2024. 10. 5. 08:36ㆍ카테고리 없음
Mandu are traditional Korean dumplings filled with a delicious mixture of meat and vegetables. These versatile dumplings can be steamed, boiled, pan-fried, or deep-fried, making them perfect as a snack, appetizer, or main dish. Here's a guide to making Mandu at home with a classic pork and vegetable filling.
Ingredients (for about 20-25 dumplings)
- 250 grams ground pork (or beef, chicken, or tofu)
- 1/2 small onion, finely chopped
- 1/2 cup cabbage, finely chopped
- 1/4 cup carrots, finely chopped
- 1/4 cup green onions, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced (optional)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine (optional)
- 1/2 teaspoon black pepper
- 1 egg (optional, for binding)
- Dumpling wrappers (store-bought or homemade)
- Water (for sealing dumplings)
7 Steps to Make Mandu
1. Prepare the Vegetables
Finely chop the cabbage, onions, carrots, and green onions. If you’re using tofu, crumble it into small pieces. Sauté the cabbage briefly to remove excess moisture, and then set aside to cool.
Tip: Sautéing the cabbage helps prevent the filling from becoming too watery.
2. Mix the Filling
In a large bowl, combine the ground pork (or other protein), prepared vegetables, minced garlic, ginger (if using), soy sauce, sesame oil, rice wine, black pepper, and an egg (if using). Mix everything thoroughly until well combined.
Tip: Use your hands to gently mix the filling, ensuring the ingredients are evenly distributed without over-mixing.
3. Prepare the Dumpling Wrappers
If using store-bought dumpling wrappers, place them under a damp towel to keep them from drying out. If you’re making your own wrappers, roll out thin circles about 3 inches in diameter.
4. Fill the Dumplings
Take one dumpling wrapper and place about 1 tablespoon of the filling in the center. Wet the edges of the wrapper with water, fold the wrapper in half to form a half-moon shape, and press the edges firmly to seal. You can crimp the edges for a decorative touch if you’d like.
Tip: Make sure the edges are tightly sealed to prevent the filling from spilling out during cooking.
5. Cook the Mandu (Choose Your Method)
- Steaming: Steam the dumplings for about 10 minutes until the wrappers are translucent and the filling is fully cooked.
- Pan-Frying: Heat a tablespoon of oil in a pan over medium heat. Place the dumplings in the pan and fry for 2-3 minutes until the bottom is golden brown. Add a small amount of water, cover the pan, and steam for another 4-5 minutes until cooked through.
- Boiling: Boil the dumplings in salted water for 6-8 minutes until they float to the top and the filling is cooked.
Tip: Pan-frying followed by steaming is a great way to get crispy bottoms and tender tops.
6. Serve the Mandu
Transfer the cooked mandu to a serving plate. Serve them with a dipping sauce made of soy sauce, rice vinegar, sesame oil, and a pinch of chili flakes or chopped green onions.
Tip: Mandu can be enjoyed on their own or added to soups like Tteok Mandu Guk or served with kimchi on the side.
7. Store Extra Mandu
If you have extra dumplings, freeze them on a tray in a single layer. Once frozen, transfer them to a sealed bag for easy storage. Cook them directly from frozen without thawing.
Tip: Frozen mandu can be stored for up to 3 months, making them a convenient snack or meal.
Pro Tips for the Perfect Mandu:
- Adjust the seasoning: Taste the filling before wrapping by microwaving a small amount. Adjust the seasoning to your preference before filling the wrappers.
- Versatile fillings: You can customize the filling with different proteins like beef, chicken, shrimp, or even tofu for a vegetarian option.
- Perfect sealing: Ensure that the dumpling edges are sealed tightly to avoid breakage during cooking.
- Cook in batches: Avoid overcrowding the pan or steamer to ensure even cooking.
Enjoy your delicious and homemade Mandu — crispy, chewy, and full of flavor!