Mandu are richly filled patties from the Korean cuisine. Mandu’s are mostly filled with minced meat, tofu, green onions, garlic and ginger. The exact name of a mandu depends on the directions:
- Baked or grilled: Gunmandu (군만두)
- Cooked: Mulmandu (물만두)
- Steamed: Jjinmandu (찐만두)
For perfect baked and steamed dumplings (approx. 16 pieces)
Ingredients
- 1 package gunmandu*
- 3-4 tablespoons oil*
- 3 tablespoon spy sauce*
- 1 teaspoon vinegar*
* Available at Oriental Webshop
Directions
Bake and steam
Put 1 tablespoon of oil in the pan, as soon as the oil is heated, place the dumplings in a round shape. Bake the dumplings on a medium heat for 1 minute. Then add 100 ml water and put the lid on it. Bake them for 6 minutes until the water evaporated. Remove the lid and bake the dumplings for another minute. A well-baked dumpling is soft on top and crispy at the bottom.
Dipping sauce
Mix the soy sauce and vinegar. Serve it with the mandu’s.
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