Keep filling dry
Tofu and vegetables contain a lot of water. Careful expression prevents loose filling and soft seams.
Korean Recipe
Korean Mandu
All water-rich ingredients are thoroughly squeezed dry before mixing. Thus, the filling remains bound and does not dissipate the thin dough covers.
Total time
1 hr 15 min
Calories
540 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Damped Korean dough pockets with meat and tofu
Mandu is distinguished by its versatile filling of meat, tofu, vegetables and often glass noodles from many other dough pockets. The most important step is dewatering: tofu, salted cabbage and blanched sprouts must be dry. Thus, the filling can be packed tightly without opening the seams during steaming.
Lunch
Dinner
Meat
Korean Recipes
Recipe
Korean Mandu
Korean mandus are filled with pork, tofu, cabbage, mungbean sprouts, glass noodles and cut garlic and gently dampened.
Ingredients
4 servings
Method
-
1
Prepare water-rich ingredients
Mix cabbage with salt and let it rest for 15 minutes. Blanch sprouts for 2 minutes and deter cold. squeeze dry both separately very thoroughly.
-
2
Binding Fill
Mix minced meat with soy sauce, sesame oil, garlic, ginger and pepper for 2 minutes until it becomes slightly sticky. Add tofu, cabbage, sprouts, glass noodles and garlic.
-
3
Garnish sample filling
Fry a teaspoon of filling in a small pan completely and season. Fill the raw mandu only afterwards.
-
4
Close the dough pockets
Place about 20 g of filling on each leaf. Moisten the edge thinly with water, close to the crescent shape and merge the ends for the typical round shape.
-
5
Prepare dampers
Apply steam set with punched baking paper or cabbage leaves. Use mandu with a little distance, so that the steam can circulate all around.
-
6
Absorb Mandu completely
Steam over strong boiling water for 10 to 12 minutes. Meat filling in the middle of a sample must reach at least 71 °C.
-
7
Mix and serve dip
Mix soy sauce, rice vinegar and optionally gochugaru. Let Mandu evaporate briefly and serve hot with the dip.
Kitchen know-how
Tips for Korean Mandu
Cover dough leaves
Mandu sheaths dry out in a few minutes and then tear when wrinkled. Only single leaves are always brought out under the cloth.
Variations
How to adapt this recipe
Replace 120 g cabbage with very well-squeezed dry, finely chopped kimchi. Add salt and soy sauce more carefully afterwards.
Let steamed mandu cool and fry in a little oil on two sides golden brown. Rohe mandu can also be combined fried and steamed.
Nutrition per serving
540kcal
54.0 gCarbohydrates
31.0 gProtein
23.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Korean Mandu
squeezed dry tofu makes Mandu juicy and loose without covering the meat taste. At the same time, it absorbs soy sauce and sesame oil well.
Yes. Freeze hard on a sheet and then pack. Damping freezes directly and plan for about three to four minutes extra cooking time.
Too much or too wet filling loads the seam. Keep the edge clean, moisten sparingly and close each bag tightly without enclosed air.
Square Wan-Tan sheets work technically, but are often smaller and thinner. Round mandu or gyoza sleeves give the right shape.
The shell is slightly translucent and the meat filling reaches at least 71 °C. Only the colour of the shell is not a safe cooking indicator.
Keep cooking