The Korean art of the dumpling: thin, hand-pleated wrappers filled with a mixture of ground pork, tofu, glass noodles, garlic chives, and seasoned vegetables. The filling achieves its texture through the careful removal of all excess moisture from the tofu and cabbage, resulting in a compact, savory mass that steams or pan-fries into a juicy, plump morsel enclosed in a tender, slightly translucent skin. Mandu can be steamed (jjin mandu), pan-fried (gun mandu), or boiled (mul mandu).
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The Filling. Combine the ground pork, squeezed tofu, squeezed cabbage, chopped noodles, garlic chives, garlic, sesame oil, and soy sauce in a large bowl. Mix vigorously by hand until completely homogeneous. Refrigerate for 15 minutes to firm up.
The Wrapping. Place a wrapper on your palm. Spoon 1 tablespoon of filling in the center. Wet the edge with a fingertip dipped in water. Fold the wrapper in half over the filling to form a half-moon, then crimp the edge in a tight pleat pattern to seal securely.
Step 3a (Pan-). For gun mandu: heat oil in a flat pan. Place dumplings flat-side down; undisturbed until the bottom is golden brown and crispy, about 3 minutes . Add 3 tbsp of water, immediately cover with a lid. for 4 minutes until cooked through.
The Dipping Sauce. Combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and a pinch of gochugaru in a small dish.
The Finish. Arrange the hot mandu on a plate, crispy side up if pan-. Serve immediately with the dipping sauce alongside.
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