• About
  • Recipes
  • Cookbook!
  • Classes and Events
  • Sumac & Sunshine
  • Shop
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • Cookbook!
  • Classes and Events
  • Sumac & Sunshine
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Cookbook!
    • Classes and Events
    • Sumac & Sunshine
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Appetizers and Snacks

    Mandu (Korean Dumplings)

    by Beth Lee · Published: Dec 31, 2021 · Modified: Jan 27, 2025

    1.8K shares
    Jump to Recipe Jump to Video Print Recipe
    Pan-fried and boiled mandu on white plates with red chopsticks for a pinterest image.

    Mandu (Korean dumplings) filled with pork, beef, tofu and vegetables are a family tradition in our house at both the calendar New Year and the Lunar New Year. Dipped in our mandu dipping sauce (cho jung), you'll love these savory, comforting dumplings as much as we do!

    Be sure to check out my Korean short ribs and kalbi marinade as well!

    For ease of browsing, find all my Korean Hawaiian recipes in one place.

    Pan-fried mandu on tan plate with black chopsticks and bowl of dipping sauce.

    This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.

    Why you'll love this recipe!

    Who doesn't love a good dumpling!??! Mandu, which you might see spelled as mondu, mun doo, mon doo, is the Korean version of a savory dumpling just as a potsticker is for Chinese cuisines or gyoza are for Japanese food. Nearly every cuisine has a savory dumpling to love.

    My mother-in-law introduced me to mandu. She made them only once-a-year near the calendar New Year. I was so busy with work and kids back then, that I didn't pay a lot of attention to her technique. And she worked from memory, not a recipe.

    Luckily, we found the recipes with my husband's Hawaiian family and since then, we've been working on our own version. And I am so happy to share it with you!

    Ingredients you'll need

    The filling for our family mandu is a close replica of exactly what my husband remembers eating growing up. But you can certainly adjust the filling ingredients to your tastes or dietary restrictions.

    For example, there are other traditional fillings without meat or with kimchi (spicy pickled cabbage or radish). Feel free to adjust and try different things. But always keep in mind the moisture level - less moisture is better.

    Mandu ingredient shot showing all ingredients with labels in white lettering.
    • Wrappers (mandu pi): You can make these yourself but we don't. We do, however, make a trip to the Korean market and seek out wrappers made in Korea. They tend to be a bit thicker and larger. Having said that, don't avoid making these delicious dumplings if you can't find Korean-made wrappers. Buy the largest wrappers you can find and adjust the amount of filling to match the wrappers strength and size.
    • Gochugaru: This is Korean red pepper powder - if you can't find it, substitute cayenne but if need be, order some gochugaru online!
    • Chinese or Korean chives: Likely to be found at any Asian market, they look like the smaller herbier chives with much wider, longer leaves. They have a garlicky aroma. You can make the filling with just the green onion, but these add a nice extra layer of flavor. Korean chives are smaller than the Chinese version but look similar.
    • Bean sprouts: Look for packages that say mung bean sprouts and they will likely come in a 16-ounce size. It's important to quickly blanch these and thoroughly dry them off before chopping and adding to the filling.
    • Sesame oil: These days, this is easy to find even in a regular large-chain grocery.
    • Tofu: I use firm or extra firm. Be sure to thoroughly press out the juice. It's key to the texture and success of your filling.
    • Napa cabbage: You should be able to find this type of cabbage at both a regular grocery and certainly at an Asian market.
    • Sesame seeds: I like to give these a quick toast in a hot pan before adding to the filling, to bring out the flavor.

    Steps to make this recipe

    The key to successful mandu-making is preparing your ingredients, enlisting a dumpling folding partner and making a lot! If you're going to make dumplings, make enough to eat right away and to freeze. Yes, it takes longer to fold more but if you're taking time to buy and prep all the ingredients, go ahead and fold a lot of dumplings. That's what the grandmas and aunties did!

    Prep the filling ingredients

    • Press the liquid out of the tofu - begin this process first so it's happening while you prepare the other ingredients. I put the tofu on a plate and lay paper towels on top and then a heavy pan. You'll be amazed at how much liquid comes out. You want the tofu really dry. Once it is, use your hands or a potato masher to break it into little pieces.
    • Blanch, dry and chop the bean sprouts.
    • Chop the green onions, chives and cabbage.
    • Toast the sesame seeds.
    • Place all the ingredients in a large bowl and blend well.
    • If you want to taste it for flavor, take a small amount and microwave it - obviously you can't taste it raw!
    Shredded tofu ready for mandu filling
    Bean sprouts in a large pot for blanching.
    Mandu filling ingredients in a large bowl ready to be mixed.
    Mandu filling mixed and ready to be put in dumplings.

