How To Make Korean Dumplings (Mandu)

August 16, 2017

How to make Korean Dumplings two ways: in soup and pan fried. Traditional recipe passed down from my father.

For the Filling:

1/2 lb ground chicken I used thigh meat
1/2 lb ground pork
1/4 small yellow onion diced
2 green onions finely diced whites and greens separated
4 cloves garlic, minced
1 cup packed bean sprouts
4 oz firm tofu crumbled and drained let sit on towel or paper towel to drain further
1/2 oz sweet potato noodles about the diameter of a dime
salt
Pepper
1 package dumpling/wonton wrappers
All purpose flour to dust cookie sheets with

For the Pan Fried Dumplings:

1 tablespoon vegetable oil
1/2 teaspoon Gochugaru
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

For the Soup Dumplings:

1/2 to 3/4 oz dried anchovies
1 teaspoon Korean Dashida see link above (after last photo in post)

For the Filling: Boil a small pot of water. Season water with a pinch of salt and add the bean sprouts. Cook for 3 minutes and rinse in a colander with cold water. Drain and finely chop. Continue to drain...
See the full directions on my site

Nutritions

Calories
212

Sodium
532mg
22% DV

Fat
12g
19% DV

Protein
16g
33% DV

Carbs
7g
2% DV

Fiber
1g
6% DV