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- ✔Chilgap Authentic Korean Glutinous Rice Dumpling Wrappers - Chapssal Mandu Pi 150g (Frozen)€1.99
- ✔Sempio Naturally Fermented Korean Dark Soy Sauce - Jin Ganjang S 860ml€5.49
- ✔Sempio Naturally Fermented Brown Rice Vinegar - Hyeonmi Sikcho 500ml€2.95
- ✔Lee Kum Kee Authentic Chinese Panda Oyster Sauce 907g€7.69
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칠갑 찹쌀만두피 150g - 냉동
×1 - ↳ Chilgap glutinous rice wrappers (150g, frozen) stay chewy and don't tear easily, so even beginners can fill and fold them.
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샘표 진간장 S 860ml
×1 - ↳ Sempio Jin Soy Sauce S is the all-purpose base soy sauce used both for seasoning the filling and for the dipping sauce.
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샘표 현미식초 500ml
×1 - ↳ Sempio Brown Rice Vinegar brings the tang to the dipping sauce, cutting through the richness of the dumplings.
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이금기 Panda 굴소스 907g
×1 - ↳ Lee Kum Kee Panda Oyster Sauce adds deep umami to the filling, giving a rich taste even without much meat.
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200g minced pork
carne picada de cerdo -
1/4 head cabbage
col (repollo) -
1 spring onion
cebolleta -
2 cloves garlic
ajo -
1 egg
huevo -
sesame oil
aceite de sésamo -
1/4 head of cabbage
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salt & pepper
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1 tbsp sesame oil (optional)
The wrappers are frozen, so take them out 30 minutes before cooking to thaw at room temperature. Don't microwave them — rushing makes them tear.
Finely chop 1/4 cabbage, sprinkle with 1/2 tsp salt, wait 5 minutes, then squeeze out all the water by hand. Leftover moisture makes the filling wet and the wrappers burst.
Finely mince the spring onion and garlic. Using mostly the white part of the onion gives a milder aroma.
In a bowl combine 200g minced pork, the squeezed cabbage, spring onion, garlic, 1 egg, 1 tbsp soy sauce, 1 tbsp oyster sauce, and a pinch of pepper.
Mix in one direction for 3 minutes until sticky. When the mixture clings to your hand, it's ready. Add 1 tbsp sesame oil here for extra aroma.
Place a wrapper on your palm and add 1 tsp of filling. Don't overfill or it won't close — dab water on the edges, fold in half, and press firmly to seal. Pleat the edge for a nicer look.
Make the dipping sauce: mix 2 tbsp soy sauce + 1 tbsp brown rice vinegar + 1 tbsp water. Done.
Fill a steamer with water and bring to a boil on high. Lightly oil or line the steamer base so the dumplings don't stick, and space them apart.
Cover and steam on medium-high for 8–10 minutes. When the wrappers turn translucent and glossy, they're cooked.
Plate and serve with the dipping sauce. Best eaten hot, blowing on each bite.
How do I adjust the spice level?
This recipe isn't spicy. For heat, add minced chili or 1 tsp chili flakes to the filling, or a few drops of chili oil to the dipping sauce.
How many servings?
About 2 servings (12–15 dumplings) from 150g of wrappers. Leftover filling can be used with more wrappers or simply stir-fried.
How do I store the dumplings?
Freeze the raw dumplings spread out on a tray so they don't stick, then move them to a zip bag — they keep for 1 month. Steam them straight from frozen.
Can I swap out the pork?
Absolutely. With just the wrappers, the filling is up to you — tofu and mushroom for vegetarian, or beef, chicken, or shrimp with local ingredients.
What equipment do I need?
A steamer (or a pot with a steaming basket), a bowl, and a cutting board and knife are enough. No steamer? Cook them in a wide pan with a little water, covered, like water dumplings.
Can I do this with kids or as a beginner?
Folding dumplings is something kids especially love. Just add a little filling and seal the edges with water — it forgives clumsy hands, and it's exactly the family-round-the-table tradition mandu comes from.