Homemade Mandu aka Korean Dumplings and Lettuce Wraps

Mandu is a general term for Korean Dumplings that consist of a savory filling wrapped in thin wrappers. These are great to make in large quantities and freeze for later. My husband, Chris, is half Korean. I make his sister cook and teach me everything she knows. I am Korean at heart. When she told me she was going to me to teach me to make these dumplings, I knew I had to pay attention and take notes cause holy mouthwatering dumplings, here I come. 

Ingredients

• A sister-in-law named Sheila (JK she’s mine and I’m not sharing)

• 1 package of dumpling skins/wrappers

Filling

You can use a combination of meats and vegetables, seafood, or tofu (or no meat). Common vegetables for the filling include:

• Napa cabbage

• Green cabbage

• Kimchi

• Bean sprouts

• Zucchini

• Garlic chives

• Onions

• scallions

 Here’s what we used:

• 1 zucchini (finely chopped)

• Half head green cabbage (finely chopped)

• 4 ounces mushrooms (finely chopped)

• ½ medium onion (finely chopped)

• 2 scallions (finely chopped)

• 2 carrots (finely chopped or shredded)

• 1 tablespoon minced garlic

• 1-2 teaspoons finely minced ginger

• 1 pound of ground pork (can be substituted but will have a different taste)

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 2 eggs (1 for mixture, 1 for sealing the dumplings. Warm water will also work)

• ¼ teaspoon salt to season the filling

• 1/8 teaspoon pepper

• Additional tablespoon of salt for the cabbage

 Dipping Sauce

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar

• 1 tablespoon of water

• ½ teaspoon sugar

• Pinch of black pepper

• Toasted sesame seeds for garnish (optional)

• Pinch of red pepper flakes (gochutgaru, optional)

Step 1:

Finely chop the zucchini and cabbage. In two separate bowls, sprinkle salt over the cabbage and zucchini and set aside while preparing the other ingredients. This process will draw out the excess water and soften the texture.

Step 2: 

Squeeze out as much water as possible by hand and transfer to a large mixing bowl.

Step 3:

In a skillet heat, up 1 teaspoon of sesame oil and lightly sauté onions, carrots, mushrooms, and cabbage. Set aside to cool.

Step 4:

Combine all ingredients in a mixing bowl. Mix all ingredients well with your hands. Gloves recommended. 

Step 5: 

Now is the fun part! Prep your station and get to making. 

Place 1 heaping teaspoon for the filling on a wrapper, lightly wet the edges with warm water and seal tightly, pushing all excess air out. Square wrappers will make triangle wontons. Round wrappers will make crescent wontons. 

Get creative! You can add additional folds while sealing the mandu.

Working from the outside in, you can pinch an additional fold to create a fan effect. 

Once you have made your desired amount of mandu, save the remaining filling mixture for lettuce wraps. You won’t be sorry! 

Cooking

Line a large plate with paper towels. Brush a 12-inch skillet with 2 tablespoons of oil (we used vegetable) and arrange 10 dumplings in the skillet, flat side down.

Place skillet over medium heat and cook dumplings without moving them until golden brown on bottom, about 5 minutes.

Reduce heat to low, add ½ cup of water, and immediately cover. Cook covered, until most of the water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet, increase heat to medium high, and continue to cook without stirring, until dumpling bottoms are well-browned and crispy, 3-4 minutes longer.

Slide dumplings onto paper towel-lined plate, browned side down and let drain briefly. Transfer to serving platter.

 Let skillet cool until just warm, wipe clean with a paper towel and repeat cooking steps.

 Lettuce Wraps

• 1 small can of water chestnuts (chopped)

• Lettuce (any variety will work, we used butter lettuce)

• Rice (optional)

• 1 green onion for garnish (chopped)

• Hoisin, sriracha, soy sauce, or your sauce of choice

Instructions:

Add chopped water chestnuts to the meat mixture.

 Step 1:

Heat 1 tablespoon of oil and cook meat mixture till browned (breaking it up as you cook). Transfer to platter and sprinkle with green onions.

Step 2:

Spoon filling into a leaf of lettuce, top with your sauces of choice and enjoy! This mixture can also be served with rice, in or out of the lettuce wrap. BADA BING. 

Okay, now take a deep breath. Yes, you are most definitely a chef and you just made a bunch of masterpieces in dumpling form. It seems like a lot, but once you get in the flow, there is no stopping. 

I am SO PROUD OF YOU. I know I felt like I won award after this one, I hope you do too! 

What should our next Korean adventure be? 

Until next time, 

감사합니다 (Kamsahamnida - Thank you) 

Always and Whatever

Xo