군만두 Fried Mandu (6pc) Recipe

Prepare vegetables

Finely shred the cabbage and place it in a bowl. Sprinkle a pinch of salt (included in total salt) over the cabbage, toss, and let sit 5 minutes. Squeeze out excess moisture using a towel or paper towels. Removing excess liquid prevents soggy filling.

Mix filling

In a medium bowl combine ground pork (or chosen protein), squeezed cabbage, chopped green onion, minced garlic, minced ginger, soy sauce, sesame oil, sugar, black pepper, and potato starch. Mix thoroughly until the mixture becomes slightly sticky and well combined. Taste a small bit by quickly frying a teaspoonful (optional) and adjust seasoning if needed.

Lay one wrapper flat on a clean surface. Place about 1 tablespoon of filling (roughly heaping) in the center of each wrapper; adjust so you have enough filling for six mandu. Lightly wet the edge of the wrapper with water using your fingertip or a small brush. Fold the wrapper in half over the filling to form a half-moon (for round wrappers) or a triangle/rectangle (for square wrappers). Press to seal, making sure there are no air pockets. Optional: create pleats along the edge for a traditional look and stronger seal. Repeat until you have six mandu.

Heat a nonstick or cast-iron skillet over medium heat. Add 2 tablespoons of neutral oil and swirl to coat the pan so the surface is evenly oiled.

Arrange the mandu in the skillet flat side down in a single layer, leaving a little space between each. Cook undisturbed for 1.5–2 minutes until the bottoms are golden brown.

Carefully pour 2 tablespoons of water into the pan (away from you to avoid splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 3–4 minutes to cook through. The water will create steam that finishes cooking the filling and softens the wrappers.

Remove the lid and continue cooking uncovered for another 30–60 seconds to re-crisp the bottoms. Transfer the mandu to a plate lined with paper towel or directly to a serving plate with the browned side up.

Whisk together 1 tablespoon soy sauce, 1/2 tablespoon rice vinegar, 1/4 teaspoon sesame oil, a pinch of gochugaru (if using), and the sliced green onion in a small bowl. Taste and adjust — add a little more vinegar for tang or a dash more soy for saltiness.

Serve the dipping sauce alongside the hot mandu.

Arrange the 6 fried mandu on a small plate as a side. Serve immediately while hot and crispy. Leftovers can be refrigerated for up to 2 days and re-crisped in a skillet or oven at 375°F (190°C) for 6–8 minutes.