Perfect Homemade Mandu (Korean Dumplings)
How to Make Delicious Pork and Kimchi Mandu: The Ultimate Guide to Filling, Folding, and Steaming
Discover how to make irresistible, flavorful homemade mandu! This recipe guides you through creating both a classic savory pork filling and a spicy, refreshing kimchi filling. Start with a versatile base filling, then divide and customize. Perfect for family meals or gatherings!
Basic Mandu Filling
- 500g ground pork (recommend leaner cuts)
- 200g bean sprouts
- 150g glass noodles (dried weight)
- 1 block firm tofu
- 1/2 large green onion (scallion)
- 60 dumpling wrappers (store-bought or homemade)
Pork Marination
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 2 pinches salt
- Pinch of black pepper
- 1 Tbsp soy sauce
Mandu Filling Seasoning
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2/3 Tbsp salt
- Pinch of black pepper
- 1 Tbsp sesame oil
Pork Mandu Filling (approx. 30 dumplings)
- 1/2 of the Basic Mandu Filling ingredients
- 100g chives
Blanching Bean Sprouts
- 1/2 tsp salt
Kimchi Mandu Filling (approx. 30 dumplings)
- 1/2 of the Basic Mandu Filling ingredients
- 300g kimchi (well-fermented)
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 2 pinches salt
- Pinch of black pepper
- 1 Tbsp soy sauce
Mandu Filling Seasoning
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2/3 Tbsp salt
- Pinch of black pepper
- 1 Tbsp sesame oil
Pork Mandu Filling (approx. 30 dumplings)
- 1/2 of the Basic Mandu Filling ingredients
- 100g chives
Blanching Bean Sprouts
- 1/2 tsp salt
Kimchi Mandu Filling (approx. 30 dumplings)
- 1/2 of the Basic Mandu Filling ingredients
- 300g kimchi (well-fermented)
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1/2 of the Basic Mandu Filling ingredients
- 100g chives
Blanching Bean Sprouts
- 1/2 tsp salt
Kimchi Mandu Filling (approx. 30 dumplings)
- 1/2 of the Basic Mandu Filling ingredients
- 300g kimchi (well-fermented)
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1/2 of the Basic Mandu Filling ingredients
- 300g kimchi (well-fermented)
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
Begin by thoroughly patting the ground pork dry with paper towels to remove any excess liquid. In a bowl, combine the pork with 1 Tbsp minced garlic, 1 Tbsp cooking wine, 2 pinches of salt, and a pinch of pepper. Mix well to marinate. This step helps to remove any gamey odor and adds depth of flavor.
Step 2
Heat a pan over medium-high heat. Add the marinated pork and break it apart with a spatula as it cooks. Stir-fry until the moisture evaporates and the pork becomes crumbly. Clear a space on one side of the pan, pour in 1 Tbsp of soy sauce, and let it bubble and caramelize slightly to release its aroma. Then, mix it thoroughly with the pork and continue to stir-fry. This technique significantly enhances the savory depth of the pork filling.
Step 3
Soak the glass noodles (150g dried) in lukewarm water for about 30 minutes until softened. Meanwhile, bring a pot of water to a boil and cook the soaked noodles for 3-4 minutes until tender. Drain them thoroughly in a colander. To prevent the noodles from sticking together, toss them with 1 Tbsp of sesame oil while still warm. Once cooled, finely chop the noodles for easy incorporation into the filling.
Step 4
Rinse the bean sprouts under cold water, removing any hulls or debris. Bring 1 liter of water to a boil with 1/2 tsp of salt. Add the bean sprouts and blanch for just 1 minute. Be careful not to overcook them, as they will become mushy. Immediately drain and rinse the blanched bean sprouts under cold water to stop the cooking process and cool them down. Squeeze out as much water as possible with your hands; excess moisture will make the filling watery. Finely chop the squeezed bean sprouts to about 1cm pieces.
Step 5
Wrap the tofu in a cheesecloth or a clean kitchen towel and squeeze out as much water as possible. Removing the excess water is crucial for a well-textured filling.
Step 6
Finely chop the green onion, including both the white and green parts. The onion adds a fresh aromatic quality to the mandu filling.
Step 7
Now, let’s assemble the basic mandu filling. In a large bowl, combine the stir-fried pork, chopped glass noodles, squeezed tofu, and chopped green onion. Add the seasoning ingredients: 1 Tbsp minced garlic, 2 Tbsp soy sauce, 2/3 Tbsp salt, a pinch of pepper, and 1 Tbsp sesame oil. Knead the mixture vigorously with your hands until it becomes cohesive and slightly sticky. Proper kneading ensures the filling holds together well and develops a good texture.
Step 8
Take half of the prepared basic filling for the pork mandu. Add 100g of finely chopped chives and knead everything together thoroughly until well combined. The fresh aroma of the chives will elevate the flavor of the pork mandu.
Step 9
For the kimchi mandu filling, use the remaining half of the basic filling. Remove the core from the kimchi, rinse it if desired (to reduce saltiness), and finely chop it. Squeeze out as much liquid as possible from the chopped kimchi by hand. Add 1-2 Tbsp of gochugaru (adjusting the amount based on your spice preference) and mix well. Knead the mixture until all ingredients are evenly distributed.
Step 10
Prepare your workspace for wrapping the dumplings. Lightly dust a large tray or plate with flour to prevent the mandu from sticking. Also, have a small bowl of water ready; you’ll use this to moisten the edges of the dumpling wrappers.
Step 11
Place a dumpling wrapper in your palm. Spoon a generous amount of filling into the center. Lightly brush the edge of the wrapper with water. Fold the wrapper in half to create a half-moon shape, pressing firmly along the edges to seal. To secure the shape further, you can moisten the two corners of the half-moon and press them together. Repeat this process for both pork and kimchi mandu.
Step 12
Fill a steamer pot with water and bring it to a boil. Line the steamer basket with parchment paper or lightly grease it to prevent sticking. Arrange the dumplings in the steamer basket, ensuring there is a small space between each one so they don’t stick together during cooking.
Step 13
Once the water is boiling vigorously, place the steamer basket with the dumplings into the pot. Cover with the lid and steam over medium-low heat for approximately 10 minutes. Cooking time may vary slightly depending on the size and number of dumplings. They are ready when the wrappers look translucent and the filling is cooked through.
Step 14
Carefully remove the steamed dumplings from the steamer and arrange them on a tray with space in between to cool. Once completely cooled, portion them into freezer-safe bags or containers for storage. Enjoy your delicious homemade mandu anytime!
