Korean Pork Dumplings

Mommy Oh shows us how to make mandu (Korean dumplings) from scratch. Yes, we even make the wrappers! We steam the dumplings, then pan-fry some. Assembling the dumplings can be relaxing and it’s a fun activity with family and friends.

There are different kinds of mandu. The filling can be adjusted according to your preference. For those who eat meat, there are pork dumplings like the one featured in the following recipe. For the vegetarians, you can use glass noodles, cabbage and tofu. If you want more flavor, drain and chop some kimchi, then combine it into your filling mixture.

The recipe on this blog post is made with our viewers in mind. As we have people from all over the world who may not be able to gather pre-made wrappers and Korean ingredients, we share with you a more accessible variation of mandu. While the pre-made wrappers save you a lot of time and energy, we prefer the homemade wrappers (as long as the dough is rolled thin enough).

Scroll down for the recipe and watch the cooking video here:

INGREDIENTS

FOR THE FILLING:

• 1/2 cup minced onion

• 1/2 cup chopped scallion

• 1 tablespoon minced garlic

• 1 tablespoon ginger

• 1/2 pound firm tofu (drained)

• 1 pound of ground pork

• 1/2 tablespoon sesame oil

• salt & pepper to taste
  

FOR THE WRAPPERS:

• 2 cups of all-purpose flour

• 2/5 cup water

• 1 egg white

• 1 tablespoon cooking oil (we use olive oil)

FOR THE SAUCE:

• 2 tablespoon soy sauce

• 1 tablespoon rice vinegar (alternative: white vinegar)

• chili flakes to taste (optional)

• sesame oil (optional)

• scallion (optional)

Servings: Makes about 35 dumplings, depending on how big your wrappers are. The thinner you flatten the dough, the more wrappers you can cut out. If you use store-bought wrappers, the number of dumplings you make depends on how much filling you put in each one.

Part 1: The Filling

Cook the onion and scallion with sesame oil until the onion becomes a bit translucent. Add salt and pepper. Mommy Oh uses a large pinch of salt and pepper.

No need to cook the onion fully because they will continue to steam inside the wrappers later.

In a medium to large bowl, combine ground pork and tofu with salt and pepper.

Mommy Oh uses a large pinch of salt and pepper. We will make a sauce for the dumplings, so refrain from adding too much salt. Otherwise your dumpling may be too salty.

Pour the cooked scallion and onion into the mixing bowl. Combine all ingredients so they are evenly spread out.

Set to the side. We now make the wrappers.

Part 2: The Wrappers

Put flour into bowl. Add water a little bit at a time while mixing.

Add in egg white, cooking oil, and pinch of salt. Mix and knead until ingredients are evenly mixed.

Wrap the ball of dough (we want it to stay moist). Let dough sit for 30 minutes.

30 minutes later…

Spread some flour over a clean counter (or any clean surface big enough for rolling). Divide the dough in half. Put first half of dough on the floured counter. Flatten with rolling pin until about 1 millimeter thick.

Tip #1: Try not to add too much flour on the counter as it may dry out your dough too fast. We want just enough flour to keep the dough from sticking to the counter.

Tip #2: When dough sticks to the counter, lift it up. Spread flour underneath and lower the dough. You can also flip the dough.

Tip #3: If your dough is too thick, it will dilute the flavor of the filling. The thicker the wrapper, add more flavor to your filling.

Cut out circles on the flattened dough (anywhere between 3.5” to 4” in diameter).

In the photo, we are using a 4” diameter container lid. Cookie cutters would be faster, but we like to get creative and use items around the kitchen :)

Tip #1: Cut out the circles as close together, so you can make as many wrappers as possible.

Tip #2: Apply a thin layer of flour between the wrappers to prevent them sticking onto each other.

Tip #3: What do you do with the leftover dough? Combine it with the second half of the dough! Mommy Oh added a some cooking oil to moisten it before kneading it into the remaining dough.

Part 3: Assembling

Have a small bowl of water nearby. Lay a wrapper on your hand. Put a spoonful of filling in the center.

Dip your finger into the bowl of water. Wet half the wrapper’s edge, making a half circle.

Fold the wrapper in half, enclosing the filling. Be sure that the wet half-circle touches the dry half-circle.

Pinch edges together. If the edges do not stick, apply more water. Filling must be fully encased, otherwise they may leak out while cooking.

Also, if there is too much filling, it will be hard to close the dumpling. Simply remove some filling, then try closing again.

Assemble the remaining dumplings.

Note: There are many ways to fold the wrappers. We highlight the simplest one for your convenience :)

Part 4: Steaming

Put water and steamer basket in pot. Make sure water is below the steamer basket.

Place dumplings on steamer basket with a some space in between them, so they do not stick to each other while cooking. Put lid on.

Mommy Oh places coffee filter on the steamer basket to keep dumplings from sticking. You can also use cheesecloth.

Cook on high heat. When the water starts to boil, lower the heat to medium. Let it sit for about 3-4 minutes, then turn off the heat. Let it sit for a few more minutes with lid on.

Note: Mommy Oh is cooking on an electric stove. She uses the remaining heat to further steam the dumplings. If you are using a non-electric stove, let the dumplings cook about 2-3 minutes longer on medium heat.

Yum time!

Lift the lid and witness the glorious steam! Now it’s time to eat.

If you still see some flour on your dumplings, no worries. The next batch you steam, gently brush off the extra flour from the dumplings before cooking.

Part 5: Pan Fry Dumplings

Mommy Oh steams her dumplings first, then pan-fries them.

Pour some of your preferred cooking oil on the pan. Place dumplings on pan.

Note: You can skip the steaming and go straight to pan-frying. Just be sure the pork filling is cooked thoroughly.

Flip the dumplings over once their bottoms become golden brown.

Depending on your pan, the way your dumplings brown may differ.

Yum time!

We recommend eating these with a sauce. See below…

Part 6: The Sauce

The sauce can be as simple or as complex as you’d like. Our simple sauce here is made of soy sauce, rice vinegar, and chili flakes.

You can also add sesame oil and scallion.

Thanks Mommy Oh

for showing us how to make mandu!

We hope you enjoy this recipe. What ingredients did you put in your dumplings? Let us know in the comment section. Feel free to tag us on Instagram @missminaoh and show us your lovely creation!