This recipe for authentic Korean pork dumplings, Mandu, makes enough for a crowd or lots of snacks!
I TRIED really hard to make these a little simpler. Most of Korean food involves a lot of ingredients and steps. Unfortunately, some things just can’t be sacrificed! Salting the cabbage and zucchini to draw the liquid out is a very important step, and I couldn’t justify leaving it out.
The two things I did here that are new for me was to combine some ingredients in the food processor. I first used the grater plate in my processor for all the items, then put in the regular blade and pulsed it a few times, and it made a sort of paste, almost. Then, I combined it with the meat and the rest of the ingredients in a mixer, so I didn’t have to use my hands.
I adapted this recipe from Korean Bapsang over on SkinnyCookProblems, and then adapted my SkinnyCookProblems recipe to create these today!
Local Spotlight: 413 Farm is an awesome farm run by Angie that has grassfed and pastured meats and eggs. I used Angie’s pork for this recipe, as well as eggs from Cars & Cows Farm (Farmer Chris came to town!). See other C&C Recipes Here: One Pan Chicken, Chicken & Dumplings, Rowies, Pork Chops)
In the summer, I’ll be able to produce these almost exclusively from Farmers Market finds, so that will be an exciting day!
Mandu - Korean Pork Dumplings [DF]
- 2 packages of wonton wrappers
- 1 lb. ground pork
- 1/4 lb. ground beef
- 1 medium zucchini
- 1/2 head green cabbage
- 1 C. sliced cremini mushrooms
- 1 small onion
- 3 scallions finely chopped
- 2 cloves garlic
- 1 t. ginger
- 1 T. sesame oil
- 1 egg
- 1 T. flour
- 1/2 t. salt to season the filling plus more for salting vegetables
- 1/2 t. pepper
Grate zucchini and place in a bowl. Sprinkle with salt.
Grate cabbage and place in another bowl. Sprinkle with salt.
In a food processor, pulse together mushrooms, onion, garlic, and ginger together.
Squeeze out the liquid from the zucchini and cabbage and place in a mixing bowl.
Combine food processor ingredients, pork, beef, in the mixing bowl with zucchini and cabbage. Add in remaining ingredients (egg, sesame oil, flour, salt and pepper) and mix on low until well combined.
Fill the wonton wrappers with a small amount of filling, and wet the edges to seal.
Freeze them while they’re not touching and then divide them all into serving sized bags (between 7-20).
To cook, pan fry in 1 T. olive oil until done! (about 2 minutes each side)
Naturally Dairy Free