In celebration of the New Year, I decided to make some mandu (aka mandoo or Korean dumplings) – only to walk into the Asian supermarket and find too many brands of dumpling wrappers. Not knowing anything about the different brands, I picked three to test:
1) New Hong Kong Noodle Company Pot Sticker Wraps: 34 wrappers in the package, each 3.65 inches in diameter. These wrappers were obviously thicker than the other two. They held their shape fairly well as they were stuffed, unlike the other two, which were more prone to ripping.
2) Gyoza Skins: 46 wrappers in the package, each approximately 3.4 inches in diameter. These wrappers were very thin, and I had to take care not to rip them.
3) Assi Brand “찹쌀” Jumbo Dumpling Wrapper: About 24 wrappers per package, each 4 inches in diameter. In Korean, 찹쌀 is glutinous rice. Would this “special ingredient” affect the texture and flavor of the wrappers? I was eager to find out. While making the dumplings, I found these to be a bit too big and more unwieldy than the other two.
I thought that the best way to test the wrappers would be to cook them using three common methods: steaming, pan-frying and boiling.
I love steamed dumplings – unadulterated by oil or by too much water. I couldn’t tell if the Pot Sticker Wraps and Gyoza Skins were completely cooked through because their edges remained opaque and white. However, the durable Pot Sticker Wraps resisted sticking to the steamer while the other two didn’t resist, stuck to the steamer and ripped when they were taken out. In terms of taste, the Pot Sticker Wraps were tough and hard, while the other two, despite the tears, were soft and moist. Taste trumped presentation. Round 1 winner: Gyoza Skins (they held together better than the Jumbo Dumplings).
That I love steamed dumplings doesn’t mean that I don’t also love the crispy yumminess of pan-fried dumplings! And perhaps there’s nothing that a tablespoon of canola oil can’t improve as all three wrappers were tasty. But the Pot Sticker Wraps remained tough, while the Gyoza Skins and Jumbo Dumpling Wrapper mandus looked (crispy and translucent) and tasted delicious. Winners: It’s a tie! Gyoza Skin and Jumbo Dumpling Wrapper.
For me, the mandus pictured above seem lonely bobbing around in broth without the chewy company of rice cakes (tteok). But I shouldn’t complain as they still tasted good. The Pot Sticker Wraps got points for consistency: that is, in all three trials, they remained tough and chewy. The Jumbo Dumpling Wrapper tasted a bit too flour-y and it was so loose that the stuffing seemed to get lost inside. The Gyoza Skins, on the other hand, were perfect: slippery, noodle-like in texture, vacuum-packing and becoming one with the stuffing. Winner: Gyoza Skins.
This post is by no means a definitive mandu wrapper tasting and testing, but hopefully, it is a good start. My winner that day were the Gyoza Skins, but I vacillated a lot between them and the Jumbo Dumpling Wrapper. Did the glutinous rice make a difference at the end? Not for me. People who like chewy and tough will certainly prefer the Pot Sticker Wraps.