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Korean Pork Mandoo


Mandoo is a Korean dumpling. You can pan fry or steam them, but I deep fried mine.MORE+LESS-

1

cup cooked and chopped bean thread noodle

1/4

cup chopped scallions

1/4

cup toasted sesame seeds

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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.

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!


Pork & Kimchi Dumplings (Dwaeji Gogi & Kimchi Mandu)

Pork & kimchi dumplings (돼지 고기 & 김치 만두) is a famous Korean dumpling flavours filled with pork and kimchi (what else? hehe). I’ve been wanting to try my hands on making Korean dumpling ever since I came across this cute hat shape dumpling… 2 years ago. I kept putting it off because I’m lazy and because making dumplings seems hard work. No?

It wasn’t until few months back where I chanced upon a short cooking show at KBS World called Seri’s Star Kitchen. Seri (Myung Hyun-ji), a very talented Korean chef was teaching how to make pork & kimchi dumplings and it looks so easy! So I was adamant. No more holding back. A pity though I couldn’t find her show in YouTube. I jotted down what I remember Seri uses for the dumplings and the rest I refer to Maangchi and Korean Bapsang. Here’s my first mandu trial and it turned out well. I’m glad.


Steamed pork and kimchi dumplings. Not bad looking right?


Pan-fried pork and kimchi mandu. Gold mandu.

Let’s learn how to make and wrap dumplings aka mandu.

Place minced pork in a bowl and add seasoning (cooking wine, soy sauce, sesame oil and minced ginger). Mix well.

Squeeze out water from the tofu using a cheesecloth, about a handful each time. Make sure the tofu is dry and crumbly. I don’t have a cheesecloth so I’m using a paper towel. Later I uses my hand as the paper towel is not a good idea. Haha


Next, squeeze out the juice from kimchi. Don’t discard the juice. Keep it for other recipes, e.g. kimchi jjigae, kimchi fried rice or kimchi bibimguksu.

Chop kimchi and place in the bowl.


Chop soaked mushrooms, spring onions, minced garlic cloves and onions. Place all including an egg in the bowl. Then add roasted sesame seeds, sesame oil, salt (optional) and pepper to the bowl.

Btw, I use store-bought dumpling wrappers.

Now it’s time to wrap the mandu. Before that, line a flat baking pan/large plate with cling wrap. This is to prevent mandu from sticking with the pan. Also make sure the mandu are not touching to each other when you’re arranging them on the baking pan/plate.

Let’s look at how to make half-moon mandu, pea pod mandu and hat shape mandu. Feel free to make any shapes you like. Personally I prefer pea pod shape mandu for pan-fried and hat shape mandu for steaming and soup (because this mandu can retain liquid due to its shape).

How To Wrap Half-Moon Shape Mandu:


Place a sheet of dumpling wrapper on your palm. Scoop a heaping teaspoon of filling onto the wrapper, slightly off center).


Use your fingertip to apply a little water to one edge of the wrapper. The water will act as a sealant.


Fold over the wrapper and seal tightly while pushing the air out with your fingers. You get a half-moon shape mandu!

Half-Moon shape mandu are perfect for pan-fried, deep-fried and steaming. But because this shape is simple, it’s kinda boring looking. No?

How To Wrap Pea Pod Shape Mandu:

First follow the steps for making half-moon shape mandu.


Apply a little water to the half-moon edge. Then carefully pleat the edge together.


That’s it. Good for a novice. It took a few trials to make it ‘not bad’. Haha


The mandu looks like a pea pod, right?

Pea pod shape mandu are perfect for pan-fried and steaming.

How To Wrap Hat Shape Mandu:

First follow the steps for making half-moon shape mandu.


Gently bring edges of wrapper together.

Hat shape mandu are perfect for steaming and soup. It’s my favorite mandu shape.


They look not bad right? Once the pan is full, you can line another cling wrap on top. Make sure they’re not touching each other.

Refer to the recipe below on how to pan-fried, steam and cook with soup with the mandu.


Steamed pork and kimchi dumplings. The edges of these steamed mandu are a bit hard. No idea why. They’re still delicious though.


Pan-fried pork and kimchi mandu. Turned out I like pan-fried better than steamed.

Pork & Kimchi Dumplings (돼지 고기 & 김치 만두)
Adapted from Maangchi, Korean Bapsang & KBS Seri’s Star Kitchen.
Yields 35 pieces

150g minced pork
300g chopped kimchi
1 tofu
3 Chinese mushrooms/Shiitake mushrooms, soaked and finely chopped
1 egg
2 chopped spring onions
2 garlic cloves, minced
1/2 onions, minced
1 tablespoon roasted sesame seeds
2 tablespoons sesame oil
1/4 teaspoon salt (optional since kimchi is salty)
1/2 teaspoon pepper
dumpling wrappers (store-bought)
a bowl of water

Seasoning for minced pork:
1/2 teaspoon cooking wine
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon minced ginger

Method:
Make Mandu Filling:
1. Place minced pork in a bowl and add seasoning (cooking wine, soy sauce, sesame oil and minced ginger). Mix well.

