Hi guys! Have you ever ordered Korean dumplings (a.k.a Mandu) at Korean restaurant? This dish is my go-to appetizer dish. I have never met anyone who did not like Mandu (Korean dumplings in Korean)! My Korean dumplings are filled with ground pork and shrimp. So you get the savory flavor from the pork and sweet shrimp comes through and you have a perfect bite in your mouth. Are you drooling yet? Let’s get to it, then!!
I took a picture of dumpling wrappers that I’ve used for this recipe. I actually bought/tired both. I tried Korean brand (in front with green color package) and Chinese brand (in the back). I found that Korean wrappers are slightly thiner than Chinese one but did not make huge difference when it comes to flavor. Oh, yes. As you can see, I did not make the wrapper myself. They are very reasonably priced ($2.50-$3.00) and can be easily found at your local Asian grocery store.
The filling recipe for my Korean dumplings is pretty straight forward. The only thing you need to pay attention to is that when you add water to the mixture, you have to mix in ONE DIRECTION!! This will prevent you from drawing water from green onion in your mixture.
If you were to follow my recipe in exact quantity, you will be left with tons of yummy dumplings and you will be very well stocked 😉 And they will freeze extremely well. Just freeze the uncooked dumplings in ziplock bag and you are good to go! But in case if you don’t want to be well stocked for couple of months, (I wouldn’t understand why but hey, no judgement here!), just cut my recipe in half or even in third. You will still have plenty.
I made couple different shapes of dumplings. If you want to see how I made them, click the link below and it will take you to my Instagram page where I posted videos.
There is video on how to make this gorgeous rose mandu (picture above). I know some of you might think they are too pretty to eat but personally, I didn’t have any problem or hesitation devouring these delicious dumplings 😉
Why don’t you invite couple of your friends over this weekend and have little Korean dumpling making party?!! It will be so much fun! Happy eating, my friends!
- 1.5 pounds ground pork
- 1 pound fresh shrimp, minced
- 1 cup minced green onion
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon black pepper
- ½ block firm tofu
- 4 ounces Korean sweet potato noodle (optional), dried noodle soaked in cold water for 30 minutes and chopped
- ½ cup cold water
- 3 packages of dumplings wrapper
- Mix all the ingredients in a large bowl except ½ cup of cold water and wrapper. Use your hand to mix them until they are all well incorporated.
- Once all the ingredients are mixed well, pour ½ cup of cold water in the mixture. Carefully mix the mixture in ONE DIRECTION!!! Do not just mix them like how you’d make your meatballs. The mixture will start to produce water from the green onion. The key to making moist mixture is to mix the mixture in one direction only until you no longer see the water.
- Wet the edge of the dumpling wrapper with water and add about 1 teaspoon of mixture in the middle and start folding them.
- See my Instagram video for how to fold different shapes of dumplings.
- This recipe makes lots of dumplings but they freeze very well. Freeze the uncooked dumplings in the zip lock bag.
- To cook the dumplings, heat about couple teaspoons of vegetable oil in the non-stick skillet on a medium high heat.
- Add the dumplings and cook them until they are brown on the bottom, about 3 minutes.
- Add couple tablespoons of water and put the lid on and reduce the heat to low and cook for 4-5 minutes for fresh dumplings and 6-7 minutes for frozen dumplings.
- Serve with mixture of soy sauce and vinegar or sweet chili sauce.