Name: Mul-mandu (물만두, Boiled Dumplings)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings (about 40 small dumplings)
Cuisine: Korean
Ingredients: 40 thin round mandu wrappers, about 8cm / 3 inches wide, thawed if frozen; 250g napa cabbage, finely chopped; 1 teaspoon fine sea salt, divided; 200g firm tofu, drained; 120g mung bean sprouts (sukju), trimmed; 250g ground pork, preferably not too lean; 80g buchu (Korean garlic chives), finely chopped, or 3 scallions; 2 cloves garlic (about 10g), minced; 1 teaspoon fresh ginger, grated; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 large egg, lightly beaten; 1 tablespoon potato starch or cornstarch; 1/4 teaspoon ground black pepper; 3 liters water, for boiling; 3 tablespoons soy sauce, for dipping sauce; 1 1/2 tablespoons rice vinegar, for dipping sauce; 1 tablespoon water, for dipping sauce; 1 tablespoon finely sliced scallion, for dipping sauce; 1 teaspoon toasted sesame seeds, lightly crushed, for dipping sauce; 1/2 teaspoon gochugaru (Korean chili flakes), optional, for dipping sauce; 1/4 teaspoon sugar, optional, for dipping sauce

Question 1

How long do you boil mul-mandu?

Accepted Answer

Boil fresh mul-mandu for 3 1/2 to 4 1/2 minutes total. The dumplings should float, and the thin mandu wrappers should look glossy and slightly translucent. After the first float, cook them 60 to 90 seconds more so the pork-tofu filling finishes cooking.

Question 2

How do I know Korean boiled dumplings are cooked through?

Accepted Answer

Korean boiled dumplings are done when the wrappers turn glossy and slightly translucent, the dumplings float, and the pork filling reaches 71 C or 160 F in the center. Cut open the first dumpling in the batch to confirm the filling is fully cooked.

Question 3

Why do my mul-mandu split open in the pot?

Accepted Answer

Mul-mandu usually split because the cabbage, tofu, or mung bean sprouts were left too wet, the wrappers dried out, or the pot was overcrowded. Squeeze the vegetables and tofu until no liquid runs freely, seal the wrappers firmly, and boil only 12 to 14 dumplings per batch.

Question 4

Can I freeze uncooked mul-mandu?

Accepted Answer

Yes. Freeze shaped uncooked mul-mandu on a starch-dusted tray until firm, then transfer them to a freezer bag for up to 1 month. Boil the frozen dumplings directly from the freezer and add about 2 minutes to the fresh dumpling cooking time.

Question 5

What can I substitute for buchu in Korean mandu?

Accepted Answer

Use 3 finely chopped scallions instead of 80 grams of buchu, or Korean garlic chives, in this mul-mandu filling. Scallions give a clean onion flavor that works with the pork, tofu, garlic, ginger, sesame oil, and soy sauce without making the boiled dumplings heavy.

Question 6

How much filling should I put in each mul-mandu wrapper?

Accepted Answer

Use 2 level teaspoons, about 10 grams, of pork-tofu filling for each thin 8-centimeter mandu wrapper. That amount gives the dumpling enough filling for a tender bite while leaving room to press out air and seal the half-moon edge firmly before boiling.

Ingredient	Quantity
thin round mandu wrappersthawed if frozen	40, about 8cm / 3 inches wide
napa cabbagefinely chopped	250g
fine sea salt3/4 teaspoon for cabbage, 1/4 teaspoon for filling	1 teaspoon total

Culinary Explorer

Mul-mandu (물만두, Boiled Dumplings)

Ingredients

thin round mandu wrappers

napa cabbage

fine sea salt

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