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Mandu Korean Dumplings

Buns in my Oven Recipe by
(4 reviews)
Mandu Korean Dumplings
  • Prep Time 60 min
  • Total Time 1 hr 30 min
  • Servings 30
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Mandu Korean Dumplings

Mandu, or Korean dumplings, are crispy, steamy perfection – and they’re not all that difficult to make at home!

Ingredients

1/4
pound ground beef
2
tablespoons + 1 teaspoon sesame oil, divided
2
tablespoons finely diced yellow onion
4
ounces coleslaw mix
4
ounces extra firm tofu
2
ounces bean sprouts
1
scallion
1
clove garlic
2
tablespoons hoisin sauce
1/2
teaspoon salt
30
round wonton or dumpling wrappers
Oil, for frying
Soy sauce, for serving

Directions

  • 1 Add one tablespoon of sesame oil and the ground beef to a large skillet and cook until the meat is browned, breaking it up into fine pieces with a fork or spatula. Drain the beef.
  • 2 Add another tablespoon of sesame oil to the pan along with the onion and cook until soft, about 3 minutes.
  • 3 Add the cabbage to the pan and continue cooking for 3 more minutes.
  • 4 Finely dice the bean sprouts, scallion, and garlic and add to the cabbage in the pan.
  • 5 Squeeze the water from the tofu and mash with a fork. Add to the pan and continue cooking for 3 minutes.
  • 6 Drain the vegetable mixture in a colander.
  • 7 Add the vegetable mixture and ground beef to a large bowl with the hoisin and salt. Stir to combine. Taste and adjust seasoning if needed.
  • 8 Place one mandu skin on your work surface and add two teaspoons of the filling to the center. Dip your index finger in water and run it along the top edge of the mandu skin. Fold the wrapper in half and press the top to seal.
  • 9 Place your index finger inside the skin on one side and make pleats in the wrapper, using your thumb to press them and seal them closed. Repeat with the other side.
  • 10 Place the finished mandu on a plastic-wrapped cookie sheet.
  • 11 Continue until all of the filling has been used, covering the finished mandu with plastic wrap to keep them from drying out.
  • 12 Place a 10-inch non-stick skillet over medium heat and add just enough oil to the pan to cover the bottom. Immediately place 5 mandu in the pan, pleated side up, cover and cook until the bottoms are just beginning to crisp, about 2 minutes.
  • 13 Pour 1/4 cup of water into the pan and immediately cover with the lid. Let the mandu steam for about 4 minutes or until the water has nearly all evaporated. Remove the lid and continue cooking until the bottoms crisp back up and easily release from the pan.
  • 14 Repeat with the remaining mandu until all have been cooked.
  • 15 Serve with soy sauce, if desired.
See Step By Step

Step By Step  

Mandu, or Korean dumplings, are easier than you think to make at home.

As prepared by Buns in my Oven,

Don't worry, you can be a dumpling pro in no time!

Mandu for me, mandu for you!

Wait, what’s mandu? Korean dumplings, man. You’ve probably (hopefully) had them, or something similar, at an Asian restaurant and you know (hopefully) that they are amazing and cannot live another minute without making them at home. 

I’m here to show you how.

First, I better just warn you that while these can be a little bit tricksy, you totally got this. I am notoriously bad at making “pretty” food. I don’t have the patience for it. So, if I can make these gorgeous little dumplings, you can make these gorgeous little dumplings. My biggest tip is to take your time, don’t get frustrated, realize that even the ugly ones taste delicious, and use lots of water (more on that later). 

Let’s do this!

Since Asian cuisine is not something that I have a ton of experience with cooking myself, we’re starting with a Food Network recipe with just a few tweaks here and there for fun.

 

Mandu Korean Dumplings

First things first, we’re going to brown some ground beef in a bit of sesame oil. I am obsessed with sesame oil. It adds such a great flavor to food. You can use vegetable or canola oil if you are allergic or just don’t want to purchase special oil for this, but you won’t get the same flavor. 

Drain the meat.

 

Mandu Korean Dumplings

Finely dice an onion and add it to the hot pan with a bit more sesame oil and cook until the onions are soft, about 3 minutes. 

Stir in some cabbage. I used coleslaw mix because I’m lazy. You can certainly finely slice a head of cabbage if you prefer. Cook for three minutes.

Chop up some bean sprouts and a scallion and add that to the pan with some crumbled tofu and minced garlic. Drizzle on a teensy bit of sesame oil and cook for about three minutes.

 

Mandu Korean Dumplings

Add all that goodness to a colander and let it drain for a few minutes.

 

Mandu Korean Dumplings

Pop it all in a large bowl with the cooked ground beef and stir in some hoisin and salt and pepper. Feel free to taste and adjust the seasoning. A bit of sriracha would be delicious in these, though not very authentic. 

See? So far, so good. We’re getting to the tricky part. 

You’ll need mandu skins or wonton wrappers. I found the round wrappers at an Asian market in my little town. If you don’t have an Asian market or just aren’t interested in making an extra trip, you’re probably going to find the square wonton wrappers. That’s okay! You’ll find these in the produce section of your grocery store, usually near the tofu and vegan cheese. 

If you can only find the square wrappers, use a round cookie cutter to cut them into circles. Easy peasy.

 

Mandu Korean Dumplings

Now, add about two teaspoons of filling to the center of your wrapper.

 

Mandu Korean Dumplings

Dip your finger in water and run it along the top part of the wrapper.

 

Mandu Korean Dumplings

Pick the whole thing up and fold the bottom over the filling and press the very top to seal it closed.

 

Mandu Korean Dumplings

Here’s where the water comes in handy. Dip your index finger in water once again and run it down the right side of the wrapper, on the outside, where you’re going to make your pleats.

Put your index finger inside the wrapper and make one pleat. Use your thumb to press the pleat and seal it.

 

Mandu Korean Dumplings

Make two more pleats on that side of the wrapper and then switch to the other side. Don’t forget to add water to the outside where you’re going to pleat it. That was the only way I could get the pleats to stick, and once I figured that trick out, things went much smoother.

 

Mandu Korean Dumplings

Place all your mandu on a cookie sheet lined with plastic wrap. You’ll get about 30 mandu from this recipe. 

If you’re moving slowly, keep the finished mandu covered with a second sheet of plastic wrap to prevent them from drying out. 

Ready to cook these little guys?

 

Mandu Korean Dumplings

You’ll want a non-stick skillet. Let me repeat: A non-stick skillet. Trust me on that.

Add about one tablespoon of vegetable or canola oil to a 10-inch skillet and turn the heat to medium. Immediately add the mandu, about 5 or 6, depending on how many you can fit without crowding the pan too much. You’ll place them pleated side up.

Cover the pan with a lid and cook about 2 minutes. The bottoms should just be starting to crisp up. 

Grab 1/4 cup of water and pour that into the pan and immediately cover the pan back up. The water and oil will splatter and freak out a bit, so be quick to cover the pan.

Cook them for about 4 minutes or until the water has mostly evaporated. Remove the lid and let them continue cooking. The bottoms will crisp back up in about 1 or 2 minutes and you’re done.

 

Mandu Korean Dumplings

Place them on a pretty plate and devour. 

I served mine with soy sauce, but they were delicious plain too! Crispy, steamy and the filling had great flavor.

If I can mandu, you can mandu. So, you know ... go forth and make some dumplings!

See Recipe
Tips  

Don’t be scared to really get the edges of the mandu skins wet. The water is what will help them seal. Also, remember that even ugly dumplings taste delicious!

Nutrition Information 
No nutrition information available for this recipe
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