Korean recipes:
Mandu (dumplings)
Ingredients:
- 1 cup of ground pork
- 2 cups of ground beef
- 2 cups of chopped boo chu (Asian chives)
- 4-5 soaked Shiitake mushrooms
- half onion
- half package of tofu
- 3 cloves of minced garlic
- salt
- sugar
- sesame oil
- vegetable oil
- fish sauce
- egg
- green onion
- mandu skins (60 discs)
Make filling:
- Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
- Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
- Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
tip: oil will coat vegetables so that liquid would not come out from it - Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl.
- Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl.
- Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives.
- In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand.
Make Mandu:
For fried mandu:
- Place one mandu skin on your left hand and put some filling mixture on the center of the skin.
- On the half of the edge of the skin, put a little cold water with your fingertips.
- Fold skin in half over filling and press edges together to make ripple shape.
- Place some vegetable oil on heated pan and add mandu.
- Lower the heat over low medium and cover the lid of the pan to cook.
- A few minutes later, open the lid and turn over each mandu. Place 2-3 tbs of water and cover the lid. Cook a few minutes more over low heat.
- When the mandu is golden brown, transfer it to a plate.
- Serve hot with dipping sauce (equal parts vinegar and soy sauce).
For mandu soup:
- In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, left over onion and boil it all over medium heat for 20-30 minutes. If water evaporates, you can add more water.
- When the stock is well made, remove the anchovies and onion.
- Add 1 ts of fish sauce, 2 cloves of minced garlic and your mandu and cover the lid. (you can add more salt if you want)
- When mandu cooks properly, it floats to the surface.
- Add 1 beaten egg, 2 sliced green onions: Done!
- Serve hot with a bowl of kimchi. (ground pepper is optional)
She makes everything so easy, even mandoo. She encourged me to cook without worry too much. I enjoyed watching her cooking
May 3rd, 2008 at 2:57 pmwow i never thought that maangchi can make my desire for mandu easier to cook. i will use beef instead of beef plus pork because i cant eat pork. tnx!
May 3rd, 2008 at 9:39 pmHi Maangchi,
I made Kimchi mandu last night. But, I could not taste kimchi after mixing it with the other ingredients as I squeezed out the kimchi juice to avoid the filling being too wet. I actually put in about a bowl of kimchi, 200g pork, 300g beef, tofu and chives.
May 4th, 2008 at 11:05 pmWhat went wrong?
Cheers,
Sagua
hi maangchi! can you make kimchi mandoo?? i saw it from a show called hello miss and it looks yummy.
May 4th, 2008 at 11:18 pmstephanie!
May 5th, 2008 at 7:32 pmYes, you can add some chopped kimchi after squeezing it.
Hi Maangchi,
Your work is so great! Could you show us how to make “Pig Bone Soup” someday? Thank you so much!
May 5th, 2008 at 8:35 pmhello, anonymous!
May 6th, 2008 at 10:06 pmyour pork bone soup called “Gam ja tang” is accepted as requested dishes! : ) Thanks,
Thank you so much
I live in London Ontario by myself and I just saw your video of Mandu on Youtube!
You really do make it really easy to understand and follow.
Gosh would you be posting videos for jabchae and tangsooyook soon?
I wish you will!
May 8th, 2008 at 12:56 am감사합니다
Hi,london, Ontario!
May 8th, 2008 at 9:38 pmThank you for your interest in my recipes. Your request Jobchae was already uploaded on YouTube, check it out. And Tang soo yuk will be included in the list of my upcoming cooking videos.
Hello Maangchi,
Thank you for making Korean dishes look so easy to cook now because I always wanted to cook the wonderful dishes that I saw on Korean dramas lol.Now I can because of you.Also I heard that you made a video about how to make jjajjangmyun,but I can’t find it.Did you ever make such video?Thanks once again!^^
May 8th, 2008 at 11:52 pmHi Maangchi,
What are you having for dinner tonight in Korea? My family has enjoyed the Mandu soup! I substituted ground turkey for the beef and pork, and my soup was SO delicious… Thank you for another winner recipe.
