These steamed and fried mandu dumplings are a must try of you love Korean cuisine. This is also fun to make, so gather your friends and give these a try.
1package mandu wraps - thicker than gyoza or wonton
¼smallgreen cabbage - shredded
3tablespoonsvegetable oil - for pan-frying
2tablespoonsgarlic - chopped
1pinchsalt - to taste
1pinchground black pepper
Instructions
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.