    Prepare the mandu

    1. Have wrappers nearby, covered, a bowl of water, sheet trays with parchment, a small spoon to portion the filling.

    2. Grab a wrapper and put about 1 tablespoon of filling in the center.

    Mandu filling in a wrapper ready to be folded.

    3. Wet the outer edge of the wrapper and fold in half and seal carefully. Then wet the half moon edge and create folds as shown in this video.

    4. Place each mandu on a sheet tray and keep the tray covered with a cloth. When you are done with each tray, place it in the refrigerator. When all the dumplings are folded, you can cook some (of course!) or freeze or both.

    Uncooked mandu on a sheet tray ready to be cooked or refrigerated.

    5. To freeze the Korean dumplings, place on a tray in the freezer not touching each other. Once frozen, place in container or plastic bags and they will not stick together.

    Frozen mandu on sheet tray.

    Mandu cooking methods

    Boil: Prepare a large pot of salted boiling water. If the mandu is not frozen, should take about 1.5 minutes to float, then cook for another minute or two. If frozen, they will take 8 - 9 minutes to fully cook after you add them to the boiling water.

    Boiled mandu with 2 on a strainer over the boiling pot of water.

    Steam: If you have stacking steamer baskets, this method works well to prepare many at the same time.

    Email this recipe to me!

    We'll email this post to you, so you can come back to it later!

    Mandu in bamboo steamers on a stove top.

    Pan-fry: We love this method because of the crispy and soft texture you end up with and how many you can cook at the same time.

    Mandu (Korean dumplings) being pan fried and showing the sear on one side of a few of them.

    Deep-fry: We don't bother to deep fry but this is definitely a great option for a full crispy result ready for dipping. Nice for a crowd or party appetizer.

    Mandu being dipped in cho jung dipping sauce with black chopsticks.

    Expert tips and FAQs

    1. Prepare the filling ingredients ahead of time. It's important that everything is dry so don't shortcut the time to dry the sprouts or drain the liquid from the tofu.
    2. Once the filling is mixed, you can refrigerate for later use. But since it's filled with uncooked meat, I would not delay longer than a day.
    3. Be sure you have all of your mandu assembly line ready to go before attempting to fold. If you have helpers, each person should have their own bowl of water, stack of wrappers and access to a tray to put the dumplings on once folded.
    4. Pro-tip - if you want to taste the filling before you stuff and fold the dumplings, microwave a small amount. Adjust seasoning as needed.
    Can I cook mandu straight from the freezer?

    Yes! Whether you are boiling, steaming, pan-frying or deep-frying, they will go straight from the freezer to your cooking method. Just give them a little extra cooking time to be sure the filling is cooked through.

    Can mandu be vegan or vegetarian?

    Yes - there are many types of mandu fillings and methods for cooking them. You can make these without the meat, add more vegetables such as mushrooms, use kimchee with or without the meat. Definitely experiment with the fillings to match your taste buds and eating preferences.

    What is the best way to cook the dumplings?

    There is not a "best" way, just different methods depending on your preference. Each method has a different Korean name. For example pan-fried mandu are goon mandu. We have steamed, boiled, and pan-fried these dumplings. Deep frying would work as well.

    What to serve with Korean dumplings

    Banchan (pronounced Panchan) or small Korean side dishes are served with most meals. Try my Korean cucumber salad, for example. You can easily make a meal out of banchan and mandu. Or add the mandu to soup. My husband's family served them in chicken broth, with pieces of chicken and green onions on top.

    Three small white bowls with Korean side dishes (banchan) in them.

    When my mother-in-law made them, she would also make bean sprouts and spinach and if we were really lucky, kalbi (grilled Korean short ribs). Here is my late son eating his first-ever mandu made by grandma.

    Gregory Lee eating mandu for the first time in a high chair.

    Mandu folding techniques

    The video in this post shows the main method we use to fold our dumplings. But we have experimented with other techniques and you can do the same! A folding approach that results in more surface area is best for pan-frying, but the more round approach is great for soups, for example.

    Tray of dumplings on parchment showing two different folding techniques.