2. Squeeze tofu to remove water by using a cheesecloth, about a handful each time. The tofu should be dry and crumbly after that. Place the crumbly tofu in the bowl. Because I don’t have cheesecloth, I used a kitchen towel and eventually ended up squeezing the tofu with my hand!

3. Squeeze out the juice from kimchi next. Then chop the kimchi and place in the bowl. Don’t discard the juice. Keep it for other recipes, e.g. kimchi jjigae, kimchi fried rice or kimchi bibimguksu.

4. Chop soaked mushrooms, spring onions, minced garlic cloves and onions. Place all including an egg in the bowl.

5. Add roasted sesame seeds, sesame oil, salt (optional) and pepper to the bowl.

How To Wrap Mandu:
There are 4 types of mandu shape that I know of, one is the half-moon shape mandu, two is the pea pod shape mandu, third is the hat shape mandu and lastly the grab bag shape mandu (shape like a bag of gold). I’m going to show you how to wrap mandu into half-moon shape, pea pod and hat shape.

Before starting the wrapping process, line a flat baking pan/large plate with cling wrap. This is to prevent mandu from sticking with the pan. Once the pan is full of mandu, you can line another cling wrap on top. And also make sure the mandu are not touching each other.

How To Wrap Half-Moon Shape Mandu:
NOTE: This method also applies to the first part of making pea pod mandu and hat shape mandu

1. Place a sheet of dumpling wrapper on your palm.
2. Scoop a heaping teaspoon of filling onto the wrapper, slightly off center).
3. Use your fingertip to apply a little water to one edge of the wrapper. The water will act as a sealant.
4. Now fold over the wrapper and seal tightly while pushing the air out with your fingers. You get a half-moon shape mandu!

Half-Moon shape mandu are perfect for pan-fried, deep-fried and steaming.

How To Wrap Pea Pod Shape Mandu:
1. Follow steps 1 to 4 of how to wrap half-moon shape mandu.
2. Now apply a little water to the half-moon edge.
3. Carefully pleat the edge together. That’s it. Doesn’t it look like a pea pod?

Pea pod shape mandu are perfect for pan-fried and steaming.

How To Wrap Hat Shape Mandu:
1. Follow steps 1 to 4 of how to wrap half-moon shape mandu.
2. Gently bring edges of wrapper together.
3. Wet one edge with water. Seal the edges together. You get a cute hat shape mandu! This is my favorite mandu shape.

Hat shape mandu are perfect for steaming and soup.

Cooking Mandu:
Here are 3 methods for cooking mandu: pan-fried, steaming and soup.
For soup recipe, refer to my favorite: Mandu Doenjang Guk and Korean Rice Cakes Soup with Leeks & Mandu.

Pan-Fried
1. Place some cooking oil on a pan with medium heat.
2. Lower the heat once the pan is hot, place some mandu and cover the pan with lid to cook.
3. Turn over mandu few minutes later.
4. Add 2-3 tablespoons water in the pan and cover with lid again. Cook a few minutes more. It’s to make the mandu crispier if I’m not mistaken.
5. Cook a few more minutes with the mandu ‘standing’. Mandu is done when it’s golden brown. Serve warm.

You don’t need any dipping sauce for this as the mandu is good to eat on its own thanks to the kimchi inside.

1. Place some mandu on a bamboo steamer/plate that is lined with cheesecloth, wet towel or paper. This is to prevent mandu from sticking.
2. Once the water is boiling in the steamer, place the bamboo steamer/plate in the steamer and steam for 10 minutes.
3. Serve warm.

If you have leftover mandu, you can freeze them.
1. Freeze mandu on a tray/plate for about an hour or more. Make sure they’re not touching each other.
2. Then you can freeze the mandu in different freezer bags according to their shapes.
3. To cook, you don’t need to thaw them. Just cook them a little longer than usual.


Korean Mandu Homemade Dumplings

Madeline, my 2 yr old, on the other hand &ndash made a huge mess and tore more wonton wrappers (which made them un-useable) than we would have liked but this is to be expected when you let a 2 year old help out and join in on the fun but it was great fun!

