Appetizer

Pan-Fried Mandu (Korean Dumplings) with Soy-Vinegar Dip

Name: Pan-Fried Mandu (Korean Dumplings) with Soy-Vinegar Dip
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 200g ground pork (or minced chicken); 1 cup finely shredded or minced cabbage; 2 scallions, finely chopped; 1 clove garlic, minced; 1 teaspoon soy sauce; ½ teaspoon sesame oil; ½ teaspoon sugar; Pinch of white pepper; 12 round gyoza or dumpling wrappers (store-bought, thawed if frozen); 3 tablespoons neutral oil (for pan-frying); 3 tablespoons water (for steaming); 3 tablespoons soy sauce (for dip); 2 tablespoons rice vinegar; 1 tablespoon water; 1 teaspoon freshly grated ginger; ½ teaspoon red chili flakes or fresh red chili, minced

Store-bought dumpling wrappers filled with a quick pork and vegetable mixture, pan-fried until the bottom is golden and crispy and the top remains soft. Served with a sharp soy-vinegar dipping sauce spiked with fresh ginger and chili. Restaurant-quality in under 20 minutes.

510cal per serving 26gprotein 33gcarbs 31gfat 8min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this