Korean dumplings mandu recipe

Mandu are the Korean dumplings made of wheat flour stuffed with minced pork meat. These dumplings are said to have been originated during the rule of the Goryeo dynasty in Korea.

The Goryeo Dynasty in Korea had a rich culinary culture, and the cuisine of that time is the basis of today’s modern Korean food. While there are no detailed documentations available, the Korean cuisine during this time included:

Rice and Grains: Rice was a staple food in Korea, and various grains such as barley and millet were also consumed. Porridges made from grains were common, and rice was often steamed or boiled.

Vegetables and Pickles: Vegetables played a significant role in Goryeo cuisine. Various types of vegetables were used, including radishes, cabbage, spinach, and wild greens. Pickling and fermentation were common methods of food preservation, leading to the creation of various kimchi and pickled dishes.

Fish and Seafood: Given Korea’s geography, seafood was a crucial part of the Goryeo diet. Fish, shellfish, and seaweed were commonly consumed. Fish was often dried, fermented, or salted for preservation.

Meat: While Buddhism was a dominant influence during the Goryeo Dynasty, leading to a preference for vegetarian meals, meat was still consumed by some segments of the population. This was especially true in later years when Mongol influence introduced meat-centric dishes.

Soy-based Products: Soybeans were widely used in various forms. Soy sauce, tofu, and fermented soybean paste (doenjang) were essential ingredients in Goryeo cuisine and continue to be fundamental in modern Korean cooking.

Noodles and Dumplings: Noodles made from wheat or buckwheat were enjoyed in various forms. Dumplings filled with meat, vegetables, or a combination of both were also part of the culinary landscape.

Mandu recipe

Mandu wrappers

Mandu wrappers are bit thicker than momo wrappers which are steamed and chewier. I use 1 tbsp glutinous or sweet rice flour and 1 tbsp cornstarch in the recipe. This helps the dumplings to be tender and chewy and help them to retain their shapes even when they are boiled in broth like in the dish manduguk.

Mandu wrappers

• 2 cups refined wheat flour
• 1 tbsp sweet rice flour
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2/3rd cup warm water

Fillings

• 1 cup sweet potato noodles boiled and drained.
• 1/2 cup zucchini cut into matchsticks.
• 1/2 cup carrots julienned.
• 3 garlic chopped
• cabbage 1 cup shredded.
• spinach blanched and chopped
• 2 tbsp kimchi chopped
• 2 cups minced pork

Dipping sauce

• 2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1/2 tsp vinegar
• 1 tsp sugar
• 1 tbsp finely chopped spring onions.

Making wrappers

• Add all the ingredients of the dough in a bowl and mix them.
• Knead softly into a soft dough.
• Allow to rest covered for at least 30 minutes.
• If the dough is very sticky dust with flour
• make small balls.
• flatten into a large disk slightly thicker than puff pastry sheets.
• cut into small rounds.
• Your wrappers are ready.

Cooking the fillings

• In a pan add 1/2 tsp of roasted sesame oil
• Add all the fillings and cook till dry except the noodles.
• Add kimchi
• Add salt to taste.
• Add add the chopped glass noodles and mix.

Assembling

• Add 1 tsp of fillings at the center of the wrappers and fold into hat or 1/2 moon shaped dumplings.
• Steam of 5 to 10 minutes till they are cooked.
• You can pan fry them to in oil.
• Serve them with dipping sauce

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Mandu recipe

Mandu is a Korean wheat flour dumpling filled with minced pork, vegetables and noodles. These dumplings can be steamed or pan fried.

Author indrani

Ingredients

Mandu wrappers

• 2 cups refined wheat flour
• 1 tbsp glutinous rice flour
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2/3 rd cup warm water

Fillings

• 1 cup sweet potato noodles boiled and drained.
• 1/2 cup zucchini cut into matchsticks.
• 1/2 cup carrots julienned.
• 3 garlic chopped.
• 1 cup cabbage shredded.
• 1/2 cup spinach blanched and chopped.
• 2 tbsp kimchi chopped.
• 2 cup minced pork.

Dipping sauce

• 2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1/2 tsp vinegar
• 1 tsp sugar
• 1 tbsp finely chopped spring onions.
• 1/2 gochugaru korean chili flakes

Instructions

1. Making wrappers
2. Add all the ingredients of the dough in a bowl and mix them.
3. Knead softly into a soft dough.
4. Allow to rest covered for at least 30 minutes.
5. If the dough is very sticky dust with flour
6. make small balls.
7. flatten into a large disk slightly thicker than puff pastry sheets.
8. cut into small rounds.
9. Your wrappers are ready.

Cooking the fillings

1. In a pan add 1/2 tsp of roasted sesame oil
2. Add all the fillings and cook till dry except the noodles.
3. Add kimchi
4. Add salt to taste.
5. Add add the chopped glass noodles and mix.

Assembling

1. Add 1 tsp of fillings at the center of the wrappers and fold into hat or 1/2 moon shaped dumplings.
2. Steam of 5 to 10 minutes till they are cooked.
3. You can pan fry them to in oil too instead of steaming.
4. Serve them with dipping sauce