Mandu (Korean Pork and Kimchi Dumplings)
Local name: 만두
In short: Plump dumplings filled with pork, tofu, kimchi and glass noodles, steamed or pan-fried and dipped in a sharp soy and vinegar sauce. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 50 min
- Cook
- 15 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Mandu are Korean dumplings, and families often fold a big batch together for the lunar new year, when they are cooked in soup. The filling here is a classic mix of pork, tofu, sour kimchi and glass noodles, which keeps the inside juicy and slightly tangy. Store-bought round wrappers make the job quick. Steam them for a soft finish, or crisp the bottoms in a pan for a gun-mandu style.
Instructions
- Boil the glass noodles for 5 minutes, drain and chop into 1 cm (1/2 inch) pieces. Wrap the tofu and the kimchi separately in a clean towel and squeeze out as much liquid as you can, then chop the kimchi finely and crumble the tofu.
- In a large bowl, mix the pork, tofu, kimchi, noodles, scallions, garlic, ginger, soy sauce, sesame oil and pepper by hand for 1 minute, until the filling feels sticky and holds together.
- Fry a small spoonful of filling in a pan until cooked through, taste it and adjust the salt or pepper in the bowl.
- Put 1 heaped tablespoon of filling in the center of a wrapper. Wet the edge with water, fold it in half and pinch the edge shut, pressing out the air. Set on a floured tray and repeat.
- To steam, line a steamer with parchment or cabbage leaves and arrange the dumplings without touching. Steam over boiling water for 10 to 12 minutes, until the wrappers look translucent and the pork reaches 71°C (160°F).
- To pan-fry instead, heat the oil in a lidded nonstick pan and set the dumplings flat. Fry for 2 minutes until golden underneath, add 60 ml (1/4 cup) water, cover and steam for 5 minutes, then uncover to crisp.
- Stir together the soy sauce, vinegar, chili flakes and sesame seeds, and serve the dumplings hot with the sauce.
Tips
- Squeeze the kimchi and tofu very dry. A wet filling makes the wrappers soggy and the dumplings burst while cooking.
- To freeze, set uncooked dumplings on a tray until solid, then bag them. Cook from frozen and add 3 to 4 minutes to the steaming time.
Questions and answers
Can I freeze mandu?
Yes. Freeze them uncooked on a tray first so they do not stick, then store in a bag for up to 3 months. Steam or fry straight from frozen, adding a few minutes.
How do I keep mandu from sticking to the steamer?
Line the steamer with parchment paper, cabbage leaves or a thin film of oil, and leave a little space between dumplings so they do not fuse as they swell.
Can I make mandu without kimchi?
Yes. Use 150 g (5 oz) of finely chopped, salted and squeezed cabbage and add a little more garlic and soy sauce. The flavor will be milder and less sour.
How long does it take to make Mandu (Korean Pork and Kimchi Dumplings)?
About 1 h 5 min in total: 50 min of preparation and 15 min of cooking.
How many calories are in Mandu (Korean Pork and Kimchi Dumplings)?
About 520 kcal per serving, with 23 g of protein, 62 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 62 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
