Mandu

Korean Mandu Recipe with Tofu, Kimchi, and Ground Beef

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mandu is a traditional Korean dumpling that is enjoyed as a popular snack or appetizer. These delicious dumplings are filled with a savory mixture of tofu, kimchi, ground beef, and seasonings, then wrapped in a thin egg roll wrapper and cooked until crispy. Mandu can be steamed, boiled, or fried, and are typically served with a flavorful dipping sauce.

History

Mandu has been a staple in Korean cuisine for centuries, with variations of the dumpling being enjoyed throughout the country. The filling and cooking methods may vary depending on the region or personal preference, but the basic concept of a stuffed dumpling remains the same. Mandu is often made during special occasions or holidays, and is a favorite comfort food for many Koreans.

Ingredients

Mandu filling

40 oz (1.13 kg) firm tofu
32 oz (907 g) minced kimchi
48 oz (1.36 kg) extra-lean ground beef
8 minced green onions
8 minced garlic cloves
4 tbsp cornstarch
4 tbsp toasted sesame seeds
8 tsp sesame oil
4 lightly beaten egg whites
4 tsp salt
2 tsp freshly-ground black pepper

Mandu wrappers and cooking

4 packets of round egg roll wrappers (gyoza)
vegetable oil as needed
water as needed

Dipping sauce - (Chojang)

12 tbsp soy sauce
8 tbsp rice vinegar
2 tsp sesame oil
4 tsp minced garlic
1 to 0.5 tsp red pepper flakes (optional)

How to prepare

Mandu filling

Wrap the tofu in cheesecloth or a clean kitchen towel.
Squeeze out the excess water.
Crumble the tofu into a mixing bowl.
Place the kimchi in a fine-mesh sieve or cheesecloth and press or squeeze to remove excess moisture.
Add the kimchi to the bowl.
Add the remaining mandu filling ingredients to the bowl and mix thoroughly.
At this point, the mandu mixture may be covered and refrigerated until ready to fill the dumplings. (It will keep as long as one day.)

Stuff and cook the mandu

For best results, line 2 baking sheets with waxed paper, then dust a layer of cornstarch on the waxed paper to prevent sticking.
Set out a small dish of water.
Place several dumpling wrappers on a cutting board.
Fill each with about 1 tsp of filling.
Dip your finger in the water and moisten the edge of the dumpling skin.
Fold the top over and press to seal, removing as much air as possible.
Set the mandu on the prepared baking sheets while you stuff the remaining dumpling skins.
Note: Koreans traditionally shape the mandu into a ring by sealing the ends with water. This shape is ideal for soups. However, for fried mandu, some prefer the flatter, half-moon shapes as described above. If you have a potsticker gadget that folds and seals the dumplings in one motion, it will make the process quicker. You can also freeze the stuffed mandu on a cornstarch-dusted baking sheet to prevent sticking, then transfer them to an airtight container and freeze until ready to use.
Heat a skillet with just enough vegetable oil to coat the bottom surface. (To speed up the cooking process, use two skillets.)
When the oil is very hot, gently place a layer of stuffed mandu in the skillet, being careful not to overlap them.
When the mandu are golden brown on the bottom, flip them over.
Quickly add 2 tbsp water to the pan, cover, and steam the mandu until cooked through, about 2 minutes.
Uncover the pan and place the mandu on a serving dish (you can keep them warm in a low oven while you cook the remaining mandu).
Serve the mandu with dipping sauce.

Dipping sauce - (Chojang)

Combine all ingredients.
Serve the dipping sauce in one communal bowl, or set out one small bowl and plate per person.

Variations

Vegetarian mandu: Substitute the ground beef with mushrooms or tofu for a meat-free version of the dumplings.
Seafood mandu: Add shrimp or crab meat to the filling for a seafood twist on the traditional recipe.
Spicy mandu: Mix in gochujang or red pepper flakes to the filling for a spicy kick.

Cooking Tips & Tricks

Make sure to squeeze out excess moisture from the tofu and kimchi to prevent the filling from becoming too wet.

- Use a small amount of water to seal the dumpling wrappers, ensuring that they stay closed during cooking.

- For a crispy texture, fry the mandu in hot oil until golden brown on both sides before steaming to cook the filling.

- Serve the mandu immediately after cooking for the best flavor and texture.

Serving Suggestions

Mandu can be served as a snack, appetizer, or main dish, depending on the occasion. They are delicious on their own or paired with a side of steamed rice and kimchi for a complete meal. Mandu can also be added to soups or stir-fries for added flavor and texture.

Cooking Techniques

Mandu can be cooked by frying, steaming, or boiling, depending on personal preference. Frying the dumplings in hot oil creates a crispy exterior, while steaming or boiling results in a softer texture. Experiment with different cooking methods to find your favorite way to enjoy mandu.

Ingredient Substitutions

Ground pork or chicken can be used in place of ground beef for a different flavor profile.

- Store-bought dumpling wrappers can be used instead of homemade wrappers for convenience.

- Substitute tamari or coconut aminos for soy sauce in the dipping sauce for a gluten-free option.

Make Ahead Tips

Mandu can be assembled and frozen in advance for easy meal prep. Simply prepare the filling, stuff the dumplings, and freeze them on a baking sheet before transferring to an airtight container. When ready to cook, simply thaw the mandu and follow the cooking instructions.

Presentation Ideas

Arrange the cooked mandu on a platter and garnish with sliced green onions, toasted sesame seeds, or a drizzle of sesame oil for an attractive presentation. Serve the dumplings with the dipping sauce on the side for dipping or drizzling over the top.

