Homemade Mandu (Korean Dumplings)

Mandu (Korean dumplings) steamed in a lined bamboo steamer.

Homemade Mandu (Korean Dumplings)

Make juicy Mandu (Korean dumplings) from scratch with this step-by-step recipe. Filled with pork, cabbage, chives, and glass noodles using either store-bought or homemade dumpling wrappers. Recipe makes 40 large dumplings.

Course Appetizer, Lunch, Snack

Cuisine Korean

Diet Low Lactose

Keyword dumpling, dumpling wrappers, homemade dumpling wrappers, homemade dumplings, korean dumpling recipe, korean dumplings, Korean lunar new year, korean pork dumplings, Lunar New year, mandu, pork dumplings, pork mandu

Prep Time 1 15

Cook Time 25

Servings people

Calories 425

Author Holly Ford

Equipment

Bamboo Steamer

Ingredients

40 Korean dumpling wrappers about 5-inch (13 cm) diameter

For mandu filling

7 oz (200 g) napa cabbage
1 tsp salt
3 oz (85 g) Korean glass noodles (dangmyeon)
1 1/2 lb (680 g) minced pork
1 cup (25 g) finely chopped Asian chives
1 cup (80 g) finely chopped Asian leeks or green onion
2 tbsp soy sauce
2 tbsp sweet rice wine (mirim)
1 tsp ginger paste
1 tbsp sesame oil
3/4 tsp black pepper

For dipping sauce

4 tbsp soy sauce
2 tbsp rice vinegar
2 tsp Korean chili flakes (gochugaru) optional

Instructions

To make the mandu filling

Chop napa cabbage very 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 shape half moon dumplings

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 pleated 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 steam the mandu (dumplings)

Bring a small amount of water in a large pot to boil. Make sure the bottom of your steamer doesn'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.

Notes

Freezing Tip: sprinkle flour on a large tray so that the dumpling won't stick to the tray. Place dumpling pieces on the tray without touching each other. Freeze for an hour or until they are frozen solid. Transfer dumpling pieces to a freezer bag. They can last up to 3 months in the freezer.

Nutrition