Baechu Mandu: Dumplings Without Dumpling Dough That You’ll Love
Koreans love dumplings—whether they’re steamed, boiled, pan-fried, or served in a comforting bowl of soup. While 만두 mandu (Korean dumplings) often come wrapped in wheat flour skins, there’s a lesser-known but equally delicious variety: baechu mandu (배추만두), dumplings wrapped in napa cabbage leaves.
The star of this dish is Baechu (Napa cabbage):
Because it’s using Napa cabbage instead of a wrapper, this gluten-free and lighter alternative is not just a healthier option but also a wonderful way to enjoy the natural sweetness and texture of cabbage. Let’s dive into the history, how it’s made, and why you should give it a try!
Check out my Youtube video on Baechu Mandu!
The Origins and Significance of Baechu Mandu
Baechu mandu isn’t as commonly found as its flour-wrapped counterpart, but it holds a special place in Korean cuisine. Historically, it is believed to have been made in regions where wheat flour was less available or as a practical way to use surplus napa cabbage, a staple in Korean cooking.
This dish is also rooted in Korean Temple Cuisine traditions, emphasizing natural, plant-based ingredients. Monks and temple cooks have long appreciated the delicate sweetness of napa cabbage, using it to create dumplings that are both nutritious and light. Additionally, baechu mandu was a seasonal specialty, often prepared in the winter when large batches of napa cabbage were available after kimjang, the annual kimchi-making season.
As I have also practiced Temple Cuisine for quite a while, I love to incorporate them into everyday cooking especially when they are in season, in autumn and winter 🙂
Baechu Mandu and ‘Jewel in the Palace’
Baechu mandu gained wider recognition thanks to the beloved Korean drama Jewel in the Palace (Dae Jang Geum, 2003). This historical drama follows the journey of Jang Geum, a palace cook-turned-royal physician, who showcases traditional Korean cooking techniques. The drama’s focus on royal cuisine and delicate cooking methods introduced many viewers to dishes like baechu mandu, highlighting its refined, natural flavors and historical significance.
This is the Baechu Mandu featured in Jewel in the Palace
Why Use Napa Cabbage Instead of Dough?
Napa cabbage is an incredibly versatile vegetable, and using it as a wrapper adds both flavor and texture to the dumplings. Here’s why it works so well:
- Naturally sweet and juicy: The gentle steaming of napa cabbage enhances its sweetness.
- Soft yet sturdy: The leaves hold the filling well without breaking apart easily.
- Healthier and gluten-free: A great alternative for those avoiding gluten or refined carbohydrates.
- Light and refreshing: Unlike dough wrappers, cabbage doesn’t make you feel overly full.
Essential Ingredients for Baechu Mandu
- Napa Cabbage (Baechu, 배추)
Napa cabbage is the heart of baechu mandu, replacing the typical flour-based wrapper. Its naturally sweet, slightly crisp texture transforms into a soft, delicate layer when steamed, allowing the dumpling filling to shine. The cabbage also adds moisture and lightness, making each bite refreshing rather than heavy. Look for cabbages around 1kg (2 lb.) each, the leaf sizes are perfect for this dish.
For the Filling
- Ground chicken
A lean yet flavorful protein, ground chicken keeps the filling tender and juicy. Its mild taste allows the other ingredients, like soy sauce and sesame oil, to infuse the dumplings with rich, savory depth. For vegans, substitute with mashed tofu. - Shrimp
Chopped shrimp brings a slightly briny sweetness and a firm, bouncy texture to the filling. It pairs beautifully with chicken and tofu, adding complexity to the dumpling’s overall taste. The natural umami in shrimp also enhances the dish without the need for excessive seasoning. For the best tasting experience, use wild caught red shrimp varieties like Argentinean wild shrimp. For vegans, substitute with shiitake mushrooms. - Tofu
Tofu plays a key role in softening the filling and adding a delicate, creamy texture. Its mild flavor allows it to blend seamlessly with the other ingredients while keeping the dumplings moist. Additionally, tofu balances out the protein content, making the dumplings lighter yet still satisfying. Look for regular tofu or firm tofu (no extra firm). For dumpling fillings, it’s important to get rid of excess moisture. Always pat your tofu dry before using. - Chives
Chives lend a fresh, slightly garlicky aroma that enhances the overall flavor of the dumpling filling. They add a bright, herby contrast to the richness of the protein while complementing the umami of soy sauce and sesame oil. - Garlic & Ginger
Enhance the depth of flavor with warm, aromatic notes. - Guk-ganjang (Korean Light Soy Sauce, 국간장)
This traditional Korean soy sauce is lighter in color but deeply savory, with a clean, umami-packed saltiness. Unlike regular soy sauce, guk-ganjang is often used in soups and delicate dishes, making it perfect for subtly seasoning the dumpling filling without overpowering the natural flavors of the other ingredients. - Sesame oil
Sesame oil adds depth and aroma and brings a nutty fragrance that enhances the dumpling filling. Just a small amount elevates the entire dish, providing a hint of richness that lingers in every bite. - White pepper (optional): A subtle heat that doesn’t overpower the natural flavors.
For the Dipping Sauce
- Soy sauce: Provides a salty, umami-rich base. Use Yangjo-ganjang, naturally brewed Korean dark soy sauce.
- Vinegar: Adds a tangy contrast that brightens the flavors. Any vinegar with mild or neutral flavors can be used, like apple cider vinegar, white wine vinegar, rice vinegar, etc.
- Water: Balances the intensity of the sauce.
- Sugar: A touch of sweetness to round out the flavors.
- Mustard paste (optional): A sharp, slightly spicy kick that enhances the sauce. If you can’t get the Korean ones, I love using Dutch mustard for good kick or French mustard for mellow flavors.
Step-By-Step Guide for Baechu Mandu
1. Prepare the Napa Cabbage Leaves
- Cut off the bottom of the stems. Separate the leaves into individual leaves. The 3 outermost leaves and core can be used for other dishes. We’ll need around 10-11 leaves.
- Bring a pot of water to a boil and add a pinch of salt.
- Blanch the napa cabbage leaves:
- First, submerge just the thick stems in boiling water for 1 minute.
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- Then, submerge the entire leaf and continue blanching for another minute.
- Immediately transfer them to an ice water bath to stop the cooking process.
- Drain well and pat dry with a kitchen towel.
- Trim off thick stem parts or slice large leaves in half for easier wrapping.
2. Make the Filling
- Mash the tofu until smooth. For simpler method, you can also put the tofu directly into a bowl and mash with a potato masher or with your hand.
- Add ground chicken, guk-ganjang, sesame oil, minced garlic, minced ginger, and white pepper. Mix until well combined.
- Roughly chop the shrimp into pea-sized pieces.
- Finely chop the chives and add them to the mixture.
- Mix everything together until well incorporated.
3. Assemble the Dumplings
- Lay a cabbage leaf flat on a cutting board, backside up.
- Place about 1 to 1.5 tablespoons of filling near the base of the leaf.
- Fold the sides over the filling and roll it up tightly, like a burrito.
- Repeat with the remaining leaves and filling.
4. Steam the Dumplings
Place the wrapped dumplings in a steamer and steam for 10 minutes until fully cooked.
How to Serve Baechu Mandu
Option 1: With the Dipping Sauce
- Mix soy sauce, vinegar, water, and sugar in a small bowl until the sugar dissolves.
- Serve with a small dash of mustard paste for extra depth.
Option 2: In a Warm Anchovy Broth
- Cut the dumplings in half and place them in a bowl.
- Pour over a mild anchovy broth, seasoned with a dash of guk-ganjang and salt.
Making Baechu-Namul (Seasoned Napa Cabbage) with Leftover Stems
- Cut the stems into bite-sized pieces.
- Squeeze out excess water.
- Season with guk-ganjang, sesame oil, and toasted sesame seeds. Salt to taste. Minced garlic (¼ teaspoon) is optional. Mix well and serve as a side dish.
Baechu Mandu (Napa Cabbage Dumplings)
Equipment
- 1 steamer
- 1 mixing bowl
- 1 cutting board
- 1 knife
Ingredients
- 10-11 Napa cabbage leaves excluding the outermost leaves & the core
- water for blanching the cabbage leaves
Filling
- 150 g minced chicken ⅓ lb.
- 100 g tofu
- 1 tablespoon guk-ganjang (Korean light soy sauce)
- 1 tablespoon sesame oil
- ½ teaspoon minced garlic
- ¼ teaspoon minced ginger
- white pepper to taste optional
- 80 g peeled shrimp meat 3 oz.
- 10 g chives ⅓ oz.
Dipping sauce
- 1 tablespoon soy sauce (Korean dark soy sauce)
- 1 tablespoon vinegar apple cider, rice, or white wine vinegar
- 1 tablespoon water
- ½ tablespoon sugar
- ½ teaspoon mustard paste Korean, Dutch, or French mustard paste
Instructions
Prepare the Wrapper
- Prepare the Napa Cabbage: Trim the leaves to use as dumpling wrappers. Cut off the bottom of the stems. Separate the leaves into individual leaves. The 3 outermost leaves and core can be used for other dishes. We'll need around 10-11 leaves.
- Blanch the Napa Cabbage – 1: Boil a pot of water and add the cabbage leaves. Only submerge the thick stem part and boil for 1 minute.
- Blanch the Napa Cabbage – 2: Submerge the rest and continue to blanch for another minute. Shock the leaves in cold water and drain.
- Lay the leaves flat on a clean kitchen cloth to get rid of excess moisture.
- Stack the cabbage leaves of similar sizes and cut off the thick stem part. For the best taste, it's better to use only the leafy part as thicker stems may dilute the flavors of the filling.
- If a leaf is too big, then simply cut it in half.
Making the Filling
- Mash tofu with the side of the knife until it's soft with no big chunks visible. You can also use potato masher.
- Add it to a bowl with minced chicken and season with guk-ganjang (Korean light soy sauce), sesame oil, minced garlic, minced ginger and white pepper. Mix until well-combined.
- Roughly chop the shrimp meat, around pea-sized pieces.
- Chop the chives.
- Add shrimp and chives to the filling mix and combine the filling together.
Assembling the Dumpling
- Place leaf backside up and a spoon the filling onto the leaf. Fold the sides of the leaf while packing in tightly.
- Roll tightly so that the dumpling holds in shape.
Steaming
- Place the steamer over a boiling pot of water and close the lid. Steam for around 10 minutes. The cooking time differs depending on the size of the dumplings.
Making the Dipping Sauce
- In a bowl, add soy sauce, vinegar, water and sugar. Combine well until all sugar dessolves. Serve with a dash of mustard paste.
How to Eat #1 : Serve with the Dipping Sauce
- For classical version, serve the dumplings with the dipping sauce. The dumplings should be served warm.
How to Eat #2 : Serve in a warm anchovy broth
- Cut the dumplings in half and place in a bowl.
- Serve with anchovy broth seasoned with a dash of guk-ganjang (Korean light soy sauce) and salt.
Making Baechu-Namul (Seasoned Napa Cabbage) with Leftover Stems
- Cut the stems into bite-sized pieces.
- Squeeze out excess water.
- Season with guk-ganjang (Korean light soy sauce), sesame oil, toasted sesame seeds. Salt to taste and minced garlic (¼ teaspoon) is optional.
Video
Frequently Asked Questions (FAQ)
Can I make baechu mandu vegetarian?
- Yes! Substitute the chicken and shrimp with finely chopped mushrooms or additional tofu for a plant-based version.
How do I store leftover dumplings?
- You can store cooked baechu mandu in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for a few minutes.
Can I freeze baechu mandu?
- It’s best to freeze them before steaming. Place assembled dumplings on a tray in the freezer until firm, then transfer them to a sealed container. Steam directly from frozen for an extra 5 minutes.
What dipping sauces go well with baechu mandu?
- A classic soy sauce and vinegar mix is great, but you can also try gochujang & vinegar-based sauce or a simple sesame oil drizzle.
Try Baechu Mandu!
Baechu mandu is a fantastic dish that showcases the beauty of Korean cuisine—simple ingredients, thoughtful preparation, and delicious results. Whether you’re looking for a gluten-free dumpling alternative, a healthier take on mandu, or just a new way to enjoy napa cabbage, this dish is worth adding to your repertoire.
Have you tried making baechu mandu before? Let me know in the comments below!