This post may contain affiliate links. Please read my privacy policy.
Easy Korean Pan-Fried Mandu stuffed with kimich, tofu, mung bean sprouts, and ground pork. It’s utterly delicious with a perfectly pan-fried crispy bottom and flavorful filling. The best mandu recipe for a snack, appetizer, or quick meal.
Pan-Fried Mandu Recipe
Pan-fried mandu is a popular Korean dish commonly enjoyed as a snack, appetizer, or even a main course. Mandu is made by filling dough wrappers with various ingredients, which can include meat, vegetables, tofu, seafood, or a combination of these, seasoned with a variety of spices and sauces.
Mandu can be cooked using various methods, including boiling, steaming, pan-frying, or deep-frying. Pan-fried mandu, known as “gunmandu,” are particularly popular and loved for their crispy bottoms and juicy fillings.
Why This Recipe Works
The ingredients used in this recipe are easy to find in most grocery stores. You may also substitute the vegetables and protein for your own preference.
It’s quick to prepare and freezer-friendly. You make a large portion of the mandu and store them in the freezer for future meals.
It’s a great dish to serve for any occasion or special event. In Korean culture, making mandu can be a fun and communal activity, often done during family gatherings. It’s a dish that brings people together and is beloved by both Koreans and those who enjoy Korean cuisine worldwide.
Recipe Ingredients
This authentic pan-fried mandu recipe calls for a few ingredients below.
- Dumpling wrappers
- Ground pork
- Kimchi
- Tofu
- Mung bean sprouts
- Onion
- Garlic chives
- Egg
- Garlic
- Salt
- Ground white pepper
- Sesame oil
For pan-frying:
How To Make Pan-Fried Mandu?
It’s effortless to make this delightful pan-fried mandu dish, followed by simple steps.
First, prepare the filling by combining all vegetables, ground pork, and seasoning ingredients in a bowl. Mix well and set it aside.
Next, assemble the Dumplings. Place a spoonful of filling into the center of the wrapper. Moisten the edge of the wrapper with water. Fold the wrapper in half, creating a half-moon shape, and press the edges firmly to seal. Pleat the edges by folding and pinching to create a beautiful and secure dumpling.
Finally, pan frying the mandu with a non-stick pan (skillet) with cooking oil and water. Cover the pan with a lid to trap the steam and let the dumplings steam for 8-10 minutes or until the water evaporates and the bottom of the mandu is crispy and golden brown. Serve immediately.
Cook’s Tips
For the best result, please follow my tips below.
- Use a non-stick pan to cook the pan-frying mandu for the ideal result. It helps prevent sticking and allows for even browning.
- For the filling, you may always substitute the ground pork with ground chicken, beef, or shrimp.
- Do Not overstuff the filling when assembling the mandu. It helps to prevent the filling from splitting out while cooking.
Frequently Asked Questions
How to make the dipping sauce for pan-fried mandu?
Pan-fried mandu is often served with a dipping sauce, typically made from a combination of soy sauce, vinegar, sesame oil, sesame seeds, garlic, and chili oil. Mix well 1 tablespoon of soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sesame seeds, 1 clove of minced garlic, and 2 drops of chili oil.
How Many Calories Per Serving?
This recipe has 363 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Pan-Fried Mandu
Easy Korean Pan-Fried Mandu stuffed with kimich, tofu, mung bean sprouts, and ground pork. It’s utterly delicious with a perfectly pan-fried crispy bottom and flavourful filling. The best mandu recipe for a snack, appetizer, or quick meal.
Instructions
Mandu Filling
-
Combine ground pork, kimchi, tofu, mung bean sprouts, onion, garlic chives, egg, garlic, salt, ground white pepper, soy sauce, and sesame oil in a bowl, stirring well to ensure everything is mixed thoroughly. Set aside.
To Make Mandu
-
To assemble the mandu, place a small spoonful of filling in the center of the dumpling wrapper. Dap a little bit of water with your finger and circle around the edge of the wrapper. Fold and pleat the mandu with 2 pleats, then pinch the edges together to tightly seal the filling. Repeat the same until all ingredients are used up.
Pan Fry Mandu
-
Heat a non-stick frying pan with 1 tablespoon of oil over medium heat, place mandu on the pan, and add water. Cover the pan and let the mandu simmer for 8 to 10 minutes until the water evaporates and the bottom of the mandu turns golden brown and crispy. Turn off the heat and plate out. Serve immediately and garnish with freshly chopped green onion and sesame seeds on top.
Notes
- Use a non-stick pan to cook the pan-frying mandu for the ideal result. It helps prevent sticking and allows for even browning.
- For the filling, you may always substitute the ground pork with ground chicken, beef, or shrimp.
- Do Not overstuff the filling when assembling the mandu. It helps to prevent the filling from splitting out while cooking.
Nutrition
Nutrition Facts
Pan-Fried Mandu
Amount Per Serving (4 people)
Calories 363
Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 1.8g11%
Cholesterol 65mg22%
Sodium 882mg38%
Carbohydrates 48.3g16%
Fiber 3.3g14%
Sugar 1.5g2%
Protein 22.5g45%
Calcium 131mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
#PanFried #Mandu #Rasa #Malaysia
