Pan-Fried Mandu

Easy Korean Pan-Fried Mandu stuffed with kimich, tofu, mung bean sprouts, and ground pork. It's utterly delicious with a perfectly pan-fried crispy bottom and flavourful filling.

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– 30 dumpling wrappers – ▢5 oz (150 grams) ground pork (or ground beef) – ▢1 1/2 cups kimchi (chopped) – ▢200 g tofu (firm) – ▢1 cup mung bean sprouts (chopped ) – ▢1/3 onion (chopped ) – ▢1 cup garlic chives (chopped ) – ▢1 clove garlic (minced ) – ▢1 egg – ▢1 teaspoon salt – ▢1 tablespoon soy sauce – ▢1/2 teaspoon ground white pepper – ▢1 teaspoon sesame oil Pan-Fried – ▢1 tablespoon cooking oil – ▢1/4 cup water

Step 1

– Combine ground pork, kimchi, tofu, mung bean sprouts, onion, garlic chives, egg, garlic, salt, ground white pepper, soy sauce, and sesame oil in a bowl, stirring well to ensure everything is mixed thoroughly. Set aside.

Step 2

To assemble the mandu, place a small spoonful of filling in the center of the dumpling wrapper. Dap a little bit of water with your finger and circle around the edge of the wrapper. Fold and pleat the mandu with 2 pleats, then pinch the edges together to tightly seal the filling. Repeat the same until all ingredients are used up.

Step 3

Heat a non-stick frying pan with 1 tablespoon of oil over medium heat, place mandu on the pan, and add water. Cover the pan and let the mandu simmer for 8 to 10 minutes until the water evaporates and the bottom of the mandu turns golden brown and crispy. Turn off the heat and plate out. Serve immediately and garnish with freshly chopped green onion and sesame seeds on top.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.