Homemade pan-steamed mandu dumplings
Make twenty dumplings with pork, tofu and cabbage using bought wrappers. Crisp the bottoms, then steam the filling in the same pan.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Household amounts
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.
King Arthur Baking-
Essential
Use twenty round wheat dumpling wrappers, 8–9 cm across. Rice paper and puff pastry need different methods and are not direct substitutes.
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Substitute available
If Ground pork is unavailable
- Use instead
- Ground beef or ground chicken
- Amount of replacement
- ½ of a 400 g packReference amount: 200 g
Ground pork or beef filling must reach at least 72°C in the center; ground chicken filling must reach 74°C. Do not taste raw filling.
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Substitute available
If Firm tofu is unavailable
- Use instead
- Well-drained extra-firm tofu
- Amount of replacement
- ½ of a 200 g packReference amount: 100 g
Squeeze out water before crumbling. A wet filling can open the wrappers during cooking.
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Optional
Can be omitted. It adds moist cabbage texture in the filling; skip it in the steps and keep the other listed amounts.
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Optional
May be omitted; it adds fresh aroma rather than structure. Keep the recipe's remaining cooking time.
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Optional
May be omitted; the flavour becomes milder. Skip the garlic preparation and addition.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Regular light soy sauce or tamari
- Amount of replacement
- 1 level eating spoonReference amount: 15 ml
Saltiness varies: taste before adding more salt. Tamari also contains soy; check the label for wheat if relevant.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Unflavoured canola or sunflower oil
- Amount of replacement
- 1 small teaspoonReference amount: 5 ml
The recipe still works, but it loses the toasted sesame aroma. Use an unflavoured oil.
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Optional
May be omitted; the result will taste less seasoned. Leave the other ingredient quantities unchanged.
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Optional
May be omitted; it only adds a peppery aroma. Leave the remaining seasoning quantities unchanged.
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Substitute available
If Neutral oil is unavailable
- Use instead
- Canola, sunflower or rice-bran oil
- Amount of replacement
- 2 level eating spoonsReference amount: 30 ml
Choose one unflavoured oil and use the amount shown. Toasted sesame oil changes the flavor and is not a neutral-oil equivalent.
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Essential
Keep the listed cooking liquid; it controls hydration and sauce consistency. Use drinking water.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Finely chop the 2 cabbage leaves, toss with ¼ small teaspoon salt and rest 10 minutes, then squeeze firmly. Press excess water from the tofu. Slice spring onion and mince garlic; watery filling can open the wrappers.
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Step 2
Mix ground pork, crumbled tofu, squeezed cabbage, spring onion, garlic, 1 spoon soy sauce, 1 teaspoon sesame oil and pepper. Do not taste raw filling. Divide it into 20 roughly equal portions.
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Step 3
Place one portion in each wrapper, leaving a clear border. Moisten the edge with a wet finger, fold into a half-moon and pinch firmly closed. Make a few pleats if desired; do not trap air or overfill.
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Step 4
Heat 1 eating spoon oil in a nonstick pan over medium heat. Put in 10 dumplings without crowding. Fry 2–3 minutes until their bottoms are lightly golden; the filling is still raw at this point.
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Step 5
Add ½ paper cup water carefully at the far edge and cover immediately. Steam over medium-low heat for 8–10 minutes. Check a dumpling center: pork or beef filling must reach 72°C; ground chicken or turkey must reach 74°C. Cook longer if needed.
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Step 6
Remove the lid away from your face. Let the water evaporate for 1–2 minutes to crisp the bases. Repeat with the other 10 dumplings, remaining oil and ½ cup water. Serve hot; the wrappers should be tender and the filling fully cooked.
Finished dish
Makes twenty dumplings for four servings. Contains wheat, soy and sesame. Cook ten at a time; split the oil and water equally between the two batches. The center of pork or beef filling must reach 72°C; chicken filling 74°C. Handle raw meat separately from ready-to-eat food.