# Korean Dumplings

> Mandoo (만두)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-dumplings/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 1 hr, cook 15 min, total 1 hr 15 min
- Serves: 8

## Ingredients

### For the Filling

- 1 lb ground pork (or beef/chicken)
- 8 oz firm tofu (drained and crumbled)
- 2 cups napa cabbage (finely chopped)
- 1 cup chives or green onions (minced)
- ½ cup carrots (finely diced)
- 4 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp black pepper

### Additional Items

- 1 package dumpling wrappers
- Small bowl of water for sealing
- 1 egg beaten (for egg wash if frying)

### Dipping Sauce

- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- Optional: chopped green onions

## Instructions

### Prepare Filling

1. Squeeze excess water from cabbage
2. Drain and crumble tofu thoroughly
3. Mix all filling ingredients
4. Season well
5. Let rest 30 minutes for flavors to meld

### Assemble Dumplings

6. Place wrapper on clean surface
7. Add 1 tbsp filling to center
8. Wet edges with water
9. Fold and pleat edges
10. Seal completely
11. Place on lined tray
12. Cover with cloth while working

### Cooking Methods

### Steam

13. Line steamer with parchment
14. Steam 8-10 minutes

### Pan-Fry

15. Heat oil in pan
16. Place dumplings flat side down
17. Cook until golden
18. Add ¼ cup water
19. Cover and steam 5 minutes Boil:
20. Drop in boiling water
21. Cook until they float
22. Additional 2-3 minutes

### Serve

23. Arrange on plate
24. Provide dipping sauce
25. Serve immediately while hot

## Notes

#### Recipe Tips

- Keep wrappers covered while working

- Don't overfill dumplings

- Seal edges completely

- Work in small batches

- Freeze on tray before bagging

- Test one dumpling first

- Mix filling thoroughly

- Check seasoning before wrapping

#### Serving Suggestions

Serve with:

- Kimchi

- Korean dipping sauce

- Clear soup

- As part of main meal

- In dumpling soup

- With rice and banchan

#### Variations

- Kimchi filling

- Vegetarian with mushrooms

- Seafood version

- Glass noodle addition

- Different meat combinations

- Extra vegetables

#### Storage

Fresh:

- Refrigerate up to 24 hours

- Keep covered with damp cloth

- Don't stack

Frozen:

- Freeze on tray until solid

- Transfer to freezer bags

- Store up to 3 months

- Cook directly from frozen

- Add extra cooking time

## Nutrition per serving

- Calories: 379
- Carbohydrates: 33 g
- Protein: 22 g
- Fat: 18 g
- Saturated fat: 5 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 888 mg