Homemade Mandu (Korean Dumplings)
Want to make some delicious homemade korean dumplings? This recipe will walk you through it, step by step!
Ingredients
Makes about 80 dumplings
- 80 mandu wrappers (store-bought or homemade)
- 1 lb ground pork (pork belly or pork shoulder)
- 4 garlic cloves, minced
- 1 tsp minced ginger
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1 tbsp toasted sesame oil
- 1 lb zucchini (or any green squash), cut into matchsticks
- 1 medium onion, chopped
- 1 tsp kosher salt
- 1 tsp cooking oil
- 2 oz sweet potato starch noodles (dangmyeon)
- 4 oz Asian chives (buchu), chopped
- 12-14 oz mung bean sprouts
- 1 lb firm or medium tofu
Making the Korean Dumpling Filling
Step 1: Cook the Pork
Heat a skillet over medium-high heat. Add ground pork and cook for about 1 minute while stirring.
Add garlic, ginger, soy sauce, and black pepper. Keep stirring and cooking for another 3-4 minutes until fully cooked. Turn off the heat and stir in 1 tsp sesame oil. Transfer to a big mixing bowl.
Step 2: Prep the Veggies
In a separate bowl, mix zucchini, onion, and 1 tsp salt. Let it sit for 10 minutes to release moisture.
Step 3: Cook the Noodles & Chives
Boil a pot of water and cook the noodles for 7-8 minutes until soft. Drain, rinse in cold water, and chop into small pieces. Add to the pork mixture.
Add chopped Asian chives to the filling mixture.
Step 4: Prep the Mung Bean Sprouts
Blanch the mung bean sprouts in boiling water for 1 minute, then drain and rinse in cold water. Squeeze out excess water and add them to the filling.
Step 5: Cook the Zucchini & Onion
Heat 1 tsp cooking oil in a skillet. Squeeze out excess water from the zucchini and onion, then stir-fry for about 1 minute. Add to the filling.
Step 6: Prep the Tofu & Season the Filling
Wrap the tofu in a cloth and squeeze out as much water as possible. Crumble it into the bowl of filling. Add 1 tsp salt, ½ tsp black pepper, and 2 tsp sesame oil. Mix everything well.
Making the Korean Dumplings
- Set up a small bowl of water and a tray lined with parchment paper.
- Take a dumpling wrapper and place it in your palm.
- Dip your finger in water and wet the edges of the wrapper.
- Put a heaping tablespoon of filling in the center.
- Fold it over and press the edges to seal.
- Place on the tray without touching other dumplings.
- Repeat until all dumplings are made.
Freeze for at least 4-5 hours before transferring to a bag for long-term storage. Defrost before cooking.
Dipping Sauce for Korean Dumplings
- 1 tbsp soy sauce
- 1 tbsp vinegar
- ½ tsp toasted sesame seeds
- ½ tsp gochu-garu (Korean hot pepper flakes) – optional
- 1 tbsp chopped green onion
Mix everything together and serve with your Korean dumplings!
How to Cook Your Mandu
Fried Korean Dumplings
Heat 3-4 tbsp oil in a skillet. Add 4-8 Korean dumplings without crowding them. Cook over medium heat for about 2 minutes until golden brown, then flip and cook another 3-4 minutes until crispy. Serve hot!
Steamed Korean Dumplings
Boil water in a steamer. Line the steamer basket with parchment paper. Add dumplings, cover, and steam for 7 minutes. Serve with dipping sauce.
Dumpling Soup (Manduguk)
For a cozy soup, bring 2 cups of anchovy kelp stock or veggie stock to a boil. Add ½ tsp salt, 4-5 dumplings, 1 minced garlic clove, and 1 sliced green onion.
Gently stir and cook for about 5 minutes until the dumplings float. Beat 1 egg and slowly pour it into the soup, cooking for another minute. Remove from heat, add 1 tsp sesame oil and ¼ tsp black pepper. Enjoy!
There you have it—homemade mandu that you can fry, steam, or toss into a soup! Enjoy making and eating these delicious Korean dumplings!
