Teresa's Recipes
North Korean Mandu
Experience the comforting and authentic flavors of North Korean cuisine with this Mandu recipe. Mandu, a type of dumpling, is filled with a delectable blend of ground pork, crunchy napa cabbage, and aromatic green onions, all seasoned with a perfect balance of soy sauce, sesame oil, ginger, and garlic. This dish is a culinary journey to the heart of North Korea and a testament to the country's love for simple, hearty meals.
Ingredients
- 1/2 cup Water
- 2 tablespoons Vegetable oil
- 30 pieces Mandu wrappers
- 1 teaspoon each, or to taste Salt and pepper
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 1 tablespoon, finely grated Ginger
- 2 cloves, minced Garlic
- 4, finely chopped Green onions
- 2 cups, finely chopped Napa cabbage
- 1 pound Ground pork
Dietary Notes
- Servings: 30 dumplings
- Dish Type: Appetizer/Main
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Calories: 70 per dumpling
- Fat: 3g
- Carbs: 7g
- Protein: 3g
- Sodium: 220mg
- Sugar: 0g
Instructions
- In a large bowl, combine the ground pork, chopped napa cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until well combined.
- Lay out a mandu wrapper on a clean surface. Place a heaping teaspoon of the filling in the center. Moisten the edges of the wrapper with water using your fingertip.
- Fold the wrapper over the filling to create a half-moon shape, pressing the edges together to seal. Ensure there are no air pockets. Repeat this process until all the filling is used.
- Heat the vegetable oil in a large skillet over medium heat. Carefully place the mandu in the skillet, flat side down, and cook until the bottoms turn golden brown, about 2-3 minutes.
- Pour the water into the skillet and immediately cover with a lid. Let the mandu steam for about 8-10 minutes, or until they are cooked through and the water has evaporated.
- Serve the North Korean Mandu hot, alongside your favorite dipping sauce. Enjoy!
Tips
- For a vegetarian version, substitute the ground pork with finely chopped tofu or mushrooms.
- If you can't find mandu wrappers, gyoza wrappers or wonton wrappers can be used as a substitute.