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Suggest a better descriptionFinely chop zucchini and cabbage.
chopped zucchini for Korean mandu
In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.
Cabbage for Korean dumplings
Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.
Korean dumpling filling made with pork and beef
Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.
How to fold dumplings
Gun mandu (pan fried)
Heat the pan with 2 tablespoons of vegetable oil over medium high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1 – 2 minutes, until the bottoms are golden brown. Add 1/3 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. Or cook 2 - 3 minutes on each side over medium heat until golden brown without adding water. If the dumplings are frozen, cook a little longer.
How to pan fry dumplings
Tuigin mandu (deep-fried dumplings)
Heat a deep fryer or skillet with about 2-3 inches of canola or vegetable oil over medium-high heat to 350°F. Fry the dumplings for 2-3 minutes until golden brown.
Jjin mandu (steamed)
Steam the dumplings for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth or cabbage leaves to prevent the mandu from sticking.
Mul mandu (boiled)
Bring a pot of water to a boil. Add mandu (stirring gently so they don’t stick to the bottom of the pot) a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.
Notes
How to freeze dumplings: Place mandu pieces on a tray without pieces touching and freeze for about an hour before storing them in a freezer bag. Frozen mandu don't need to be thawed before being cooked. Just cook a little longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1511g) | ||
Recipe Makes: 1 | ||
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Calories: 508 | ||
Calories from Fat: 284 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 688.8mg | 24 % | |
Potassium 2812.6mg | 74 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 20.7g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
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