KOREAN PORK MANDU
Mandu are traditional Korean dumplings. The dish dates to the Korean Royal Court influence during the Joseon Dynasty (roughly 1400 to 1900) and has remained a staple throughout Korea. In fact, they're so common now that most Asian supermarkets stock them in convenient pre-packaged form. Recipes for Mandu vary by region and...
Provided by Vickie Parks
Categories Meat Appetizers
Time 30m
Number Of Ingredients 15
Steps:
- 1. Cook the pork in a skillet until browned and no pink remains, breaking up the pork into small pieces with a wooden spoon as it cooks.
- 2. Add cabbage, noodles, onion, carrot, scallion, mushrooms, garlic, ginger, sesame seeds and sesame oil. Stir well, and cook over medium heat for about 5 minutes or until all the vegetables are tender and soft.
- 3. Remove skillet from heat, and let cool for several minutes.
- 4. Place wonton wrappers on a flat surface. Spoon about 1 Tbsp of the beefy filling in the center of each wonton wrapper. Whisk the egg and 2 Tbsp water together, and brush the egg wash along 2 opposite edges of the wonton wrappers. Fold the wonton wrapper forming a triangle, lifting one tip up and over the filling so it's resting on top of the tip that's opposite it. Press firmly down on the edges with your fingers, to seal the edges.
- 5. (Depending on the size of your skillet, you might have to do this in two batches.) Heat about 2 Tbsp oil in large skillet over medium heat. Add several wontons to the hot oil and cook about 2 minutes or until bottom of dumplings are golden brown. Reduce the heat to medium-low, and add remaining 4 Tbsp (1/4 cup) water to the pan. Turn the dumplings, and place lid on the skillet to allow the other side to brown for 2 to 3 more minutes (most of the water should evaporate). Use a slotted spoon to transfer dumplings to paper towels to absorb excess liquid.
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Emieme Nicholas
[email protected]These mandu were so good! I will definitely be making them again.
amna zahid
[email protected]I made these pork mandu for a potluck and they were a big hit! Everyone loved them.
Abdullah Janjua
[email protected]These mandu were a great way to use up leftover pork. They were easy to make and very tasty.
Usman Bajwa
[email protected]These mandu were a bit too spicy for me, but my husband loved them.
Diana Davis Clark
[email protected]These pork mandu were delicious! I will definitely be making them again.
Preston Pocatilla
[email protected]I would have liked the mandu to be a bit crispier, but they were still very good.
Asad Mangrio
[email protected]These mandu were really good! I especially liked the dipping sauce.
Alat Akech
[email protected]These pork mandu were a bit bland for my taste. I added some extra seasonings and they were much better.
Frank Makoa
[email protected]I've never made mandu before, but these were surprisingly easy to make. They turned out great and my family loved them.
Kaleb Spivey
[email protected]These mandu were a bit time-consuming to make, but they were worth it. They were so flavorful and delicious!
Christine Tutorials
[email protected]I made these pork mandu for a party and they were a huge hit! Everyone loved them. I will definitely be making these again.
Stephen
[email protected]These pork mandu were delicious! The filling was flavorful and the wrappers were crispy. I would definitely make these again.
Lovely Jutt55
[email protected]Not a fan of kimchi, so I substituted sauerkraut and it was still very good!
Lerato Bacela
[email protected]These mandu were so easy to make and they turned out amazing! I used ground chicken instead of pork and they were still delicious. I will definitely be making these again.
RT Rijon
[email protected]I've made these Korean pork mandu several times now, and they're always a crowd-pleaser. The combination of pork, kimchi, and vegetables is delicious, and the dumplings are always cooked perfectly. I highly recommend this recipe!
Gynsley lebrum
[email protected]These pork mandu were a hit with my family! The filling was flavorful and juicy, and the wrappers were cooked perfectly. I will definitely be making these again.