Gogi Mul Mandu Recipe
Make Gogi Mul Mandu Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dumpling Filling
Wrappers & Assembly
Cooking / Serving
Method
Dumpling Filling
- 1
Prepare cabbage
Thinly slice the napa cabbage, place it in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze firmly to remove excess water and reserve the liquid (discard or use in soup). Measure out 1 cup packed for the filling.
- 2
Mix aromatics and seasonings
In a mixing bowl combine minced garlic, minced ginger, chopped green onions, soy sauce, sesame oil, sugar, salt, and black pepper. Stir to dissolve the sugar and distribute seasonings.
- 3
Combine meat and vegetables
Add the ground meat, drained cabbage, and chopped onion to the seasoned aromatics. Using a spatula or spoon, mix in one direction for 1–2 minutes until the mixture becomes sticky and homogeneous. This develops protein structure and improves texture.
- 4
Bind and finish filling
Crack in the egg and add toasted sesame seeds if using. Mix thoroughly until evenly incorporated. Taste a small teaspoonful by quickly pan-frying to check seasoning and adjust soy/salt as needed.
Wrappers & Assembly
- 5
Prepare sealing paste
In a small bowl whisk together 1 teaspoon flour with 2 teaspoons water to make a simple paste for sealing wrappers. Keep covered to prevent drying.
- 6
Fill wrappers
Work on a clean, lightly floured surface or a plate. Place one wrapper in your palm or on the board. Spoon about 1 rounded teaspoon (roughly 12–15 g) of filling into the center of each wrapper—enough to fill but not overstuff. Too much filling will prevent proper sealing.
- 7
Seal mandu (classic half-moon pleat)
Brush the wrapper edge lightly with the flour-water paste. Fold the wrapper over the filling to form a half-moon. Press center to seal, then starting from one end create 3 small pleats into the edge and press firmly so the dumpling is fully sealed. Alternatively crimp edges with a fork for a simpler seal. Place finished mandu on a tray lined with parchment and lightly dusted to prevent sticking.
Cooking / Serving
- 8
Pan-fry & steam (potstickers / gun-mandu)
Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange mandu in a single layer, flat side down, leaving small gaps between them. Fry 2–3 minutes until bottoms are golden brown.
- 9
Steam to finish
Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid and lower heat to medium-low. Steam for 5–6 minutes until the filling is cooked through (internal temperature 165°F / 74°C for pork). Remove lid and continue cooking 1 minute to re-crisp bottoms if needed. Drizzle with 1/2 tsp sesame oil if desired.
- 10
Alternative cooking methods
To boil: simmer mandu in gently boiling water for 4–5 minutes until they float and are cooked. To steam only: place in a steamer basket lined with cabbage or parchment and steam 8–10 minutes.
- 11
Make dipping sauce
Combine 1/4 cup soy sauce (or light soy) with 1 tablespoon rice vinegar in a small bowl. Add 1/2 tsp chili flakes or gochugaru if you like spice, and stir in sliced green onion. Adjust acidity or soy to taste.
- 12
Serve
Arrange hot mandu on a platter, garnish with sliced green onion and a sprinkle of toasted sesame seeds if desired. Serve immediately with the dipping sauce on the side.