Here are my photos:
May 9th, 2008 at 7:23 pmhttp://picasaweb.google.com/tansygarvey/KoreanCooking
Hi,CUB,
May 10th, 2008 at 8:59 pmI’m very glad to hear your successful mandu making. Now that I’m in Korea, it must have some difficulties to post your picture in my blog. I will try to fix this as soon as possible,but if I can’t, I will post it when I go back home in Canada. Thanks a lot!
Thanks Maangchi, for showing us how to make mandu. I’ve been making Chinese dumplings for a while, but never tried the Korean version of the fillings.
May 12th, 2008 at 10:27 amThere’s a miyuk sidedish that I really like (mixed with garlic, pepper strips, and sesame), could you show us how to make that too?
Hannah,
May 12th, 2008 at 9:30 pmDid you check my Miyuk guk video?
I made miyuk guk(soup) and miyuk salad there. If the dish is not the one you request, please give me more detailed description so that I could figure out what it is.
Thanks,
i think this is the BEST video you’ve done to date!! your mandoo look so yummy! makes me want to go bug my mom for her (chinese) version!
May 12th, 2008 at 9:49 pmYayeee! Deborah!
I miss you! : ) I’m in Korea now and eat all kinds of delicious food!
Oh, you like my mandu recipe? Cool!
One of my friends who used to live in China taught me Chines style of steamed mandu. It was awesome! She said chinese usually eat mandu with porridge.
Thanks for your comment!
May 13th, 2008 at 10:19 pmI made a batch of this but something was missing. It was very bland. I will heavily season the filling next time and fry a small piece to sample before making the dumplings. I’m still a fan though. I schedule my shopping around the latest maangchi video, heheh. Thanks for showing us this recipe.
May 15th, 2008 at 8:43 pmJames,
May 17th, 2008 at 9:45 amActually I was wondering how you have beeb doing lately because you seemed to be a little quiet. so I’m glad to know you are still making some korean food. Yeah, your mandu tasted bland? I’m sure your next mandu will be successful.
Hi Maangchi!
May 19th, 2008 at 9:49 pmI just discovered your website, and I can’t wait until tomorrow to try your recipes!
I have a question for these fantastic Mandu… can we eat them boiled (in fact, steamed), like the chinese version? I’m asking because I don’t know if the jam recipe is the same, if the meat needs to be cooked before…
Thanks for answering!
Mary
Mary!
May 21st, 2008 at 4:10 amYes, you can steam or boil the mandu. Thank you!
I just finished having dinner. I made mandu soup and ate it with the kimchi I made. It was so good. thank you for your recipe, I’ll be sending in my pics soon!
May 28th, 2008 at 2:30 pmYounghee,
May 28th, 2008 at 9:43 pmmandu soup and kimchi! All are made by yourself! Congratulation!
Hi! I stubbled onto your blog via YouTube, and WOW!! now I’ve got you bookmarked! What type of Mandu wrappers are you using? Are they the same as the Chinese Gzoya wrappers? Also your video mentioned that homemade mandu wrappers can be made w/ just flour, water, and one more ingredient. Can you pls share that recipe? One of my good friends MIL made homemade mandu wrappers and I was never able to get the recipe from her. But the texture was wonderful!
May 29th, 2008 at 10:17 pmHi,E,
May 29th, 2008 at 10:52 pmCheck out my ingredient blog where you will see the mandu skin that I use. Yes,Chinese Gyoja wrappers could be used too.
To make homemade mandu skin, you will have to mix and knead flour, water, and salt.
Thanks for your question. I will show you how to knead it later for my another korean dish.
yes, please make tangsooyook!
June 10th, 2008 at 11:27 pmI love this podcast! It’s wonderful to find simple, easy-to-follow versions of childhood foods!
I was wondering what kind of countertop gas range you’re using - I would love to find something similar for easier cooking.
thx!
June 11th, 2008 at 11:01 pmsoparu,
June 14th, 2008 at 7:22 pmYes, tangsu yook! Thanks,
Hi Maangchi,
Could you please make spicy barbeque pork? doeji bulgogi? Thanks for all the yummy recipes!
June 15th, 2008 at 2:04 amAnonymous!
June 15th, 2008 at 6:40 amOh, you like “Doe ji bulgogi” (hot and spicy pork dish)! Yes, I will add your request in the list of my upcoming cooking videos. Thanks
Svetla :Hi,Maangchi.I am from Bulgaria ,and with my husband very like your cooking.
