Crispy Dumpling Recipe

Prepare filling

In a medium bowl combine shredded cooked chicken, shredded cabbage (well-squeezed to remove excess moisture), grated carrot, sliced green onion, minced garlic, and minced ginger. Mix thoroughly.

Season the mixture with 1 tablespoon soy sauce, 1 teaspoon sesame oil, toasted sesame seeds, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until evenly combined. Taste and adjust seasoning; the filling should be flavorful but not overly wet.

Work with one wrapper at a time on a clean surface. Keep unused wrappers covered with a damp towel to prevent drying.

Place about 1 rounded tablespoon (approximately 1 heaping teaspoon to 1 tablespoon) of filling in the center of each wrapper. Avoid overfilling to ensure secure sealing.

Brush the wrapper edge lightly with cold water. Fold the wrapper in half over the filling to form a half-moon and press to seal. Optionally pleat the edges (three small pleats on one side) to create a traditional mandu shape. Make sure there are no air pockets.

Place assembled dumplings on a lightly floured tray or parchment with space between them so they don't stick together.

Heat 3 cups neutral oil in a deep pan or wok to 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of wrapper: it should sizzle and rise immediately, browning within about 30–60 seconds.

Working in batches (do not crowd the pan), carefully lower 4 dumplings into the hot oil using a slotted spoon or spider. Fry for 2–3 minutes, turning gently as needed, until golden brown and crisp on all sides. The internal temperature of the filling should reach 165°F (74°C) if you want to check.

Remove dumplings with a slotted spoon to a plate lined with paper towels to drain excess oil. Repeat with remaining dumplings, allowing oil to return to temperature between batches.

While dumplings fry, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar or honey, and 1/4 teaspoon gochugaru (if using) in a small bowl.

Stir in 1 teaspoon finely sliced chili or a pinch of red pepper flakes for heat if desired. Finish with 1/2 teaspoon toasted sesame seeds and mix. Adjust acidity or sweetness to taste.

Arrange 4 crispy dumplings per serving on a plate. Garnish with thinly sliced green onion and a light sprinkle of toasted sesame seeds.

Serve immediately with the house soy dipping sauce on the side and lemon or lime wedges if desired. Crispy mandu are best enjoyed hot and freshly fried.