Mandu: Delicious Korean Dumplings

Mandu: Delicious Korean Dumplings, are a culinary treasure that bring warmth and flavor to any table. These versatile pockets of joy can be steamed, boiled, pan-fried, or even added to soups, offering a delightful mix of textures and tastes. Traditionally enjoyed during festive occasions like Lunar New Year, mandu has become a global favorite, thanks to its comforting fillings and adaptability. In this blog, we’ll explore the charm of mandu, focusing on two popular varieties—pork and chicken—and share detailed recipes to make them at home.

The Allure of Mandu: Delicious Korean Dumplings

Mandu: Delicious Korean Dumplings origins are steeped in history, with influences from Chinese dumplings and Central Asian manti, adapted over centuries to suit Korean palates. The name “mandu” itself comes from the Chinese “mantou,” but Korea has made it uniquely its own with bold fillings and dipping sauces. Whether served as a snack, appetizer, or main dish, mandu’s appeal lies in its balance of savory fillings, chewy wrappers, and the communal joy of making and eating them together.

The pork variety is a classic, offering rich, umami-packed bites, while the chicken version provides a lighter, yet equally flavorful alternative. Both are wrapped in delicate dough and paired with a tangy soy-vinegar dipping sauce. Let’s dive into the recipes for these two mouthwatering varieties!

Pork Mandu Recipe

This pork mandu recipe yields juicy, savory dumplings that are perfect for pan-frying or steaming. The filling combines ground pork with vegetables and seasonings for a balanced, flavorful bite.

Ingredients (Makes ~40 Dumplings)

• For the Filling:

  • 1 lb (450g) ground pork

  • 1 cup finely chopped cabbage (blanched and squeezed dry)

  • 1/2 cup finely chopped shiitake mushrooms

  • 1/2 cup finely chopped green onions

  • 1/4 cup finely chopped onion

  • 2 cloves garlic, minced

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tsp grated ginger

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 egg (optional, for binding)

• For the Wrappers:

  • 40 round dumpling wrappers (store-bought or homemade)

• For the Dipping Sauce:

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp chili oil (optional)

  • 1 tsp toasted sesame seeds

  • 1 tbsp thinly sliced green onions

Instructions

1. Prepare the Filling:

   • In a large bowl, combine ground pork, cabbage, shiitake mushrooms, green onions, onion, and garlic.

   • Add soy sauce, sesame oil, ginger, salt, pepper, and egg (if using). Mix thoroughly until the filling is well-combined and slightly sticky.

   • Cover and refrigerate for 15–20 minutes to let the flavors meld.

2. Assemble the Mandu:

   • Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of filling into the center.

   • Wet the edges of the wrapper with water, fold it in half to form a half-moon, and pinch the edges to seal. For a decorative touch, create pleats along the sealed edge.

   • Repeat until all wrappers or filling are used. Place assembled dumplings on a tray, covering with a damp cloth to prevent drying.

3. Cook the Mandu:

   • Pan-Fried (Gunmandu): Heat 1 tbsp oil in a non-stick skillet over medium heat. Add dumplings in a single layer, flat side down. Cook for 2–3 minutes until the bottoms are golden. Add 1/4 cup water, cover, and steam for 5–7 minutes until the filling is cooked and the wrappers are translucent. Uncover and cook for 1–2 minutes to crisp the bottoms.

   • Steamed (Jjinmandu): Place dumplings in a steamer lined with parchment paper or cabbage leaves. Steam over boiling water for 8–10 minutes until cooked through.

   • Boiled (Mulmandu): Add dumplings to boiling water or broth. Cook for 6–8 minutes until they float and the filling is cooked.

4. Make the Dipping Sauce:

   • In a small bowl, mix soy sauce, rice vinegar, sesame oil, chili oil (if using), sesame seeds, and green onions.

5. Serve:

   • Arrange the cooked mandu on a plate and serve hot with the dipping sauce. Garnish with extra sesame seeds or green onions if desired.

Chicken Mandu Recipe

For a lighter option, chicken mandu offers a tender, flavorful filling that’s just as satisfying. This recipe incorporates zucchini for added texture and freshness.

Ingredients (Makes ~40 Dumplings)

• For the Filling:

  • 1 lb (450g) ground chicken

  • 1 cup finely chopped zucchini (squeezed dry)

  • 1/2 cup finely chopped carrots

  • 1/2 cup finely chopped green onions

  • 2 cloves garlic, minced

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tsp grated ginger

  • 1/2 tsp salt

  • 1/4 tsp white pepper

  • 1 egg (optional, for binding)

• For the Wrappers:

  • 40 round dumpling wrappers (store-bought or homemade)

• For the Dipping Sauce:

  • Same as the pork mandu dipping sauce (see above)

Instructions

1. Prepare the Filling:

   • In a large bowl, combine ground chicken, zucchini, carrots, green onions, and garlic.

   • Add soy sauce, sesame oil, ginger, salt, white pepper, and egg (if using). Mix well until the filling is cohesive.

   • Cover and refrigerate for 15–20 minutes to enhance the flavors.

2. Assemble the Mandu:

   • Follow the same assembly steps as the pork mandu: place 1 tablespoon of filling in the center of a wrapper, wet the edges, fold into a half-moon, and seal with pleats if desired.

   • Place on a tray and cover to keep moist.

3. Cook the Mandu:

   • Use the same cooking methods as the pork mandu (pan-fried, steamed, or boiled) with identical cooking times and techniques.

4. Make the Dipping Sauce:

   • Prepare the same dipping sauce as for the pork mandu.

5. Serve:

   • Serve the chicken mandu hot with the dipping sauce, garnished with sesame seeds or green onions for extra flair.

Tips for Perfect Mandu

• Wrappers: Store-bought wrappers save time, but homemade ones offer a chewier texture. To make your own, mix 2 cups all-purpose flour with 3/4 cup water, knead into a smooth dough, rest for 30 minutes, then roll into thin circles.

• Filling: Squeeze excess water from vegetables like cabbage or zucchini to prevent soggy dumplings.

• Freezing: Mandu freezes beautifully. Arrange uncooked dumplings on a tray, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 1–2 minutes to the cooking time.

• Variations: Experiment with fillings like shrimp, tofu, or kimchi for a spicy twist.

Why Mandu Matters

Mandu is more than just food—it’s a celebration of Korean culture, family, and togetherness. Whether you’re folding dumplings with loved ones or savoring a crispy gunmandu with a drizzle of dipping sauce, mandu brings people closer. The pork and chicken varieties offer something for everyone, from hearty comfort to light, fresh flavors.

So, gather your ingredients, roll up your sleeves, and try making mandu at home. It’s a rewarding process that fills your kitchen with delicious aromas and your heart with joy. Happy cooking!