Snack · 60 min · korean

Mandu

Weeknight-friendly Korean cooking: Mandu comes together in 60 minutes with ground pork, firm tofu, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1/2 lb Ground pork
• 1/2 block Firm tofu
• 1 cup Kimchi
• 2 oz dry Glass noodles
• 30 Dumpling wrappers
• 1 cup Garlic chives
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Grated ginger

Steps

1. Squeeze the crumbled tofu and chopped kimchi in a clean towel until no more liquid comes out — dry filling is the difference between a crisp dumpling and a soggy one.
2. Mix the pork, tofu, kimchi, garlic chives, glass noodles, soy sauce, sesame oil, and ginger until tacky; the mixture should hold together when squeezed.
3. Fill each wrapper with a tablespoon of filling, moisten the edge with water, fold in half, and pleat — six small pleats make a plump, sealed crescent.
4. Steam over boiling water for 8 minutes, or pan-fry: oil, arranged flat-side down, 3 minutes, then a splash of water and a lid for 5 minutes, then uncovered to re-crisp.
5. Serve with a soy-vinegar dipping sauce and eat while the wrappers are still delicate.

Build my plan — free

← All recipes