Homemade Mandu (Korean Dumplings)

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1. 1Step 1: Chop napa cabbage very finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.
2. 2Step 2: Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.
3. 3Step 3: Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated. Note: This recipe makes 40 large dumplings.
4. 4Step 4: Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.
5. 5Step 5: Put some filling in the middle of the wrapper and wet the edges with water using your finger. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center. Continue to make more pleats, usually about 4 pleats. Create the same number of pleats on the other side, facing the pleats toward the center.
6. 6Step 6: Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.
7. 7Step 7: Steamed (jjin-mandu): Line a bamboo steamer (or regular steamer) with steam liner or a kitchen cloth to prevent sticking. Place dumplings without touching. Set the steamer over simmering water, cover, and steam for 5–6 minutes until fully cooked.
8. 8Step 8: Pan-Fried (gun-mandu): Heat 1–2 tablespoons of oil in a skillet over medium heat. Place dumplings flat-side down and cook until golden brown on the bottom (about 2–3 minutes). Add 2–3 tablespoons of water, cover with a lid, and steam for another 3–4 minutes until the water evaporates.
9. 9Step 9: Deep-Fried (tuigin-mandu): Heat oil to 350°F (175°C). Fry dumplings in batches until golden and crispy, about 3–4 minutes. Drain on paper towels before serving.
10. 10Step 10: Boiled (mul-mandu): Bring a large pot of water to a boil. Add dumplings and stir gently. Cook until they float to the surface (about 4–5 minutes). Remove with a slotted spoon and serve hot.