Street-Style Mandu Dumplings (South Korea)
Chef Devan Rajkumar crafts Street-Style Mandu Dumplings, a South Korean favorite bursting with savory goodness. Filled with kimchi, pork, tofu, and noodles, these golden, pan-fried parcels deliver a perfect balance of crispy texture and juicy flavor—served with a spicy, tangy dipping sauce that keeps you coming back for more.
Makes 8 dumplings
Ingredients:
For the Dumpling Dough:
- ¾ cups (3.5 oz) all-purpose flour
- 1 fl oz warm water
For the Filling:
- 2 oz dangmyeon (sweet potato noodles) cooked and cut into 2 inch pieces
- 1 cup (240ml) kimchi, chopped well
- 8 oz firm tofu, drained and crumbled
- ½ lb ground pork
- ½ cup (120ml) rehydrated shiitake mushrooms, chopped fine
- 3 scallions, chopped fine
- 4 garlic chives, chopped fine
- 1 tbsp (14.8ml) garlic, grated
- 1 tbsp (14.8ml) ginger, grated
- 1 tbsp (14.8ml) dark soy sauce
- 2 tsp (9.9ml) sesame oil
- ½ tsp (2.5ml) granulated sugar
- ¼ tsp (1.2ml) white pepper
For the Dipping Sauce:
- ¼ cup (60ml)soy sauce
- 2 tbsp (29.6ml) rice vinegar
- 2 tsp (9.9ml) gochugaru chili flakes
- 1 tsp (4.9ml) toasted sesame seeds
- 1 scallion, sliced thin
- 1 tbsp (14.8ml) Neutral oil for frying such as vegetable or canola oil
Method:
Make the Dumpling Dough:
Mix together flour and water in a bowl until they come together. Turn out onto a lightly floured work surface and knead for about 5 minutes, or until the dough is smooth. Roll the dough into a tube, wrap with plastic wrap, and leave to rest for at least 10 minutes.
Make the Filling:
Add all the filling ingredients to a bowl and mix thoroughly to form a paste.
Make the Dipping Sauce:
Mix the soy sauce, rice vinegar, and gochugaru in a small bowl. Top with toasted sesame seeds and sliced scallion.
Make the Dumplings:
Divide the dough into 8 pieces. Working one at a time and keeping the other dough pieces covered with plastic wrap, roll out a piece of dough to form an 8 inch circle. Place about ½ cup of filling on the bottom half of the dough circle and fold the top half over. Seal the dough edge in a half circle. Repeat with remaining dough and filling.
Heat 1 tbsp of neutral oil in a large cast iron skillet or flat top grill pan over medium heat. Working in batches, add the dumplings to the pan and cook until they are browned and crispy on one side, about 5 minutes. Flip the dumplings and cook on the other side, about 5 minutes longer.
Serve with dipping sauce.