Mandu (Pan-Fried Dumplings)
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.
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 cloves 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
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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.
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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 cloves 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.
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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.
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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.
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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.
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6
Remove lid and cook 1 more minute to re-crisp bottoms. The internal temperature of the filling should reach 160°F (71°C).
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7
Serve immediately with the dipping sauce.