Pairing Recommendations

Mandu pairs well with a variety of side dishes and beverages. Serve them with a side of pickled vegetables, steamed rice, or a fresh salad for a balanced meal. Pair mandu with a cold beer, soju, or green tea for a refreshing drink to complement the savory flavors of the dumplings.

Storage and Reheating Instructions

Leftover mandu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam the dumplings in a steamer basket or microwave them until heated through. Avoid reheating mandu in the oven, as this may cause them to become dry.

Nutrition Information

Calories per serving

Each serving of mandu contains around 250 calories, making it a relatively low-calorie dish. The calorie content may vary depending on the cooking method and serving size, but mandu is generally a light and satisfying snack or appetizer.

Carbohydrates

Each serving of mandu contains approximately 20 grams of carbohydrates, primarily from the egg roll wrappers and cornstarch used in the filling. Carbohydrates provide energy for the body and are an important part of a balanced diet.

Fats

Mandu is a relatively low-fat dish, with each serving containing around 8 grams of fat. The fat content comes from the sesame oil used in the filling and the vegetable oil used for frying. Consuming moderate amounts of healthy fats is essential for overall health and well-being.

Proteins

Mandu is a good source of protein, with each serving providing approximately 15 grams. The protein comes from the tofu, ground beef, and egg whites in the filling. Protein is essential for building and repairing tissues in the body, making mandu a nutritious and satisfying dish.

Vitamins and minerals

Mandu contains a variety of vitamins and minerals, including calcium, iron, and vitamin C. These nutrients are essential for maintaining strong bones, healthy blood cells, and a strong immune system. The kimchi in the filling also provides beneficial probiotics for gut health.

Alergens

Mandu contains soy, sesame, and wheat allergens due to the tofu, sesame oil, and egg roll wrappers used in the recipe. Individuals with allergies to these ingredients should exercise caution when consuming mandu or consider making substitutions to accommodate their dietary needs.

Summary

Overall, mandu is a nutritious and delicious dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. When enjoyed in moderation as part of a varied diet, mandu can be a flavorful addition to any meal.

Summary

Mandu is a versatile and delicious Korean dumpling that can be enjoyed in a variety of ways. Whether fried, steamed, or boiled, these savory dumplings are sure to be a hit with family and friends. Experiment with different fillings, cooking methods, and serving suggestions to create your own unique twist on this classic dish.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Mandu. It was a warm summer day, and I was visiting my friend Hye-Jin's grandmother in the bustling streets of Seoul. Hye-Jin's grandmother was a renowned cook in the neighborhood, and I had the privilege of watching her prepare a feast for the entire family.

As I watched her deftly fold the delicate dumplings, I knew that I had to learn how to make them myself. The aroma of the filling, a delectable mixture of ground pork, garlic, ginger, and green onions, filled the air and made my mouth water in anticipation.

Hye-Jin's grandmother noticed my interest and kindly offered to teach me the recipe. She explained that Mandu was a traditional Korean dish enjoyed by families for generations, and each family had their own unique recipe. She showed me how to make the dough from scratch, rolling it out thin and round before filling it with the savory mixture.

I watched in awe as she demonstrated the intricate folding technique, creating beautiful pleats along the edges of each dumpling. She explained that the pleats not only added to the visual appeal of the Mandu but also helped to seal in the filling during the cooking process.

After hours of careful instruction and practice, I finally mastered the art of making Mandu. Hye-Jin's grandmother beamed with pride as she tasted my dumplings, declaring them to be just as delicious as her own. From that day on, Mandu became a staple in my own cooking repertoire, a dish that I would make for my family and friends on special occasions.

Over the years, I continued to refine my Mandu recipe, experimenting with different fillings and cooking methods. I learned to make Mandu with a variety of ingredients, from traditional pork and vegetables to more exotic combinations like kimchi and tofu.

I also discovered that Mandu could be steamed, boiled, or fried, each method imparting a unique flavor and texture to the dumplings. My family's favorite was the crispy fried Mandu, with its golden brown exterior and juicy, flavorful filling.

As I shared my Mandu recipe with friends and neighbors, I became known as the "Mandu Queen" in our community. I would host Mandu-making parties, where everyone would gather in my kitchen to roll out dough, fill dumplings, and share stories of their own culinary adventures.

One of my most treasured memories is of teaching my own granddaughter, Emily, how to make Mandu. She was just a young girl at the time, but she showed a natural talent for cooking and a keen interest in learning about our family's culinary traditions.

Together, we spent hours in the kitchen, laughing and talking as we folded dumplings and shared stories of the past. I watched with pride as Emily mastered the art of making Mandu, her hands moving with a grace and skill beyond her years.

Today, Emily is a talented chef in her own right, and Mandu remains a beloved dish in our family. Whenever we gather for a special occasion, we make sure to include a platter of steaming hot dumplings, served alongside spicy dipping sauce and pickled vegetables.

As I look back on the journey that led me to discover the recipe for Mandu, I am filled with gratitude for the people who shared their knowledge and expertise with me. From Hye-Jin's grandmother to my own granddaughter, each person has played a role in shaping my culinary skills and passing down our family's traditions.

Mandu will always hold a special place in my heart, a dish that embodies the love and warmth of our family gatherings. And as long as there are dumplings to be made and stories to be shared, I will continue to honor the legacy of this beloved recipe for generations to come.