Experience the art of Korean dumpling-making with these exceptional Shrimp & Pork Korean Mandoo that combine the sweetness of fresh shrimp with the richness of seasoned ground pork in perfectly pleated parcels of joy. These aren’t just any dumplings – they’re a celebration of Korean culinary tradition that transforms simple ingredients into extraordinary bites packed with umami depth, fresh vegetables, and aromatic seasonings. Each mandoo features a tender, translucent wrapper that cradles a succulent filling enhanced with garlic, ginger, sesame oil, and scallions, creating layers of flavor that burst in your mouth with every bite. Whether you steam them for a delicate texture, pan-fry them for crispy bottoms, or add them to a warming soup, these handmade dumplings bring the authentic taste of Korean comfort food right to your table and make any meal feel like a special occasion.
Serving: 4-6 people (makes about 40 dumplings)
Cooking Time: 1 hour (including preparation and cooking time)
Ingredients
For the Mandoo Filling:
1/2 pound medium shrimp, peeled and finely chopped
1/2 pound ground pork (preferably with some fat content)
1 cup napa cabbage, finely chopped and salted
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon sugar
1 tablespoon cornstarch
1/4 cup fresh chives, chopped (optional)
For Assembly:
1 package round dumpling wrappers (about 40 pieces)
1 egg, beaten (for sealing)
Small bowl of water for sealing
For the Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon sugar
1 green onion, finely sliced
1/2 teaspoon Korean red pepper flakes (gochugaru)
1 clove garlic, minced
Instructions
Begin by preparing your filling ingredients, which is the heart of perfect mandoo. Finely chop the peeled shrimp into small pieces, leaving some slightly larger chunks for texture. The key is to avoid over-processing them into a paste – you want to maintain some bite in your finished dumplings.
Prepare the napa cabbage by chopping it finely and sprinkling with salt. Let it sit for 15 minutes, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step is crucial for preventing soggy dumplings.
In a large mixing bowl, combine the chopped shrimp, ground pork, drained cabbage, green onions, minced garlic, and ginger. Mix gently with your hands or a wooden spoon, being careful not to overwork the mixture.
Add the sesame oil, soy sauce, salt, white pepper, sugar, and cornstarch to the meat mixture. Mix thoroughly until all ingredients are well distributed and the mixture holds together when squeezed. The cornstarch helps bind everything and creates a better texture.
Let the filling rest for 20 minutes to allow the flavors to meld and the mixture to firm up slightly, making it easier to handle during wrapping.
Wrapping the Mandoo
Set up your wrapping station with the dumpling wrappers, beaten egg, a small bowl of water, and a clean, damp kitchen towel to cover finished dumplings.
Place one wrapper in your palm and add about 1 tablespoon of filling to the center. Don’t overfill, as this will make sealing difficult and may cause the dumplings to burst during cooking.
Brush the edges of the wrapper lightly with beaten egg or water for better sealing. Fold the wrapper in half to create a half-moon shape, pressing out any air bubbles as you seal the edges firmly.
Create the traditional mandoo pleats by pinching small folds along the sealed edge, working from one end to the other. This not only looks beautiful but also helps the dumplings sit upright during cooking.
Place the finished mandoo on a parchment-lined baking sheet and cover with a damp towel to prevent drying out. Continue until all filling is used.
Cooking Methods
For Steamed Mandoo: Arrange dumplings in a steamer lined with cabbage leaves or parchment paper, making sure they don’t touch. Steam over boiling water for 12-15 minutes until the filling is cooked through and the wrappers are translucent.
For Pan-Fried Mandoo: Heat 2 tablespoons oil in a large skillet over medium-high heat. Place dumplings in the pan and cook for 2-3 minutes until the bottoms are golden brown. Add 1/3 cup water, cover immediately, and steam for 8-10 minutes until the water evaporates and the tops are cooked.
For Soup Mandoo: Bring a large pot of salted water to boil. Add dumplings and cook for 8-10 minutes until they float to the surface and the filling is cooked through.
Dipping Sauce Preparation
While the dumplings cook, prepare your traditional Korean dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, sugar, sliced green onions, gochugaru, and minced garlic. Let it sit for at least 10 minutes to allow the flavors to develop.
Tips for Perfect Shrimp & Pork Korean Mandoo
Use fresh, quality shrimp for the best flavor and texture. Frozen shrimp works too, but make sure to thaw completely and pat dry before chopping.
Don’t skip salting the cabbage as this removes excess moisture that could make your dumplings soggy and affect the texture of the filling.
Keep wrappers covered with a damp towel while working to prevent them from drying out and becoming difficult to seal properly.
Test your filling by cooking a small spoonful in a pan before wrapping all the dumplings. This lets you adjust seasoning if needed.
Freeze for later by placing wrapped, uncooked dumplings on a baking sheet in the freezer until solid, then transferring to freezer bags. Cook directly from frozen, adding a few extra minutes to cooking time.
Make pleating easier by practicing the fold a few times with empty wrappers before starting with the filling. The technique becomes natural quickly.
Avoid overfilling as this makes sealing difficult and can cause the dumplings to burst during cooking. Less is more when it comes to filling.
Create variety by making different shapes – try the traditional half-moon, or experiment with triangle or pouch shapes for visual interest.
Serving Suggestions
Serve these delicious mandoo hot with the dipping sauce alongside steamed rice, kimchi, and other Korean banchan for an authentic meal experience. They also make excellent appetizers for parties or gathering.
Storage and Reheating
Cooked mandoo can be stored in the refrigerator for up to 3 days and reheated by steaming or pan-frying. Uncooked mandoo freeze beautifully for up to 3 months when properly wrapped.
Nutritional Information
Per dumpling (based on 40 dumplings):
- Calories: 45
- Fat: 2g
- Saturated Fat: 0.7g
- Carbohydrates: 4g
- Protein: 4g
- Sodium: 135mg
- Cholesterol: 25mg
- Iron: 0.4mg
- Potassium: 65mg
These protein-rich dumplings provide excellent nutritional value with high-quality protein from both shrimp and pork. Shrimp contributes omega-3 fatty acids, selenium, and vitamin B12, while pork provides iron, zinc, and B vitamins. The vegetables add fiber, vitamins, and minerals, making these dumplings a well-balanced option that satisfies both nutritional needs and flavor cravings in reasonable portion sizes.
