Korean Pork Mandu (Dumplings)
Korean mandu, especially the pork version, is one of the most popular dishes in the country, especially during festive occasions like Lunar New Year. The ground meat filling evokes traditional homemade flavors, and almost every family has its own well-established recipe. The secret to making good mandu lies in the fresh ingredients, the correct proportions, and the technique: a moisture-free, well-sealed dough and an evenly cooked crispy base. Tip: use a lid during frying to prevent water from splashing out of the pan – this makes steaming safer and more efficient. This classic Korean dish is the perfect choice for dinner with friends, family gatherings, or even a quick weekend lunch. It can be complemented by dipping in soy sauce, with pickled vegetables, or Korean side dishes.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the Napa cabbage, lightly salt it, and let it sit for 10 minutes. Then, squeeze out the excess moisture with a clean kitchen towel to prevent the filling from becoming soggy.
2
Crumble the tofu with a fork, then use a kitchen towel or paper towel to absorb any excess moisture. This helps maintain the filling's texture.
3
Slice the scallions and grate the garlic and ginger. In a bowl, combine the ground pork, cabbage, tofu, scallions, garlic, ginger, soy sauce, sesame oil, a pinch of salt, and pepper. Mix thoroughly until you have a uniform filling.
4
Place a teaspoon of filling in the center of each mandu wrapper. Moisten one edge with water, then fold it in half and crimp the edges to seal well. Do not overfill, as the filling may leak out during cooking.
5
Heat a tablespoon of vegetable oil in a skillet over medium heat. Place the mandu in the skillet and cook for 2-3 minutes, or until the bottoms are golden brown. This crispy base adds a great texture.
6
Pour 100 ml of water into the skillet, immediately cover, and steam for 5-6 minutes. Steaming makes the upper part of the dough and the filling soft and cooked through.
7
Once the water has evaporated, remove the lid and let it cook for another 1-2 minutes, allowing the bottoms of the mandu to crisp up again. This gives you that truly crispy finish.
8
Serve hot with soy sauce or spicy dipping sauce. Sprinkle with fresh, finely chopped scallions or toasted sesame seeds for an even more authentic experience.
