Korean Mandu (Crispy Fried Dumplings)
If you love dumplings, I just know that you'll love Korean mandu. If you haven't tried mandu yet, this is the time to finally try it!
Equipment
Large mixing bowl
Deep heavy-bottomed saucepan or Dutch oven (4-quart minimum)
Instant-read or deep-fry thermometer
Spider strainer or slotted spoon
Rimmed baking sheet
Cutting Board
Sharp chef's knife
Ingredients
Dumpling Ingredients
1 lb ground beef - minced beef, 450g
1 lb ground pork - minced pork, 450g
7 oz tofu - firm ; drained and pressed, 200g- ½ medium head Napa cabbage - finely chopped, about 1 lb / 450g
4 cloves garlic - minced
1 tablespoon ginger - fresh ; minced, about a 1-inch / 2.5cm piece
4-5 stalks green onions - finely chopped
1 large egg
2 tablespoons sesame oil
2 tablespoons soy sauce
6 cups vegetable oil - for deep-frying, 1.5 litres- 1 package round dumpling wrappers - about 50 wrappers / 10 oz / 283g
- ¼ cup warm water - small bowl, for sealing wrappers
½ teaspoon salt - for salting cabbage
Dipping Sauce Ingredients
- ½ cup soy sauce - 120ml
- ½ cup rice wine vinegar - 120ml
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 6 medium Thai chilies - sliced on a bias
2 tablespoons sesame seeds - roasted
Instructions
Preparation Instructions
- Chop up the Napa cabbage into small pieces. Do not include the spines. Place in a bowl.1/2 medium head Napa cabbage
- Sprinkle the chopped cabbage with 1/2 teaspoon salt, toss, and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.1/2 medium head Napa cabbage, 1/2 teaspoon salt
- Chop the green onions finely. Place in the bowl with the cabbage.4-5 stalks green onions
- Press the tofu between paper towels or a clean kitchen towel for 5 minutes to remove excess moisture. Crumble into the bowl with the above ingredients.7 oz tofu
- Place both the ground beef and pork into the bowl.1 lb ground beef, 1 lb ground pork
- After cleaning the garlic and ginger, mince both ingredients and place them in the bowl.4 cloves garlic, 1 tablespoon ginger
- Crack the egg and place it in the middle of the bowl.1 large egg
- Drizzle the 2 tablespoons soy sauce and 2 tablespoons sesame oil over the filling ingredients.2 tablespoons sesame oil, 2 tablespoons soy sauce
- Mix all the ingredients together by hand. You may need to break up the tofu a little more than the initial crumble.1 lb ground beef, 1 lb ground pork, 7 oz tofu, 1/2 medium head Napa cabbage, 4 cloves garlic, 1 tablespoon ginger, 4-5 stalks green onions, 1 large egg, 2 tablespoons sesame oil, 2 tablespoons soy sauce
- Now set the mixture aside, and set up your dumpling-making station. Line each baking sheet with wax paper. Clean off your cutting board, and place the small bowl filled with warm water in the upper corner. Unwrap your dumpling wrappers, and get ready to make dumplings. Before you start wrapping dumplings, make sure your cutting board is dry. Otherwise, your dumpling wrappers will get soggy and become unworkable.1 package round dumpling wrappers, 1/4 cup warm water
- Take a wrapper and place it on the board. Make a ping pong-sized ball of the mixture in your hand. Put into the centre of the dumpling wrapper. Dip your index finger in the warm water, and moisten half the outside rim of the wrapper. Now fold over the wrapper, and pinch it together. Push from the filling outward with your finger to make sure all the air is out. Place newly formed dumplings on the baking sheet.1 package round dumpling wrappers, 1/4 cup warm water
- Pour 6 cups (1.5 litres) vegetable oil into a deep heavy-bottomed saucepan or Dutch oven. The oil should be no more than halfway up the sides of the pot.6 cups vegetable oil
- Heat the oil over medium heat to 350°F / 175°C (use a deep-fry or instant-read thermometer). This takes about 8-10 minutes. Carefully lower 4-5 dumplings into the oil at a time — do not overcrowd the pot or the temperature will drop.6 cups vegetable oil
- Fry until golden brown on all sides, about 3-4 minutes per batch. Remove with a spider strainer or slotted spoon and drain on a wire rack or paper towel-lined plate. Serve hot with the dipping sauce.
Dipping Sauce Instructions
- Mix soy sauce and rice wine vinegar.1/2 cup soy sauce, 1/2 cup rice wine vinegar
- Add salt and roasted sesame seeds.1 teaspoon salt, 2 tablespoons sesame seeds
- Cut Thai chillies on a bias, and add to mixture.6 medium Thai chilies
- Whisk together.1/2 cup soy sauce, 1/2 cup rice wine vinegar, 1 teaspoon salt, 6 medium Thai chilies, 2 tablespoons sesame seeds
- Drizzle the mixture with sesame oil to taste.1 tablespoon sesame oil
Notes
Storage: Cooked mandu keep in an airtight container in the fridge for up to 3 days. Reheat in a dry non-stick pan over medium heat for 2-3 minutes per side to re-crisp — avoid the microwave as it makes wrappers rubbery.
Freezing: Freeze uncooked assembled mandu on a wax-paper-lined tray until solid, then transfer to a freezer bag for up to 2 months. Cook straight from frozen, adding 2-3 extra minutes of frying time.
Substitutions: All-pork works as a single-meat option — it stays juicier than all-beef. For a lighter filling, substitute ground chicken or turkey but add an extra teaspoon of sesame oil to compensate for lower fat content.
Make-Ahead: The filling can be mixed and refrigerated up to 24 hours before wrapping. Beyond 24 hours the tofu texture begins to break down.
Pro Tip: Use a deep-fry or instant-read thermometer to keep oil at 350°F / 175°C — this ensures even golden browning without greasy wrappers.
Nutrition
Serving: 1servingCalories: 2692kcalCarbohydrates: 50gProtein: 41gFat: 261gSaturated Fat: 47gPolyunsaturated Fat: 132gMonounsaturated Fat: 67gTrans Fat: 2gCholesterol: 146mgSodium: 2542mgPotassium: 784mgFiber: 3gSugar: 2gVitamin A: 415IUVitamin C: 30mgCalcium: 206mgIron: 7mg
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