AppetizerSnack

Gun Mandu

Name: Gun Mandu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: korean
Ingredients: 250 g ground pork; 100 g napa cabbage finely chopped; 100 g tofu pressed and crumbled; 50 g glass noodle cooked and chopped; 2 clove garlic minced; 1 tsp ginger grated; 1 tbsp soy sauce; 1 tsp sesame oil; 0.5 tsp black pepper; 30 pcs wheat dumpling wrappers (mandu-pi) round or square; 50 ml water; 4 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 0.5 tsp sesame oil; 1 tsp sesame seed toasted (optional)

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

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

Storage

Store leftover cooked mandu in an airtight container in the refrigerator.

Reheating

Reheat in a lightly oiled pan over medium heat until crispy and warmed through, or in an air fryer.