These large dumplings suit batch cooking. Arrange the shaped mandu apart in one layer until fully firm before moving them into a container; packing them too early can flatten the pleats and make the wrappers stick together. Steam them straight from frozen, allow a few extra minutes, and check that the centre reaches 71°C (160°F).
Main DishesKorean Wang Mandu with Pork, Kimchi and Glass Noodles
Large Korean dumplings with a tender homemade wrapper and a juicy pork filling threaded with chewy glass noodles, kimchi, garlic chives and toasted sesame oil. Steaming keeps the wrapper soft while the kimchi brings acidity and depth to the rich filling.
Ingredients
For the dough
For the filling
Preparation Steps
Make the dough
Combine Wheat Flour and Salt, then work in Water until no dry flour remains. Knead on a clean surface for about 8 minutes until smooth, cover, and rest for 30 minutes.
Cook the noodles
Cook the Glass Noodles in gently boiling water for 7 to 8 minutes, until transparent, tender, and free of firm bits. Drain, rinse under cold water, squeeze dry, and chop into short lengths.
Prepare the filling
Squeeze the Kimchi firmly to remove excess brine. Finely chop the Onion, Garlic Chives, Garlic, and Ginger.
Mix the filling
Combine Ground Pork, chopped noodles, Kimchi, Onion, Garlic Chives, Garlic, Ginger, Light Soy Sauce, Sugar, Sesame Oil, Salt, and Ground Black Pepper. Mix vigorously until the filling looks sticky and evenly combined.
Shape the mandu
Roll the rested dough into a rope and cut it into 12 equal pieces. Roll each piece into a thin round, place filling in the centre, then gather and pleat the edges at the top to seal a large dumpling.
Steam
Arrange the mandu in a lined steamer basket with space between them. Steam over rapidly boiling water on medium-high heat for 15 minutes, until the wrappers are slightly translucent and the pork reaches 71°C (160°F) in the centre.
Rest and serve
Leave the mandu covered for 2 minutes before lifting them out. Open one to check that the centre is hot and the pork has no pink remaining.
Recipe insights
Freezing Uncooked Mandu Individually
Big dumpling for less work
I didn’t know this kind of dumpling existed. It’s from Korea. I was looking online for something gyoza-like that took less time to roll because my wife was craving them, and since I’m a slave in this relationship, I had to obey. The good thing is that they take much less time to roll because they’re much, much bigger—surprising enough for Koreans, apparently, since the average penis size is supposedly pretty small over there.
Pair it with a sauce
I ate it just as it was once it had been baked. Afterwards, though, I thought it would have been even better with a peanut sauce. You can find a recipe in the linked recipes.
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