June 17th, 2008 at 3:14 amHello,Svetla,
June 17th, 2008 at 6:13 amThank you very much!
Is there a recipe for the dipping sauce? I had one when I was in Korea that I absolutely loved. It was made of the pepper powder, soy sauce, something sour (lemon juice or vinegar?), and sesame seeds. I loved it so much I put my kimbap in it and sometimes would use my rice to soak it up. I made doenjang chige today and it turned out pretty well! Thanks for bringing Korea into my kitchen!
June 23rd, 2008 at 12:50 amJulia,
June 23rd, 2008 at 7:11 amYes, you are saying the recipe for dipping sauce. Mix soy sauce with vinegar and hot pepper powder.
Hi, Maangchi. I’m a long time fan, just delurking now to beg you, if you can please post a video on how to make the mandu skin. Thank you so much!
July 23rd, 2008 at 2:46 pmAnna,
July 23rd, 2008 at 6:47 pmmandu skin, sure I will show how to make mandu skin someday!
Hi Maangchi- you’re awesome. Do I need to thaw frozen mandu before I can fry them? thx
August 7th, 2008 at 2:05 amnona,
August 7th, 2008 at 8:01 amyou are awesome,too!
I always thaw frozen mandu before cooking.
I’m just done making Mandu. Its delicious…but i use other type of dumpling ski..heard of the ‘wanton’ wrapping..as i’m not able to find the mandu skin at my place.
August 20th, 2008 at 9:47 amNoir,
August 20th, 2008 at 11:39 amyes, you could use any dumpling skin sold at a chinese store.
Hi Maangchi!
You make it look so easy! I love your website, thank you so much for helping me cook Korean food!! :)
August 31st, 2008 at 9:47 pmhi maangchi
September 1st, 2008 at 4:23 ami’am from the philippines. the first time i saw you video is in youtube. i’ve been searching for some recipes that i could cooked that night. the first video i watched was korean pancake. papa said it was delicious. tonight i’ve been thinking of cooking sweet & crispy chicken. may i have a request would you share your recipe for korean beef stew. it’s has a blend of sweet, salty & spicy to it.we eeat it all the time when we go to the foodcourt. thank you so much
Jo,
September 1st, 2008 at 8:43 amI can’t figure out what it looks like. : )
Anyway, give me more description about the beef stew that you have had. More common Korean style beef stew is the one that I posted. Check out my bulgogi and bulgogi jeongol recipe. Jeongol means stew in Korean.
Thank you very much for your comment!
Hey Maangchi,
What if I can only find the buchu with flower heads? Can I eat those or not?
Thank you very much,
^_^
September 1st, 2008 at 12:03 pmA,
September 1st, 2008 at 3:31 pmI don’t know the answer because I have never used the chives you are talking about. Why don’t you ask this question in my new forum section. Someone else may give you good answer.
Hi Maangchi,
I am from Brisbane Australia. Thank you for putting up so many great recipes online with videos! I have learned so much. My Australian boyfriend is loving his dumpling dinner! Keep up the good work! I look forward to learn more from you! :D
xoxox
September 9th, 2008 at 9:08 pmShianne from Australia
Shianne,
September 9th, 2008 at 10:35 pmThank you Shianne!
Hi Maangchi,
Stumbled upon your video while looking for Korean bulgogi and I’m hooked. I’m definitely going to try this, tomorrow. Can’t wait !!!!
September 18th, 2008 at 10:58 pmHi Maangchi,
I did the Mandu over the weekend and served it both ways. My family loved it. Though i couldn’t find the asian chives, i made do with regular chives or spring onion and it still turned out great. can’t wait to try your other recipes soon…
September 21st, 2008 at 10:19 pmPortugalbear,
September 21st, 2008 at 10:45 pmYes, you did a good job! Replacing Asian chives with green onions is a very good idea!
hola maangchi!!!
