North Korean Mandu

Ingredients

Water

1/2 cup

Vegetable oil

2 tablespoons

Mandu wrappers

30 pieces

Salt and pepper

1 teaspoon each, or to taste

Sesame oil

1 tablespoon

Soy sauce

2 tablespoons

Ginger

1 tablespoon, finely grated

Garlic

2 cloves, minced

Green onions

4, finely chopped

Napa cabbage

2 cups, finely chopped

Ground pork

1 pound

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve the North Korean Mandu hot, alongside your favorite dipping sauce. Enjoy!