Korean Food: Homemade Mandoo (Dumplings). Totally worth it.

 

Continuing with my Korean food extravaganza. . . we made homemade mandoo or Korean dumplings today. This is a very traditional food to make and eat around this time of the year, especially on New Year’s Day.  It takes a little more time obviously to make these, but it is so worth it.

 

After my daughter’s involvement and excitement over learning to make Kimbap, I wasn’t expecting that much at all with the mandoo. .  but she LOVED it!  My daughter, Phoebe, is 5 and it was so cute to watch. Phoebe even got creative with the shape of her dumplings and tried to create different ways to close the wonton wrappers. After we boiled and pan fried them, she happily reached for the ones that SHE made and said, “I made this!”  I absolutely LOVED this.

 

Madeline, my 2 yr old, on the other hand – made a huge mess and tore more wonton wrappers (which made them un-useable) than we would have liked  . . but this is to be expected when you let a 2 year old help out and join in on the fun.

 

Because the girls were eating these, we opted NOT to make the kimchi mandoo (which I LOVE). .  but it’s ok, these were just as delicious.  The girls like shrimp so we made mandoo with lean ground pork, shrimp, noodles and Korean chives.  We usually add some tofu to our mandoo but you have to squeeze the hell out of it and neither my mother nor I felt like doing that today.

 

So, we ate some, froze some and will be eating these -once the rest of my family arrives here in Dallas-  when we make Duk Mandoo Guk.  (Photo down below; recipe can be found by clicking on the link.)  This soup is almost always served at most Korean households on New Year’s Day. It’s tradition yo.

 

 

I hope you enjoy!

 

Korean Food: Homemade Mandoo (Dumplings).
 
Prep time
Cook time
Total time
 
Tip from my mom: if you boil these first and then freeze, they hold together better and freeze better so you can enjoy them later! This recipe makes about 150 mandoo dumplings!!
Author:
Recipe type: Appetizer/Meal
Cuisine: Korean
Ingredients
  • 2 lb. lean ground pork
  • 1 lb. uncooked shrimp; peeled and chopped
  • 6 oz mung bean or sweet potato noodles, soaked in hot water and then chopped
  • about 8 oz of boochu (Korean chives); chopped
  • 4 eggs
  • 2-3 cloves garlic, finely chopped or minced
  • 1 Tablespoon sesame oil
  • 1-2 Tablespoons low sodium soy sauce
  • 2 Tablespoons salt
  • 1 Teaspoon black pepper (optional; we did not add this b/c of the kids)
  • 3 packages circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers)
  • water or slightly beaten eggs (needed when sealing the mandoo)
VARIATIONS ON THE MANDOO FILLING:
  • bean sprouts (but you must use a cheese cloth and squeeze all the water out); chopped
  • firm tofu (but you must use a cheese cloth and squeeze all the water out)
  • kimchi; finely chopped (but you must use a cheese cloth and squeeze all the liquid out)
Instructions
  1. In a large mixing bowl, combine all of the ingredients from the ground pork to the salt (see photos below). I highly recommend wearing disposable plastic gloves and using your hands to mix everything.
  2. Get your mandoo assembly area ready with your mandoo wrappers, a bowl of water or a slightly beaten egg or 2 and the filling mixture.
  3. Place about 1 tablespoon of filling in the center of the dumpling wrapper.
  4. Dip your fingers in the water (or eggs) and wet the outside upper edge of the top half of the wrapper. Fold the wrapper to close and then crimp the edges. Repeat until all the filling is gone.
  5. Steam, boil, fry, or saute the mandoo and enjoy! (You can also boil the mandoo (when the mandoo rises to the top, it's ready) and freeze to use later or add the mandoo into Duk Mandoo Guk).

 

Here are all the ingredients for your mix or filling.

 

This is what it will look like AFTER you have mixed everything. Word of advice: use plastic disposable gloves and just get in there with your hands and mix.

 

Once you have your “work area” set up and everything is ready, you place about a little more than a tablespoon full of the mixture onto the wonton wrapper.

 

Some people like to make their mandoo fancy and make these little creases into the mandoo. This takes a little more time but sure is pretty!

 

 

Mandoo ready to be cooked!

 

 

Boiled Mandoo.

 

 

 

 

Happy Holidays everyone!!

