Korean Crispy Flat Mandu (Daegu-Style Thin Pan-Fried Dumplings)
Boiled sweet potato noodles, minced chives, and chopped cabbage are spread thinly inside dumpling wrappers, folded in half, and pan-fried flat until both sides are evenly crisp, in the style of Daegu street food. Using minimal filling is key to achieving the characteristic thin, flat shape that defines this dumpling, and a properly preheated pan ensures uniform crispness on both sides. The standard accompaniment is a tangy-spicy dipping sauce of soy sauce, vinegar, red pepper flakes, and sesame oil. Simple in construction but sharp in flavor balance, this is the dumpling that put Daegu's street food culture on the map.
Adjust Servings
Instructions
- 1
Boil noodles, chop them finely, and mince chives and cabbage.
- 2
Mix noodles and vegetables with 1 tsp sesame oil and 1 tsp soy sauce.
- 3
Spread a thin layer of filling on each wrapper, fold in half, and seal firmly.
- 4
Pan-fry in oil without overlap until both sides are crisp.
- 5
Make dipping sauce with soy sauce, vinegar, pepper flakes, and sesame oil.
- 6
Serve hot with the dipping sauce.
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Tips
Nutrition (per serving)
Goes Well With
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