Saeu mandu (새우만두)

Name: Saeu mandu
Total time: 57 min
Yield: 4
Cuisine: Korea
Ingredients: 340 g shrimp; 280 g cabbage; 110 g mushrooms; 0.5 pcs onion; 1 tsp garlic; 1 tsp ginger; 1 tsp soy sauce; 2 tsp sesame oil; 1 tsp vinegar; 1.25 tsp salt; 1 pinch black pepper; 1 pinch gochugaru; 32 pcs dumpling wrappers; to taste flour; 1 tbsp vegetable oil; as needed water

Korea

Juicy Korean dumplings filled with shrimp, cabbage, and mushrooms. They can be steamed, boiled, or pan-fried, resulting in a flavorful and hearty dish.

Ingredients

340 g shrimp
280 g cabbage
110 g mushrooms
0.5 pcs onion
1 tsp garlic
1 tsp ginger
1 tsp soy sauce
2 tsp sesame oil
1 tsp vinegar
1.25 tsp salt
1 pinch black pepper
1 pinch gochugaru
32 pcs dumpling wrappers
to taste flour
1 tbsp vegetable oil
as needed water

Steps

Coarsely chop the shrimp (or briefly pulse in a mini‑blender). Thinly slice the cabbage, season it with 1 tsp salt and let sit for 5–10 minutes, then squeeze out excess moisture.
Coarsely chop the onion and mushrooms (or lightly mince).
In a large bowl combine shrimp, cabbage, onion, mushrooms, garlic, ginger, 1 tsp soy sauce, 2 tsp sesame oil, the remaining 0.25 tsp salt, a pinch of black pepper and gochugaru. Mix thoroughly with hands.
Place about 1 tbsp of filling on a dumpling wrapper without wetting the edges (if using homemade wrappers). Fold in half, pinch the edges to form a crescent. If needed, dust the bottom of the wrapper with flour to prevent sticking.
Arrange the dumplings in a steamer (single layer) and steam for 10 minutes. Line the steamer bottom with a damp cloth or paper towel.
Drop the dumplings into boiling salted water, stirring gently to prevent sticking. When they float, cook for another 1–2 minutes.
Heat 1 tbsp vegetable oil in a skillet over medium‑high heat. Add the dumplings without crowding and fry for 1–2 minutes until the bottom is golden. Add ¼ cup water (≈60 ml), cover immediately and reduce heat to medium‑low. Simmer 4–5 minutes until the water evaporates.