing the pleats toward the center.

To shape pleated dumplings

Bring a small amount of water in a large pot to boil. Make sure the bottom of your steamer doesn&#39;t touch the water. Place mandu without touching each other in a bamboo steamer (or regular steamer), lined with a cheese cloth or a steam liner. When the water boils, place the steamer over or in the pot. Cover and steam for 5 minutes. Serve immediately.

Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.

To steam the mandu (dumplings)

This recipe is for traditional, classic Korean dumplings, which everyone loves! This is my original mandu recipe for pork, beef, and chive dumplings that I posted on May 3, 2008. It shows you how to make dumplings and then fry them or make soup from them. Since then I&#039;ve posted more thorough and...

Classic Korean mandu dumplings (만두)

vegetable oil

fish sauce

green onion

mandu skins (60 discs)

Directions

garlic

kosher salt

sugar

sesame oil

Make filling

Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. Add 1 ts of kosher salt, 1 tbs of toasted sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat. (tip: the oil coats the vegetables so they retain their moisture) Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of toasted sesame oil to the small bowl. Mix by hand and transfer it to the big bowl. Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of toasted sesame oil. Mix it by hand and then put it next to chopped chives. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.

Shape mandu

Put some of the filling mixture into the center of a mandu skin. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over. Fold skin in half over filling and press edges together to make ripple shape.

Fry mandu

Place some vegetable oil on heated pan and add the mandu you made. Lower the heat to low-medium and put the lid on the pan to cook. Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat. When the mandu is golden brown, transfer it to a plate. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

Make mandu soup

In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more. When the stock is done, remove the anchovies and onion. Add 1 ts of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want. When the mandu has cooked, it will float to the top. Add 1 beaten egg, 2 sliced green onions: Done! Serve hot with a bowl of kimchi, and ground pepper to taste.

This recipe is for traditional, classic Korean dumplings, which everyone loves! This is my original mandu recipe for pork, beef, and chive dumplings that I posted on May 3, 2008. It shows you how to make dumplings and then fry them or make soup from them. Since then I&#039;ve posted more thorough and better mandu recipes but I&#039;m keeping this classic recipe here for everyone who loves it and loves making it. It may be a little rougher or less clear than my more recent recipes! Ingredients. Yield: 50 to 60 mandu 1 cup of ground pork. 2 cups of ground beef. 2 cups of chopped buchu (Asian chives) 4-5 soaked Shiitake mushrooms half onion. half package of tofu 3 cloves of minced garlic. kosher salt sugar. toasted sesame oil vegetable oil. fish sauce egg. green onion. mandu skins (60 discs) Directions. Make filling. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. Add 1 ts of kosher salt, 1 tbs of toasted sesame oil, &frac12; ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups&rsquo; worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat. (tip: the oil coats the vegetables so they retain their moisture) Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of toasted sesame oil to the small bowl. Mix by hand and transfer it to the big bowl. Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of toasted sesame oil. Mix it by hand and then put it next to chopped chives. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling. Shape mandu. Put some of the filling mixture into the center of a mandu skin. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over. Fold skin in half over filling and press edges together to make ripple shape. Fry mandu. Place some vegetable oil on heated pan and add the mandu you made. Lower the heat to low-medium and put the lid on the pan to cook. Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat. When the mandu is golden brown, transfer it to a plate. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce. Make mandu soup In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more. When the stock is done, remove the anchovies and onion. Add 1 ts of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want. When the mandu has cooked, it will float to the top. Add 1 beaten egg, 2 sliced green onions: Done! Serve hot with a bowl of kimchi, and ground pepper to taste.

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Fried Korean Dumplings (Yaki Mandu)

Homemade Mandu (Korean Dumplings)

Classic Korean mandu dumplings (만두)

Top 3 korean dumplings recipes from across the web

The most viewed korean dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Korean Dumplings (Yaki Mandu)

Homemade Mandu (Korean Dumplings)

Classic Korean mandu dumplings (만두)

The most viewed korean dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine