Solo Cooking God's Crispy Moist Snowflake Mandu

Name: Solo Cooking God's Crispy Moist Snowflake Mandu
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 6–8 frozen mandu; 1/2 tbsp potato starch; 1/2 cup water; 1/3 stalk green onion, chopped

Snowflake pan-fried mandu with a crispy bottom like a cracker and a moist inside like steamed mandu, using starch water.

🙋 Recommended for

⭐ Those who are tired of the same old pan-fried mandu.
⭐ Those who want a perfectly crispy snack to pair with beer or makgeolli.

10 min Difficulty Easy Snacks & desserts

Main ingredients 🥩

Frozen manduPotato starchGreen onion

Tags 🏷️

Crispy outside, moist inside Super easy Late-night snack

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

6–8 frozen mandu
1/2 tbsp potato starch
1/2 cup water
1/3 stalk green onion, chopped

Recipe 🍳

Shop ingredients on Coupang(Ad)

Frozen mandu Potato starch Green onion

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Mix 1/2 tbsp potato starch into 1/2 cup water until completely dissolved, making starch water.

Heat a pan with plenty of oil and place the frozen mandu in a circle.

When the bottom of the mandu starts to cook with a sizzling sound, pour the starch water evenly over the entire pan.

Immediately cover with a lid and cook over medium heat for about 4 minutes, steaming the top of the mandu to moisten it.

After 4 minutes, open the lid, sprinkle with chopped green onion, and evaporate the remaining liquid over high heat.

When the starch skin on the bottom turns brown, becomes transparent and crispy, place a plate over the pan and flip to serve.

Prepare starch water by dissolving potato starch thinly in water.
Place mandu in an oiled pan, pour starch water, cover, and cook for 4 minutes.
Open the lid, sprinkle green onion, and evaporate the moisture to make it crispy.

Cooking tips 💡

The starch water must be very thin to create thin, transparent, crispy snowflake wings.
If you don't have potato starch, you can substitute with flour, tempura flour, or pancake batter.

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