Mandu
Dumplings descended from Chinese jiaozi via Mongol influence during the Goryeo dynasty, filled with pork, kimchi, and glass noodles — a punchier, thicker-wrapped cousin of the Chinese original, not an identical dish.
Meat
⚠ Contains: Gluten, Soy, Egg, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 lb ground pork
- 1/2 cup kimchi, finely chopped and squeezed dry
- 1/4 cup dangmyeon (sweet potato glass noodles), cooked and chopped
- 1/4 cup pressed tofu, crumbled
- 1 egg
- 1 tsp sesame oil
- Salt and pepper, to taste
- 30 mandu wrappers (or dumpling wrappers)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp gochugaru (Korean chili flakes)
Steps
- Mix the ground pork, kimchi, glass noodles, tofu, egg, sesame oil, salt, and pepper together.
- Place a spoonful of filling in the center of each wrapper, moisten the edges with water, and fold in half, pressing to seal and pleating the edge.
- Steam the dumplings over high heat for 10-12 minutes, or pan-fry until golden on the bottom, then add a splash of water and cover to steam through.
- Whisk the soy sauce, rice vinegar, and gochugaru together for the dipping sauce.
- Serve the mandu hot with the dipping sauce.