🥟 Fried mandu (Korean dumplings)

Name: Fried mandu (Korean dumplings)
Total time: 60 min
Yield: 4
Cuisine: Korea
Ingredients: 300 g minced pork; 150 g firm tofu, squeezed dry and crumbled; 200 g cabbage, finely chopped and salted; 3 scallions, chopped; 2 garlic cloves, minced; 30 round dumpling wrappers; Oil for deep-frying; Dip: 3 tbsp rice vinegar, chilli flakes, salt

Origin: Korea

420kcal

per serving · 200 g

210kcal

per 100 g

18 gProtein9 g / 100 g

22 gFat11 g / 100 g

40 gCarbs20 g / 100 g

Fried mandu are Korean dumplings filled with minced pork, crumbled tofu and finely chopped vegetables such as cabbage, scallions and garlic, wrapped in thin wheat dough and deep-fried until crisp and golden. The shell crackles while the filling stays juicy. They are served hot as a snack, side dish or bar food, usually with a vinegar dipping sauce.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: dumpling wrapper

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

porktofuvegetablesdumpling wrapper

Recipe

4 servings60 min

Ingredients

300 g minced pork
150 g firm tofu, squeezed dry and crumbled
200 g cabbage, finely chopped and salted
3 scallions, chopped
2 garlic cloves, minced
30 round dumpling wrappers
Oil for deep-frying
Dip: 3 tbsp rice vinegar, chilli flakes, salt

Method

Squeeze the water out of the salted cabbage and mix it with the pork, tofu, scallions, garlic, salt and pepper.
Place a heaped teaspoon of filling in each wrapper, wet the edge and fold into a half-moon, pressing out the air.
Heat the oil to 170 °C and fry the dumplings in batches for 4–5 minutes until golden and cooked through.
Drain on paper towels and serve hot with the vinegar dip.

How to make it lighter

Pan-fry them potsticker-style in 1 tbsp oil with a splash of water and a lid instead of deep-frying.
Swap half the pork for extra tofu and cabbage to make the filling leaner.
Count them out — a portion of 6–8 with a vegetable side is plenty.

History

Mandu are believed to have reached Korea from Central Asia via China, possibly during the Goryeo period, and have since developed many regional styles. Today they are eaten steamed, boiled in soup or fried, and are especially associated with the Lunar New Year.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Fried mandu (Korean dumplings) and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →