Korean Vegetable Mandu Dumplings 🥟✨

Description

Crisp pan fried Korean mandu with a juicy vegetable mushroom filling, tender wrapper, and a clean soy vinegar dipping sauce, a highly searched classic that feels restaurant worthy at home. 🥬

Hook ✨

If you want a Korean dough classic that is always in demand, mandu is it, crispy bottom, steamy top, and a savory filling that stays clean and premium. 🔥

Ingredients

• Wrappers
• 🥟 30 round dumpling wrappers, about 9 cm (3.5 in) (30)
• 💧 60 ml water, for sealing (¼ cup / 2 fl oz)
• Filling
• 🥬 250 g napa cabbage, finely chopped (4 packed cups / 8.8 oz)
• 🧂 6 g fine salt, for salting cabbage (1 tsp / 0.2 oz)
• 🧅 120 g scallions, thin sliced (1 cup / 4.2 oz)
• 🍄 250 g shiitake or oyster mushrooms, finely chopped (3 cups / 8.8 oz)
• 🥕 120 g carrot, grated (1 cup / 4.2 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 6 g ginger, minced (2 tsp / 0.2 oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz)
• 🌶️ 2 g gochugaru, optional (½ tsp / 0.07 oz)
• 🧂 1 g black pepper (¼ tsp / 0.04 oz)
• 🛢️ 15 ml neutral oil, for cooking filling (1 tbsp / 0.5 fl oz)
• Pan fry and steam
• 🛢️ 30 ml neutral oil, divided (2 tbsp / 1 fl oz)
• 💧 180 ml water, for steaming (¾ cup / 6 fl oz)
• Dipping sauce
• 🥣 45 ml soy sauce (3 tbsp / 1.5 fl oz)
• 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz)
• 🍯 5 ml sugar syrup or honey (1 tsp / 0.17 fl oz)
• 🧅 10 g scallion, finely sliced (2 tbsp / 0.35 oz)
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz)
• 🟤 5 ml toasted sesame oil (1 tsp / 0.17 fl oz)

Preparation

1. 1️⃣ Salt the cabbage
2. Toss cabbage with 6 g (1 tsp / 0.2 oz) salt, rest 10 min, then squeeze very dry so the filling is not watery. 🥬
3. 2️⃣ Cook the mushrooms
4. Heat 15 ml (1 tbsp / 0.5 fl oz) neutral oil in a skillet over medium high, cook mushrooms 5 min until their moisture evaporates and they smell roasted, not wet. 🍄
5. 3️⃣ Build the filling
6. In a bowl combine squeezed cabbage, cooked mushrooms, scallions, carrot, garlic, ginger, soy sauce, sesame oil, sesame seeds, optional gochugaru, and pepper, mix until glossy and cohesive. 🥣
7. 4️⃣ Fold the mandu
8. Place 1 wrapper on your palm, add 18–20 g (about 1 tbsp / 0.7 oz) filling, wet the edge with water, fold into a half moon, then pleat 4–5 pleats to seal tightly. 🥟
9. 5️⃣ Make the dip
10. Whisk soy sauce, vinegar, syrup or honey, scallion, sesame seeds, and sesame oil, set aside. ⚫
11. 6️⃣ Pan fry the bottoms
12. Heat a nonstick skillet over medium heat, add 15 ml (1 tbsp / 0.5 fl oz) oil, arrange mandu flat side down, fry 3–4 min until the bottoms are deeply golden. 🔥
13. 7️⃣ Steam to finish
14. Carefully add 180 ml (¾ cup / 6 fl oz) water, cover immediately, steam 5–6 min until wrappers look slightly translucent and the filling is hot through. 💧
15. 8️⃣ Crisp again
16. Uncover and cook 1–2 min until the water evaporates and the bottoms re crisp. 🥢
17. 9️⃣ Serve
18. Plate the mandu with the dipping sauce on the side, serve hot and crisp. 🍽️

Total Time

⏱️ Prep: 35 min
🔥 Cook/Bake: 12 min
🛋️ Rest: 10 min
⏰ Total: 57 min

Back to full recipe