    Other Korean/Hawaiian recipes on OMG! Yummy

    • Smoked salmon poke bowl at an angle on a striped light blue napkin with black chopstics and 3 white bowls of seasonings in the back.
      Smoked Salmon Poke Bowl
    • Pickled red onions in a canning jar close up view of some that are ready to eat.
      Pickled Red Onions
    • Mandu dipping sauce on a tan plate with mandu all around and brown bowl with sauce in the center and a slate colored liner in the background.
      Mandu Dipping Sauce (Cho Jung)
    • Flat lay of lots of dairy free macaroons both flat ones and puffy ones dipped and drizzled with a cooling rack and limes and a bowl of ganache plus macadamia nuts.
      Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate
    See more Korean Hawaiian →

    Buy my cookbook now!

    P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

    Pan-fried and boiled mandu on a white plates with red chopsticks.

    Mandu (Korean Dumplings)

    Beth Lee
    Mandu (Korean dumplings) filled with pork, beef, tofu and vegetables are a family tradition in our house at both the calendar New Year and the Lunar New Year. Dipped in our Cho Jung dipping sauce, you'll love these savory, comforting dumplings as much as we do!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 2 hours hrs
    Cook Time 10 minutes mins
    Course Appetizer
    Cuisine Korean
    Servings 15
    Calories 397 kcal

    Ingredients
      

    • 8 oz bean sprouts blanched, dried, chopped
    • 12 oz napa cabbage finely chopped
    • 1 lb ground beef
    • 1 lb ground pork
    • 1 lb tofu drained well
    • ⅓ cup Chinese chives chopped
    • 3 green onions chopped
    • 1 teaspoon gochugaru
    • 1 teaspoon pepper
    • 1 - 2 teaspoons salt
    • 1 - 2 tablespoons soy sauce (I like reduced sodium)
    • 1 tablespoon sesame oil
    • 1 tablespoon sesame seeds
    • mandu pi (wrappers) about 80 (number of packages will depend on brand)
    Get Recipe Ingredients

    Instructions
     

    Prepare Filling and Fold Mandu

    • Place all filling ingredients in a large bowl and blend well.
      Mandu filling mixed and ready to be put in dumplings.
    • Have wrappers nearby (covered), a bowl of water, sheet trays with parchment, a small spoon to portion the filling.
      Grab a wrapper and put about 1 tablespoon of filling in the center.
      Close-up of mandu wrapper with filling in it.
    • Wet the outer edge of the wrapper and fold in half and seal carefully. Then wet the half moon edge and create folds by pushing and pressing the outer edge on to itself moving across the half moon until you are out of wrapper.
    • Place each mandu on a sheet tray and keep the tray covered with a cloth. When you are done with each tray, place it in the refrigerator. When all the dumplings are folded, you can cook some (of course!) or freeze or both.
      Full sheet tray of folded mandu.

    Boil Dumplings

    • Bring a large pot of salted water to a boil. Once at a rolling boil, place several mandu in the pot - do not crowd them. If not frozen, they will take about 4 minutes to cook. If frozen, 8 - 9 minutes.
      Pot of boiling water with two mandu on a large straining spoon above the pot.
    • Eat immediately with dipping sauce or refrigerate for later consumption.
      Boiled mandu being dipped in cho jung dipping sauce.

    Pan-fry Dumplings

    • Heat a couple tablespoons of oil in a 12-inch skillet on medium high. Once hot, place dumplings in the pan in either concentric circles or just randomly. They can be fairly close together.
      Pan of dumplings on stovetop.
    • Let them sear/brown on one side, then add about ⅓ cup of water, turn the heat down to medium low then cover and let them cook until the water is gone, about 5 minutes.

    Steam Dumplings

    • Place on parchment paper in steamer baskets and place steamer basket over a pot or pan with boiling water in it.
      Frozen mandu on parchment paper in a bamboo steamer basket
    • From frozen, steam the dumplings for 9 minutes.
      Layered bamboo steamer baskets with mandu in them being steamed.

    Video

    Notes

    1. Prepare the filling ingredients ahead of time. It's important that everything is dry so don't shortcut the time to dry the sprouts or drain the liquid from the tofu.
    2. Once the filling is mixed, you can refrigerate for later use. But since it's filled with uncooked meat, I would not delay longer than a day.
    3. Be sure you have all of your mandu assembly line ready to go before attempting to fold. If you have helpers, each person should have their own bowl of water, stack of wrappers and access to a tray to put the dumplings on once folded.
    4. Pro-tip - if you want to taste the filling before you stuff and fold the dumplings, microwave a small amount. Adjust seasoning as needed.

    Nutrition

    Calories: 397kcalCarbohydrates: 45gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 47mgSodium: 847mgPotassium: 318mgFiber: 3gSugar: 4gVitamin A: 194IUVitamin C: 15mgCalcium: 114mgIron: 4mg
    Keyword dumplings, mandu, Mun Doo
    Tried this recipe?Let us know how it was!
    Beth Lee in red apron looking at vegetables on cutting board

    Enjoyed this post?
    Sign up for my email list.

