Meaty dumplings (Mandu) from Korean Food Made Simple (page 54) by Judy Joo

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chile-soy dipping sauce (Yangnyum ganjang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on August 18, 2016

    Very good tasting mandu easily made from what I normally have on hand. Much simpler to make than Japanese gyozas or Chinese pot stickers where you have to pleat the wrappers. With these, all you have to do is wet the ends and fold in half to close. Easier to cook too. Just a little oil and pan fry 3 mins each side. No water needed. I really like the recipes from this book for simplicity and taste that comes from minimal efforts.

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