Korean Pork Mandu
Food and Drink

Excerpted from Stuffed: The Ultimate Comfort Food Cookbook by Dan Whalen, Page Street Publishing/January 2014

Korean Pork Mandu

"My parents actually lived in Korea when they were younger, and my Dad was in the Army, but this station didn’t translate to me eating bulgogi and bipimbop as a kid. I didn’t even know what Korean food was until my friend Amy hosted a Korean party a few years back. My first bite into the flavorful world of Korean cuisine was one of these little pork mandu she had made for us. From then on, I was hooked."

Dan Whalen
Makes: 30 mandu

30 wonton wrappers

Oil, for frying



1/2 pound ground pork

8 ounces mushrooms, diced small

1 cup diced cabbage

1/2 cup shredded carrot

1 bunch scallions, chopped

1 clove garlic, grated

1 1-inch piece ginger, grated

1 egg

1 tablespoon sesame oil

1 teaspoon salt

Make the filling: Mix all the filling ingredients together in a large bowl.

Stuff It:  Mandu are more traditionally a round wrapper and are folded into a half moon but crimped on top. Put about 2 tablespoons of the meat mixture into your wrapper and fold it in half. Starting at one end of the round seam, fold a piece of the wrapper onto itself, and press hard to seal. Depending on the brand, you can use water or even an egg wash if your wrappers have trouble sealing on their own. Repeat, folding small portions of the seam onto itself all the way around the half circle to form the iconic crimped edge.

Cook It: Preheat the oil to 350˚F and fry the mandu in batches until golden and crispy. Drain on paper towels.