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Korean Dumpling (Mandu)

Korean Dumpling (Mandu)

Versatile and delicious, mandu can be boiled, steamed, deep fried, pan-fried or added to soup.

Ready in: 40 minutes

Serves: 6

Complexity: very-easy

kcal: 253

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500 g ground beef
1 onion, fine chopped
1 cup fine chopped cabbage, parboiled
½ cup tofu, chopped
110 g mung beans
3 cloves garlic, fine chopped
1 tbsp sesame oil
2 tbsp soy sauce
1 package wonton wrappers


In a large mixing bowl, gently combine meat, onion, cabbage, tofu and noodles.
In a separate bowl, combine garlic, sesame oil, soy sauce and SIDS SALT & PEPPER. Pour seasoning mixture over meat and vegetables and mix with hands to combine.
Place about 1 tablespoon of filling in the centre of dumpling wrapper. Dip your finger in water and wet the outside edge of the top half of the wrapper. Fold the wrapper up to close and then crimp the edges. Repeat until the filling is gone. You can steam, boil, fry, or sauté the dumplings as you wish.
Serve with basic dipping sauce or a spicy sauce.