Yachae Saewoo Mandu (Shrimp & Vegetable Dumplings)
야채 새우 만두
Mandu are Korean dumplings, which can be fried, steamed or added to soup. I typically like to make a lot of mandu and freeze for later use since they are pretty time-consuming. I'm also including a link for a classic mandu recipe
(beef, pork & cabbage) since this version uses shrimp. I leave the tails on for a fun twist.
- 1 pkg dumpling skins (medium thickness), preferably round
- l/2 cabbage, small, about 1/2 lb
- 1 bundle (3-4 oz) Korean chives (buchu 부추)
- 1 lb medium size shrimp (30-40 ct)
- 1 small carrot
- 2 tsp salt
- dash black pepper
- Shred cabbage and carrot very thinly lengthwise. Sprinkle with dash of salt and pepper, drain and stir fry for 2-3 minutes.
- Cut chives into 1/2" long strips, and mix it with the slightly cooked carrot and cabbage.
- Peel the shells off the shrimp and devein, but leave tails on – sprinkle with dash salt and pepper.
- Taking a dumpling skin, place a small scoop of the vegetable mixture in the center. Place a shrimp with the tail outside of the skin. Seal the edges tightly around the tail.
- Fry the mandu on a skillet with some vegetable oil -- my preferred method is to brown one side, then steam by sprinkling water and covering. After the water has evaporated, I then fry the other side uncovered for a few minutes again. Serve with or without yangnyeom (seasoned soy sauce).
Serving Size: 6
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Preparation Time: 40 minutes