September 25th, 2008 at 9:34 amits been litle dificult to find all the products in my town san cristobal;so i had to replace some ingredients with other similars;i had made my own fish sauce untill now that mum where in caracas(the capital)and boght me one botle and i could taste that my sauce wasnt that good indeed;i am getting closer to the original taste so far my dad and girlfriend love when i prepare them mandu,and i took the liberty to try making also a chicken mandu wich my mun loved;we ate them dipping them in soya sauce;do you have any special type of souce for this plate?
thanks a lot for sharing your skills with us
oscar from venezuela
Oscar,
September 25th, 2008 at 4:27 pmYou made your own fish sauce. It’s very interesting. I used to make mine, too! I mixed buckets of fresh anchovies and huge amount of salt in an earthenware vessel. It was very delicious, but too salty!
The sauce for mandu is very simple. Just mix 2 tbs of soy sauce and 1 tbs of vinegar.
Thank you for your interesting story!
Hi Maangchi! I love all your recipes! I have a question about the mandu-guk. Can I just add Duk (sliced oval shaped white rice cake) into it to make Duk mandu guk? Thanks!
October 28th, 2008 at 7:26 pmJenny,
October 28th, 2008 at 8:01 pmyes, you are right. It’s called ddukmanduguk!
In boiling stock, put the sliced dduk first and cook for about 2-3 minutes, then add mandu.
Now you seem to know some Korean words! ddukmandu =dduk plus mandu! lol
Hi Maangchi,
October 28th, 2008 at 9:16 pmI love your videos. I’m learning so much about Korean food and my hubby certainly loves that I can cook it now.
I wanted to know how long to cook the stock with the anchovies, onion and mushrooms. I’m actually making the stock right now but I want to know for next time.
Thanks Maangchi!!!
verucasalt,
October 28th, 2008 at 10:09 pmoh,I’m sorry, I did not post how long you have to boil it.
Boil it for 20 -30 minutes over medium heat. If water evaporates, you can add more water.
Hi,
i have always wanted to try making dumpling. I made kimchi dumpling yesterday but it didn’t yummy because of the dough is so hard after steamed. i made the dumpling skin by myself by using All Purpose flour. i am not sure if i use the right flour. Could you please advice me how to make an excellent dumpling skin and the soft one?
Thanks!
November 17th, 2008 at 8:06 amNancy,
November 17th, 2008 at 8:38 amI don’t have a recipe for mandu skin at the moment. I always buy it because it’s very cheap! Why don’t you leave your question on the forum at http://www.maangchi.com/talk/forum/general-discussion ?
Hi Maangchi!
I love your videos- they’re so much fun to watch and the food always looks (and tastes!) so great!
I made tonnes of Mandu yesterday and now have a freezer full- its very exciting- although since they took so long to wrap, i’m very attached to them and don’t want to eat them right away ;)
Thanks for this and all your other wonderful recipes!
November 20th, 2008 at 11:01 pmCam
November 20th, 2008 at 11:15 pmI know how you feel when you stack up your mandu in the freezer. So happy! right?
Maangchi, ur the best!
December 8th, 2008 at 6:17 pmgonna try to make this next week… will let ya know how it went… my mom always add some dangmyun to it too… and cook the meat a little b4 frying… that’ll prb be the only chgs i would make…
like the fact that you’re seasoning the ingredients separately… to layer the flavors:D
December 9th, 2008 at 9:37 pmhey maangchi, i made the mandu for my korean boyfriend and he said that it was just like his mom’s- which is a great compliment for me. thanks for the recipe! i also love watching your videos and will try to make more =)
December 13th, 2008 at 3:24 pmAnonymous,
Yes, some people add dangmyeon noodles to the filling for mandu. I sometimes cook meat before making mandu, too. Yeah, try this way and compare.
Sheila,
December 13th, 2008 at 8:03 pmoh, very nice! Thank you for your update!
I made mandu today and it turned out well. It was easy to make following your receipe and I love the video.
December 15th, 2008 at 4:35 pmI won’t be buying the packaged mandu from market anymore!
kristine,
December 17th, 2008 at 12:08 amcongratulation on your successful mandu making. yeah, home made mandu is the best.
제가 미국 교환학생인데…
December 23rd, 2008 at 3:59 pm호스트 가족들이랑 이번 크리스마스때 만들려고요 ㅋㅋ
많은 도움이 됬어용 ㅋㅋㅋ
다음에도 많이 참고할께요..
hi, 나선진,
December 23rd, 2008 at 8:38 pmWow, you are spreading Korean cooking to your host family! Good luck!