Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Mandu Korean Dumplings
You can absolutely make juicy and flavorful mandu, or Korean dumplings, at home. And it's a lot easier than you may think! Let me show you with step-by-step instructions and different cooking methods.
Prep Time
1
hour
hr
Cook Time
30
minutes
mins
Course:
Appetizer
Cuisine:
Asian
Servings:
40
Calories:
60
kcal
Author:
Min | MJ and Hungryman
Ingredients
1
pound
ground meat, see note
1
cup
mungbean sprouts, cooked and roughly chopped
½
pack firm or medium-firm tofu
½
med onion,
finely diced
1
tablespoon
minced garlic
1
egg
¼
cup
chopped green onion
½
teaspoon
salt
1
teaspoon
ground black pepper
60
Dumpling skins
Dipping sauce
Low-sodium soy sauce and vinegar
3:1 ratio
A thin slice of garlic
Red pepper flakes
optional
Instructions
Boil bean sprouts hot water for about 5 minutes. Remove and transfer to ice bath.
Using a kitchen towel, squeeze all the water out from the sprouts. Run the knife through for a coarse chop. *
Similarly, squeeze all the water out from the tofu and crumble into small pieces.*
In a large bowl, combine all the ingredients together. Mix well!
Place a wonton skin in the palm of your hand. Brush the edges of the skin with water. Place a spoonful of filling in the middle. DO NOT OVERSTUFF!
Fold skin in half over the filling and press the edges together FIRMLY to seal!
Repeat with rest of skins.
Pour 2 Tbs of EVOO into a medium-sized skillet over med-high heat. Cook about 8 dumplings at a time, approx 3 minutes on each side or until browned.
Pour about 3 Tbs of water to skillet and cover with a lid immediately as oil will spatter
Cook for additional 2 min.
Enjoy! Don't forget the dipping sauce!
Notes
It doesn't always come out to be 40 dumplings. sometimes more sometimes less. I say have at least 60 skins on hand, just in case.
Be sure to squeeze out as much water as possible! This helps maintain a compact filling as well as reduce splatter from excess water hitting the oil.
Pan frying the dumplings allows for crispy skin while the addition of water steams the filling. Also by using this method, less oil will be needed.
Nutrition
Calories:
60
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
2
g