There are so many variations to some form of a dumpling that I’ve tried but I had to reach out to my mom and ask her how to make a really simple one. The Korean version of a dumpling is called “mandu” or it’s also known as a “potsticker”. Surprisingly so many Korean dishes are a lot easier than I thought. It always seemed so complicated growing up and seeing my mom cook this dish (as well as this bibimbap recipe) but as long as you have the ingredients (which are usually very similar from dish to dish) then you are good to go!
Mandu can be eaten as a side dish, appetizer to a meal, or it can be the meal itself. Many times mandu contains ground pork or kimchi but this recipe is strictly veggies. If you want to add kimchi, I highly recommend because it just adds sooo much flavor! I also wrote up an authentic kimchi recipe on the blog, in case you are looking for one.
You’ll notice that with these images, the mandu wrappers I am using are colored. My mom and I wanted to create something a little different so we created homemade wrappers using beet, spinach, and carrots. That recipe is coming soon! You can always use regular store bought wrappers found in the refrigerated section at your local grocery store.
As the finishing sauce, I always dip my mandu in soy sauce that has sesame seeds in it for added taste. 🙂 You can also substitute soy sauce for liquid aminos for a more nutritious alternative.
- ½ cup zucchini
- ½ cup Napa cabbage
- ½ cup tofu drained
- ⅓ cup chives, rough chop
- ½ cup bean sprouts
- ⅓ cup oyster mushroom
- ½ cup onion diced
- 1 egg
- 1 tsp garlic minced
- ½ tsp pepper
- ½ tsp salt
- 1 tsp sesame seeds
- 1 tsp sesame seed oil
- Soak the zucchini, cabbage, bean sprouts, mushrooms, and onions in a pinch of salt, individually
- Mix together all ingredients with 1 egg to bind it all together
- Take a spoonful of the veggie mixture and place in the center of the mandu wrapper
- With your thumb and index finger, carefully pinch together both sides of the wrapper to create a "pouch" so the mixture will not leak out. It's important to use water on your finger tips to keep them from sticking to the wrapper. Also note that you don't want to overfill the mixture otherwise it's easy for the wrapper to break.
- Once you've created all of your mandu "pouches", cook in medium-high heat in an oil of your choice.
- Wait until one side is brown, then add in 1 cup of water to the pan and cover the pan so that the other side can cook to completion.