Korean Dumplings (Mandu)

Korean Dumplings (Mandu)


For: 50 pieces
1 h
10 min
Ready in:
1 h 10 min


  1. Wrap a large piece of the tofu in a clean cloth and squeeze as much liquid out as possible. Repeat until all the tofu is dry.
  2. Do the same with the chopped kimchi. I recommend wearing gloves for the kimchi so your hands don't smell for the rest of the day.
  3. Mix all the ingredients well.
  4. Pan fry a small piece of the filling to check seasoning. You want it slightly less salty that you would prefer since it will be served with soy sauce. Adjust if necessary.
  5. Form the dumpling by scooping a large amount of filling in the center of the wrapper.
  6. Moisten the edge of the wrapper by dipping your finger into a bowl of water, and "painting it on."
  7. Seal the mandu by folding it in half and pressing it closed.
  8. Methods of cooking: Steam: Cook for 10 min in a steamer.
  9. Boiling: Boil water and then add mandu. Cook until the mandu floats (about 8 min).
  10. Pan fry: Add 1 tbsp oil and enough water to cover the bottom of a nonstick frying pan. Lay down the mandu so they are not touching. Bring to boil and then cover and simmer for 8 min. Uncover and let the water evaporate. Cook until mandu is golden on each side.
  11. Serve with dumpling sauce, link below


Dumpling Sauce

Freeze by laying out mandu on a sheet pan, making sure they’re not touching. Once frozen, consolidate into a freezer bag.

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