Korean Steamed Mandu (Pork and Tofu Dumplings Steamed in Half-Moon Shape)
Quick answer
Jjin mandu are Korean steamed dumplings filled with a mixture of ground pork, thoroughly squeezed tofu, soaked glass noodles, garlic chives, and onion, seasoned with soy...
What makes this special
- Jjin-mandu presents half-moon dumplings filled with pork and tofu, steamed for a clean flavor.
- Steam cooking without oil lets the filling's pure flavors come through
- Pressing tofu dry in cloth is essential; excess moisture pools inside while steaming
Key ingredients
Core cooking flow
- 1 Wrap the 150 g tofu in a clean cloth and press firmly until it feels crumbly rather than wet.
- 2 Cut the 50 g soaked glass noodles into short pieces.
- 3 Place about one spoonful of filling in the center of each wrapper, without overfilling.
Jjin mandu are Korean steamed dumplings filled with a mixture of ground pork, thoroughly squeezed tofu, soaked glass noodles, garlic chives, and onion, seasoned with soy sauce and sesame oil, then folded into crescent shapes and steamed for 12 to 15 minutes. The steaming method sets these apart from pan-fried or boiled dumplings in a fundamental way: no oil is added, so the wrapper stays moist and clings to the filling rather than crisping, and the filling's own flavors come through without the richness that frying introduces. Removing as much moisture as possible from the tofu before mixing it in is one of the most important steps - tofu that has not been squeezed dry will release liquid during steaming and make the filling watery and the wrapper soggy. Once the moisture is gone, the tofu blends into the pork and gives the filling a softer, more yielding texture than ground meat alone. Garlic chives provide a pungent, grassy bite that naturally cuts through the fat in the pork, while the glass noodles add a slippery, chewy element that contrasts with the tender meat. At the end of steaming, the wrappers turn translucent and the filling becomes just visible through the dough - a reliable sign that the dumplings are fully cooked. A dipping sauce of soy sauce, rice vinegar, and red chili flakes provides acidity and heat that lifts the mild, clean flavor of the filling.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wrap the 150 g tofu in a clean cloth and press firmly until it feels crumbly rather than wet.
Finely chop the 80 g garlic chives and 80 g onion so no large pieces tear the wrappers.
- 2Season
Cut the 50 g soaked glass noodles into short pieces.
Add the pork, tofu, vegetables, garlic, soy sauce, sesame oil, salt, and pepper, then mix until the filling lightly binds and no wet pockets remain.
- 3Step
Place about one spoonful of filling in the center of each wrapper, without overfilling.
Moisten the edge with water, press out trapped air, and seal into a firm half-moon so steam does not open it.
- 4Heat
Line the steamer with paper and bring the water to a full boil first.
Arrange the dumplings with space between them, then place them in only after steady steam is rising.
- 5Control
Cover and steam over high heat for 12 to 15 minutes.
Avoid opening the lid often because the temperature drops quickly, and cook until the wrappers look translucent and the filling shows through faintly.
- 6Finish
Let the cooked dumplings stand for about 1 minute before lifting them so the softened wrappers tear less easily.
Serve with soy sauce, vinegar, and gochugaru dipping sauce, and freeze any uncooked extras.
After the steps
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Gullim-mandu is a Korean dumpling made without wrappers. The filling of ground pork, pressed tofu, garlic chives, onion, and soaked glass noodles is kneaded firmly until cohesive enough to be rolled into balls by hand. Each ball is then coated in potato starch or cornstarch, rolled until the surface is evenly covered, and placed in a steamer. As steam penetrates the starch coating, it sets into a translucent, chewy skin that is far thinner than standard dumpling wrappers yet carries a distinct springy resistance when bitten through. A second coat of starch before steaming produces a thicker shell with a more pronounced chew. Inside, the pork juices mingle with the sharp fragrance of garlic chives while the glass noodles contribute a soft, yielding bite. The traditional accompaniment is a dipping sauce of soy sauce, rice vinegar, sesame oil, and minced cheongyang chili. Gullim-mandu can also be dropped into tteok-guk or mandu-guk, where the starch on the exterior gradually dissolves into the broth and thickens it lightly over time.
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Giant Korean Dumplings
Extra-large Korean dumplings generously filled with seasoned pork, vegetables, and glass noodles. Steamed or pan-fried, they are a satisfying, hearty street food.