Korean Shrimp Mandu (Chunky Shrimp and Pork Dumplings)
Quick answer
Saeu-mandu are Korean dumplings filled with coarsely chopped shrimp, ground pork, garlic chives, and onion.
What makes this special
- Chunky chopped shrimp and pork filling gives these Korean Mandu dumplings a snappy bite.
- Coarsely chopped shrimp keeps a snappy, bouncy bite inside
- 50g garlic chives add herbal green color to the filling
Key ingredients
Core cooking flow
- 1 Pat 200 g chopped shrimp dry, then chop it coarsely so some pieces stay chunky.
- 2 In a bowl, combine 100 g ground pork, shrimp, chives, onion, and 1 tsp minced garlic.
- 3 Place a modest spoonful of filling in the center of each of the 25 wrappers.
Saeu-mandu are Korean dumplings filled with coarsely chopped shrimp, ground pork, garlic chives, and onion. The shrimp is intentionally left in chunky pieces so each bite delivers a distinct pop of texture alongside the pork. The filling is seasoned with sesame oil and garlic, keeping the flavor clean with a gentle seafood sweetness underneath. Steaming turns the wrappers translucent and lets the pink shrimp show through, while pan-frying gives a golden, crisp bottom that contrasts with the soft upper shell.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Pat 200 g chopped shrimp dry, then chop it coarsely so some pieces stay chunky.
Finely chop 50 g garlic chives and 60 g onion so the filling seals easily without tearing the wrappers.
- 2Season
In a bowl, combine 100 g ground pork, shrimp, chives, onion, and 1 tsp minced garlic.
Add sesame oil, salt, and black pepper, then mix just until slightly sticky without crushing the shrimp pieces.
- 3Heat
Place a modest spoonful of filling in the center of each of the 25 wrappers.
Lightly moisten the edges with water, press out trapped air, and seal firmly into half-moons so they do not open while cooking.
- 4Control
For steaming, bring the water to a boil first, then arrange the dumplings so they do not touch.
Steam over medium-high heat for 12 minutes, until the wrappers look translucent and the filling feels firm.
- 5Control
For pan-frying, coat the pan lightly with oil and preheat over medium heat.
Cook the dumplings until the bottoms turn golden and crisp, lowering the heat slightly if they darken before the filling heats through.
- 6Finish
After cooking, do not stack the dumplings right away.
Let steam escape for a moment so the wrappers stay intact, then serve warm with a soy-vinegar dip, adding chopped cheongyang chili if you want heat.
After the steps
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