Gun Mandu
Gun Mandu are crispy pan-fried Korean dumplings, typically filled with a savory mixture of meat and vegetables. They make a fantastic appetizer or a satisfying snack. Serve with a simple soy-vinegar dipping sauce.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 250 gground pork
- 100 gnapa cabbage, finely chopped
- 100 gtofu, pressed and crumbled
- 50 gglass noodle, cooked and chopped
- 2 clovegarlic, minced
- 1 tspginger, grated
- 1 tbspsoy sauce
- 1 tspsesame oil
- 0.5 tspblack pepper
assembly
- 30 pcswheat dumpling wrappers (mandu-pi), round or square
- 50 mlwater
cooking
- 4 tbspvegetable oil
dipping sauce
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 0.5 tspsesame oil
- 1 tspsesame seed, toasted(optional)
Equipment
large bowl · lid · non-stick skillet
The method
Step by step
- 1
Prepare the filling: In a large bowl, combine the ground pork, napa cabbage, tofu, glass noodles, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.
About 5 min
Cook’s note: Ensure the tofu is well-pressed to remove excess water, which can make the filling watery.
- 2
Mix the filling thoroughly until all ingredients are evenly distributed.
About 2 min
Cook’s note: Using your hands is often the most effective way to combine the filling.
- 3
Assemble the mandu: Take one mandu wrapper and place a small spoonful of filling in the center.
Cook’s note: Do not overfill the wrappers, or they will be difficult to seal.
- 4
Dip your finger in water and moisten the edges of the wrapper.
- 5
Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative finish.
About 15 min
Cook’s note: Ensure there are no air pockets inside the dumpling to prevent bursting during cooking.
- 6
Repeat with the remaining wrappers and filling.
Cook’s note: Place assembled mandu on a lightly floured surface to prevent sticking.
- 7
Cook the mandu: Heat vegetable oil in a large non-stick skillet over medium heat.
About 2 min
Cook’s note: Use a skillet large enough to cook several mandu without crowding.
- 8
Place a single layer of mandu in the hot oil and cook for 2-3 minutes until the bottoms are golden brown and crispy.
About 3 min
Cook’s note: Avoid overcrowding the pan; cook in batches if necessary.
- 9
Add a small amount of water to the skillet, cover immediately with a lid, and steam the mandu for 5-7 minutes until the filling is cooked through and the wrappers are tender.
About 7 min
Cook’s note: The water will create steam, ensuring the filling cooks thoroughly while keeping the wrappers soft.
- 10
Remove the lid and cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to re-crisp.
About 2 min
Cook’s note: This step ensures a perfectly crispy bottom and a tender top.
- 11
While the mandu cook, prepare the dipping sauce by combining soy sauce, rice vinegar, and sesame oil in a small bowl.
About 1 min
Cook’s note: Add toasted sesame seeds for extra flavor and texture if desired.
- 12
Serve the Gun Mandu hot with the dipping sauce.
Keep it good
Store leftover cooked mandu in an airtight container in the refrigerator.
Reheat in a lightly oiled pan over medium heat until crispy and warmed through, or in an air fryer.
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