918 Plate

finding local flair anywhere

  • Recipe Index
    • Appetizer
    • Baking
    • Breakfast
    • Dairy Free
    • Desserts
    • Drinks
    • Entree
    • Gluten Free
    • Kindred Kitchen
    • Paleo
    • Seafood
    • Sides
    • Snacks
    • Vegetarian
  • Email Newsletter
  • Work with me!
  • Press
  • about hillary

Mandu – Korean Pork Dumplings [DF]

May 4, 2017 by 918 Plate 17 Comments

This recipe for authentic Korean pork dumplings, Mandu, makes enough for a crowd or lots of snacks!

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.

This recipe for authentic Korean pork dumplings, Mandu, makes enough for a crowd or lots of snacks!

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!

xxHillary

This recipe for authentic Korean pork dumplings, Mandu, makes enough for a crowd or lots of snacks!
5 from 1 vote
Print

Mandu - Korean Pork Dumplings [DF]

Prep Time 3 hours
Cook Time 5 minutes
Total Time 3 hours 5 minutes
Servings 80 +
Author 918 Plate

Ingredients

  • 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

Instructions

  1. Grate zucchini and place in a bowl. Sprinkle with salt.
  2. Grate cabbage and place in another bowl. Sprinkle with salt.
  3. In a food processor, pulse together mushrooms, onion, garlic, and ginger together.
  4. Squeeze out the liquid from the zucchini and cabbage and place in a mixing bowl.
  5. 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.
  6. Fill the wonton wrappers with a small amount of filling, and wet the edges to seal.
  7. Freeze them while they’re not touching and then divide them all into serving sized bags (between 7-20).
  8. To cook, pan fry in 1 T. olive oil until done! (about 2 minutes each side)
  9. #enJOY!

Recipe Notes

Naturally Dairy Free

This recipe for authentic Korean pork dumplings, Mandu, makes enough for a crowd or lots of snacks!

This recipe for authentic Korean pork dumplings, Mandu, makes enough for a crowd or lots of snacks!

Filed Under: Appetizer, Dairy Free, Sides, Snacks

« Skillet Spiced Pecans [GF, V]
Easy Peanut Noodles (Cold) [mVegan, GF, DF] »

Comments

  1. Katie Lepine says

    May 4, 2017 at 9:43 am

    Those look so yummy!

    Reply
    • 918 Plate says

      May 4, 2017 at 12:29 pm

      Thanks ? As long as you don’t freeze them all together in a big block, they are! ? (they taste the same, just less pretty)

      Reply
  2. Mom says

    May 4, 2017 at 11:18 am

    Hillary, these look as yummy as the Mandu Bar in NYC!

    Reply
    • 918 Plate says

      May 4, 2017 at 12:30 pm

      You would know!!! ❤️

      Reply
  3. Alyssa @ A Bite of Inspiration says

    May 4, 2017 at 2:51 pm

    I love mandu!! I usually get them at Korean restaurants, but now I can make them at home! Thanks for this awesome recipe, Hillary!

    Reply
    • 918 Plate says

      May 4, 2017 at 5:07 pm

      You’re welcome!! I still love to get them when I’m out too. 🙂

      Reply
      • Melanie says

        July 30, 2020 at 12:13 pm

        Do you cook the meat before filling?

        Reply
        • 918 Plate says

          July 30, 2020 at 9:30 pm

          Nope!

          Reply
  4. romain | glebekitchen says

    May 4, 2017 at 4:58 pm

    You are so right. Skipping the salting step would be a mess. These look fantastic. What dipping sauce did you serve them with? Also, how long do you let the cabbage and zucchini stand before squeezing out the water?

    Reply
    • 918 Plate says

      May 4, 2017 at 5:09 pm

      I just let them sit while I was doing everything else! Not too long, maybe 10 min?

      And my sauce is a mix of soy sauce, rice vinegar, water, honey and a little sesame oil!

      Reply
  5. Catherine says

    May 4, 2017 at 5:05 pm

    Hi I need these

    Reply
    • 918 Plate says

      May 4, 2017 at 5:09 pm

      ??

      Reply
  6. Erica says

    May 9, 2017 at 8:29 pm

    5 stars
    I’ve never ever attempted to make anything like this at home but your photos make me want to try! I know my daughter would love these, thanks for a great recipe!

    Reply
  7. Lauren says

    November 16, 2017 at 6:16 pm

    Do you thaw them before cooking, or do you put them straight from the freezer?

    Reply
    • 918 Plate says

      November 17, 2017 at 7:48 am

      Hi Lauren, great question. I start them frying in pan of oil while frozen. You’ll just have to be careful and make sure that they are cooked all the way through. sometimes you can add a little water to the pan and cover it, letting them steam, and then finish them by browning each side. Good luck!

      Reply
  8. Regan says

    January 14, 2018 at 11:08 am

    Is the meat cooked before being placed in the wanton wrappers or after the wonton is made?

    Reply
    • 918 Plate says

      January 14, 2018 at 7:56 pm

      Hi! The meat is uncooked. It cooks when the dumpling cooks! Thanks for your question.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

Don’t Miss Thursday Brunch!

Recent Posts

  • Creamy Cajun Shrimp Pasta
  • Summer Vegetable Japchae (Korean Noodles) [V, DF]
  • Smoked Gouda Mashed Potatoes [V, GF]
  • Blueberry Lemon Basil Pancakes [DF, V]
  • Quesadilla-Sized Tortillas [Vegan, DF]

Tasty & Trending on 918 Plate

  • This mushroom Swiss burger is unlike anything you've had before - Lion's Mane mushrooms make a great base for whatever you want to put on your sandwich! #vegetarian Lion’s Mane Mushroom Swiss Burger [V]
  • overhead of chai latte in large wide mouthed mug Vanilla Chai Latte Protein Tea [V, GF]
  • Korean Pot Roast [DF]
  • an overhead shot of Curried Chicken Pasta Salad Curried Chicken Pasta Salad
  • This is a better-than-Olive Garden version of Zuppa Toscana - complete with local food flair. Better-than-Olive Garden Zuppa Toscana
  • Bumblebee shaped chocolates on a silicone mat Harry Potter’s Fizzing Whizbees Candy [GF, V]
  • This spinach and bacon quiche will satisfy even your biggest meat eater with an easy one-dish dinner! Easy Spinach and Bacon Quiche
  • Rowies are a crispy, layered pastry from Aberdeen, Scotland. The secret to them is a combination of lard and butter...and a little bit more butter. Rowies (Aberdeen Butteries)

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy
Necessary Always Enabled