Korean Mandu Dumplings 

Korean mandu are savory dumplings filled with a harmonious blend of pork, shrimp, tofu, and vegetables. These dumplings are a cherished part of Korean cuisine, enjoyed during holidays, special occasions, or as a comforting snack. They can be prepared using various cooking methods, including pan-frying, steaming, boiling, or deep-frying, each offering a unique texture and flavor. Whether served with a spicy dipping sauce or added to a hearty soup, mandu provides a satisfying culinary experience.

Ingredients

For the Filling:

• 1 cup ground pork
  
  

• 1/2 cup shrimp, peeled and finely chopped
  
  

• 1/2 block firm tofu, drained and crumbled
  
  

• 1/2 cup napa cabbage, finely chopped
  
  

• 1/4 cup shiitake mushrooms, finely chopped
  
  

• 2 tablespoons Asian chives (buchu), finely chopped
  
  

• 1/4 onion, finely chopped
  
  

• 1 tablespoon minced garlic
  
  

• 1 tablespoon soy sauce
  
  

• 1 tablespoon sesame oil
  
  

• 1 teaspoon sugar
  
  

• 1/2 teaspoon ground black pepper
  
  

• 1 egg (for sealing the wrappers)
  
  

For the Dumpling Wrappers:

• 25 to 30 round dumpling wrappers (store-bought or homemade)
  
  

For Cooking:

• 2 tablespoons vegetable oil (for pan-frying)
  
  

• 1/4 cup water (for steaming)
  
  

Directions

1. Prepare the Filling:
   
   

   • In a large mixing bowl, combine the ground pork, chopped shrimp, crumbled tofu, chopped cabbage, shiitake mushrooms, Asian chives, onion, and minced garlic.
     
     

   • Add the soy sauce, sesame oil, sugar, and ground black pepper to the mixture.
     
     

   • Mix all ingredients thoroughly until well combined.
     
     

2. Assemble the Dumplings:
   
   

   • Place a dumpling wrapper on a clean surface.
     
     

   • Spoon approximately 1 tablespoon of the filling into the center of the wrapper.
     
     

   • Moisten the edges of the wrapper with a small amount of water or beaten egg.
     
     

   • Fold the wrapper in half to create a half-moon shape, pressing the edges to seal securely.
     
     

   • Repeat the process with the remaining wrappers and filling.
     
     

3. Cook the Dumplings:
   
   

   • Pan-Fry:
     
     

     • Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.
       
       

     • Place the dumplings in the skillet, ensuring they are not overcrowded.
       
       

     • Cook for 2–3 minutes on each side, or until golden brown and crispy.
       
       

     • Add 1/4 cup of water to the skillet and cover with a lid.
       
       

     • Steam the dumplings for an additional 5 minutes, or until the water has evaporated and the dumplings are cooked through.
       
       

   • Steam:
     
     

     • Arrange the dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking.
       
       

     • Steam over boiling water for 15–20 minutes, or until the dumplings are fully cooked.
       
       

   • Boil:
     
     

     • Bring a large pot of water to a boil.
       
       

     • Gently drop the dumplings into the boiling water.
       
       

     • Cook for 6–8 minutes, or until the dumplings float to the surface and are cooked through.
       
       

   • Deep-Fry:
     
     

     • Heat oil in a deep fryer or large pot to 350°F (175°C).
       
       

     • Carefully lower the dumplings into the hot oil.
       
       

     • Fry for 2–3 minutes, or until golden brown and crispy.
       
       

4. Serve:
   
   

   • Arrange the cooked dumplings on a serving platter.
     
     

   • Serve with a dipping sauce made from soy sauce, vinegar, sesame oil, and a touch of sugar, if desired.
     
     

Nutritional Information (per dumpling)

• Calories: Approximately 79 kcal
  
  

• Carbohydrates: 7 g
  
  

• Protein: 4 g
  
  

• Fat: 4 g
  
  

• Sodium: 200 mg
  
  

• Cholesterol: 15 mg
  
  

• Potassium: 50 mg
  
  

• Vitamin A: 5 IU
  
  

• Vitamin C: 1 mg
  
  

• Calcium: 10 mg
  
  

• Iron: 0.5 mg