Mandu (Pan-Fried Dumplings)

Name: Mandu (Pan-Fried Dumplings)
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 oz ground pork; 6 oz firm tofu, pressed, crumbled; 1/2 cup kimchi, squeezed, minced; 2 oz glass noodles (dangmyeon), cooked, chopped; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tsp sesame oil; 2 tsp soy sauce; 4 scallions, finely sliced; 40 round dumpling wrappers (gyoza wrappers); 2 tbsp vegetable oil; 6 tbsp water; 4 tbsp soy sauce (for dipping sauce); 2 tbsp rice vinegar (for dipping sauce)

Crispy-bottomed Korean pan-fried dumplings filled with a savory mixture of ground pork, tofu, glass noodles, and kimchi, served with a garlicky soy dipping sauce. These golden dumplings are irresistible and impressive for any gathering.

60 minMediumServes 4310 cal/serving

KoreanAppetizerStovetopStandardNightshade-Free

Ingredients

8 oz ground pork
6 oz firm tofu, pressed, crumbled
1/2 cup kimchi, squeezed, minced
2 oz glass noodles (dangmyeon), cooked, chopped
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tsp sesame oil
2 tsp soy sauce
4 scallions, finely sliced
40 round dumpling wrappers (gyoza wrappers)
2 tbsp vegetable oil
6 tbsp water
4 tbsp soy sauce (for dipping sauce)
2 tbsp rice vinegar (for dipping sauce)

Instructions

1

Make the dipping sauce: stir together 4 tbsp soy sauce (for dipping sauce) and 2 tbsp rice vinegar (for dipping sauce) in a small bowl. Set aside.
2

Combine 8 oz ground pork, 6 oz pressed, crumbled firm tofu, 1/2 cup squeezed, minced kimchi, 2 oz cooked, chopped glass noodles (dangmyeon), 4 minced garlic cloves, 1 tsp grated fresh ginger, 2 tsp sesame oil, 2 tsp soy sauce, and 4 finely sliced scallions in a bowl. Mix until filling holds together.
3

Place a heaping teaspoon of filling in the center of each round dumpling wrappers (gyoza wrappers). Wet the edges, fold in half, and pleat to seal. Repeat until all filling and wrappers are used.
4

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat-side down without crowding. Cook until bottoms are deep golden brown, about 3 minutes.
5

Pour 6 tbsp water carefully into the pan. Cover immediately and steam for 4-5 minutes until water evaporates and dumplings are cooked through.
6

Remove lid and cook 1 more minute to re-crisp bottoms. The internal temperature of the filling should reach 160°F (71°C).
7

Serve immediately with the dipping sauce.

Questions

Can I make Mandu (Pan-Fried Dumplings) gluten-free?

Not cleanly. 2 tsp soy sauce, 40 round dumpling wrappers (gyoza wrappers), 4 tbsp soy sauce (for dipping sauce) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Mandu (Pan-Fried Dumplings) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Mandu (Pan-Fried Dumplings)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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