Mandu Recipe: How to Make Korean Dumplings at Home

Full transcript

Annyeong, yeoreobun! It's Yul from KVIBE IDOLS. Today we're making mandu, Korean dumplings. On New Year's Day, many Korean families sit together and make hundreds of them, talking and laughing for hours.

Let's make the filling. Squeeze the water out of half a block of tofu. Chop a handful of kimchi and squeeze it too. Blanch a handful of mung bean sprouts, chop them and squeeze them. Squeezing is the secret, or your dumplings get wet and break!

Mix everything with three hundred grams of ground pork, chopped green onion, minced garlic, a little soy sauce, sesame oil, salt and pepper. Add some soaked glass noodles if you like.

Now fold. Put one spoon of filling in the middle of a round wrapper. Wet the edge with water, fold it in half and press it closed. Bring the two corners together for a round shape.

Cook them three ways. Steam them for twelve minutes. Pan fry them until the bottom is golden, then add a little water and cover. Or put them in soup with rice cakes. That's tteok manduguk, the New Year soup.

Yul's tip! Make a lot and freeze them on a tray. Then you have dumplings any day. Masitge deuseyo!