Mandu (호박부침)
Korea
Traditional Korean dumplings with a fragrant filling of meat, vegetables, and spices. They can be steamed, fried, boiled, or deep‑fried.
Ingredients
- 1 dumpling wrappers
- 227 g zucchini
- 283 g green cabbage
- 113 g shiitake mushrooms
- 0.5 piece onion
- 2 piece green onion
- 225 g ground pork
- 115 g ground beef
- 1 tablespoon garlic
- 1.5 teaspoon ginger
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 piece egg
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 500 ml vegetable oil
- 2000 ml water
- 1 teaspoon vinegar
- 0.5 teaspoon sugar
- 1 teaspoon gochugaru
- 1 pinch red pepper flakes
Steps
-
Finely chop the zucchini and green cabbage.
-
Sprinkle the chopped vegetables with salt and let them sit for at least 15 minutes to release excess moisture.
-
Squeeze out as much liquid as possible and transfer the vegetables to a large mixing bowl.
-
Add shiitake mushrooms, onion, green onion, ground pork, ground beef, garlic, ginger, soy sauce, sesame oil, egg, salt and black pepper to the vegetables and mix thoroughly by hand until homogeneous.
-
Place about one teaspoon of filling on each wrapper, moisten the edges with water, seal them by pressing out air, and shape into a half‑moon.
-
COOKING VARIANT: Heat a pan with 2 tbsp vegetable oil, place the manti, fry for 1–2 minutes until golden brown on the bottom, add 1 tbsp water, cover with a lid and simmer for 4–5 minutes until done.
-
METHOD OPTION: Heat 500 ml of vegetable oil in a pot or deep fryer to 180 °C and fry the mandu for 2–3 minutes until golden.
-
METHOD OPTION: Place the mandu in a steamer lined with a wet cloth and steam for 10 minutes (12 minutes if frozen).
-
METHOD OPTION: Bring a large pot of 2000 ml water to a boil, drop the mandu in batches, cook until they float, then for another 1–2 minutes.
-
Prepare the sauce by mixing soy sauce, vinegar, 1 tablespoon of water, sugar, gochugaru, red pepper flakes and a pinch of black pepper.