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–+ servings
pan fried dumplings on a plate with dipping sauce.
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5 from 3 votes

Mandu Korean Dumplings

By: Min Kwon | MJ and Hungryman
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
Cook Time: 30 minutes
Servings: 40
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Ingredients 

  • 1 pound ground meat, see note
  • 1 cup mungbean sprouts, cooked and roughly chopped
  • 1/2 pack firm or medium-firm tofu
  • 1/2 med onion,, finely diced
  • 1 tablespoon minced garlic
  • 1 egg
  • 1/4 cup chopped green onion
  • 1/2 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: 60kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g
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