Mandu are Korean dumplings, which are thin wrappers stuffed with a savory filling. They are usually filled with various vegetables, meat and/or fish, and can be cooked by boiling, steaming or frying.
Traditionally mandu wrappers were made from scratch, but today pre-made wrappers are easily available in local stores. They are usually served with a sweet, tangy dipping sauce made of soy sauce, sugar and white vinegar. Mandu are popular in both South Korea and North Korea.
Origin & Cultural Significance
Mandu are believed to have been brought to Korea by Mongloians in the 14th Century, during the Goryeo Dynasty. Today, they are a popular everyday dish across Korea, but in the past were only served on special occasions or at the royal court.
It is common for Korean families to have their own mandu recipe which is passed down over generations, so recipes may vary slightly. Similar dumpling dishes are popular across Asia, such as Japanese gyoza, Chinese jiaozi, or Mongolian buuz.
- Mandu wrappers - 1 pack
- Onion (finely chopped) - 1
- Cabbage (finely chopped) - 1 cup
- Soy sauce - ½ cup
- Minced pork - 1 lb
- Korean glass noodles - 2 oz
- Mushrooms (finely chopped) - ½ cup
- Garlic (crushed) - 2 cloves
- Sesame oil - 2 tbsp
- Salt - 1 tsp
- Pepper - to taste
- Place the finely chopped cabbage in a bowl and salt generously to draw the water out. Leave for approximately 15 minutes before squeezing out the excess water and transferring to a dry bowl.
- Boil the Korean glass noodles according to the directions on the packet, approximately 6 minutes. Once the noodles are cooked, rinse and drain well and add them to the bowl of cabbage.
- Add the pork and all of the other filling ingredients to the bowl and mix together until completely combined.
- Hold one mandu wrapper in your palm and spoon 1 heaped teaspoon of filling into the center.
- Wet one edge of the wrapper with water and press the two edges firmly together to seal the mandu. There are a number of different shapes and folding styles that can be used here, depending on your preference.
- To fry the mandu, heat some oil in a pan and carefully add them to the hot oil. Fry for 1-2 minutes until the bottom is golden-brown.
- Flip the mandu and fry the other side for 1-2 minutes until it is also golden-brown.
- Serve immediately with a bowl of dipping sauce on the side.
Amount Per Serving: Calories: 335Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 82mgSodium: 1955mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 29g