Gogi Gun Mandu Recipe

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/4 tsp salt, toss and let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly in a towel or between your hands to remove excess liquid; measure and discard liquid.

In a large mixing bowl combine ground pork, crumbled pressed tofu, squeezed cabbage, and chopped green onions.

Add minced garlic, minced ginger, soy sauce, sesame oil, gochugaru, 1/2 tsp kosher salt, black pepper, beaten egg, and potato starch. Mix thoroughly with a spoon or your hands until the mixture is sticky and well combined (about 2–3 minutes). Cover and chill 15–20 minutes to let flavors meld and make filling easier to handle.

Set up an assembly station with a small bowl of the 2 tbs water (for sealing) and a lightly floured work surface. Keep wrappers covered with a damp towel to prevent drying.

Place one wrapper in your palm. Spoon about 1 level tablespoon of filling into the center of each wrapper (adjust to fit so you can seal the edges).

Moisten the outer edge of the wrapper with water using your finger. Fold the wrapper over the filling to make a half-moon. Press to seal, then create 3–4 pleats along the sealed edge (traditional mandu pleats) or simply press tightly with a fork for a quick seal. Repeat until all filling is used. You should have about 28–30 dumplings.

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

Arrange dumplings in a single layer in the skillet, flat side down, leaving a little space between each (work in batches if necessary). Fry 2–3 minutes until bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (it will steam and hiss). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes or until the filling is cooked through and wrappers are tender and slightly translucent.

Remove the lid and increase heat to medium-high for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel or a serving plate.

While dumplings cook, whisk together 3 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/4 tsp gochugaru (if using), and sliced scallion in a small bowl. Taste and adjust balance: add more vinegar for tang, soy for salt, or a pinch of sugar if desired.

Serve sauce alongside hot dumplings for dipping.

Arrange Gogi Gun Mandu on a platter. Garnish with extra sliced scallions or toasted sesame seeds if desired. Serve immediately while hot and crisp on the bottoms.