Mandu

Gun-Mandu (Pan-Fried Korean Dumplings)

Crispy on the bottom, juicy within, these kimchi-spiked pork dumplings are a Lunar New Year staple across Korea.

Prep

45 min

Cook

15 min

Total

60 min

Serves

4 (makes about 28 dumplings)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) pork shoulder, finely minced, around 20% fat keeps the filling juicy
• •150 g (5¼ oz) suan zi (sweet potato starch noodles), soaked in warm water 20 minutes, drained and snipped into 1 cm pieces
• •150 g (5¼ oz) well-fermented napa cabbage kimchi, squeezed dry, finely chopped; reserve 1 tbsp of the brine
• •120 g (4¼ oz) firm tofu, drained and crumbled; pat dry in a clean towel
• •1 medium yellow onion, finely minced, squeezed of excess liquid
• •4 cloves garlic, minced
• •1 tsp fresh ginger, finely grated
• •2 scallions scallions, thinly sliced
• •1 large egg, lightly beaten, binds the filling
• •1 tbsp soy sauce, Korean jin ganjang if possible
• •1 tsp toasted sesame oil, do not skip; adds the signature nutty aroma
• •1 tbsp kimchi brine (reserved), adds seasoning and acidity
• •kosher salt, ½, adjust after tasting the raw filling
• •freshly ground black pepper, ¼, or a pinch of gochugaru for gentle warmth
• •1 pack (~50) round mandu wrappers, about 9 cm / 3½ in diameter; keep covered with a damp towel
• •2 tbsp neutral oil, for frying
• •120 ml (½ cup) water, for the steam
• •1 tsp toasted sesame seeds, for garnish, optional

Steps

1. 1 Place the soaked, drained noodles on a cutting board and snip into roughly 1 cm pieces with kitchen scissors; this prevents long strands tearing the wrappers.
2. 2 In a large bowl, combine the minced pork, chopped kimchi, crumbled tofu, minced onion, garlic, ginger, scallions, snipped noodles, egg, soy sauce, sesame oil, reserved kimchi brine, salt and pepper. Mix vigorously in one direction for 2 minutes until the mixture is sticky and holds together; taste a small cooked pinch and adjust seasoning. Cover and chill 20 minutes so the flavors meld.
3. 3 Set up a small bowl of water and lay a damp kitchen towel on the work surface. Place a wrapper in your palm, spoon about 1 tablespoon (roughly 18 g) of filling in the centre. Dip a finger in the water and moisten the rim of the wrapper.
4. 4 Fold the wrapper in half over the filling to form a half-moon and pinch the centre closed, then make 4 to 5 pleats along each side, pressing out air as you go. Rest the pleated dumpling on the towel, seam up, pressing the bottom flat so it sits upright. Repeat with the remaining wrappers and filling, keeping finished dumplings under the damp towel.
5. 5 To pan-fry (gun-mandu): heat 2 tablespoons of neutral oil in a 26 cm non-stick skillet over medium-high until shimmering. Arrange dumplings flat-side down in a single, snug layer (they should touch; this helps them hold their shape). Fry 2 to 3 minutes until the bottoms are pale golden.
6. 6 Pour in 120 ml (½ cup) water — it will spatter, so stand back. Immediately cover with a tight lid, lower the heat to medium, and steam for 7 to 8 minutes, until the pork reaches an internal temperature of 71 °C / 160 °F (check by inserting an instant-read thermometer into the centre of a dumpling).
7. 7 Uncover, raise the heat to medium-high and cook another 2 to 3 minutes until the water evaporates and the bottoms are deep golden and crisp.
8. 8 Slide onto a plate, sprinkle with sesame seeds if using, and serve hot with cho-ganjang (soy sauce + vinegar + a few drops of sesame oil, plus gochugaru to taste).