Recipe of Mandu

Ingredients:

For the filling:

• 1 lb ground pork
• 1 cup napa cabbage, finely chopped
• 1/2 cup onion, finely chopped
• 1/2 cup scallions, finely chopped
• 1/4 cup carrot, finely chopped
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 egg, beaten
• 50-60 pieces of mandu wrappers (available at Korean or Asian grocery stores)

For the dipping sauce:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp gochugaru (Korean chili flakes)
• 1 clove garlic, minced
• 1 scallion, chopped

Instructions:

• In a large mixing bowl, combine the ground pork, napa cabbage, onion, scallions, carrot, minced garlic, soy sauce, sesame oil, black pepper, salt, and beaten egg. Mix well until all ingredients are evenly distributed.
• Take one mandu wrapper and place about 1 tablespoon of the pork filling in the center. Wet the edges of the wrapper with water and fold in half to form a half-moon shape. Use your fingers to pinch and seal the edges of the wrapper tightly. Repeat with the remaining wrappers and filling.
• Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
• Place the mandu in the skillet and cook for 2-3 minutes until the bottoms are lightly browned.
• Add 1/2 cup of water to the skillet and cover with a lid. Steam the mandu for about 5 minutes until the filling is cooked through and the wrappers are translucent.
• Remove the lid and cook for another 1-2 minutes until the water evaporates and the bottoms are crispy.
• To make the dipping sauce, combine the soy sauce, rice vinegar, sesame oil, honey, gochugaru, minced garlic, and chopped scallion in a small bowl. Mix well.
• Serve the mandu hot with the dipping sauce on the side.

Enjoy your homemade mandu as a snack, appetizer, or main dish!