Crispy Mandu

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Crispy Mandu

Have you tried homemade dumplings before? These crispy and juicy Korean mandu, which means dumplings in Korean, are truly among my favorite fillings I have made. They are particularly famous for being large with lots of filling on the inside. Together with a sweet, sour and spicy dip, they are completely irresistible.


  • 100 g dried japchae/korean noodles
  • 1 clove garlic
  • 200 g minced meat
  • 75 g garlic chive
  • 1 x carrot
  • ½ tsp black pepper
  • ½ tsp salt
  • 32 x dumpling sheets
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tbsp vinegar 7%
  • 1 tbsp sesame oil
  • ½ x yellow onion
  • ½ x yellow onion
  • 4 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil


  1. To a pot add glass noodles and boiling water. Simmer until al dente. Strain out the water, rinse well in cold water and divide the noodles into lengths of 2 cm.
  2. Add approx. 1 tablespoon of filling to the center of the dumpling sheet. Brush a little water along the edge and pinch both edges together and make some ruffle-shaped folds. Optionally, you can fold like gyoza.
  3. Heat a pan with approx. 2 tbsp oil on medium to medium high heat. When the pan is hot, add the dumplings. First fry the bottom until golden brown and crispy, then both sides.
  4. Make a sauce from soy sauce, water, sugar, vinegar, sesame oil and finely chopped onion. If you want it spicy you can add Gochugaru.