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Pan-fried mandu served on a white shallow plate with scallions and white sesame seeds sprinkled on top.
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5 from 1 vote

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. The best mandu recipe for a snack, appetizer, or quick meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dumplings
Cuisine: Korean Recipes
Keyword: Pan-Fried Mandu
Servings: 4 people
Author: Bee Yinn Low

Ingredients

  • 30 dumpling wrappers
  • 5 oz 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
US Customary - Metric

Instructions

Mandu Filling

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

To Make Mandu

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

Pan Fry Mandu

  • Heat a non-stick frying pan with 1 tablespoon of oil over medium heat. Place the mandu in the pan and add a small amount of water. Cover the pan and let the mandu simmer for 8 to 10 minutes, or until the water evaporates and the bottoms are golden brown and crispy. Turn off the heat and transfer the mandu to a plate. Serve immediately, garnished with freshly chopped green onion and sesame seeds.

Video

Notes

  • Use a non-stick pan to cook the pan-frying mandu for the ideal result. It helps prevent sticking and allows for even browning.
  • For the filling, you may always substitute the ground pork with ground chicken, beef, or shrimp. 
  • Do not overstuff the filling when assembling the mandu. It helps to prevent the filling from splitting out while cooking. 

Nutrition

Serving: 4people | Calories: 380kcal | Carbohydrates: 38g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 1410mg | Potassium: 323mg | Fiber: 3g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 5mg