Fried Mandu Recipe

Prep cabbage

Place shredded napa cabbage in a bowl, sprinkle with 0.25 teaspoon salt, toss, let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage in a clean towel or between hands to remove excess liquid. Measure out the squeezed cabbage to equal about 1 cup.

Mix filling

In a large bowl combine ground pork, squeezed cabbage, crumbled tofu (if using), chopped green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and the beaten egg. Use a spoon or your clean hands to mix until well combined and slightly sticky, about 1–2 minutes. Taste a small pinch cooked in a skillet if you want to adjust seasoning.

Prepare sealing paste

Stir 2 teaspoons flour into 2 tablespoons water until smooth to make a simple sealing paste (or use beaten egg white). Keep nearby in a small bowl.

Fill wrappers

Place a wrapper on a clean work surface. Put about 1 teaspoon to 1.5 teaspoons (roughly 12–15 g) of filling in the center of each wrapper—enough to fill without overstuffing. Wet the edge of the wrapper with the sealing paste using your finger or brush.

Fold and pleat

Fold the wrapper over to form a half-moon and press edges to seal. Starting at one end, make 3–4 small pleats along the curved edge, pressing to seal as you go. Ensure there are no air pockets. Place finished dumplings on a lightly floured tray or parchment, spaced so they don't stick.

Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of the neutral oil and swirl to coat the surface.

Fry first side

Working in batches (do not overcrowd), arrange 8–10 dumplings flat-side down in the skillet with a little space between them. Fry undisturbed until the bottoms turn golden brown, 2–3 minutes.

Steam in pan for cooked-through filling

Carefully pour about 1/4 cup (60 ml) water into the skillet — enough to create steam but not so much it submerges dumplings. Immediately cover tightly with a lid to trap steam and lower heat to medium. Steam for 5–6 minutes, until the filling is cooked through (ground meat should reach safe temperature).

Crispen the bottoms

Remove the lid and continue cooking uncovered for 1–2 minutes to evaporate remaining water. If you want a lacy crisp bottom, mix the remaining 6 tablespoons oil with 1 tablespoon flour and 1/4 cup water, pour around dumplings and let sizzle until a thin golden crust forms beneath them, 1–2 minutes. If not using the lace method, simply drizzle a teaspoon of oil and let bottoms re-crisp for 1 minute.

Finish

Use a spatula to lift dumplings from the pan and transfer to a plate lined with paper towel if desired. Repeat with remaining dumplings, adding more oil between batches as needed. Keep finished dumplings warm in a low oven (about 200°F / 95°C) while you cook remaining batches.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1/4 teaspoon gochugaru or chili flakes (if using), and 1/2 teaspoon sesame seeds. Taste and adjust balance of soy/vinegar/sugar to preference. Serve alongside hot potstickers.