Mandu (Korean Dumplings)
Thin-skinned dumplings filled with a savory pork-tofu mixture, brightened by scallion and ginger. Pan-fry then steam for crisp bottoms and tender, juicy interiors.
36 dumpling wrapper
1 lb ground pork
6 oz firm tofu, drained and crumbled
2 cup napa cabbage, finely chopped
4 stalk scallion, thinly sliced
3 clove garlic, minced
1 tbsp ginger, finely minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 tsp salt
½ tsp black pepper, freshly ground
2 tbsp vegetable oil
¼ cup water
3 tbsp soy sauce for dipping
1 tbsp rice vinegar for dipping
1 tsp sesame oil for dipping
1 pinch gochugaru, optional
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Naengmyeon (Cold Noodles)
Chilled buckwheat noodles swim in a clear, savory beef broth brightened with vinegar and a touch of mustard—crisp cucumber and sweet pear add snap and balance. The soup is bracingly cold and refreshingly layered, perfect for warm days or when you want a clean, intensely flavored bowl.
Ojingeo Bokkeum (Spicy Squid)
Quick, bright, and fiery stir-fried squid tossed with crisp vegetables and a glossy gochujang glaze. The dish balances heat, sweetness, and a hint of tang so each bite is lively and satisfying.
Ttukbaegi Gyeran Jjim (Steamed Eggs)
Velvety steamed Korean eggs finished with fragrant sesame oil and scallions — light, silken, and comforting in every spoonful.