Ingredients
For the Filling
- 1 lb ground pork
- 1/2 lb ground shrimp
- 1 (1-ounce) package round dumpling wrappers
- 1/2 cup chopped Asian chives
- 1/2 cup chopped napa cabbage
- 1/4 cup chopped onion
- 4 dried shiitake mushrooms, rehydrated and finely chopped
- 5 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon potato starch
- 2 teaspoons Dashida (Korean beef bouillon powder)
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil
For the Dipping Sauce
- 1/4 cup low-sodium soy sauce
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame seeds
First, Prepare the Filling
This is the most important step for a flavorful filling. Heat the neutral oil in a skillet over medium heat. Add the chopped onion and cook for ~2-3 minutes, until it starts to soften.
Add the minced garlic and grated ginger and cook for another minute until fragrant. Add the chopped napa cabbage and shiitake mushrooms, season with a pinch of salt, and continue to sauté for another 3-4 minutes, until the cabbage has wilted and the mushrooms are tender. Remove the cooked vegetables from the heat and let them cool down completely.
In a large bowl, combine the ground pork, ground shrimp, soy sauce, potato starch, Dashida, and granulated sugar. Mix vigorously for at least 2 minutes. This develops the protein and gives the filling a bouncy, cohesive texture.
Once the cooked vegetables are cool, add them to the meat mixture along with the chopped Asian chives. Mix until everything is well combined.
Next, Assemble the Mandu
Have a small bowl of water ready for sealing the dumplings.
Place a dumpling wrapper in your hand and spoon about 1 tablespoon of the filling into the center. Dip your finger in the water and wet the entire edge of the wrapper.
Fold the wrapper in half over the filling to create a half-moon shape, pressing firmly to seal the edges and remove any air pockets. You can leave them as half-moons or bring the two corners together and press them to create a more traditional shape. Repeat until you’ve used all the filling.
Finally, Pan-Fry the Mandu
Heat a generous amount of neutral oil in a large non-stick skillet over medium-high heat. Place the mandu in the pan in a single layer, flat-side down, and let them fry for ~2-3 minutes, until the bottoms are golden brown and crispy.
Carefully pour about 1/4 cup of water into the skillet—it will steam aggressively—and immediately cover the pan with a lid. Let the mandu steam for ~5-6 minutes, or until the wrappers are translucent and the filling is cooked through.
Remove the lid and let any remaining water cook off. Continue to fry for another minute to re-crisp the bottoms. Serve immediately with the dipping sauce.
Make the Dipping Sauce
This is a simple mixing sauce. In a small bowl, combine the low-sodium soy sauce, unseasoned rice vinegar, toasted sesame oil, sliced scallions, minced garlic, and toasted sesame seeds. Stir everything together and serve alongside the hot mandu.
Mandu (Korean Dumplings)
Ingredients
For the Filling
- 1 lb ground pork
- 1/2 lb ground shrimp
- 1 package round dumpling wrappers 1-ounce
- 1/2 cup chopped Asian chives
- 1/2 cup chopped napa cabbage
- 1/4 cup chopped onion
- 4 dried shiitake mushrooms rehydrated and finely chopped
- 5 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon potato starch
- 2 teaspoons Dashida Korean beef bouillon powder
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil
For the Dipping Sauce
- 1/4 cup low-sodium soy sauce
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 2 scallions thinly sliced
- 1 clove garlic minced
- 1/2 teaspoon toasted sesame seeds
Instructions
- Heat oil in skillet over medium heat. Cook onion 2-3 minutes until soft.
- Add garlic and ginger, cook 1 minute. Add cabbage and mushrooms, cook 3-4 minutes until wilted. Cool completely.
- Mix ground pork, shrimp, soy sauce, potato starch, Dashida, and sugar in large bowl for 2 minutes.
- Add cooled vegetables and chives to meat mixture, combine well.
- Place 1 tablespoon filling in center of each wrapper. Wet edges with water, fold into half-moon shape, press to seal.
- Heat oil in non-stick skillet over medium-high heat. Place mandu in single layer, fry 2-3 minutes until golden.
- Add 1/4 cup water, cover immediately. Steam 5-6 minutes until wrappers are translucent.
- Remove lid, cook 1 minute more to re-crisp bottoms.
- Mix soy sauce, rice vinegar, sesame oil, scallions, garlic, and sesame seeds for dipping sauce.
