Homemade mandu (Korean dumplings) 3 ways!

Grind one pound of pork belly (or use ground pork).

Place the ground pork into a pan to cook.

Mince garlic and ginger, then add them to the pan with the pork.

Season the pork with soy sauce and black pepper, then stir-fry until fully cooked.

Turn off the heat, add sesame oil, mix, and transfer the cooked pork to a large mixing bowl.

Cook starch noodles in boiling water for 8 minutes.

Julienne the zucchini and finely chop the onion. Place them in a bowl and mix with salt.

After cooking, rinse the starch noodles in cold water, drain, and chop them finely. Add to the bowl with the cooked pork.

Finely chop Asian chives and add them to the filling bowl.

Blanch mung bean sprouts in boiling water for 1 minute, rinse with cold water, squeeze out excess water, and add to the filling bowl.

Squeeze the excess water from the salted zucchini and onion using a cloth, then stir-fry them in a pan with a little oil for 1 minute. Add to the filling bowl.

Squeeze the water out of the tofu using a cloth and add the crumbled tofu to the filling bowl.

Season the entire filling mixture with salt, black pepper, and sesame oil. Mix everything thoroughly with your hands.

Take a dumpling wrapper and wet the edges with water.

Place a spoonful of filling in the center, fold the wrapper in half, and press the edges to seal, making a few pleats for a traditional shape.

Place the shaped dumplings on a parchment-lined baking sheet to prevent sticking.

In a small bowl, combine soy sauce, vinegar, sesame seeds, hot pepper flakes, and chopped green onion. Mix well.

Line a steamer with parchment paper and place the dumplings inside, leaving some space between them.

Steam the dumplings over boiling water for about 8-10 minutes, or until the wrappers are translucent.

Heat a generous amount of cooking oil in a non-stick pan over medium-high heat.

Carefully place the dumplings in the hot pan and fry for a few minutes on each side until they are golden brown and crispy.

Bring about 2 cups of anchovy-kelp stock (or vegetable stock) to a boil in a small pot.

Add 4-5 dumplings to the boiling stock along with minced garlic and chopped green onion.

Season the soup with salt to taste. Drizzle in a beaten egg while stirring gently to create egg ribbons.

Finish the soup with a drizzle of sesame oil and a pinch of black pepper. Turn off the heat and serve immediately.