Best 5 Korean Pork Mandu Recipes

MANDU (KOREAN DUMPLINGS)

Steps:

• Prepare to assemble the Mandu: Sprinkle a large tray or sheet pan with a little flour. This will prevent the Mandu from sticking. Fill a small bowl with water, which will be used to seal the Mandu wrapper.
• Cook the Mandu: To pan fry the Mandu , heat a large frying pan over medium heat. Add the vegetable oil and as many Mandu as you can fit without overlapping. You will have to cook them in batches. Cook them for 1 to 2 minutes, until the bottoms are golden brown. Flip them, carefully add a splash of water to the pan, and cover it immediately with a lid. Reduce the heat to low and cook them for about 4 minutes. The steam will help the Mandu cook through but cut one in half to make sure.

YAKI MANDU

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Heat vegetable oil in a separate skillet over medium heat.
• Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.
• Crack the second egg into a bowl and beat well.
• Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
• Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
• Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.

KOREAN PORK MANDU

Steps:

• 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.

KOREAN MANDU (EGG ROLL)

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
• Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
• Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together.
• Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

DANIEL'S MANDU RECIPE BY TASTY

Steps:

• Place the tofu in a small bowl lined with paper towels. Top with another paper towel and a bowl filled water for weight. Let sit for 15 minutes to extract some moisture from the tofu.
• Crumble the tofu into small pieces in a large bowl. Add the pork, beef, scallions, onion, kimchi, garlic, ginger, sesame oil, soy sauce, salt and pepper. Mix well with your hands.
• In a small bowl, combine the egg and water.
• Put two teaspoons of filling in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture.
• Fold the wrapper in half. Using your fingertips, start make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.
• Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider or slotted spoon and repeat with the rest of the dumplings.
• Serve with dipping sauce.
• Enjoy!