Seungwoo Dad's Winged Mandu

Name: Seungwoo Dad's Winged Mandu
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Frozen dumplings, as desired; Flour, 5 tsp; Cooking oil, 4 tbsp; Water, 7 tbsp; Cooking oil for initial cooking, 2 tbsp; Water for initial cooking, 1 tbsp

Crispy pan-fried dumplings with a snow-like, crunchy wing made by pouring a batter of flour, oil, and water in a golden ratio over frozen dumplings.

15 min Difficulty Normal Noodles & bunsik

Main ingredients

Frozen dumplingsFlourCooking oil

Ingredients needed 2 servings

Frozen dumplings, as desired

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Frozen dumplings Flour Cooking oil

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Flour, 5 tsp

Cooking oil, 4 tbsp

Water, 7 tbsp

Cooking oil for initial cooking, 2 tbsp

Water for initial cooking, 1 tbsp

Recipe

In a bowl, combine 5 tsp flour, 4 tbsp cooking oil, and 7 tbsp water. Mix well to create a thin tuile batter.
In a cold frying pan (before turning on the heat), combine 2 tbsp cooking oil for initial cooking and 1 tbsp water. Mix lightly.
Arrange the frozen dumplings, without thawing, in the empty spaces of the frying pan.
Cover the pan with a lid and turn the heat to medium. Cook for about 5 minutes to steam the dumplings thoroughly.
After 5 minutes, remove the lid and check if the bottom of the dumplings is burnt. Then, poke the center of a dumpling to check if the inside is warm.
Once the dumplings are cooked, reduce the heat to medium-low. Stir the prepared tuile batter again and pour it evenly over the entire pan and in between the dumplings.
Now, leave the lid off and let it cook undisturbed until the batter's moisture completely evaporates and it fries to a golden brown.
After about 3-4 minutes, when the sizzling sound subsides and the edges naturally detach from the pan and turn golden brown, turn off the heat.
Place a large plate upside down over the pan. Holding the pan and plate together, confidently flip them to plate the winged dumplings without breaking the wings.

Mix flour, oil, and water to make tuile batter. Set up oil, water, and dumplings in a cold pan.
Cover with a lid and heat on medium for 5 minutes to perfectly steam the dumplings.
Remove the lid, pour the wing batter, and fry until moisture evaporates and golden wings form.

Cooking tips

The tuile batter separates easily between water and oil, so stir it well again, including the settled flour, right before pouring into the pan for a clean shape.
When initially placing the dumplings, the pan must be completely cool to prevent oil and water from splashing everywhere.
For a colorful wing, you can add a small amount of curry powder, gardenia powder, or squid ink to the batter according to your preference.
When flipping the cooked dumplings, oil may drip. It's best to flip quickly and confidently over a sink or in a safe place.

Recommended for

Those who want to enjoy ordinary frozen dumplings in a fancy, famous ramen shop style.
Those who want to taste the fantastic harmony of crispy snow wings and juicy dumplings.
Those who want to complete the visual appeal and elegance of their home-cooked meal with simple ingredient combinations.

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