Mandu (Korean dumplings)

Method8 steps · about 1 hr 5 min

1. 1

   Step 1: Finely chop zucchini (8 oz) and cabbage.

   Uses 8 oz zucchini, finely chopped · 10 oz green cabbage, finely chopped

   
2. 2

   Step 2: In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.

   Salt vegetables at least 15 minutes · 15 minUses Chopped zucchini and cabbage · Additional salt for drawing water from zucchini and cabbage

   
3. 3

   Step 3: Finely chop the mushrooms (4 oz), onion (1/2 medium) and scallions (2). Add them to the squeezed zucchini and cabbage with the ground pork (1/2 lb) and beef (1/4 lb), garlic (1 tbsp), 1–2 tsp ginger, filling soy sauce, sesame oil (1 tbsp), egg (1), 1/4 tsp filling salt and 1/8 tsp pepper. Mix well. Separately mix the dipping sauce from its own 1 Tbsp soy sauce, 1 tsp vinegar, 1 Tbsp water, 1/2 tsp sugar, pinch black pepper and pinch gochugaru; reserve for serving.

   Uses Squeezed salted zucchini and cabbage · 4 oz fresh mushrooms, preferably shiitake, finely chopped · 1/2 medium onion, finely chopped · 2 scallions, finely chopped · 1/2 lb ground pork (or preferred ground meat) · 1/4 lb ground beef · 1 tbsp minced garlic · 1–2 tsp finely minced or juiced ginger

   
4. 4

   Step 4: Place filling on a wrapper, starting with the source heaping teaspoon and adjusting to the wrapper size without overfilling. Wet the edges with separate sealing water, push out trapped air and seal tightly into a half-moon. Repeat with remaining wrappers and filling. If filling or wrappers remain, reserve them for another use; cook any extra raw filling separately until fully cooked. Choose ONE of the following cooking routes for each batch.

   Uses Prepared raw dumpling filling · 1 package dumpling wrappers (about 40 pieces), mandu pi · Water as needed to wet wrapper edges

   
5. 5

   Step 5: Pan-fried route: heat 2 Tbsp vegetable oil in a pan over medium-high heat. Add dumplings without touching and fry 1–2 minutes until bottoms are golden. Add 1/3 cup water and cover immediately; reduce to medium-low and steam 4–5 minutes. Alternatively pan-fry over medium heat without water for 2–3 minutes per side. Frozen dumplings take longer. Continue until the filling is fully cooked; serve with prepared dipping sauce.

   Uses Shaped raw dumplings, selected pan-fried batch · 2 tbsp vegetable oil per pan-frying batch · 1/3 cup water per covered pan-frying batch · Prepared dipping sauce

   
6. 6

   Step 6: Deep-fried route instead of other cooking routes: heat a 2–3-inch depth of canola or vegetable oil in a fryer or skillet to 350°F. Fry dumplings about 2–3 minutes until golden and the filling is fully cooked; drain and serve with prepared dipping sauce.

   Deep-fry until golden and filling cooked · 3 minUses Shaped raw dumplings, selected deep-fried batch · Canola or vegetable oil for a 2–3-inch deep-frying depth · Prepared dipping sauce

7. 7

   Step 7: Steamed route instead of other cooking routes: prepare a steamer with water and line it with a wet cheesecloth or cabbage leaves. Steam dumplings about 10 minutes, or 12 minutes if frozen, until the filling is fully cooked. Serve with prepared dipping sauce.

   Steam 10 minutes fresh or 12 frozen · 12 minUses Shaped raw dumplings, selected steamed batch · Water as needed in steamer or boiling pot · Cabbage leaves for lining steamer, instead of wet cheesecloth · Prepared dipping sauce

8. 8

   Step 8: Boiled route instead of other cooking routes: bring a pot of water to a boil. Add dumplings a few at a time, stirring gently so they do not stick. Once they float, continue cooking another 1–2 minutes and until filling is fully cooked. Remove and serve with prepared dipping sauce.

   After floating, cook 1–2 minutes and filling through · 2 minUses Shaped raw dumplings, selected boiled batch · Water as needed in steamer or boiling pot · Prepared dipping sauce