Over the past couple of years, I’ve had the distinct pleasure of learning to make Korean Mandu (dumplings) at the local YMCA and again at a dear friend’s house.
I’d like to share the process with you and the ingredients. Keep in mind that everything is done to taste.
Traditional Dumplings via Marcia
- Salt & Pepper
- Garlic Powder
- Minced Garlic or Chives
- Ground Pork
- Japchae noodles
- Onion (optional)
- Baby pumpkin (look like cucumbers)
- Medium tofu
- Parilla Oil
Traditional Dumplings via YMCA
- Ground Pork
- Green Onion
- Sweet Pepper
- White Onion
- Mungbean / Sprouts
- Japchae Noodles
- Ground pork (optional)
- Red pepper flakes
- Vinegar / Apple Cider Vinegar
- Parilla Oil / Sesame Oil
- Soy Sauce
- Sesame Seeds (optional)
- Finely chop all ingredients and squeeze out ALL liquid – every…last…drop!
- Mix ingredients together – use your hands!
- Wrap them up – you can do this many ways.
- Make sure you add water to the end of the wrappers – it will help it to stick.
- Steam for 5 – 15min depending on size
- If you want the glorious fried version, steam them first with water directly in the pan. Once the water is evaporated, add a little oil to fry ’em up
Here are some videos to help you out!
*Put Parilla Oil on them after steaming – it will keep them from sticking together.
*If you don’t have Parilla or Sesame Oil, any oil will do just fine
*If you want to freeze them, place them on a cookie sheet lined with parchment paper. Make sure they are not touching. Pop them in the freezer. Once they are fully frozen, you can put them in a zip lock bag.
Mandu are one of my all-time favorite Korean dishes. You can buy a bunch of ingredients, invite a few friends over, and have a mandu-making-party! Enjoy 🙂