July 18th, 2009 by Victoria

I love potstickers, who ever does not like potstickers is definitely not a friend of min. My mom had shown me how to make these a while back we call them mandu in Korean, but for the life of me I could not remember what she put in her mandu, the meat and seasonings, etc. I did get to form the mandu and get comfortable with the mandu wrappers. I decided to try this recipe from Maangchi because the filling sounded so delicious!

recipe adapted from Maangchi


1 cup of ground pork
2 cups of ground beef
2 cups of chopped boo chu (Asian chives)
4-5 soaked Shiitake mushrooms, I just used fresh
half chopped white onion
half a package of regular tofu
3 cloves of minced garlic
sesame oil
vegetable oil
mandu skins, one package of 60 discs
dipping sauce:
white vinegar
soy sauce

Make filling:
Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
Add 1 tsp of salt, 1 tbsp of sesame oil, 1/2 tsp of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.

Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 Tbsp of vegetable oil and mix it up. Place it in the big bowl next to the ground meat.
tip: this oil will coat the chives so that liquid would not come out from it

Chop 4-5 shiitake mushrooms and half an onion and put it into a small bowl.

Add 1 tsp of soy sauce, 1 tsp of sugar, and 2 tsp of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl.

Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 tsp of sesame oil and mix it and put it next to the chopped chives.

In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand.

Making the Mandu:
Place one mandu skin on your left hand and put some filling mixture on the center of the skin, a nice spoonfull, about 2 tbsps.
On the half of the edge of the skin, put a little cold water with your fingertips.
Fold skin in half over filling and press edges together, to make ripple shape, just fold over the edges, like a pleated skirt (that is the only way I can describe it!).
Make mandu until all your wrappers are gone, freeze these in the freezer to eat later.
Tip from Maangchi, put mandu on a plate lined with plastic wrap, cover plate tightly with plastic wrap, when mandu are frozen, remove all plastic wrap and put mandu in a ziploc and put back in freezer.
Place some vegetable oil on heated pan and add mandu.
Lower the heat over low medium and cover the lid of the pan to cook.
A few minutes later, open the lid and turn over each mandu one side should be browned.
Place 2-3 tbs of water and cover the lid. Cook a few minutes more over low heat.
When the mandu is golden brown and cooked through, transfer it to a plate.
Serve hot with dipping sauce (equal parts vinegar and soy sauce). So good!!

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