Korean dumplings 만두

Ingredients (for about 60 to 70 dumplings)

300g minced pork
2TS soya sauce
2TS rice wine (i used soju and chinese cooking wine instead)
1/2 TS minced ginger
1TS minced garlic
Combine the minced pork and the marinade ingredients above and leave aside

100g korean tangmyon 당면 (cook in boiling water for about 3 - 4 mins). Drain.
80g leeks (cut into 1cm strips)
200g hard tofu (crush and remove water)
2TS sesame oil
1TS sesame seed
salt, pepper

1 egg



Mix pork with marinade


Leave aside.


Boil a pot of water, add tangmyon and cook until it's half-cooked. Drain.


Chop into 1cm pieces


Wash and discard end of leeks



Cut leeks into 1cm length.


Mix everything (as per recipe above) thoroughly in a big bowl


Add an egg and mix some more.


Defrosted dumpling skin


Set a small bowl of water next to you. Place a spoonful of filling on the dumpling skin. Wet the edges of the skin and fold into a semi circle. Press the edges together. You can make creases at the edges as well.


Place the dumplings on a big dish and leave uncovered in the freezer for about an hour until they sort of harden. (Leaving them uncovered in the freezer prevents the dumplings from sticking together later). After that, pack the dumplings in freezer bags or container.


I had some leftover fillings, so i made a few dumpling skins using plain flour, brown rice flour and ground black sesame seeds. Look quite strange but they should taste pretty good fried.

You can also directly cook the dumplings without freezing.

Fry the dumplings on both sides making sure the filling is also cooked.
To make the sauce, add 1 part soya sauce to 1 part vinegar and sprinkle some dried chilli powder on it.

Serve hot.