Delicious Homemade Mandu (Korean Dumplings)
Boil to Perfection: Juicy and Flavorful Steamed Mandu
Experience the joy of homemade dumplings! This recipe guides you through creating perfectly boiled mandu with a rich, savory filling encased in tender wrappers. Perfect for family gatherings and a truly comforting meal.
For the Dumpling Filling- 600g Ground Pork (preferably with some fat, like pork jowl)
- 1/2 head Napa Cabbage Kimchi
- 1 block Firm Tofu
- 500g Bean Sprouts
- 1 cup Chopped Green Onions (including green parts)
- 1 Tbsp Minced Garlic
- 2 Eggs
- Pinch of Sesame Seeds
- 5 Tbsp Sesame Oil
- 1 tsp Salt
- 1 tsp Black Pepper
Cooking Instructions
Step 1
Let’s start with the delicious filling! First, prepare the ground pork. I recommend using pork jowl for a bit of fat. For the kimchi, remove some of the excess brine but don’t discard all of it. Finely chop the kimchi. Place it in a cheesecloth or kitchen towel and squeeze out as much liquid as possible – this is crucial for a good texture. Blanch the bean sprouts in boiling salted water, drain, finely chop them, and then squeeze out the excess water using a cheesecloth or towel. Do the same for the tofu, pressing out as much water as you can. (Tip: Adding finely chopped chives or shiitake mushrooms will enhance the flavor! I also added about a cup of finely chopped green parts of green onions.)
Step 2
Now, let’s combine all the ingredients to create a flavorful dumpling filling! In a large bowl, add the ground pork, chopped kimchi, squeezed bean sprouts, pressed tofu, minced green onions, and minced garlic. Season the pork generously with salt and pepper first, and gently knead the meat with the aromatics. This helps remove any gamey smell and builds flavor. Mix all the ingredients together until well combined. Finally, add the eggs and sesame oil to achieve the right consistency – not too wet, not too dry. Mix everything again, gently kneading it to ensure all ingredients are evenly distributed. This creates your wonderful dumpling filling. Using store-bought dumpling wrappers makes the assembly process much easier.
Step 3
Time to boil the mandu to perfection! In a pot, bring the anchovy and kelp broth to a boil. Add the soy sauce (for soup) and mirin. Once boiling, carefully add the prepared dumplings. Don’t worry if they sink to the bottom initially; this is normal. Let them boil for about 5 minutes. Then, gently push the dumplings with the back of a ladle or another curved utensil to help them cook evenly and float to the surface. Continue boiling until the dumpling wrappers look translucent, indicating they are cooked through. To be sure, carefully remove one dumpling and cut it open to check if the filling is fully cooked. Once done, remove the dumplings from the pot and arrange them attractively on a serving plate. (Tip: For an extra kick, prepare a dipping sauce by mixing soy sauce, minced green onion, minced garlic, gochugaru, and sesame seeds.)
Step 4
Enjoy your delicious boiled mandu as is, or try these variations! Serve the dumplings with some of the cooking broth for a comforting bowl of ‘Manduguk’ (dumpling soup). For a different texture, steam them in a steamer for moist and tender ‘Jjin Mandu’ (steamed dumplings). Alternatively, pan-fry them in a little oil until golden and crispy for ‘Gun Mandu’ (pan-fried dumplings). Leftover broth can also be used to make a hearty porridge by adding cooked rice and simmering until thickened, creating a delightful ‘Mandu Juk’ (dumpling porridge). Enjoy your homemade dumplings in various delicious ways!
