Combine and mix the filling ingredients in a mixing bowl.

Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Seal the wrapper then place it on a non-stick flat surface. (I’m still a newbie when it comes to folding dumplings, so here is an awesome video instruction on “6 ways to fold a dumpling“. Don’t get intimidated by it if yours don’t look pretty at first. It takes some practice to make them pretty.)

Repeat step 2 until you use up the remaining ingredients.

In a well heated pan, add some cooking oil. Place some mandu and cook over medium high heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium low. Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).

DONE!