My Mom's Mandoo aka Mandu aka Korean Style Dumplings
My mom is Vietnamese, but when she married my Korean dad, she learned to make all the dishes he loved, and this is one of them. This is her recipe for Mandoo (pronounced MAHNdoo), and it's the one we use for our New Year's morning mandoo making tradition.
This recipe makes about 200 pieces, but you can halve it (or double it... or triple it - this year we made a CRAZY amount of them). One hundred mandoo will actually go quicker than you might think!
You'll want to take the meat out a good 30 to 45 minutes before mixing the filling to avoid chilling your hands too much while mixing, which really does need to be mixed with the hands to get everything thoroughly and evenly incorporated. I don't recommend using a food processor because this will result in too fine a paste and an overly dense pressed sausage texture once cooked.
This process goes considerably more efficiently if there are people dedicated separately to folding and cooking.
If you have at least one person to fold and one person to cook, you should decide in advance whether you want to steam and/or deep fry your mandoo and begin warming the appropriate cooking vessel/medium as soon as the folding begins.
I'm usually the cook, and my mom and kids do the folding. Mom usually makes ten for every two of everyone else's.
My Mom's Mandoo aka Mandu aka Korean Style Dumplings
My mom is Vietnamese, but when she married my Korean dad, she learned to make all the dishes he loved, and this is one of them. This is her recipe for Mandoo (pronounced MAHNdoo), and it's the one we use for our New Year's morning mandoo making tradition.
This recipe makes about 200 pieces, but you can halve it (or double it... or triple it - this year we made a CRAZY amount of them). One hundred mandoo will actually go quicker than you might think!
You'll want to take the meat out a good 30 to 45 minutes before mixing the filling to avoid chilling your hands too much while mixing, which really does need to be mixed with the hands to get everything thoroughly and evenly incorporated. I don't recommend using a food processor because this will result in too fine a paste and an overly dense pressed sausage texture once cooked.
This process goes considerably more efficiently if there are people dedicated separately to folding and cooking.
If you have at least one person to fold and one person to cook, you should decide in advance whether you want to steam and/or deep fry your mandoo and begin warming the appropriate cooking vessel/medium as soon as the folding begins.
I'm usually the cook, and my mom and kids do the folding. Mom usually makes ten for every two of everyone else's.
Cooking Instructions
- 1
Combine all filling ingredients in a large mixing bowl and work them together with your hands until they are thoroughly and evenly combined. (Do yourself a favor and take the meat out of the fridge a good 30 to 45 minutes before you mix it, otherwise the process can get uncomfortably cold for your fingers.)
- 2
Prepare a couple of large trays or cookie sheets very lightly dusted with corn or potato starch or flour OR lined with wax or parchment paper. This will keep your mandoo from sticking to the surface.
- 3
Open one packet of wrappers at a time, leaving the rest in the fridge.
- 4
Take one wrapper, place one Tablespoon of filling in the center, and wet the top half of the wrapper periphery with water.
- 5
Loosely fold the wrapper exactly in half over the filling, then, gently working from the center out so as not to tear the wrapper, make sure to remove any air pockets before sealing the wrapper. Once you've sealed the wrapper, take the thumb and forefinger and working from one side to another, pinch the periphery of the wrapper to give it an extra tight seal.
- 6
If you already know how to crimp dumplings and would like to crimp the mandoo, just about any crimping method works. If you're inexperienced and would like some kind of crimp, you can always crimp the periphery by pressing all along it with the back of a fork.
- 7
STEAMING: If steaming, make sure the water comes up to a steady but gentle boil & stays there for 3 minutes or so before placing the mandoo in the steamer. If steamer has large holes, line it with a cheesecloth so the mandoo doesn't get soggy. First couple of batches take about 5 minutes, the subsequent ones about 4 as steam gets hotter. Remember to re-up the water level every couple of batches & always let it come back up to a steady but gentle boil for a while first before putting mandoo in.
- 8
Once they're steamed, you can either eat them just like that, or further pan fry them in a well oiled pan for a little bit of that outer chewy crunch you get with this two pronged cooking method. (This is my favorite way to enjoy them.) If you'd like to save some of the steamed mandoo for use in soup, cool it completely, then freeze completely, in a single layer, uncovered, on a sheet pan or plate or whatever fits in your freezer for at least 3 or 4 hours before placing them in a freezer bag.
- 9
DEEP FRYING: Get your oil between 360 and 370F degrees and deep fry 7 or 8 at a time (you don't want to crowd the vessel), for about 7 or 8 minutes total, flipping occasionally to ensure even browning. Make sure to have a paper towel lined plate or rack ready to drain the cooked mandoo. How to know if your oil is ready to fry without a thermometer? Throw a little flour or piece of wrapper in the oil and if it immediately and gently sizzles and bubbles, it's ready.
