Plump crescent-shaped dumplings filled with seasoned beef, tofu, kimchi, and vegetables, either steamed to translucent or pan-fried to a golden, crispy bottom.
Ingredients
300g all-purpose flour
150ml hot water
Pinch of salt
200g ground beef
200g firm tofu, crumbled and squeezed dry
100g kimchi, finely chopped
100g bean sprouts, blanched and chopped
2 green onions, finely sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp sesame oil
1 egg
Salt and pepper
Vegetable oil for frying
Dipping sauce: soy sauce, rice vinegar, gochugaru
Instructions
1Mix flour, salt, and hot water into a smooth dough. Knead for 5 minutes, wrap and rest 30 minutes.
3Roll dough into a thin sheet and cut into 8cm circles (or use store-bought dumpling wrappers).
4Place a tablespoon of filling in the center of each wrapper. Fold in half and pinch edges to seal, creating a crescent shape with pleats.
5For pan-fried (gunmandu): heat oil in a skillet, place dumplings flat-side down, cook 3 minutes until golden. Add 60ml water, cover, and steam 5 minutes.
6For steamed (jjinmandu): arrange on an oiled steamer basket and steam for 12 minutes.
7Serve with soy-vinegar dipping sauce with gochugaru.
Did You Know?
On Seollal, Korean families gather to make hundreds of mandu together, and the shape of the dumpling is said to resemble an old Korean coin purse, symbolizing prosperity.