Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
Make the Filling
In a large bowl, combine the ground pork, minced garlic, minced ginger, chopped green onions, grated carrot, finely chopped cabbage, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
- 2
Prepare the Dumpling Wrappers
If using store-bought dumpling wrappers, lay them out on a clean surface. If making homemade wrappers, roll out dough into thin circles, about 3 inches in diameter.
- 3
Fill the Dumplings
Place about 1 tablespoon of the filling in the center of each wrapper. Moisten the edges with water, fold the wrapper over to form a half-moon shape, and press to seal. Make pleats along the edge if desired.
- 4
Cook the Dumplings
You can either steam, boil, or pan-fry the mandu. For steaming, place them in a steamer basket over boiling water for about 10-15 minutes. For boiling, cook in a pot of boiling water for 5-7 minutes. For pan-frying, heat a little oil in a pan, add the dumplings, and cook until they are golden brown on the bottom, then add a splash of water and cover to steam for another 5 minutes.