Mandu Recipe

Prep vegetables and tofu

If using napa cabbage, finely shred and sprinkle with a pinch of salt. Let sit 10 minutes, then squeeze out excess liquid in a clean towel or between hands. Crumble drained firm tofu and finely chop kimchi (if using). Thinly slice green onions, mince garlic and grate ginger.

Combine filling ingredients

In a large bowl combine ground pork, chopped kimchi, crumbled tofu, squeezed napa cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, sugar, kosher salt, black pepper and the beaten egg. Mix thoroughly with a spatula or your hands until evenly combined and slightly sticky (about 1–2 minutes). Taste a small bit by pan-frying a teaspoon of mixture and adjusting seasoning if needed.

Prepare a small bowl of water to moisten wrappers' edges and keep a lightly floured or damp towel to cover wrappers so they don't dry out.

Place one wrapper on your palm or a flat surface. Put about 1 heaping teaspoon to 1 tablespoon of filling in the center (depending on wrapper size).

Dip your finger in water and run a thin line around half the edge of the wrapper. Fold wrapper in half over the filling to form a half-moon, pressing out air. Seal edges by pressing firmly. For a traditional pleated edge, make 3–4 small pleats on one side while sealing to create a decorative ridge.

Place assembled mandu on a tray lined with parchment or a lightly floured surface, spaced so they don't touch. Cover with a damp towel while assembling the rest.

Heat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons vegetable oil and swirl to coat.

Arrange and brown

Place mandu in a single layer in the hot pan, flat side down, leaving about 1 cm between each. Cook 2–3 minutes without moving, until the bottoms are golden brown.

Steam to finish

Carefully pour 3–4 tablespoons water into the pan around the dumplings (away from the browned bottoms) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes, until filling is cooked through (pork should reach 71°C / 160°F).

Uncover and crisp

Remove lid and continue cooking 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Transfer mandu to a plate and keep warm while you cook remaining batches. Alternatively, fully steam mandu in a bamboo or metal steamer for 8–10 minutes, or deep-fry for a different texture.

Whisk together soy sauce, rice vinegar, sesame oil, gochugaru (if using), sliced scallions and toasted sesame seeds in a small bowl. Taste and adjust: more vinegar for tang, more soy for saltiness, or a pinch of sugar if too sharp.

Serve warm mandu with the dipping sauce. Leftovers can be refrigerated up to 3 days or frozen on a tray then transferred to a freezer bag for up to 2 months. Reheat frozen mandu by steaming or pan-frying from frozen.