How to make mandu (dumplings). We gave it a go over the Lunar New Year and it was fun and tasty. Here is a foolproof tutorial which I have written, accompanied by pictures to help you make beautiful mandu.

They say in Korea if you make beautiful mandu, you will have a beautiful child. After my attempts I think if I have a child it will be the most beautiful elephant child in the world.

Step 1:

Go to your Korean friend’s house after they have already made the filling for the mandu. This makes life really easy, and then you know it has been done correctly. If you do not have a Korean on hand and wish to make your own from scratch there is a recipe here. There are many different types of mandu; this is just one of them. If you wish to make something different the recipes are pretty fluid and you can add or remove ingredients to your own taste.

Step 2:

Prepare your workspace and materials for making your mandu. You need your pre-made filling, some mandu wrappers (gyoza), and a raw egg or water to make the wrappers sticky so you can seal it all together.

Step 3:

Put the filling into the mandu wrapper. Then seal it up, making it look pretty. Remember, unless you want a child with two heads I would recommend putting in extra effort on this part. Just put the mandu filling in the wrapper, then fold it in half, pinching the edges together to seal the mandu parcel. Make sure you do it properly because otherwise when you boil it, all the filling will explode. No one wants exploded mandu. Repeat this until you have used up all of your ingredients.

Step 4:

High five when you make fabulous mandu, but remember to not have hangover hair when people take your photo which will subsequently end up on the internet.

Step 5:

Boil in a very large pan for about 10 minutes. Take less time if the mandu are smaller. Ours were the same size as kitten heads.

Step 6:

Have said Korean cook a wonderful and tasty manduguk (dumpling soup) with previously made mandus.

Step 7:

EAT.

You can eat the mandu as they are with some soy sauce. Or you can make them into manduguk (see step 6). This is the preferred way to eat steamed mandu. There are a wide variety of ways to make manduguk, but I have found a good recipe HERE if it takes your fancy.


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