Pan-Fried Pork Mandu
Crispy Korean dumplings filled with seasoned ground pork and vegetables, pan-fried until golden and served with a simple soy-vinegar dipping sauce. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- ½ lb ground pork
- 24 count round wonton wrappers
- 1 cup cabbage, finely shredded
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Instructions
- 1
Place the ground pork and shredded cabbage in a medium bowl, then add 1 tablespoon of soy sauce and the sesame oil. Mix with your hands until the ingredients are evenly combined—the pork should look moistened and the cabbage should be distributed throughout.
- 2
Lay one wonton wrapper on the cutting board in front of you. Place 1 teaspoon of the pork mixture in the center of the wrapper—if you don't have a measuring spoon, use the tip of your thumb and forefinger to pinch a small amount.
- 3
Dip your finger in water, then wet the edges of the wrapper all the way around, making a wet border about 1/4 inch wide.
- 4
Fold the wrapper in half diagonally to form a triangle, then press the edges firmly with your finger so they stick together and seal.
- 5
Bring the two bottom corners of the triangle up and together, overlapping them slightly, then pinch to seal—the mandu should now look like a small tortellini. Repeat steps 2 through 5 with the remaining 23 wrappers.
- 6
Pour the remaining 2 tablespoons of soy sauce and the rice vinegar into a small bowl and stir once to combine. Set the dipping sauce next to the stove.
- 7
Pour 2 tablespoons of neutral oil into a 12-inch skillet, then set the heat to medium-high. Wait about 90 seconds until the oil shimmers and moves quickly when you tilt the pan.
- 8
Place the mandu in the skillet in a single layer, flat-side down, without overlapping. You should hear an immediate loud sizzle—if you don't, the oil is not hot enough and you should wait 30 more seconds.
- 9
Cook without moving or stirring for 3 minutes, until the bottoms turn the color of warm honey with darker spots. Do not flip or disturb them during this time.
- 10
Pour 1/4 cup of water around the edges of the mandu (not directly on them), then cover the skillet with a lid or aluminum foil immediately. The pan will burst with steam.
- 11
Reduce the heat to medium and cook covered for 5 minutes, until the water has mostly evaporated and only a thin layer of liquid remains at the bottom of the pan.
- 12
Remove the lid, then cook uncovered for 1 more minute, tilting and shaking the pan every 15 seconds so the mandu don't stick. The bottoms should be deeply golden brown.
- 13
Slide the mandu onto a serving plate using a spatula, then immediately pour the dipping sauce into a small bowl and place it next to the plate.
Tools you’ll need
- medium mixing bowl
- 12-inch skillet with lid
- small dipping bowl
- cutting board
- spatula
- spoon for stirring
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