Pan-fried mandu (Korean dumplings)

Ellen Lee's gunmandu

I made dumplings with your recipe.
Added cabbage (salted, water squeezed out).

A word of advice to anyone who wants to defrost Mandu wrappers–> Do not submerge in water!!! =(
Miraculously, my wrappers survived…although they were a pain to separate (it looked like a ball of dough). Oh well, live and learn.

But they were delicious!

The recipe is here.

Posted on Saturday, April 2nd, 2011 at 11:40 am. Last updated on October 7, 2014.
Tagged: Ellen Lee, 군만두, gunmandu, korean food, Korean kitchen, Korean recipes, Maangdhi, mandu, pan-fried dumplings

One Comment:

Maangchi New York City joined 8/08 & has 11,624 comments
Posted April 3rd, 2011 at 7:27 am | Log in to reply.

“Miraculously, my wrappers survived” : ) Your mandu don’t look like they went through harsh treatment (soaked in water to be defrosted)!
They look lovely and well done. Thaw them out at room temperature or in the fridge. Adding chopped cabbage to the filling is a good idea!

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Pan-fried mandu (Korean dumplings)

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Side dishes (banchan)

Lunchboxes (dosirak)