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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›Fried Mandu 군만두 Recipe

Fried Mandu 군만두 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Fried Mandu 군만두 Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 6 pieces round wonton wrappers (store-bought) or homemade dumpling wrappers; 150 grams ground pork; 0.5 cups cabbage, finely shredded; 2 tablespoons green onion, finely chopped; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 0.5 teaspoons toasted sesame seeds (optional); 0.25 teaspoons sugar; 0.25 teaspoons salt; 0.125 teaspoons ground black pepper; 0.5 teaspoons vegetable oil (for mixing filling; optional); 3 tablespoons neutral oil for frying (vegetable, canola, or peanut); 3 tablespoons water (for steaming during pan-fry); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 0.5 teaspoons sesame oil; 0.5 teaspoons sugar or honey; 0.25 teaspoons gochugaru or red pepper flakes (optional); 1 teaspoons thinly sliced green onion (optional); 0.25 teaspoons toasted sesame seeds; 1 teaspoons thinly sliced green onion

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time40m

Serves1

Fried Mandu (6PC)

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Ingredients

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Dumpling Dough (if making wrapper) / Wrappers

6 pieces round wonton wrappers (store-bought) or homemade dumpling wrappers

Filling

5.29 oz (150 grams) ground pork

1/2 cups cabbage, finely shredded

2 tablespoons green onion, finely chopped

1 clove Garlic, minced

1 teaspoon Fresh ginger, grated

1 tablespoon Aged soy sauce

1 teaspoon Toasted sesame oil

1/2 teaspoons toasted sesame seeds (optional)

1/4 teaspoons sugar

1/4 teaspoons Celtic sea salt

1/8 teaspoons ground black pepper

1/2 teaspoons vegetable oil (for mixing filling; optional)

For Frying

3 tablespoons neutral oil for frying (vegetable, canola, or peanut)

3 tablespoons water (for steaming during pan-fry)

Dipping Sauce

2 tablespoons Aged soy sauce

1 tablespoon Rice vinegar

1/2 teaspoons Toasted sesame oil

1/2 teaspoons sugar or honey

1/4 teaspoons gochugaru or red pepper flakes (optional)

1 teaspoons thinly sliced green onion (optional)

Finish / Garnish

1/4 teaspoons toasted sesame seeds

1 teaspoons thinly sliced green onion

Method

Filling

Prepare cabbage

Place shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5 minutes. Squeeze out excess moisture firmly with your hands or a clean towel until mostly dry. This prevents a watery filling.

Mix filling

In a medium bowl combine ground pork, squeezed cabbage, chopped green onion, minced garlic, grated ginger, soy sauce (1 tbsp), sesame oil (1 tsp), toasted sesame seeds (optional), sugar, salt, black pepper and the 1/2 tsp vegetable oil (if using). Mix thoroughly with your hands or a spoon until ingredients are evenly combined and slightly sticky (about 1–2 minutes). Taste a small pinch by pan-frying a tiny bit if desired and adjust seasoning.

Assembling Dumplings

Lay one wonton wrapper flat on a clean surface. Keep remaining wrappers covered with a damp towel to prevent drying.

Place about 1 tablespoon (roughly 15 g) of filling in the center of the wrapper. Do not overfill to allow proper sealing.

Lightly wet the edge of the wrapper with a fingertip dipped in water. Fold the wrapper in half to form a half-moon and press edges to seal. You may pleat the edge with small folds for a traditional look; ensure there are no gaps. Repeat to make 6 dumplings.

Pan-fry (Gunmandu / Fried Mandu)

Heat a nonstick or cast-iron skillet over medium heat. Add 3 tablespoons neutral oil and swirl to coat the bottom.

Arrange the 6 sealed mandu in the skillet in a single layer with space between them. Fry undisturbed for 2–3 minutes until bottoms are golden brown.

Carefully pour 3 tablespoons water into the pan (away from yourself) and immediately cover the skillet with a lid to create steam. Reduce heat to medium-low and steam for 4–5 minutes until pork is cooked through and wrappers are tender. If wrapper edges are thick, steam an extra 1–2 minutes.

Remove the lid and continue to cook 1–2 minutes to evaporate remaining moisture and re-crisp the bottoms. If you prefer extra crispness, increase heat to medium-high for 30–60 seconds while watching carefully to avoid burning.

Transfer mandu to a plate lined with paper towel briefly to absorb excess oil, then arrange on a serving plate.

Dipping Sauce

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sugar or honey, optional gochugaru and sliced green onion in a small bowl until sugar dissolves. Taste and adjust balance (more vinegar for tang, more sugar for sweetness).