It's a Korean dish made up of meat, vegetables & kimchi. Mandu is dumplings. It is made up of ground pork, tofu, garlic chives, and ginger. It has a lot of variation. 


 
Ingredients

  • 1 pound lean​ ground beef or pork

  • 1 medium onion, finely chopped

  • 1 cup finely chopped cabbage (about 1/2 of a small cabbage head), parboiled

  • 1/2 cup chopped tofu (1 small cake)

  • 4 ounces​ mung bean noodles soaked in hot water for 15 minutes (or fully cooked sweet potato noodles) and chopped

  • 3 cloves garlic, finely chopped

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • 1 package (40) circular mandoo wrappers or​ Japanese gyoza Chinese dumpling wrappers

  • Dumpling dipping sauce, for serving

  • How to cook? 

  • prefer this video to make

    1. Drain the tofu:

      Tofu usually comes in 16-ounce blocks. You will use half of it. Reserve the other half in the fridge for another use. Place the tofu on a cheesecloth or flour sack towel.

      Loosely break it up into small pieces using your fingers. Wrap the cloth or towel around the tofu tightly and squeeze out as much of the liquid as possible.

      Leave the tofu in the cloth and set it in a colander for 10 to 15 minutes to make sure it’s drained well.

      Draining tofu for Korean pork and chives dumplings.
      Draining tofu to make Korean pork and chives dumplings.
      Making Korean pork and chives dumplings.
      Drained tofu for Korean pork and chives dumplings.
    2. Make the filling:

      In a large bowl, add the tofu, pork, beef, buchu, onions, garlic, ginger, egg, soy sauce, sesame oil, salt, and black pepper. Stir until combined well.

      Pork, tofu, and beef filling to make Korean pork and chives dumplings.
    3. Prepare to assemble the Mandu:

      Sprinkle a large tray or sheet pan with a little flour. This will prevent the Mandu from sticking.

      Fill a small bowl with water, which will be used to seal the Mandu wrapper.

    4. Fill the Mandu:

      Place a Mandu wrapper on the palm of your non-dominant hand. Place a scant tablespoon of filling in the middle of the wrapper. You should be left with about a 1/2-inch perimeter.

      Filling Korean pork and chives dumplings
    5. Seal the Mandu:

      Dip a finger in the water and wet the edges of the wrapper. You may have to dip your finger into the water a couple of times.

      For a simple half-moon-shaped Mandu, fold the wrapper in half over the filling and firmly seal the edges by pinching them together with your fingers.

      Alternately, gently fold the wrapper in half over the filling. Use your index finger and thumb to create pleats on the edge of the top half, pressing them down to seal the top and bottom edges together.

      You’ll get 5 to 7 pleats and the Mandu will curve a bit as you do this. This may take some practice, but you’ll get better at it. No matter how your dumplings look, they will taste amazing!

      Repeat with the remaining wrappers and filling.

      Filling and folding Korean pork and chives dumplings
      Filling and folding Korean pork and chives dumplings
      Filling and folding Korean pork and chives dumplings
      Filling and folding Korean pork and chives dumplings
    6. Cook the Mandu:

      To pan-fry the Mandu, heat a large frying pan over medium heat. Add the vegetable oil and as many Mandu as you can fit without overlapping. You will have to cook them in batches.

      Cook them for 1 to 2 minutes, until the bottoms are golden brown. Flip them, carefully add a splash of water to the pan, and cover it immediately with a lid. Reduce the heat to low and cook them for about 4 minutes. The steam will help the Mandu cook through but cut one in half to make sure.

    7. Make the dipping sauce:

      In a small bowl, combine the soy sauce, vinegar, scallions, garlic, sesame oil, sesame seeds, and gochugaru. Serve alongside the Mandu for dipping.