Korean Style Chicken and Vegetable Dumplings (Mandu)

Delicious Korean dumplings filled with a savory mixture of chicken, vegetables, and Korean seasonings. Perfect as an appetizer or snack!

Prep Time

20 minutes

Total Time

40 minutes

Calories

580 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.13/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

1lbGround Chicken(Can substitute with ground pork or beef)

£4.50

40countDumpling Wrappers(Store-bought, round or square)

£2.50

1cupCabbage(Finely chopped)

£0.30

0.5cupCarrot(Finely chopped or grated)

£0.15

0.5cupOnion(Finely chopped)

£0.10

2clovesGarlic(Minced)

£0.10

1tspGinger(Minced)

£0.10

2stalksGreen Onions(Thinly sliced)

£0.25

2tbspSoy Sauce

£0.05

1tbspSesame Oil

£0.20

1tspRice Vinegar

£0.05

1tspSugar

£0.01

0.3tspBlack Pepper

£0.01

1tspGochujang (Korean Chili Paste)(Optional, for a spicy kick)

£0.15

as neededWater(For sealing the dumplings)

1tbspCooking oil(For pan-frying (optional))

£0.05

Total Cost

£8.52

£2.13 per serving

Instructions

1.
In a large bowl, combine the ground chicken, chopped cabbage, carrot, onion, garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, sugar, black pepper, and gochujang (if using). Mix well with your hands until all ingredients are thoroughly combined.
2.
Place a small amount (about 1 tablespoon) of the filling in the center of a dumpling wrapper.
3.
Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. You can create pleats along the edge for a more decorative look. Repeat with remaining wrappers and filling.
4.
**Steaming:** Bring a pot of water to a boil. Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam for 10-12 minutes, or until the dumplings are cooked through.
5.
**Pan-frying:** Heat cooking oil in a non-stick skillet over medium heat. Arrange the dumplings in the skillet, making sure they are not overcrowded. Cook for 3-4 minutes, or until the bottoms are golden brown. Add about 1/4 cup of water to the skillet, cover, and steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through. Remove lid and let bottom crisp a bit more.
6.
Serve immediately with your favorite dipping sauce, such as soy sauce mixed with a splash of rice vinegar and sesame oil.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

580 kcal / 2427 kJ

Carbs

40g

15% of RDA

Fat

28g

40% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

If using store-bought dumpling wrappers, keep them covered with a damp cloth while you work to prevent them from drying out.

You can freeze the assembled dumplings on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag for longer storage. Cook directly from frozen, adding a few extra minutes to the cooking time.

Adjust the amount of gochujang according to your spice preference.

For a vegetarian option, substitute the ground chicken with finely chopped mushrooms or tofu.

Cooking Equipment

Large bowl

Cutting board

Knife

Steamer basket or non-stick skillet with lid

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

If using store-bought dumpling wrappers, keep them covered with a damp cloth while you work to prevent them from drying out.

Adjust the amount of gochujang according to your spice preference.

For a vegetarian option, substitute the ground chicken with finely chopped mushrooms or tofu.

Korean Style Chicken and Vegetable Dumplings (Mandu)

Ingredients

Instructions