Keep stuffing dry
Tofu and vegetables contain a lot of water. Careful squeezing prevents loose filling and soggy seams.
Korean Recipe
Korean Mandu
All the water-rich ingredients are squeezed out thoroughly before mixing, which keeps the filling bound and does not soften the thin pastry shell.
Total time
1 hr 15 min
Calories
540 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Steamed Korean pasta with meat and tofu
Mandu are distinguished from many other pasta bags by their versatile filling of meat, tofu, vegetables and often glass noodles. The most important step is dewatering: tofu, salted cabbage and blanched sprouts must be dry. This allows the filling to be tightly packed without the seams opening during steaming.
Lunch
Dinner
Meat
Korean Recipes
Recipe
Korean Mandu
Korean mandu are filled with pork, tofu, cabbage, mung bean sprouts, glass noodles and garlic chives and gently steamed.
Ingredients
4 servings
Method
-
1
Prepare water-rich ingredients
Mix cabbage with salt and leave to stand for 15 minutes. Blanch sprouts for 2 minutes and chill. Press both out very thoroughly separately.
-
2
Tying stuffing
Mix the minced meat with soy sauce, sesame oil, garlic, ginger and pepper for 2 minutes until it becomes slightly sticky. Add the tofu, cabbage, sprouts, glass noodles and sliced garlic.
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3
Cook test filling
Fry a teaspoon of filling in a small pan and season to taste. Fill the raw almonds.
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4
Close the pastry bags
Place about 20 g of filling on each leaf. Moisten the edge thinly with water, close to the crescent shape and bring the ends together for the typical round shape.
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5
Preparing dampers
Line the steaming tray with perforated baking paper or cabbage leaves. Insert the mandu with a little distance so that the steam can circulate all around.
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6
Mandu completely dampening
Steam over boiling water for 10 to 12 minutes. Meat filling in the middle of a sample must reach at least 71 ° C.
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7
Mix dip and serve
Mix soy sauce, rice vinegar and optional gochugaru. Let the mandu evaporate briefly and serve hot with the dip.
Kitchen know-how
Tips for Korean Mandu
Cover the pastry sheets
Mandu covers dry out in a few minutes and then tear when folded. Only take out individual leaves from under the cloth.
Variations
How to adapt this recipe
Replace 120 g cabbage with very well squeezed, finely chopped kimchi. Then, add salt and soy sauce in a more careful dose.
Let steamed almonds cool and fry in a little oil on both sides until golden brown. Raw almonds can also be fried and steamed in combination.
Nutrition per serving
540kcal
54.0 gCarbohydrates
31.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Korean Mandu
Squeezed tofu makes Mandu juicy and fluffy without covering the meat flavour. At the same time, it absorbs soy sauce and sesame oil well.
Yes. Freeze hard on a baking tray and then pack. Steam directly when frozen and allow for about three to four minutes of additional cooking time.
Too much or too moist filling stresses the seam. Keep the edge clean, moisten sparingly and close each pocket tightly without trapped air.
Square Wan-Tan leaves work technically, but are often smaller and thinner. Round Mandu or Gyoza covers give a more suitable shape.
The casing is slightly translucent and the meat filling reaches at least 71 ° C. Only the colour of the casing is not a reliable cooking indicator.
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