Cooking Lucid
Homemade Mandu
Juicy Korean dumplings filled with seasoned pork, tofu, and napa cabbage — pan-fried until crispy on the bottom or boiled in soup. A labor of love worth every fold.
Prep 45 min
Cook 20 min
Total 1h 5m
Serves 6
Ingredients
Step 1 — Make the filling
- ½ lb ground pork
- ½ block firm tofu (crumbled, squeezed dry)
- 2 cups napa cabbage (minced, salted and squeezed)
- 4 oz mung bean sprouts (blanched, chopped)
- 3 green onions (minced)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- ½ tsp black pepper
- 1 egg
Step 2 — Wrap and cook
- 40 round mandu or gyoza wrappers
- Water (for sealing)
- 2 tbsp vegetable oil (for pan-frying)
- Dipping sauce: soy sauce, rice vinegar, sesame oil, gochugaru
Instructions
- 1
Make the filling
Salt cabbage, rest 10 minutes, then squeeze out all moisture. Mix pork, tofu, cabbage, sprouts, green onions, soy sauce, sesame oil, garlic, ginger, pepper, and egg until well combined.
- 2
Wrap the mandu
Place 1 tablespoon filling in center of each wrapper. Wet edges with water, fold in half, and pleat to seal tightly. Repeat until filling is used.
- 3
Cook
Pan-fry mandu in oiled skillet until golden on bottom. Add ¼ cup water, cover, and steam 5–6 minutes until cooked through. Or boil in mandu-guk soup. Serve with dipping sauce.
Nutrition per serving: 290 cal · 14g protein · 32g carbs · 12g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
