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Easy Korean Pan-Fried Mandu stuffed with kimich, tofu, mung bean sprouts, and ground pork. It's utterly delicious with a perfectly pan-fried crispy bottom and flavorful filling. The best mandu recipe for a snack, appetizer, or quick meal.
Pan-Fried Mandu Recipe
Pan-fried mandu is a popular Korean dish commonly enjoyed as a snack, appetizer, or even a main course. Mandu is made by filling dough wrappers with various ingredients, which can include meat, vegetables, tofu, seafood, or a combination of these, seasoned with a variety of spices and sauces.
Mandu can be cooked using various methods, including boiling, steaming, pan-frying, or deep-frying. Pan-fried mandu, known as “gunmandu,” are particularly popular and loved for their crispy bottoms and juicy fillings.
Why This Recipe Works
The ingredients used in this recipe are easy to find in most grocery stores. You may also substitute the vegetables and protein for your own preference.
It’s quick to prepare and freezer-friendly. You make a large portion of the mandu and store them in the freezer for future meals.
It’s a great dish to serve for any occasion or special event. In Korean culture, making mandu can be a fun and communal activity, often done during family gatherings. It’s a dish that brings people together and is beloved by both Koreans and those who enjoy Korean cuisine worldwide.
Recipe Ingredients
This authentic pan-fried mandu recipe calls for a few ingredients below.
- Dumpling wrappers
- Ground pork
- Kimchi
- Tofu
- Mung bean sprouts
- Onion
- Garlic chives
- Egg
- Garlic
- Salt
- Ground white pepper
- Sesame oil
For pan-frying:
- Cooking oil
- Water
See the recipe card for full information on ingredients.
How To Make Pan-Fried Mandu
It’s effortless to make this delightful pan-fried mandu dish, followed by simple steps.
First, prepare the filling by combining all vegetables, ground pork, and seasoning ingredients in a bowl. Mix well and set it aside.
Next, assemble the Dumplings. Place a spoonful of filling into the center of the wrapper. Moisten the edge of the wrapper with water. Fold the wrapper in half, creating a half-moon shape, and press the edges firmly to seal. Pleat the edges by folding and pinching to create a beautiful and secure dumpling.
Finally, pan frying the mandu with a non-stick pan (skillet) with cooking oil and water. Cover the pan with a lid to trap the steam and let the dumplings steam for 8-10 minutes or until the water evaporates and the bottom of the mandu is crispy and golden brown. Serve immediately.
Cooking Tips
For the best result, please follow my tips below.
- Use a non-stick pan to cook the pan-frying mandu for the ideal result. It helps prevent sticking and allows for even browning.
- For the filling, you may always substitute the ground pork with ground chicken, beef, or shrimp.
- Do not overstuff the filling when assembling the mandu. It helps to prevent the filling from splitting out while cooking.
Frequently Asked Questions
Pan-fried mandu is often served with a dipping sauce, typically made from a combination of soy sauce, vinegar, sesame oil, sesame seeds, garlic, and chili oil. Mix well 1 tablespoon of soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sesame seeds, 1 clove of minced garlic, and 2 drops of chili oil.
Pan-fried mandu goes well with several dishes to complete the meal. Korean Scallion Pancake. (Pajeon), Jjamppong (Korean Seafood noodle Soup), Soondubu (Korean Tofu Stew).
This recipe has 380 calories per serving.
What To Serve With Pan Fried Mandu
For an easy and wholesome Korean meal, I recommend the following recipes:
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Pan-Fried Mandu
Ingredients
- 30 dumpling wrappers
- 5 oz (150 grams) ground pork (or ground beef)
- 1 1/2 cups kimchi, chopped
- 200 g tofu, firm
- 1 cup mung bean sprouts, chopped
- 1/3 onion, chopped
- 1 cup garlic chives, chopped
- 1 clove garlic, minced
- 1 egg
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1/2 teaspoon ground white pepper
- 1 teaspoon sesame oil
Pan-Fried
- 1 tablespoon cooking oil
- 1/4 cup water
Instructions
Mandu Filling
- Combine the ground pork, kimchi, tofu, mung bean sprouts, onion, garlic chives, egg, garlic, salt, ground white pepper, soy sauce, and sesame oil in a bowl. Stir well to ensure everything is mixed thoroughly. Set aside.
To Make Mandu
- To assemble the mandu, place a small spoonful of filling in the center of each dumpling wrapper. Dab a little water around the edge of the wrapper with your finger. Fold and pleat the mandu, creating 2 pleats, then pinch the edges together to seal the filling tightly. Repeat until all the ingredients are used.
Pan Fry Mandu
- Heat a non-stick frying pan with 1 tablespoon of oil over medium heat. Place the mandu in the pan and add a small amount of water. Cover the pan and let the mandu simmer for 8 to 10 minutes, or until the water evaporates and the bottoms are golden brown and crispy. Turn off the heat and transfer the mandu to a plate. Serve immediately, garnished with freshly chopped green onion and sesame seeds.
Video
Notes
- Use a non-stick pan to cook the pan-frying mandu for the ideal result. It helps prevent sticking and allows for even browning.
- For the filling, you may always substitute the ground pork with ground chicken, beef, or shrimp.
- Do not overstuff the filling when assembling the mandu. It helps to prevent the filling from splitting out while cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious. Once I discovered vegan kimchi, which doesn’t develop that funky taste that I’ve always considered awful, I’ve turned into a real fan. I’ve been making my dumplings with shredded cabbage, and the tangy flavor of kimchi is absolutely delicious in this dumpling recipe! I do like fish sauce and use it in lots of recipes (added a T to this recipe), but the musty, funky taste of traditional kimchi that includes fish sauce is not to my taste. The vegan kimchi has both mild and spicy versions–I go for the spicy heat, but a kimchi beginner might prefer mild. I made this with more pork, no tufu (none in my fridge this morning), but I think either is an acceptable variation. Thanks for this recipe, Bee!
Awesome, thanks for the 5 star ratings.