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!
Have a cool photo you want to share?
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
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“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!