- 10
PAN-FRY & STEAM METHOD (my personal fave): Preheat a well oiled fry pan to just higher than medium, pan-fry 7 or 8 potstickers at a time on each side until they get a dark golden brown crust on them (1.5 to 2 mins/side), then turn the heat up to medium high, add 2 to 3 Tablespoons of water, cover completely, and cook for another 3 to 4 minutes until all the water has evaporated. The frying process gives you a deliciously crunchy crust, and the steam ensures that the filling gets cooked through.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Korean Kimchi Mandu (Dumplings) with Wagyu Beef Korean Kimchi Mandu (Dumplings) with Wagyu Beef
These delicious dumplings are filled with kimchi, Wagyu ground beef, tofu, mung bean sprouts, onions, garlic, ginger, and soy sauce. Cooked in a bamboo steamer and then fried, these Korean kimchi mandu are crispy and flavorful! This dish works great as a bite-size appetizer when hosting friends and family!
-
Steamed & Fried Chicken Momos (Dumplings) Steamed & Fried Chicken Momos (Dumplings)
#newMaking new recipes always gives me a lot of pleasure & excitement.I have been wanting to make Momos for a long time for my family and finally i made it in my kitchen.It turned out so good we really loved it.Chicken Momo is one of the most popular dish in Northeast India. Momos originally are from Tibet & becomes very popular street food in all over India.Chicken Momo actually is a flavourful minced chicken ,herbs and choice of veggies mixture enclosed in a flours dough and then steamed in a steamer.Traditionally ,these Momos are steamed ,but now a days deep fried/pan fried/tandoori version of Momos are also have become very famous.I tried fried and steamed both version in my kitchen.
-
Mama's Shumai (Siumai) Dumplings Mama's Shumai (Siumai) Dumplings
My mother has been making these shumai for a long time.When filling the dumplings, I use two disposable chopsticks to neaten up the shape. Even if the dumplings are a bit misshapen, after they are steamed you won't notice it much. If you are steaming them in a microwave, the cooking time varies depending on how many you're cooking. I think it's about 4 to 5 minutes per 10 shumai, covered with plastic wrap. Recipe by *tsumuji mama *
-
Home Made Dumplings Home Made Dumplings
Fresh, warm, and offering simple yet great taste, dumplings are definitely on my favourite dish list.Keeping the herbs as minimum as possible, this recipe would bring the best taste of steamed meat to your dumplings. Simple and satisfying!
-
Easy and Cute Manju (Steamed Dumplings) Easy and Cute Manju (Steamed Dumplings)
I wanted to draw pretty faces on manju.For making the sweet potato paste, you can use cream or milk instead of skim milk powder. If you use liquid for this, you don't have to add water.You can use the milk powder in coffee too.Adjust the texture by adding water and adjust the sweetness by increasing or reducing the amount of sugar as desired. For making 7 to 8. Recipe by pegupepepe -
Dominican style dumplings Dominican style dumplings
Every country has a certain type of dumpling. From stuffed to flat ones. Dominicans enjoy this "poor mans" dish regularly. It is comforting and cheap to make. And since I am vegan these are also vegan friendly #vegan #essycooking
-
Fried Dumpling Fried Dumpling
My kids like dumpling for snacks. If we went to Chinese Restaurant, they were ordering gyoza. Then I tried to make it at home. And they like it so much :)
Adhiaty Ariefianie -
My Grandmother's Original Onimanjuu (Ogre Dumplings) My Grandmother's Original Onimanjuu (Ogre Dumplings)
This recipe was handed down to me by my grandma, who from Nagoya where ogre dumplings are said to have originated. They have a simple and comforting flavor.■ Knead by hand in Step 4 to mix evenly.■ Use 50 to 60 g of sugar to enjoy the natural sweetness of the sweet potato. Recipe by Gyuuponken -
Sublime Homemade Shumai Dumplings Sublime Homemade Shumai Dumplings
Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite.If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce.When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that.I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi -
Dim Sum-Style Alpine Leek Wonton Dumplings Dim Sum-Style Alpine Leek Wonton Dumplings
I harvested a lot of alpine leek.Since these wanton dumplings can be used in many different dishes, I make a lot of them and store them in the freezer.Press out the air while wrapping the fillings, so that the dumplings won't fall apart easily when you cook them. If you boil them in rapidly boiling water, they may break apart.Reduce heat to medium after adding the wanton dumplings.They can be stored in the freezer. Recipe by Mamipo- -
Creamy Chocolate Mochi Dumplings Creamy Chocolate Mochi Dumplings
I made these for New Years, and everyone from the kids to my elderly grandparents loved them. These are great because they can be made whenever you feel like it, without taking much time, and can be made simply in the microwave. I think these would be really welcomed by the elderly as a Valentine's Day gift.The mochi dough is on the soft side, so if it's hard to handle, leave to cool down for 1-2 minutes. The dumplings should be on the small side, for a better flavor and texture balance. In step 3, you can blend the filling ingredients in a food processor. Please adjust the microwave time depending on your microwave oven. For 11-13 portions. Recipe by miyuki12 -
Spicy Pork Asian Dumplings Spicy Pork Asian Dumplings
You can choose to boil or fry but regardless of choice your guests will be devouring these at your next party.
More Recipes
Comments (3)