Our house was full of gossip, chatter, and laughter.
Our house smelled delicious as we looked forward to the idea of future meals filled with Mandu.
These days, making Mandu is still a party at my house.
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My sister and friends come over to stuff and pinch hundreds of them to fill our bellies and freezers.
What is Mandu?
Koreans call any form of dumplings mandu.
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They made their way to Korea from the Middle East through China.
Chinese bao, Turkish or Uzbeki manti, fried Japanese gyoza, are all called mandu in Korea.
The Wrappers
Mandu wrappers are called mandu pi in Korean.
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They can be found in the refrigerated or frozen foods section of grocery stores.
They are sometimes called gyoza or wonton wrappers.
In Asian markets, there are several varieties available.
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I recommend using the round ones, but the square ones are fine too.
Filling and Forming Mandu
Everyones Mandu looks unique and has their own personal touch.
Even if you dont have any experience filling and shaping them, it shouldnt cause you stress!
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It gets easier with practice.
The trick is not to overfill them so you’re able to fold them into perfectly pleated half-moons.
it’s possible for you to also fold them in half and seal them into half-moons with no pleats.
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How To Cook and Serve Mandu
There are many ways to cook Mandu.
Mandu is best served with a bit of dipping sauce on the side.
Mix equal parts soy sauce and rice vinegar.
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Make Ahead and Freeze
This recipe yields 50 to 60 Mandu.
Freeze some for later!
Freeze them in a single layer on a sheet pan for about one hour or until firmly frozen.
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Then transfer them into a freezer-safe zip top bag.
They will keep in the freezer for three to six months.
How To Cook from Frozen
To cook the Mandu from frozen, do not thaw them first.
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The wrapper will break and the filling will spill out as it cooks.
Just cook them as is for a little longer.
You will use half of it.
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Reserve the other half in the fridge for another use.
Place the tofu on a cheese cloth or flour sack towel.
Loosely break it up into small pieces using your fingers.
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Wrap the cloth or towel around the tofu tightly and squeeze out as much of the liquid as possible.
Stir until combined well.
Sprinkle a large tray or sheet pan with a little flour.
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This will prevent the Mandu from sticking.
Fill a small bowl with water, which will be used to seal the Mandu wrapper.
Place a Mandu wrapper on the palm of your non-dominant hand.
Place a scant tablespoon of filling in the middle of the wrapper.
You should be left with about a 1/2-inch perimeter.
Dip a finger in the water and wet the edges of the wrapper.
You may have to dip your finger into the water a couple of times.
Alternately, gently fold the wrapper in half over the filling.
Youll get 5 to 7 pleats and the Mandu will curve a bit as you do this.
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This may take some practice, but youll get better at it.
No matter how your dumplings look, they will taste amazing!
Repeat with the remaining wrappers and filling.
To pan fry the Mandu,heat a large frying pan over medium heat.
Add the vegetable oil and as many Mandu as you’re able to fit without overlapping.
You will have to cook them in batches.
Cook them for 1 to 2 minutes, until the bottoms are golden brown.
Reduce the heat to low and cook them for about 4 minutes.
The steam will help the Mandu cook through, but cut one in half to see to it.
Serve alongside the Mandu for dipping.
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