Name: Mandu Korean Dumplings with Pork and Chives
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Ground pork; 1 cup Garlic chives (Buchu), finely chopped; 0.5 block Firm tofu, squeezed dry and crumbled; 1 cup Napa cabbage, blanched and squeezed dry; 1 tbsp Soy sauce; 1 tbsp Toasted sesame oil; 1 tbsp Minced garlic; 1 tsp Fresh ginger, grated; 1 pack Mandu (dumpling) wrappers; 2 stalks Green onions, finely chopped

"These Korean Mandu are the ultimate comfort food, featuring a juicy filling of seasoned ground pork, fresh garlic chives, and squeezed tofu. Wrapped in thin, delicate dough, they offer a perfect balance of savory flavors and satisfying textures in every bite."

Ingredients

Qty	Item
1 lb 450 g	Ground pork
1 cup 100 g	Garlic chives (Buchu), finely chopped
0.5 block 200 g	Firm tofu, squeezed dry and crumbled
1 cup 100 g	Napa cabbage, blanched and squeezed dry
1 tbsp 15 ml	Soy sauce
1 tbsp 15 ml	Toasted sesame oil
1 tbsp 15 g	Minced garlic
1 tsp 5 g	Fresh ginger, grated
1 pack 300 g	Mandu (dumpling) wrappers
2 stalks 20 g	Green onions, finely chopped

How to Make Mandu Korean Dumplings with Pork and Chives

Prepare the filling by finely chopping the garlic chives, napa cabbage, and green onions. Use a cheesecloth or clean kitchen towel to squeeze all excess moisture out of the tofu and the blanched cabbage.

In a large mixing bowl, combine the ground pork, crumbled tofu, cabbage, garlic chives, and green onions. Add the soy sauce, sesame oil, minced garlic, ginger, salt, and pepper. Mix thoroughly by hand until the mixture becomes slightly tacky and well-incorporated.

Prepare a small bowl of water. Lay a dumpling wrapper in your palm and place about one tablespoon of filling in the center.

Dip your finger in the water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling and pinch the edges firmly to seal. You can create small pleats along the edge for a traditional look.

To steam: Place the mandu in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for 10-12 minutes until the pork is fully cooked.

To pan-fry: Heat a tablespoon of oil in a non-stick skillet. Sear the dumplings until the bottoms are golden brown. Add 1/4 cup of water, cover immediately with a lid, and steam for 5 minutes until the water has evaporated and the wrappers are translucent.

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The most important step is removing moisture from the tofu and cabbage to prevent the dumplings from becoming soggy.
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Keep your dumpling wrappers covered with a damp cloth while working to prevent them from drying out and cracking.
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If you have leftover filling, it makes a great stir-fry base or can be formed into small patties and pan-fried.
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Freeze raw mandu in a single layer on a baking sheet before transferring to a bag to prevent them from sticking together.

Frequently Asked Questions

Can I use ground beef instead of pork?

Yes, you can use ground beef, chicken, or a 50/50 mix of beef and pork for the filling.

How do I store leftover mandu?

Cooked mandu can be stored in the fridge for up to 3 days. For long-term storage, it is best to freeze them raw.

What is the best dipping sauce for Korean dumplings?

Mix 2 parts soy sauce, 1 part rice vinegar, a splash of sesame oil, and a pinch of Gochugaru (Korean chili flakes).

Do I need to cook the meat before filling the wrappers?

No, the raw pork cooks inside the wrapper while steaming or frying, which keeps the filling juicy.

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