Vegetable Mandu
Homemade Korean mandu are versatile, satisfying dumplings featuring a savoury, cooked-from-scratch filling of pork belly, tofu, glass noodles, and crisp vegetables like zucchini and mung bean sprouts. Whether steamed, pan-fried, or simmered in a comforting soup, these delicious parcels offer a delightful contrast of textures and deep, authentic flavours. Perfect for making in large batches, they remain a freezer-friendly staple for quick, delicious meals anytime.
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
Squeezing out excess water from the zucchini, onion, tofu, and mung bean sprouts is a vital step to ensure the filling remains flavourful and avoids making the wrappers soggy.
These mandu are excellent for large-batch preparation; freeze them on a baking sheet before transferring to bags to keep them perfectly shaped and ready for cooking.
The dumpling wrappers used can be found in the frozen section of Korean grocery stores, but you can also make homemade wrappers if preferred for a more authentic touch.
Feel free to substitute pork with finely chopped mushrooms for a delicious vegetarian version, adding a tablespoon of cooking oil to help with the stir-frying process.
Prepare Pork Filling
Sauté the pork belly in a pan until browned, then stir in the minced garlic and ginger, seasoning with soy sauce and black pepper before setting aside to cool.
Prepare Vegetables and Noodles
Cook the starch noodles, rinse in cold water, and chop; meanwhile, salt the zucchini and onions, squeeze out excess water, and stir-fry for 1 minute before squeezing dry again.
Combine Filling
Blanch the mung bean sprouts for 1 minute, rinse, and squeeze dry, then combine all prepared ingredients with the cooked pork, tofu, sesame oil, salt, and pepper in a large bowl.
Assemble Mandu
Place a spoonful of filling in the centre of a wrapper, moisten the edges with water, fold, and pinch to seal securely into your desired shape.
Cook
Steam the dumplings until tender, pan-fry in oil until golden and crunchy, or simmer directly in anchovy-kelp stock for a hearty, traditional soup.
Serve
Present your fried, steamed, or soup-based mandu alongside a simple dipping sauce of soy sauce, vinegar, and a sprinkle of sesame seeds.
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Ingredients
| Pork Belly | 450 g |
| Garlic | 4 cloves |
| Ginger | 1 tsp |
| Soy Sauce | 1 tbsp |
| Black Pepper | ½ tsp |
| Sesame Oil | 1 tsp |
| Zucchini | 450 g |
| Onion | 150 g |
| Tofu | 450 g |
| Starch Noodles | 1 cup |
| Asian Chives | 115 g |
| Mung Bean Sprouts | 400 g |
| Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Sesame Oil | 2 tsp |
| Soy Sauce | 1 tbsp |
| Vinegar | 1 tbsp |
| Sesame Seeds | To taste |
| Hot Pepper Flakes | Optional |