Because the girls were eating these, we opted NOT to make the kimchi dumplings (which I LOVE). . but it&rsquos ok, these were just as delicious. The girls like shrimp so we made dumplings with lean ground pork, shrimp, sweet potato glass noodles and Korean chives. We usually add some tofu too but you have to squeeze the hell out of it and neither my mother nor I felt like doing that today.

So, we ate some, froze some and will be eating these -once the rest of my family arrives here in Dallas- when we make Duk Mandoo Guk. (Photo down below recipe can be found by clicking on the link.) This is the traditional dish to make for Korean households on New Year&rsquos Day. It&rsquos tradition.


Recipe Summary

  • 1 pound ground beef
  • 1 ½ cups vegetable oil for frying
  • ½ cup finely chopped green onions
  • ½ cup finely chopped cabbage
  • ½ cup finely chopped carrot
  • ½ cup minced garlic
  • 4 teaspoons sesame oil, divided
  • 1 tablespoon toasted sesame seeds
  • ½ teaspoon monosodium glutamate (such as Ac'cent®)
  • salt and ground black pepper to taste
  • 2 eggs
  • 1 (16 ounce) package wonton wrappers
  • 3 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon toasted sesame seeds, or more to taste

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 Mandoo - Recipes


When the time nears the end of a year, I think of dumplings. On many New Year’s Eves, I used to go to my oldest Uncle’s place and help my aunt to prepare the big family feast for New Year’s day. The main dish of a Korean New Year is called, “dduk-gguk”, which is a savory stew made with thinly sliced rice cakes and dumplings. In Korean culture, eating a large bowl of ddeok-gguk officially adds a year to your age. In order to prepare for the feast, all the female members of the family would sit down on the floor and make lots of dumplings. Even though it took many hours of labor, I had many good laughs and jokes with my aunts and cousins. Dumplings take a little work to make, but their reward is great.
Enjoy these dumplings and have a simply delicious New Year, foodies ^^

BEVERAGE TIP: Soju ginger honey cocktail
SIDE DISH PAIRING TIP: Cucumber Salad

SERVES 2 as an entree / 4 as an appetizer
Yields about 24-30 dumplings
Total: 40 minutes Active: 35 minutes

FILLING
2 garlic cloves
same part ginger as garlic
1/4 medium onion, roughly chopped
3.8 oz green cabbage (about twice the amount of onion), roughly chopped
1 bundle(6 heads) green onion, thinly sliced
4 oz firm tofu
5 oz ground pork
1 Tbsp. sake or white wine
1 tsp. sesame oil
1 tsp. salt
freshly ground black pepper

1 package potsticker/ gyoza wrappers
1 Tbsp. sesame oil
water

DIPPING SAUCE
1 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 tsp. sugar

1. To make the filling: Finely chop the garlic and ginger by using a food processor. Add the onion and cabbage and pulse blend it to a coarse chop. Transfer mixture to a medium mixing bowl.

2. Squeeze out the excess water from the tofu by firmly pressing it with both hands until no more liquid bleeds from it. Add this to the mixing bowl.

3. Add the rest of the filling ingredients to the bowl and mix it with both hands until all of the ingredients are well incorporated. Set aside.
*The filling can be kept in the refrigerator for up to two days.

4. Lightly coat a work surface (or plate) with flour to lay the completed dumplings on.
*This will prevent the dumplings from sticking to the surface.

5. Lay a piece of pot sticker skin on your open palm and add 1 Tbsp filling to its’ center. Wet the edge of the skin with water using your index finger. Then, fold the skin in half around the filling and press the wet edges together, firmly between your fingers, in order to seal the edge.
*Watch the step-by-step video above for an in-depth visual demonstration of making the dumplings.

6. Repeat step 5 until you have used all of the filling. This recipe will yield 24-30 dumplings.

7. Heat a non-stick skillet over high heat. Add 1Tbsp. of sesame oil and then line up the dumplings across the bottom of the pan. Leave a little space in between the dumplings so they don’t stick together. Add water until it reaches 1/3 of the height of the dumplings.

8. Cook this over high heat, covered, for about 6 minutes until the water is almost evaporated and the dumpling skins become translucent.

9. Uncover. Cook the dumplings another 2 minutes over medium high heat until the bottoms get golden and crispy.

10. Serve with the dipping sauce. Enjoy^^

Gopher’s Tip:

There are many ways to make dumplings. Start with an easier technique and move on to more difficult ones once you feel more comfortable.
No worries if the folds and shapes are not perfect. Regardless of shape perfection, the dumplings will be just as tasty.


Watch the video: Χοιρινό με Σάλτσα Μουστάρδας Επ. 03. Kitchen Lab TV. Άκης Πετρετζίκης TV (December 2021).