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Mandu

Name: Mandu
Total time: 50 min
Yield: Serves 3
Cuisine: Korea
Ingredients: 30 Dumpling wrappers; 250g Ground Pork; 100g Kimchi (chopped); 100g Tofu; 50g Glass Noodles (boiled, chopped); 50g Garlic chives; 1 tsp Garlic (grated); 1 tbsp Sesame Oil; 1 tbsp Soy Sauce

Snack

⏱ 50 min

👥 Serves 3

Difficulty ⭐⭐

Korean dumplings filled with pork, vegetables, and glass noodles — steamed, pan-fried, or in soup.

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📖 The Story Behind This Dish

Mandu are dumplings long made on the Korean peninsula, thought to have come from Manchuria and China. Fillings like ground pork, kimchi, tofu, glass noodles, and garlic chives are wrapped and eaten steamed (jjin-mandu), pan-fried (gun-mandu), or in soup (mandu-guk). At Lunar New Year, families make them together for good luck.

🌆 Where it's eaten: On the morning of Lunar New Year, the whole family wraps mandu and gathers around a big pot of mandu-guk.

🥕 Ingredients (serves 3)

Dumpling wrappers 30
Ground Pork 250g
Kimchi (chopped) 100g
Tofu 100g
Glass Noodles (boiled, chopped) 50g
Garlic chives 50g
Garlic (grated) 1 tsp
Sesame Oil 1 tbsp
Soy Sauce 1 tbsp

👩‍🍳 Instructions

Press the tofu to drain and squeeze and chop the kimchi.
Mix the ground pork, kimchi, tofu, glass noodles, garlic chives, garlic, sesame oil, and soy sauce well.
Wrap the filling in dumpling wrappers and seal the edges firmly with water.
Steam over high heat for 10–12 minutes (or boil, or pan-fry).
Eat with vinegar and soy sauce.

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