Crispy Pan-Fried Dumplings (Mandu) with Dipping Sauce

Ingredients

• 18 count Dumpling wrappers (mandu wrappers)
• 250 g Ground pork
• 150 g Napa cabbage
• 2 tbsp Green onion
• 1 clove Garlic
• 1 tsp Ginger
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 0.25 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)
• 1.5 tbsp Neutral oil (for pan-frying)
• 0.25 cup Water (for steaming in the pan)
• 2 tbsp Soy sauce (dipping)
• 1 tbsp Vinegar (rice vinegar or black vinegar)
• 1 tsp Sesame oil (dipping)(optional)
• 0.5 tsp Chili flakes or gochugaru (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop cabbage and squeeze out excess moisture. Mix cabbage, ground pork, green onion, minced garlic, grated ginger, soy sauce, sesame oil, and (if using) salt and black pepper until evenly combined.

2. 2

   Assemble dumplings: Place about 1 tbsp filling in the center of each wrapper. Lightly wet the edges with water, fold, and pleat to seal. Repeat with remaining wrappers.

3. 3

   Pan-fry (about 10 minutes of the 20): Heat a nonstick skillet over medium-high heat with neutral oil. Arrange dumplings in a single layer and pan-fry until the bottoms are deep golden and crisp, about 4–5 minutes.

4. 4

   Steam to finish (about 10 minutes of the 20): Carefully add water to the pan, cover immediately, and steam until the filling is cooked through and wrappers are tender, about 5–6 minutes. Uncover and cook 1 minute to re-crisp the bottoms.

5. 5

   Serve: Stir dipping sauce ingredients together (soy sauce + vinegar, add sesame oil and chili flakes if using). Serve dumplings hot with sauce.