 

 

 

 

 

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16 Responses to "Korean Food: Homemade Mandoo (Dumplings). Totally worth it."

Add Comment
  1. Alyssa (Everyday Maven)

    December 23, 2012 at 10:21 pm

    YUM! I don’t eat pork so I think I’ll sub ground chicken. Sounds awesome.
    Happy Holidays! :)

    Reply
    • hipfoodiemom

      December 25, 2012 at 7:34 am

      Thank you, Alyssa! Happy Holidays to you too!

      Reply
  2. REMCooks

    December 24, 2012 at 1:19 am

    One of my very favorite, favorite foods!!!!! Did I tell you I really like Korean dumplings? With your recipe I guess I now have no excuse not to make them but my little Korean restaurant will sure miss me and the Baby Lady. ;)

    Reply
    • hipfoodiemom

      December 25, 2012 at 7:38 am

      Haha, really? Yes, Richard, you must give these a try! I love that you can put anything you want in these. . let me know if you try the recipe! Your Korean restaurant doesn’t have to know! :P

      Reply
  3. Paula @ Vintage Kitchen

    December 24, 2012 at 9:52 am

    Nice dumplings! I have to make them some day, I think I might even have some frozen wonton wrappers. Definitely pork in the filling. Have a great celebration with your family Alice!

    Reply
    • hipfoodiemom

      December 25, 2012 at 7:39 am

      Thank you, Paula! I hope you also have a lovely holiday with your family!! :)

      Reply
  4. dixya @ food, pleasure, and health

    December 24, 2012 at 7:05 pm

    dumplings are my all time fav food. I call them mo:mo in my language and use slightly different spices- worth every bite and its always a fun activity to do with young ones, although in the process you lose a lot of wrappers! happy holidays :)

    Reply
    • hipfoodiemom

      December 25, 2012 at 7:40 am

      Haha, YES! You are so right! We did lose a lot of wrappers b/c of my 2 yr old but I really wanted her to be at the table with us . . joining in on the fun! :) I’d love to try your recipe!! Hint hint. . :)

      Reply
  5. Candice

    December 27, 2012 at 10:56 pm

    Hi Alice,

    This looks delicious! In the future, can you post the kimchi mandoo recipe? Also, can you recommend a good brand of kimchi?

    Thanks! =)

    Reply
    • hipfoodiemom

      December 31, 2012 at 4:51 pm

      Hi Candice,
      It really depends on how you like your kimchi. I would recommend that you try different brands. . most Korean grocery stores carry their own brand, that they make at their store (in their kitchen) and it’s usually fresh. . but some stores carry both fresh and older kimchi (more fermented; some people like their kimchi this way (I am one of those people)) :) Or you could ask someone at the Korean market to recommend one for you?
      We sometimes buy our Kimchi from our local Costco b/c the Korean grocery store near us is about 40-45 minutes away. The one at Costco is more fermented and we like it. . so if you like more fermented kimchi, maybe you can try this one? Hope this was helpful!
      As for the kimchi mandoo, all you have to do is add the cut up kimchi (that has been squeezed with a cheese cloth to get all the liquid out) to your mixture and the rest of the recipe is all the same. It’s listed above in the recipe card under “Variations on the mandoo filling”

      Happy New Years Eve! :)

      Reply
  6. Linda | The Urban Mrs

    December 28, 2012 at 5:58 am

    So lovely! I never realized that I always order dumplings/ mandoo/ pot stickers each time we go to a restaurant until my friend pointed it out. So, this recipe definitely a must-try for me since…I have my hidden love for this. :)

    Reply
    • hipfoodiemom

      December 31, 2012 at 4:52 pm

      Awesome! I hope you give this a try Linda! Happy New Years!

      Reply
  7. Sandra's Easy Cooking

    December 28, 2012 at 5:46 pm

    I could eat mandoo every single day and be happy camper :) Your homemade look absolutely amazing, I am craving it now…and mandoo soup looks so delicious, have to try making it soon! Have a wonderful New Year!!!!

    Reply
    • hipfoodiemom

      December 31, 2012 at 4:53 pm

      You too, Sandra! We are making some mandoo soup today!!! Happy 2013! :)

      Reply
  8. JulieD

    December 31, 2012 at 11:30 pm

    Alice, this looks amazing!! Hope you and your family have a happy new year!!

    Reply
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