I don’t make the traditional mandu. This was a recipe that I made on the fly, not really knowing what goes into traditional mandu. Mandu is a Korean dumpling, which is generally made with pork or beef and sweet potato noodles. My boys aren’t the biggest fans of pork, so I came up with this recipe when my husband randomly had a craving for mandu and we only had ground chicken on hand. You can deep fry them, which is what I usually do. Though sometimes I steam them, then pan fry them to get a nice texture on them. These made a ton of mandu. Like a ridiculous amount. If you do use this recipe, get help wrapping the mandu or freeze the leftover filling for another time. Just a warning, I’m not the best wrapper. I mainly just do what I can to make sure the filling stays in and that’s all the patience I have, especially after 10 mandu in.
What You Need
- 4 big gloves of garlic, minced
- 3 bulbs of green onions, sliced thin
- 2 lbs. ground chicken
- About 1 tsp. sesame oil
- About 1/2 cup of soy sauce, or to taste
- Gochugaru (Korean pepper flakes)
- Homemade mandu wraps, store-bought mandu wraps, or simple wonton wrappers (If making from scratch, I like Maangchi’s recipe.)
Making the Filling
- Start by preheating your skillet a few minutes before putting the oil in. Then add the sesame oil.
- Add ground chicken to pan with the hot oil. Take the time to really make small bites of the chicken, as small as you can. I like to add some salt and pepper while the chicken cooks, about a pinch or two of each.
- Once the chicken is cooked, add the minced garlic, soy sauce, and then add about 3 generous pinches of gochugaru. Sometimes I add a bit more of each, depending on taste. Cook all of this together.
- Take the chicken mixture off the heat and add the green onions. Mix together.
- While the mixture is cooling a bit, you can start rolling out your mandu wrappers as in the instructions if you use the recipe above for homemade wrappers.
- If using store-bought wrappers, they usually come with great picture instructions on the back to show you how to properly roll them.
- Once you roll them out, you can cook them as you wish. We typically fry them in 350°F vegetable oil. If you want to steam them, put a little layer of water in the bottom of the skillet (I usually just rinse out my filling skillet to use), then add the mandu and cover for about 5 minutes. Then after steaming them, I put them back in a pan with olive oil and get a nice crust on them.
What I like about mandu is that they are really a family affair. Usually my oldest son will help me roll them out. This is a great moment to talk and connect with people. My husband, since I’m a bit of an accident-prone person, tends to fry the mandu for me. We talk about our days while he fries them. Then they get served in our house family style with jasmine rice in our house, dipped in either plain soy sauce or a soy sauce/gochujang mixture. We sit around casually eating these until our stomach hurts. Sometimes longer.