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korean pork mandu

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Mandu are traditional Korean dumplings. The dish dates to the Korean Royal Court influence during the Joseon Dynasty (roughly 1400 to 1900) and has remained a staple throughout Korea. In fact, they’re so common now that most Asian supermarkets stock them in convenient pre-packaged form. Recipes for Mandu vary by region and family preferences, but they can be filled with a variety of meats and vegetables. They can be cooked by steaming, boiling, baking, pan-frying or deep-frying. This recipe uses a delicious combination of pork, sesame, cabbage and bean thread noodles, and they’re pan-fried.

(2 ratings)
yield 24 dumplings
prep time 25 Min
cook time 5 Min
method Pan Fry

Ingredients For korean pork mandu

  • 1/2 lb
    ground pork
  • 1 cup
    chopped cabbage
  • 1 cup
    bean thread noodles (or cellophane noodles), cooked according to package directions
  • 1/2 cup
    chopped onion
  • 1/2 cup
    finely chopped carrot
  • 1/4 cup
    chopped scallion (green onion)
  • 2 lg
    button mushrooms, finely chopped
  • 1 tsp
    minced garlic
  • 1 tsp
    minced ginger
  • 1/4 cup
    toasted sesame seeds
  • 2 Tbsp
    sesame oil
  • 24
    wonton wrappers (i used squares, but you can use the round ones)
  • 1 lg
    egg, beaten
  • 6 Tbsp
    water, divided
  • 2 to 4 Tbsp
    vegetable oil (for frying)

How To Make korean pork mandu

  • 1
    Cook the pork in a skillet until browned and no pink remains, breaking up the pork into small pieces with a wooden spoon as it cooks.
  • 2
    Add cabbage, noodles, onion, carrot, scallion, mushrooms, garlic, ginger, sesame seeds and sesame oil. Stir well, and cook over medium heat for about 5 minutes or until all the vegetables are tender and soft.
  • 3
    Remove skillet from heat, and let cool for several minutes.
  • 4
    Place wonton wrappers on a flat surface. Spoon about 1 Tbsp of the beefy filling in the center of each wonton wrapper. Whisk the egg and 2 Tbsp water together, and brush the egg wash along 2 opposite edges of the wonton wrappers. Fold the wonton wrapper forming a triangle, lifting one tip up and over the filling so it's resting on top of the tip that's opposite it. Press firmly down on the edges with your fingers, to seal the edges.
  • 5
    (Depending on the size of your skillet, you might have to do this in two batches.) Heat about 2 Tbsp oil in large skillet over medium heat. Add several wontons to the hot oil and cook about 2 minutes or until bottom of dumplings are golden brown. Reduce the heat to medium-low, and add remaining 4 Tbsp (1/4 cup) water to the pan. Turn the dumplings, and place lid on the skillet to allow the other side to brown for 2 to 3 more minutes (most of the water should evaporate). Use a slotted spoon to transfer dumplings to paper towels to absorb excess liquid.
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