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Korean Mandu or Mandoo


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When I was station in Korea this was my favorite dish to eat after a night of heavy soju drinking and just good overall:



  • 1 lb. lean ground beef or pork
  • 1 onion, finely chopped
  • 1 cup finely chopped cabbage (about 1/2 of a small cabbage head), parboiled
  • 1/2 cup tofu (1 cake), chopped
  • 4 oz mung bean or sweet potato noodles, soaked and then chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 package circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers)
  1. In a large mixing bowl, gently combine meat, onion, cabbage, tofu, and noodles.
  2. In a separate bowl, combine garlic, sesame oil, soy sauce, salt, and pepper.
  3. Pour seasoning mixture over meat and vegetables and mix with hands to combine.
  4. Place about 1 tablespoon of filling in the center of dumpling wrapper.
  5. Dip your finger in water and wet the outside edge of the top half of the wrapper.
  6. Fold the wrapper up to close and then crimp the edges.
  7. Repeat until the filling is gone.
  8. You can steam, boil, fry, or saute the dumplings as you wish.
  9. Serve with basic dipping sauce or a spicy sauce. We would use just ketchup! And they were always fried..
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