Sometimes the best way to clear out the fridge (for new goodies or for travel) is to use what’s around and make mandoo filling. You can make the mandoo completely and freeze them so that they’re ready-to-use for a later occasion or just freeze the filling mixture. Currently on standby, we have leftover young pea tendrils and a bundle of garlic chives—harbingers of springtime that are perfect for mul mandoo. Adding a bit of ground pork will not only add fat and flavor but also help bind the filling ingredients. Use a mandoo wrapper that’s on the smaller size so that you can shape them petite, like this one. The result is herbaceous and earthy, and as easy to crimp and complete as they are to eat.
