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Korean shrimp mandu served with crispy bottoms

Korean Shrimp Mandu

In Korea, mandu are a staple of everyday meals and festive tables alike. Shrimp mandu are particularly popular in coastal regions where fresh seafood is readily available. This version is lighter yet rich in flavor, thanks to the natural umami of shrimp and the crispy-soft dough layer. The secret to perfect shrimp mandu lies in properly preparing the shrimp and achieving a well-balanced filling. Tip: Always chop the shrimp finely to ensure it's in every bite and doesn't have a chewy texture. Large pieces can cause the dough to burst during cooking. This dish is an ideal choice for a light dinner, an Asian-inspired menu, or even as an appetizer at a friendly dinner party. The combination of shrimp and fresh vegetables is a true flavor experience that's worth trying.

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

Servings: 4
⭕ 20 Mandu Wrappers
⭕ 200 g Shrimp
⭕ 100 g Napa Cabbage
⭕ 80 g Tofu
⭕ 2 Scallions
⭕ 2 cloves Garlic
⭕ 10 g Fresh Ginger
⭕ 1 tbsp Soy Sauce
⭕ 1 tbsp Sesame Oil
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper
⭕ 100 ml Water
⭕ 1 tbsp Vegetable Oil

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    Preparation Steps

    1

    Clean the shrimp, remove the shells and veins, and chop into small pieces. Tip: Pat dry with paper towels to remove excess moisture and prevent a soggy filling.

    2

    Finely chop the Napa cabbage, salt it, and let it stand for 10 minutes, then squeeze out the excess water. This prevents the filling from becoming too watery.

    3

    Crumble the tofu and drain any excess moisture. Slice the scallions, and grate the garlic and ginger. In a bowl, combine the shrimp, cabbage, tofu, scallions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.

    4

    Place a teaspoon of filling in the center of each mandu wrapper. Moisten the edges with water, fold in half, and crimp to seal tightly. Be careful not to overfill, or the filling may leak out.

    5

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

    6

    Pour 100 ml of water into the skillet, immediately cover, and steam for 5-6 minutes, until the water has evaporated. Steaming helps to cook the filling completely.

    7

    Once the water has evaporated, remove the lid and cook for another 1-2 minutes, until the bottoms of the mandu are crispy again.

    8

    Serve hot with soy sauce for dipping. Garnish with scallions and sesame seeds. Tip: Do not overcook, or the shrimp will become rubbery.