Pan-Fried Pork Mandu

Step 1

Place the ground pork and shredded cabbage in a medium bowl, then add 1 tablespoon of soy sauce and the sesame oil. Mix with your hands until the ingredients are evenly combined—the pork should look moistened and the cabbage should be distributed throughout.

Step 2

Lay one wonton wrapper on the cutting board in front of you. Place 1 teaspoon of the pork mixture in the center of the wrapper—if you don't have a measuring spoon, use the tip of your thumb and forefinger to pinch a small amount.

Step 3

Dip your finger in water, then wet the edges of the wrapper all the way around, making a wet border about 1/4 inch wide.

Step 4

Fold the wrapper in half diagonally to form a triangle, then press the edges firmly with your finger so they stick together and seal.

Step 5

Bring the two bottom corners of the triangle up and together, overlapping them slightly, then pinch to seal—the mandu should now look like a small tortellini. Repeat steps 2 through 5 with the remaining 23 wrappers.

Step 6

Pour the remaining 2 tablespoons of soy sauce and the rice vinegar into a small bowl and stir once to combine. Set the dipping sauce next to the stove.

Step 7

Pour 2 tablespoons of neutral oil into a 12-inch skillet, then set the heat to medium-high. Wait about 90 seconds until the oil shimmers and moves quickly when you tilt the pan.

Step 8

Place the mandu in the skillet in a single layer, flat-side down, without overlapping. You should hear an immediate loud sizzle—if you don't, the oil is not hot enough and you should wait 30 more seconds.

Step 9

Cook without moving or stirring for 3 minutes, until the bottoms turn the color of warm honey with darker spots. Do not flip or disturb them during this time.

Step 10

Pour 1/4 cup of water around the edges of the mandu (not directly on them), then cover the skillet with a lid or aluminum foil immediately. The pan will burst with steam.

Step 11

Reduce the heat to medium and cook covered for 5 minutes, until the water has mostly evaporated and only a thin layer of liquid remains at the bottom of the pan.

Step 12

Remove the lid, then cook uncovered for 1 more minute, tilting and shaking the pan every 15 seconds so the mandu don't stick. The bottoms should be deeply golden brown.

Step 13

Slide the mandu onto a serving plate using a spatula, then immediately pour the dipping sauce into a small bowl and place it next to the plate.