There’s something so satisfying about sitting down with a plate of freshly made dumplings. For me, mandu isn’t just a recipe — it’s a family tradition. I can still remember sitting at the kitchen table as a kid, watching my mom fold each dumpling with practiced hands, sneaking a few to eat the moment they came out of the steamer.
Making mandu at home might sound like a big project, but it’s easier than you think — especially if you use store-bought wrappers. They’re delicious, versatile, and once you’ve made a batch, you can freeze them for quick snacks, appetizers, or light meals anytime.
What is Mandu?
Mandu is the Korean name for dumplings filled with a savory mixture of meat, vegetables, or seafood, wrapped in thin dough skins. Depending on what you put inside, you’ll find different varieties:
- Gogi mandu – meat as the main filling (often pork, beef, or a mix)
- Yachae mandu – vegetable-based filling
- Saewu mandu – shrimp dumplings
- Kimchi mandu – spicy and tangy from fermented kimchi
How you cook them also changes the name:
- Jjin mandu – steamed
- Gun mandu – pan-fried
- Tuigin mandu – deep-fried
- Mul mandu – boiled
Personally, I love steamed for their soft chew, but my kids will always pick the crispy pan-fried or deep-fried ones first.
The Filling
The beauty of mandu is its flexibility. I usually mix two proteins for more depth — pork and beef, or pork and shrimp.
Common veggies in the filling include napa cabbage, green cabbage, mushrooms, garlic chives, onions, scallions, and sometimes zucchini. Tofu and sweet potato starch noodles (dangmyeon) are also classic additions.
My tip: To check your seasoning before wrapping, microwave a teaspoon of filling for about 20–30 seconds and taste. Adjust the salt or soy sauce if needed. Season lightly if you’ll be serving them with dipping sauce.
Dumpling Wrappers
For convenience, I almost always use store-bought wrappers from an Asian market. You’ll need about 40–50 round wrappers for this recipe.
If you’re new to folding dumplings, start with the half-moon shape: fold the wrapper in half and pinch the edges to seal. Wet the edges with a little water first if you’re using store-bought skins — it helps them stick together.
Beginner tip: Use less filling at first until you get the hang of folding. Overstuffed dumplings are harder to seal and can burst when cooking.
How to Cook Mandu
- Steamed: Soft and juicy — place dumplings in a lined steamer basket for about 8–10 minutes.
- Pan-fried: Crispy bottoms with soft tops — sear in a little oil, then add water, cover, and steam.
- Deep-fried: Golden all over — cook in 350°F oil for 2–3 minutes until crispy.
- Boiled: Light and tender — drop into boiling water until they float, about 3–4 minutes.
Tips for Freezing Dumplings
Lay dumplings in a single layer on a tray and freeze until solid (about an hour) before transferring to a freezer bag. This keeps them from sticking together. Cook straight from frozen — just add a little extra time.
Variations
- Kimchi Mandu: Add chopped kimchi to the filling for spice and tang.
- Seafood Mandu: Swap some of the meat for chopped shrimp or crab.
- Vegetarian Mandu: Use a mix of tofu, mushrooms, chives, and glass noodles.
- Spicy Mandu: Mix gochujang (Korean chili paste) into the filling for extra heat.
FAQ
Can I make the filling ahead of time?
Yes, you can prep the filling a day in advance and keep it covered in the fridge until you’re ready to wrap.
Do I have to cook the filling first?
No — traditional mandu fillings go into the wrapper raw. They’ll cook fully during steaming, frying, or boiling.
What dipping sauce goes with mandu?
A simple mix of soy sauce, vinegar, and a little sesame oil is classic. Add chopped scallions and a pinch of gochugaru (Korean chili flakes) for more flavor.
Can I refreeze cooked mandu?
Yes, but the texture will be softer. For best results, freeze them uncooked.
Mandu (Korean Dumplings)
If you’ve ever strolled through the streets of Seoul on a chilly day, you know the joy of biting into a warm, juicy mandu.
Ingredients
Dumpling Wrappers
- 1 package dumpling skins/wrappers (about 40 pieces), (mandu pi)
For the Filling
- 8 oz zucchini, finely chopped
- 10 oz green cabbage, finely chopped
- 4 oz fresh mushrooms, finely chopped (shiitake preferred)
- ½ pound ground pork (or substitute with your preferred meat)
- ¼ pound ground beef
- 2 scallions, finely chopped
- ½ medium onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1–2 teaspoons minced or juiced ginger
- 1 egg
- ¼ teaspoon salt (plus extra for salting vegetables)
- ⅛ teaspoon black pepper
For the Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon vinegar
- ½ teaspoon sugar
- Pinch of black pepper
- Pinch of red pepper flakes (gochugaru)
Instructions
- Begin by chopping zucchini and cabbage finely. Sprinkle each with a generous pinch of salt in separate bowls and let them rest for about 15 minutes while you prep the other ingredients. This step draws out excess moisture, ensuring a better texture. Once rested, squeeze out as much liquid as possible and place them into a large mixing bowl.
- Add the mushrooms, pork, beef, scallions, onion, garlic, ginger, soy sauce, sesame oil, egg, salt, and pepper to the same bowl. Mix thoroughly with your hands until everything is well combined and the filling is slightly sticky.
- Lay a wrapper in your palm and place a heaping teaspoon of filling in the center. Lightly moisten the edges with water, fold into a half-moon shape, and press firmly to seal, pushing out any trapped air. Repeat with remaining wrappers and filling.
- Cooking Methods
- Pan-Fried (Gun Mandu): Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Arrange dumplings without touching. Fry until golden on the bottom, add ⅓ cup water, cover, and steam for 4–5 minutes. For a fully crisp version, cook each side for 2–3 minutes without water.
- Deep-Fried (Tuigin Mandu): Heat 2–3 inches of oil to 350°F. Fry dumplings for 2–3 minutes until golden and crispy.
- Steamed (Jjin Mandu): Steam dumplings for about 10 minutes (12 if frozen) over a lined steamer basket.
- Boiled (Mul Mandu): Add dumplings to boiling water, stir gently, and cook until they float. Continue cooking for another 1–2 minutes.
- To Freeze: Arrange uncooked dumplings on a tray so they’re not touching. Freeze until solid, then transfer to a freezer bag. No need to thaw before cooking — just add a minute or two to the cooking time.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 36Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 73mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making mandu at home is more than just cooking — it’s a way to connect with tradition, share stories at the kitchen table, and stock your freezer with something everyone will happily eat. Whether you steam them for a soft, comforting bite or pan-fry for that irresistible crunch, you’ll always be glad you made extra.
Try other Korean recipes:
