Mandu Recipe

1. Cook the Meat

In a skillet over medium heat, cook 1/2 pound of ground pork (or beef) until fully browned. Drain any excess fat and set the meat aside to cool.

2. Prepare Vegetables

Finely chop 1 cup of Napa cabbage, 1/2 cup of green onions, and 1/4 cup of carrots. Lightly salt the chopped cabbage and let it sit for 10 minutes to draw out moisture. Then squeeze out excess water.

3. Mix the Filling

In a large bowl, combine the cooked meat, prepared vegetables, 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of black pepper. Mix well until all ingredients are evenly incorporated.

4. Place a mandu (dumpling) wrapper on a flat surface. Spoon about 1 teaspoon of filling into the center of the wrapper.

5. Use your finger to wet the edge of the wrapper with a bit of water. Fold the wrapper in half to form a half-moon shape and press the edges together to seal. You may crimp the edge decoratively if desired.

6. Repeat this process with remaining wrappers and filling until all mandu are assembled.

7. Pan-Fried Option

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Place mandu in the skillet and cook for 2-3 minutes until the bottoms are golden brown. Add 1/4 cup of water, cover the skillet, and steam the mandu for another 4-5 minutes until the water has evaporated and the mandu are cooked through.

8. Boiled Option

Bring a large pot of water to a boil. Gently drop the mandu into the boiling water and stir gently to prevent sticking. Cook for 5-6 minutes or until they float to the surface and the filling is cooked through.

9. Steamed Option

Place mandu in a steamer lined with parchment paper or cabbage leaves. Steam for 10-12 minutes over medium-high heat until fully cooked.

10. Serve the cooked mandu hot with a dipping sauce made of soy sauce, vinegar, and a few drops of sesame oil. Garnish with chopped green onions or sesame seeds if desired.