Mandu is one of the most popular Korean dishes. It’s also one of the most time consuming foods to make, but they’re so worth it. If you invest the time to chop, dice, mix and slice, make tons of it. You can freeze it and have it for weeks. They’re tasty fried, steamed or pan fried and can be served as an appetizer or an entrée. Mandu guk, wonton soup, is also easy to make once you have the dumplings and makes a wonderful meal. It truly is comfort food for me. 

This is mom’s recipe. I usually substitute pork and ground beef for ground turkey.

Ingredients

1. •3 Tablespoons vegetable oil
   

2. •1 Pound ground pork
   

3. •1 Pound ground beef
   

4. •10 Cloves of garlic, minced
   

5. •1 Large onion, diced
   

6. •2 Cups mung bean sprouts, chopped
   

7. •2 Large carrots, diced
   

8. •2 Cups button mushrooms, diced
   

9. •1 Large zucchini, diced
   

10. •4 Scallions, chopped
    

11. •4 Ounces firm tofu
    

12. •1 Bunch buchoo (Korean chives), chopped
    

13. •1/2 Napa cabbage, diced
    

14. •2 Teaspoons ginger, grated
    

15. •3 Tablespoons salt
    

16. •2 Tablespoons ground black pepper
    

17. •2 Packets wonton wrap
    

18. •2 Eggs
    

Directions

Heat large skillet and add 2 tablespoons vegetable oil. Add 5 cloves garlic and onions. Saute until onion is soft, about 3 minutes. Add pork and beef. Season with salt and pepper. Cook until meat is completely cooked, stirring frequently. Using a strainer, drain the juice. Using the back of a spatula, press down on the meat to make sure the juice is completely drained. Place the meat in a large bowl big enough to mix all ingredients.

In the same skillet, add 1 tablespoon vegetable oil. Add 2 cloves garlic, mushrooms and zucchini. Season with salt and pepper. Saute until zucchini is tender but firm, about 2 minutes. Using a strainer, drain excess juice. Add to the bowl.

In the meantime, bring about 6 cups of water to a boil. Blanch the mung bean sprouts and rinse in cold water immediately. Using a cheesecloth, scoop a handful of the beans and squeeze out the water completely. Repeat with the rest of the beans. Add to the bowl.

Using the same pot, bring another 6 cups of water to a boil. Add the carrots and boil until tender but firm, about 2 minutes. Drain and rinse in cold water. Using a cheesecloth, scoop a handful of the carrots and squeeze out the water completely. Repeat with the rest of the carrots. Add to the bowl.

Add scallions, tofu, buchoo, cabbage, rest of the garlic, ginger, salt, and black pepper. Mix until thoroughly combined.

In a small bowl, whisk the eggs.

Place a wonton wrap on the palm of your hand. Using your index finger or a small brush, wet the edges of the wonton wrap with the egg. Scoop a teaspoon of the wonton stuffing in the middle of the wonton wrap. If you’re using a square wonton wrap, grab a tip of the wrap and match it up with the opposite tip to form a triangle. See below for diagram and photos.

If you’re using a round wonton wrap, wet the edges with the egg and fold the wrap in half to form a crescent shape.

Place the folded wontons on a baking sheet. Prepare as desired (fried, pan fried or steamed).

Deep Fry: In a fryer, add enough vegetable oil to cover the wontons. Add 3-4 wontons and fry until golden, about 2 minutes. Serve with Goes with Anything Soy Sauce.

Pan Fry: Heat a large skillet and add 1 tablespoon vegetable oil. Add 4-6 wontons and fry until golden brown. Serve with Goes with Anything Soy Sauce.

Steam: Wet 2-3 sheets of paper towel. Place in steam tray. Add 4-6 wontons and steam for about 3 minutes. Serve with Goes with Anything Soy Sauce.

To freeze unused wontons, place the wontons on a baking sheet in one layer. Make sure the wontons are not touching. Place wax paper on top of the first layer and place another layer of wontons. Repeat as necessary. Make sure the wontons are not touching each other or they will freeze in one big lump. Cover with plastic wrap and put it in the freezer for about 3 hours. Once the wontons are frozen, take them off the baking sheet and place them in a Ziploc and seal. You can freeze the wontons up to three months.

Mom’s Tip: My mom has been an environmentalist long before the green movement. She didn’t even know she was one. It’s just in her DNA to reuse items as long they’re usable. In addition to recycling everything, she seldom uses the dryer preferring line drying instead, keeps the thermostat at 80 (even during 100+ Oklahoma summers), makes her own compost and grows most of the vegetables she prepares. She is the epitome of green living.

From Chinese food carryout condiments to rubbers bands used to hold scallion bunches together, her kitchen drawers are filled with random “freebies”. She saves the styrofoam trays used to pack meat--beef, chicken breasts, pork, etc. She washes them thoroughly and reuses them in various ways. One way she reuses these trays is to freeze wontons. She places the wontons in a single layer on the styrofoam trays, covers them with a plastic wrap and freezes them. Once the wontons are frozen, she puts them in a Ziploc and pops them back in the freezer.