Filled with pork, cabbage, chives, and Korean sweet potato noodles, these mandu couldn't be more delicious. Making homemade mandu provides a fun family activity.
1. Salt chopped cabbage for 10 minutes, and squeeze it out to remove moisture. 2. Chop chives and leeks finely. 3. Boil Korean glass noodles for 6-7 minutes. Rinse and drain well. Chop into small pieces.
Prepare Mandu Filling
1. Put all the fillings in a large mixing bowl. 2. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper. 3. mix well with your hand until all the ingredients are well incorporated.
Combine Mandu Filling
1. Put filling on the wrapper, wet the edges with water using your finger. 2. Fold the wrapper in half and seal. 3. Bring the both ends toward the center. 4. Pinch the ends together to complete.
How to fold half moon shape
1. Put filling on the wrapper, wet the edges with water using your finger. 2. Bring one edge to the other and pinch in the center, then make a small pleat. 3. Continue to make more pleats, about 4 pleats creating the same number of pleats on the other side.
How to fold pleated shape
Cover with a damp cloth to keep them moist so that they don't dry out while making the rest.
Cook mandu by your preferred cooking method; steaming, pan-frying or boiling.
Mandu dipping sauce is made with soy sauce, vinegar, and Korean chili flakes (gochugaru). Mix all together in a small bowl and serve with hot dumplings.