Making Steamed and Fried Mandu Dumplings is a bit labour-intensive, I’m not going to lie. This really should have made enough for two different meals (so 4 servings total), but it was really delicious; we ate until we were miserably full. So I don’t recommend that.
If you can get other people to participate in the making, it’s much faster-but this took me less than an hour to make, including waiting for the water to boil for steaming and cooking.
Steamed and Fried Mandu DumplingsPrint Recipe
- ½ pound of ground pork
- 1 package of mandu wraps (thicker than gyoza or wonton)
- ¼ shredded green cabbage
- Vegetable oil for pan-frying
- 1-2 tablespoons of chopped garlic
- Salt and pepper, to taste
- You may use a mandolin or food processor to shred the cabbage to save time, a vegetable peeler, or carefully chop with a good knife.
- Mix the ground pork, cabbage, and garlic, and salt and pepper together.
- In an assembly line, have a small bowl of water and a plate to put the filled dumplings on.
- For each wrapper, wet half of the edge (half a circle) with the water and fill with the filling. This will probably be about 1 to 2 tablespoons of filling.
- Fold over in half, and press the edges together.
- When done, place half in a steaming basket and heat the oil in a large frying pan (make sure it has a lid).
- While the steamed dumplings are steamed, you can pan fry the others- let brown on both sides, about 2 minutes each, on medium-high heat. Add in about 2 to 3 tablespoons of water and cover (this will help cook the mandu through).
- Let the mandus cook for about 4 minutes, until the dumplings are cooked through, and the water has evaporated.
- By now, the steamed dumplings should also be done.
- Serve with kimchi, gak dukki (kimchi turnips), and more shredded cabbage.