Mandu
Mandu arrived in Korea along the Silk Road, brought by Mongol traders in the 14th century, and have since become so deeply rooted that every region and every family has its own version. They're essential at the Lunar New Year table, where their half-moon shape is said to resemble old coins, symbolizing prosperity for the year ahead. The double technique — steam first, then fry on one side only — isn't a fussy flourish, it's practical: steaming cooks the pork filling evenly and keeps the wrapper elastic, while the brief frying adds just enough crunch to contrast with the softness inside, without drying out the rest of the dumpling. Sealing the edges needs a firm pinch, not an excessive one — too thick a seam turns rubbery when cooked, while too thin a one splits open.
Pork and cabbage filling
Bound with ginger and garlic
Steamed first
Then pan-fried for a crisp bottom
Folded into half-moons
The simplest, fastest shape
Soy-vinegar dip
A small dish for every guest
Ingredients 4 servings
- 350 g green cabbage, finely chopped
- 1 teaspoon salt, plus more for the cabbage
- 3 cm fresh ginger, grated
- 500 g ground pork
- 4 garlic cloves, finely chopped
- 2 spring onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 40 round dumpling wrappers
- Vegetable oil, for pan-frying
- 3 tablespoons soy sauce, for the dip
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil, for the dip
How to make it
- 1PREP THE CABBAGE: toss the chopped cabbage with 1 teaspoon salt, let it sit 10 minutes to release water, then squeeze it firmly by the handful — undrained cabbage turns the filling into a watery mess.
- 2MIX THE FILLING: combine the squeezed cabbage with the ground pork, ginger, garlic, spring onion, soy sauce, sesame oil and pepper, kneading by hand for 1-2 minutes until well bound.
- 3FILL THE DUMPLINGS: lay a wrapper flat in your palm, spoon a small mound of filling into the middle — a teaspoon is plenty — and run a wet fingertip around the rim.
- 4Fold the wrapper closed over the filling into a curved half-moon, then work your way from one corner to the other sealing the edge firmly between finger and thumb, pushing out any trapped air as you go; a wrapper stuffed too full will split its seam the moment it hits the heat, so keep the mound modest and the seal tight.
- 5STEAM FIRST: line a bamboo steamer with parchment paper or whole cabbage leaves so the dough doesn't stick, then arrange the dumplings inside with a little breathing room between each one.
- 6Set the steamer over gently boiling water and let them cook for 8-10 minutes; you'll know they're done when the wrapper has lost its opaque, doughy look and turned pale and slightly see-through, with the filling firm to the touch underneath.
- 7PAN-FRY FOR CRUST: heat a little oil in a non-stick pan over medium heat, place the steamed dumplings in a single layer and fry 2-3 minutes on one side only, until the bottom is golden and crisp.
- 8MAKE THE DIP AND SERVE: stir together the soy sauce, rice vinegar and sesame oil in a small dish, then serve the dumplings hot, crisp side up, alongside the dip for dunking.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
