Mandu (Korean Dumplings)

Growing up, friends and neighbors would come over to make Mandu, Korean dumplings wrapped in thin flour wrappers and filled with ground pork barrel, bean curd, garlic chives, and ginger .

Our house was full of gossip, chatter, and laughter. We ’ five hundred put up hundreds, possibly even thousands of Mandu, filling every squarely inch of the kitchen counter and tabletops. Our house smelled delectable as we looked forward to the estimate of future meals filled with Mandu.

They can be steamed, deep fried, pan fried, boiled, or added to a bowl of dumpling soup. Eat them for a nosh, serve them as an appetizer, alongside a main course, or as a meal onto themselves .

These days, making Mandu is however a party at my house. My sister and friends come over to stuff and pinch hundreds of them to fill our bellies and freezers .

What is Mandu ?

Koreans call any form of dumplings mandu. They made their way to Korea from the Middle East through China. The password mandu means “ meat-filled dumpling, ” but it captures any kind of satiate dumpling, not just with meat .

chinese bao, Turkish or Uzbeki manti, fried japanese gyoza, are all called mandu in Korea. This recipe is a authoritative korean translation with thin wheat wrappers and a filling of ground pork, bean curd, garlic, garlic chives, and onions, ginger, soy sauce, and sesame vegetable oil .

Simply Recipes / Uyen Luu

The Wrappers

Mandu wrappers are called mandu pi in Korean. They can be found in the refrigerate or frigid foods incision of grocery store stores. They are sometimes called gyoza or won ton wrappers .

In asian markets, there are respective varieties available. I recommend using the round ones, but the square ones are all right excessively. If they are freeze, be surely to defrost them in the electric refrigerator for about two days before using them .

Filling and Forming Mandu

Everyone ’ second Mandu looks alone and has their own personal touch. even if you don ’ t have any experience fill and shaping them, it shouldn ’ metric ton induce you stress ! It gets easier with practice .

The magic trick is not to overfill them so you can fold them into absolutely pleated half-moons. You can besides fold them in one-half and seal them into half-moons with no pleats .

Simply Recipes / Uyen Luu

Lots of Variations

The smasher of Mandu is that you can fill them with reasonably much anything you ’ d like .

• Instead of pork, use any ground meat. Any combination of ground pork, beef, chicken, turkey, or even shrimp is a good idea.
• For a vegetarian version called yachae mandu, use more tofu and add finely chopped cabbage, shiitake mushrooms, carrots, sweet potatoes, or cooked mung bean noodles.
• Add chopped kimchi for a spicy variation. My only recommendation is to make sure to squeeze out as much of the brine as possible. Otherwise, the Mandu will be soggy.

How to Cook and Serve Mandu

There are many ways to cook Mandu .

• For this recipe, I pan fry them with a little oil until golden brown. Serve them as a snack or as an appetizer with a simple dipping sauce made with soy sauce and rice vinegar.
• You could also add it to a soup—we have a recipe for a Korean dumpling soup called Mandu Guk!
• To steam the Mandu: Prepare a steamer basket by lining it with parchment paper. Add the dumplings on top, without overlapping. Cover the steamer basket with a lid and place it over a pot or wok of boiling water set over medium-high heat for 8 to 10 minutes. The filling should cook through and the skin should be semi-translucent.
• To boil the Mandu: Bring a large pot of water to a boil. Add the dumplings one at a time and boil for 6 to 8 minutes, stirring to make sure the dumplings don’t stick to each other or the pot. Fish the dumplings out with a slotted spoon or ladle.

Mandu is best served with a bit of dipping sauce on the side. Mix equal parts soy sauce and rice vinegar. For a more elaborate dip sauce, combine soy sauce sauce, thinly sliced green onions, minced garlic, sesame seeds, sesame vegetable oil, and a little gochugaru ( korean chili powder ) .

Simply Recipes / Uyen Luu

Make Ahead and Freeze

This recipe yields 50 to 60 Mandu. Freeze some for belated ! Freeze them in a single layer on a tabloid pan for about one hour or until hard frozen. then transfer them into a freezer-safe zip up top bag. They will keep in the deep-freeze for three to six months .

How to Cook from Frozen

To cook the Mandu from freeze, do not thaw them first. The negligee will break and the fill will spill out as it cooks .

equitable cook them as is for a little longer. If you ’ ra frying them, use a lid to help steam the freeze meet and to keep the extra moisture from causing the oil to spatter .

Simply Recipes / Uyen Luu

Wrapped and Delicious Recipes

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