Recipes in the world of Flavilo

Korean pumpkin mandu served with crispy golden brown dough

Korean Pumpkin Mandu

The special thing about Korean pumpkin mandu is the sweet, silky filling, which is perfectly balanced with the salty-sour flavors of soy sauce dipping sauces. This dish is not only a favorite of the autumn-winter season but is also becoming an increasingly popular vegetarian alternative. The history of mandu originates in China, but the Korean version has now gained its own independent identity. The natural sweetness of pumpkin works especially well when paired with tofu and lightly spiced ingredients. Tip: choose a type of pumpkin that remains thick and creamy when pureed – such as butternut squash or Hokkaido. This recipe can be a perfect choice as a festive appetizer, but can also be served as a light dessert. The sweet and savory harmony and the combination of crispy and soft textures make dining a real experience.

Prep Time 30 min
Preparation 15 min
Total 45 min
450 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 20 Mandu wrappers
⭕ 200 g Pumpkin (roasted, pureed)
⭕ 100 g Tofu
⭕ 1 Carrot
⭕ 2 Scallions
⭕ 1 cloves Garlic
⭕ 5 g Fresh ginger
⭕ 1 tbsp Soy sauce
⭕ 1 tbsp Sesame oil
⭕ 1 pinch Salt
⭕ 1 pinch Pepper
⭕ 100 ml Water
⭕ 1 tbsp Vegetable oil

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    Preparation Steps

    1

    Roast the pumpkin beforehand, then puree. Crumble the tofu and press out the moisture with a paper towel. Grate the carrot finely and slice the scallions.

    2

    Grate the garlic and ginger, then mix the pumpkin, tofu, carrot, scallions, garlic, ginger, soy sauce, sesame oil, salt, and pepper in a bowl. Mix until you have a homogenous mixture that is easy to shape.

    3

    Place a teaspoon of filling in the center of the mandu wrapper. Moisten the edges, fold in half, and crimp to seal. Do not overfill, as it may leak during cooking.

    4

    Heat a tablespoon of vegetable oil in a non-stick pan over medium heat. Place the mandu in the pan and cook for 2-3 minutes, until the bottoms are golden brown.

    5

    Pour 100 ml of water into the pan, cover immediately, and steam for 5-6 minutes, until the water evaporates. This will soften the tops of the mandu, while the bottoms remain crispy.

    6

    Remove the lid and cook for another 1-2 minutes, so the bottom of the mandu becomes crispy again. Tip: watch for the complete evaporation of the water to prevent the dough from becoming soggy.

    7

    Serve with soy sauce or a lightly sweet chili sauce for dipping. Garnish with finely chopped scallions or toasted sesame seeds.

    8

    Tip: Due to the natural sweetness of pumpkin, a little lime juice or a tangy dipping sauce pairs well to balance the flavors.