Pan-Fried Mandoo (Korean dumplings)

Featured in the Honolulu Star-Advertiser on July 10, 2013.



Pan-Fried Mandoo (Korean dumplings)

Pan-Fried Mandoo (Korean dumplings):

  • 1/2 pound ground pork
  • 1/4 pound ground shrimp (may substitute ground beef)
  • 1 medium zucchini, finely chopped
  • 1/2 head of a small cabbage (about 1 pound), finely chopped
  • 8 ounces fresh shiitake mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 3 stalks green onions, finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon finely minced ginger
  • 1 tablespoon sesame oil
  • 1 island fresh egg
  • 1 tablespoon flour
  • 1/2 teaspoon salt to season the filling and more for salting vegetables (to taste)
  • 1/2 teaspoon pepper
  • 1 package mandoo wrappers (about 40 pieces)
  • Vegetable oil for frying

Mandoo Sauce:

  • 1 tablespoon shoyu
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • Pinch of black pepper
  • Pinch of red pepper flakes
  • 1/4 teaspoon grated ginger (optional)


Pan-Fried Mandoo (Korean dumplings):

  1. In two separate bowls, generously sprinkle salt over chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients.
  2. (This process will draw out water, soften the texture, and add flavor.)
  3. Squeeze out as much water as possible from salted zucchini and cabbage by hand.
  4. Mix all ingredients, except the wrappers and oil for frying, in a large bowl.
  5. Place a heaping teaspoonful of the filling on a wrapper.
  6. Wet the edges of the wrapper with water and fold into a half moon shape, seal tightly (pushing the air out with your fingers).
  7. Repeat this process until all the filling/wrappers are used.
  8. Heat oil (about 2 tablespoons) in large sauté pan.
  9. Place mandoo in pan and cook for 2-3 minutes or until golden brown on each side on medium-low heat.
  10. Serve hot with mandoo sauce.

Makes 8 servings.

Tips for freezing:

  1. Uncooked mandoo may be placed on a tray without touching in the freezer for one hour before storing them in a freezer bag.
  2. To cook, fry over low heat for about 4 - 5 minutes on each side or until cooked and golden brown.
  3. Frozen mandoo don't need to be thawed before being cooked.

Mandoo Sauce:

  1. In a small bowl, mix all ingredients.
  2. Use as dipping sauce with mandoo.

Makes 1 serving.

Approximate Nutrient Analysis per pork and shrimp mandoo serving without sauce (not including salt to season vegetables): 
260 calories, 13 g fat, 3 g saturated fat, 65 mg cholesterol, 450 mg sodium, 25 g carbohydrate, 3 g fiber, 4 g sugar, 13 g protein

Approximate Nutrient Analysis per serving:
20 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 900 mg sodium, 2 g carbohydrate, 0 g fiber, 2 g sugar, 2 g protein


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