Ingredients
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1 package dumpling wrappers (40 wrappers)
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1 tablespoon vegetable oil (for frying each batch of mandu)
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1/4 cup water (for frying each batch of mandu)
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1 teaspoon sesame oil
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Salt (for cabbage)
Filling:
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3/4 pound ground pork
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10 ounces green cabbage, chopped
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4 ounces shiitake mushrooms, finely chopped
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1 tablespoon garlic, minced
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2 scallions, finely chopped
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2 teaspoons ginger, grated
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1 egg
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1 tablespoon soy sauce
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1/4 teaspoon salt
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1/4 teaspoon black pepper
Dipping sauce:
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1 tablespoon soy sauce
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1 tablespoon vinegar
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1/2 tablespoon honey or maple syrup
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Pinch of gochugaru (Korean red pepper flakes)
Directions
- In a bowl, sprinkle salt over the chopped cabbage and set it aside for 15 minutes. Squeeze out as much water as possible by hand and transfer the cabbage to a mixing bowl.
- Add pork, mushrooms, garlic, ginger, scallions and egg to the mixing bowl with the cabbage.
- Add soy sauce, salt and black pepper and mix all the ingredients well. Everything should be sticky and pale in colour.
- Place a dumpling wrapper in your non-dominant hand. Use a teaspoon to scoop a little bit of filling and put it in the center of the wrapper. (Note: After opening the dumpling wrappers package, cover them in a damp towel or plastic wrap.) Dip a finger in a bowl of water and draw a circle around the inside perimeter of the wrapper with the wet finger.
- Fold the wrapper in half over the filling and pinch it in the center with your fingers.
- Using your thumb and index finger, begin pleating along the top of the wrapper with 1/4” spacing in between the pleats.
- After making each pleat, squeeze with your right thumb and fold the pleat toward the left side (reverse if you are using your left hand).
- Make four to five pleats. Press all the pleats together and shape the mandu.
- Over medium, heat the oil in a large non-stick frying pan.
- When the pan is hot, place the mandu in a single layer. Make sure the mandu do not touch each other.
- Cook until the bottom of the mandu turns golden brown, about three minutes.
- Add 1/4 cup of water to the pan. Cover the lid and steam the mandu for about three minutes or until most of the water evaporates.
- Cook uncovered until the mandu is crisp on the bottom.
- Transfer the mandu to a plate and serve with dipping sauce.
