Korean Pork Mandoo

Name: Korean Pork Mandoo
Prep time: 25 min
Total time: 25 min
Yield: 24
Cuisine: Asian
Ingredients: 1/2 pounds ground pork; 1 cup chopped cabbage; 1 cup cooked and chopped bean thread noodle; 1/2 cup chopped onion; 1/2 cup chopped carrot; 1/4 cup chopped scallions; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 1/4 cup toasted sesame seeds; 2 tablespoons sesame oil; 24 wonton wrappers; Frying Oil; 1 egg

1 Ratings

2 Comments

Prep 25 min
Total 25 min
Servings 24

Mandoo is a Korean dumpling. These have a nice filling flavored with pork, sesame, cabbage, and bean thread noodles. You can pan fry or steam them, but I deep fried mine. MORE+ LESS-

By The Food in My Beard

Updated October 31, 2014

Ingredients

1/2

pounds ground pork

cup chopped cabbage

cup cooked and chopped bean thread noodle

1/2

cup chopped onion

1/2

cup chopped carrot

1/4

cup chopped scallions

teaspoon minced garlic

teaspoon minced ginger

1/4

cup toasted sesame seeds

tablespoons sesame oil

wonton wrappers

Frying Oil

egg

Steps

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1

Cook the pork until browned.
2

Add in the rest of the ingredients (except wonton wrappers) and cook until everything is tender. 5 Minutes.
3

Remove from heat and allow to cool for a few minutes.
4

Place filling into wrappers in tablespoon portions. Mix an egg with a few tablespoons of water, and paint the egg wash onto 2 of the 4 edges of the wonton wrapper. Fold the wonton into a triangle and seal.
5

Deep fry until brown, about 2 minutes per side.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Korean food is my most recent obsession, and I am only beginning to understand the flavors and ingredients. This may be just another excuse to head to the Korean restaurant down the street, but I am sticking to my story! One thing I have noticed is every Korean recipe I come across seems to be loaded with sesame flavor. These fried dumplings are no exception; they're packed with toasted sesame seeds and sesame oil.

Chopping everything is the longest part of the recipe.

Pork first, followed by the veggies.

No need to brown everything, just soften it up.

Filling and folding these dumplings is much easier than the last ones I made!

Sealed with an egg wash so that they don’t leak out while frying. Flip these after about a minute and a half. Total fry time should be around 3-4 minutes.

A little splash of soy sauce is all you need for these, but some sweet and sour would be nice as well.

Dan Whalen would pour sesame oil on his breakfast cereal. Check out his blog at The Food in My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!