Making the fillings
- Place the shredded cabbage on a colander and sprinkle 1/2 teaspoon of salt. Let it sit for 15 to 20 minutes.
- Cook the Korean glass noodles according to its package (about 8 minutes). Drain and rinse the noodles under cold water and squeeze out as much water as possible. Cut the noodles into very small bite-size pieces using kitchen scissors. Transfer the noodles into a large bowl.
- Add the crumbled tofu, minced green onion, and garlic to the mixture.
- Squeeze as much water as possible from the salted cabbage. Cut the cabbage into smaller pieces using kitchen scissors. Add the cut cabbage into the mixture.
- Add the soy sauce to the mixture and mix until everything is well incorporated.
Making the mandu/dumplings
- Grab a piece of the dumpling wrapper. Wet the edge with some water.
- Add about 1 heaping teaspoon of the fillings in the middle of the wrapper.
- Fold the wrapper in half and press the edge to ensure the mixture will be enclosed in a wrapper (the water acts as a glue and should seal the mandu/dumpling). To fold the dumplings like the ones in the blog post, click here.
How to cook mandu/dumplings (Pan-frying)
- Add about 1 – 2 tablespoons of vegetable oil on a non-stick pan.
- Add the prepared dumplings to the pan. Make sure they are not touching each other (they may stick together during the cooking process if you don’t separate them).
- Fry the mandu/dumplings until the bottoms are golden brown, about 2-3 minutes (if you are cooking frozen mandu, it will take a longer time, couple more minutes).
- Reduce the heat to love and add 3-4 tablespoons of water to the pan. Cover the pan with a lid and continue to cook for 4-5 minutes.
- Enjoy and serve with dipping sauce.