Korean Mandu Homemade Dumplings. So delicious and versatile, Korean Homemade Dumplings are fun to make and well worth the work! Korean Food: Homemade Dumplings!!
Korean Mandu Homemade Dumplings. So delicious and versatile, Korean Homemade Dumplings are fun to make and well worth the work! Korean Food: Homemade Dumplings!!
Continuing with my Korean food extravaganza. We made homemade mandu 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 dumplings . . 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.
Korean Mandu Homemade Dumplings
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 but it was great fun!
Because the girls were eating these, we opted NOT to make the kimchi dumplings (which I LOVE). . but it’s ok, these were just as delicious. The girls like shrimp so we made dumplings with lean ground pork, shrimp, sweet potato glass noodles and Korean chives. We usually add some tofu too 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 is the traditional dish to make for Korean households on New Year’s Day. It’s tradition.
I hope you enjoy!
Korean Mandu: Homemade Dumplings
Ingredients
- 2 lbs. lean ground pork
- 1 lb. uncooked shrimp peeled and chopped
- 6 oz. mung bean or sweet potato noodles soaked in very hot water and then chopped*
- 8 oz. Korean chives chopped
- 4 large eggs
- 2 to 3 cloves garlic finely chopped or minced
- 1 tablespoon sesame oil
- 1 to 2 tablespoons low sodium soy sauce
- 1 to 2 tablespoons kosher salt**
- 1 teaspoon black pepper
- 3 packages circular mandu wrappers or Japanese gyoza or Chinese wonton wrappers
- water needed when sealing the mandu
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
- 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.
- Get your mandu assembly area ready with your wrappers, a bowl of water and the pork/shrimp filling mixture.
- Place about 1 tablespoon of filling in the center of the dumpling wrapper. If you have the smaller sized wrappers, only add a 1/2 tablespoon of mandu filling. Be careful not to add too much; it will make it hard to close the mandu.
- Dip your fingers in the water and wet the outside upper edge of the top half of the wrapper only. Fold the wrapper to close and then crimp the edges. Alternatively, you can close the wrapper and then fold and bring the ends together to make a circle and connect. Repeat until all the filling is gone.
- Steam, boil or pan fry the dumplings and enjoy! You can also throw these into a Korean mandu soup. You can freeze the dumplings for up to 3 months.
Notes
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 dumplings fancy and make these little creases or pleats all the way around. This takes a little more time but sure is pretty! And for the Lunar New Year, the Chinese believe in a lot of pleats for their dumplings! A lot of pleats = good luck! Or “lucky” dumplings!
Dumplings ready to be cooked!
Boiled dumplings. You can also bake or pan fry.
YUM! I don’t eat pork so I think I’ll sub ground chicken. Sounds awesome.
Happy Holidays! 🙂
Thank you, Alyssa! Happy Holidays to you too!
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. 😉
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! 😛
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!
Thank you, Paula! I hope you also have a lovely holiday with your family!! 🙂
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 🙂
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. . 🙂
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! =)
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! 🙂
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. 🙂
Awesome! I hope you give this a try Linda! Happy New Years!
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!!!!
You too, Sandra! We are making some mandoo soup today!!! Happy 2013! 🙂
Alice, this looks amazing!! Hope you and your family have a happy new year!!