Pyeongyang Mandu

Pyeongyang Mandu is a northern Korean dumpling celebrated for its calm, balanced flavors and generous, hand-rolled wrappers. This style emphasizes clarity and restraint, letting careful technique and delicate texture shine whether served on its own, pan-fried, steamed, or nestled into a clear soup. Below you will find a concise, chef-tested approach that respects tradition while guiding you step by step for consistent results at home.

Ingredients

Dough

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 1/2 teaspoon fine salt
• 3/4 cup hot water (add gradually)
• 1 teaspoon neutral oil (optional, for resting and pan-frying)

Filling

• 2 packed cups finely chopped napa cabbage
• 7 ounces drained and crumbled firm tofu
• 1 cup blanched and chopped mung bean sprouts
• 3 thinly sliced scallions
• 1/2 cup chopped garlic chives
• 4 rehydrated and minced shiitake mushrooms (dried)
• 6 ounces ground beef
• 6 ounces ground pork
• 2 cloves minced garlic
• 1 teaspoon grated ginger
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon white pepper
• 1/2 teaspoon sugar
• 1 lightly beaten egg

Dipping sauce

• 2 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon water
• 1 teaspoon toasted sesame seeds
• 1 tablespoon finely sliced scallions

Optional serving

• 4 cups hot chicken broth (for soup-style service)
• kimchi (mild) on the side

Step-by-step guide

Make the dough

1. Combine the buckwheat flour, all-purpose flour, and fine salt in a bowl. Slowly pour in hot water, stirring with chopsticks or a fork until shaggy clumps form. Drizzle in the neutral oil if using.
2. Knead until smooth and elastic, about the texture of a soft earlobe. If it feels sticky, dust lightly with a touch more all-purpose flour. Cover and rest the dough for 30 minutes to relax the gluten for easier rolling.

Prepare the filling

1. Rehydrate the shiitake mushrooms (dried) in warm water for about 20 minutes, then squeeze dry and mince.
2. Briefly blanch the mung bean sprouts in boiling water for 2 minutes; drain well and chop. Squeeze out excess moisture.
3. Finely chop the napa cabbage and squeeze it firmly to remove excess liquid. If you like, season with a pinch of fine salt before squeezing to draw out moisture.
4. Press the firm tofu between paper towels to remove excess moisture, then crumble.
5. In a large bowl, combine the ground beef, ground pork, garlic, ginger, soy sauce, sesame oil, white pepper, sugar, and the egg. Fold in the prepared shiitake mushrooms (dried), napa cabbage, mung bean sprouts, scallions, garlic chives, and the firm tofu. Mix gently until cohesive but not pasty.
6. For seasoning, cook a small spoonful of the mixture in a dab of neutral oil in a skillet and taste. Adjust with a dash more soy sauce or a pinch of fine salt if needed.

Roll wrappers

1. Divide the rested dough into two logs, then cut into walnut-sized pieces. Keep pieces covered with a little neutral oil or a damp towel so they do not dry out.
2. Roll each piece into a ball, then flatten and roll into a 3 1/2 to 4-inch round. Aim for a center slightly thicker than the rim for strong sealing.

Fill and fold

1. Place a generous tablespoon of filling in the center of a wrapper. Lightly moisten the rim with water.
2. For a classic crescent, press the center to seal, then pleat along one side toward the middle, sealing firmly as you go. Alternatively, enclose fully for a round bun shape common to larger northern dumplings.
3. Set filled pieces on a tray and cover lightly so the surface does not dry out.

Cook the mandu

Boil

1. Bring a large pot of water to a rolling boil. Add dumplings, stirring gently so they do not stick.
2. When they float, continue cooking for about 2 minutes. Transfer to a plate and brush with a touch of sesame oil to prevent sticking if desired.

Steam

1. Line a steamer basket and bring the base to a boil with water.
2. Arrange dumplings with space between them, cover, and steam for 10 minutes, until the wrappers look translucent and the centers are firm.

Pan-fry (optional)

1. Heat a thin film of neutral oil in a nonstick skillet over medium heat. Add dumplings flat-side down and cook until the bottoms turn golden.
2. Carefully pour in a splash of water, cover, and steam-fry until cooked through, about 6 minutes, then uncover to crisp the bottoms briefly.

Make the dipping sauce

1. In a small bowl, combine the soy sauce, rice vinegar, and water. Stir in the toasted sesame seeds and the sliced scallions. For extra aroma, add a few drops of sesame oil.

How to serve and enjoy

• As-is: Serve hot with the dipping sauce and a side of cool, crisp kimchi (mild).
• In soup: Warm the chicken broth to a gentle simmer, add boiled dumplings, and heat for about 2 minutes. Garnish with a drizzle of sesame oil and extra scallions.

Tips for success

• Wrappers: The blend of buckwheat flour and all-purpose flour yields a tender yet resilient dough that is easy to pleat.
• Moisture balance: Thoroughly squeezing the napa cabbage, mung bean sprouts, and firm tofu prevents soggy filling and helps clean flavors shine.
• Seasoning: Keep flavors light; rely on the fragrance of sesame oil, a touch of soy sauce, and the gentle heat of white pepper.
• Batch cooking: After shaping, you can freeze the dumplings on a tray until firm, then bag them. Cook directly from frozen by adding a couple extra minutes to your chosen method using the timer as a guide.