Mandu are Korean dumplings, similar to their Chinese and Japanese versions but with ingredients that make them unique and very juicy.
They are perfect to make a lot and have them in the freezer and just pop them in the pan or steamer last minute when craving homemade Korean dumplings.
What makes mandu so special?
The filling of the mandu is not only meat and vegetables, but also has tofu, which makes them very juicy and very tasty. In addition, if you top them with some kimchi, is the perfect bite.
How do you eat mandu?
After eating a lot of mandu last year in Korea, my favorite way is definitely with a little Kimchi. Don’t need to make kimchi at home, buy a small package in the Asian supermarket and that’s it.
You prepare the mandu, the sauce and some kimchi. You dip the mandu in the sauce and put a piece of kimchi on top. What a delicious bite.
Once you try this combo you will never eat manu any other way.
Can I freeze mandu?
Of course. Freeze all the mandu you want on a tray and then transfer them to a bag.
Then simply add the frozen mandu to the broth, steamer or grill them. They do not need to be thawed.
The cooking time for frozen mandu is about 14 minutes.
More Korean recipes?
Mandu – Korean Dumplings
Course: Appetizers and Snacks, Korean Cuisine, Sauces u0026amp; Garnishes10
servings1
hour12
minutesIngredients
500 g minced pork
180 g soy bean sprouts
200 g firm tofu
3 green Onion – finely chopped
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon grated garlic
1 tablespoon grated fresh ginger
1 teaspoon ground black pepper
1 teaspoon gochugaru
2 packages frozen dumpling wrappers
- Sauce:
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon water
- Serve:
Kimchi
Directions
- Bring water to a boil in a saucepan. When it starts to boil, add the bean sprouts and cook for 3 minutes. Meanwhile, prepare a bowl with water and ice.
- When the 3 minutes are up, transfer them beans to the bowl with ice to stop cooking.
- Filling:
- In a medium bowl, place the pork, finely chopped green onion, drained soybeans, drained firm tofu, grated garlic and ginger, soy sauce, sesame oil, pepper and gochugaru. Mix well with a spoon or clean hands.
- With the dumpling wrappers thawed, place one on the clean counter.
- Place 1 teaspoon of the filling in the center.
- Brush the entire edge of the wrap with water and close the mandu so that no air is left inside. Then bring together both ends of the mandu to give it that characteristic shape.
- Repeat the process about 58 times 🙂 (you might need some nice music or a podcast)
- Cook:
- Freshly made mandu take 12 minutes to steam.
- If frozen, 14 minutes.
- Sauce:
- Place all the ingredients in a bowl and mix.
- Serve the steamed mandus with the sauce and some kimchi, the combination is delicious.
