作法
- 做餡：豬絞肉、瀝乾切碎泡菜、捏碎豆腐、切碎冬粉、切碎豆芽、青蔥、大蒜、薑、醬油、麻油、芝麻、胡椒與鹽混合。用筷子單向攪90秒至黏稠。
- 用熱鍋試煮一小匙餡並試味——包前視需要調整鹽或芝麻。
- 皮中央放一大匙餡。邊緣抹水。對折成半月形用力壓邊。再把兩尖端捏合——招牌韓式餃子形狀，非中式打褶餃。
- 煮餃（mul mandu）：寬鍋無鹽水煮5分鐘。煮熟會浮起。
- 煎餃（gun mandu）：不沾鍋以中大火加熱2大匙油。餃子排成圓圈，不動煎2分鐘至底深金。加60毫升水並立即蓋上；蒸4分鐘。掀蓋蒸發剩餘水分30秒。盛盤，焦面朝上。
- 配沾醬上桌。Mandu也整顆放入年糕湯中做農曆新年版稱年糕餃子湯。
Common questions
Can 韓式餃子 be made ahead?
韓式餃子 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 韓式餃子 spicy?
韓式餃子 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 韓式餃子 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 韓式餃子 to make at home?
韓式餃子 sits at intermediate difficulty — total time about 72 minutes. The ingredients are not unusual but the timing requires attention.
Can 韓式餃子 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Mandu自元朝擴張到半島1200年代隨蒙古人來到韓國——蒙古字「mantuu」變成韓國mandu、中國饅頭、土耳其manti與日本饅頭（各演化成不同形狀餡料）。韓國mandu用泡菜與冬粉做餡——韓國傳統獨有。北韓mandu較大；南韓較小常煎。Wang mandu（字面「王餃」）是包子大的蒸版，街攤販售。