    AND follow me on Pinterest, Facebook or Instagram.

    Beth Lee holding red chopsticks and eating rice out of blue bowl.

    Hi! I'm Beth

    Cookbook author, cooking teacher, preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open.

    About Beth
    Graphic image of coffee cup with a title that says "Buy me a coffee".

    Hi friends! I set up a "Buy Me a Coffee" account where you can ... buy me a coffee!

    It's another way to support my recipe testing, free live streaming, and all the great conversations we have in our little community!

    Stop by anytime for a nosh, a chat, and a cup of coffee!

    More Appetizers and Snacks

    • Everything bagel seasoning in a white bowl with a wooden spooful on top.
      Everything Bagel Seasoning Recipe
    • Pomegranate charoset in a blue bowl with oranges surrounding it and pistachios on top.
      Pomegranate Charoset (Haroset) for Passover and Year-round
    • Preserved lemon pesto on a wooden spoon over a jar with carrot tops in the background.
      Carrot Top Pesto with Preserved Lemon
    • Large oval red platter of matzo nachos with leftover brisket.
      Matzo Nachos with Leftover Brisket (Vegetarian Option)

    Comments

      5 from 10 votes (5 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sandhya Ramakrishnan says

      January 04, 2022 at 4:23 pm

      5 stars
      Thank you for such a detailed recipe. I absolutely love the pan roasting part to get the crispy and soft texture both at the same time. So adaptable for vegetarians like me.

      Reply
      • Beth Lee says

        January 04, 2022 at 4:28 pm

        Exactly - you can make a flavorful and delicious filling meatless - absolutely. Glad you enjoyed!

        Reply
    2. Cara says

      January 04, 2022 at 8:31 am

      5 stars
      This takes me back to fond memories with my Korean family! My grandma used to cook for us (her japchae was the best) but sadly I never learned to make mandu - will be saving this recipe to use

      Reply
      • Beth Lee says

        January 04, 2022 at 4:27 pm

        So glad! I also didn't learn when my MIL was alive. So glad we found the family recipes and have taken the time to recreate the tradition. And yum re the japchae!

        Reply
    3. Priya Srinivasan says

      January 03, 2022 at 12:14 pm

      5 stars
      They look gorgeous! Love how neatly you have shaped them! Such a crowd pleasing recipe! We too love the pan-fried version!

      Reply
      • Beth Lee says

        January 04, 2022 at 4:26 pm

        Just love them when they are crispy on one side and soft and chewy on the other!

        Reply
    4. Emily says

      January 03, 2022 at 11:43 am

      5 stars
      Delicious! Love a great dipping sauce too!

      Reply
    5. Laura says

      January 01, 2022 at 12:14 pm

      5 stars
      These are crazy good! Thank you for breaking down the steps for me. So very useful!

      Reply
      • Beth Lee says

        January 01, 2022 at 12:46 pm

        I have learned from the best - about how to make dumplings and how to precisely write and show the steps! Glad you loved them!

        Reply
    6. Alexandra Evans says

      January 01, 2022 at 6:22 am

      I am making these asap!!

      Reply
      • Beth Lee says

        January 01, 2022 at 12:47 pm

        Anxiously await your results and rating. Happy new year Alexandra!!!

        Reply
    Beth Lee holding red chopsticks and eating rice out of blue bowl.

    Hi, I'm Beth!

    I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

    Read More!

    Popular

    • Butter pecan ice cream in an off white bowl with melty ice cream on a wooden spoon.
      Butter Pecan Ice Cream - No Churn!
    • Chocolate-filled hamantaschen on a red plate with a yellow bowl in the background with powdered sugar suggesting the Mexican wedding cookie flavors as well.
      Chocolate-filled Hamantaschen: or was that a Mexican wedding cookie?
    • Pomegranate sauce in a gravy boat with a spoon and the sliced turkey breast in the background.
      Pomegranate Gravy with Port and Rosemary
    • Brown sugar apricot jam side-by-side with white sugar jam with text labeling each.
      Apricot Jam with Brown Sugar and Bourbon

    Buy My Cookbook

    Photo of the cover of the essential Jewish baking cookbook by Beth Lee.

    Footer

    ↑ back to top
    Horizontal image showing logos of various media outlets that OMG! Yummy has been featured in.

    About

    • About
    • Contact
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Recipes

    • Recipe Index
    • Jewish Recipes

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Beth Lee/OMG! Yummy · All Rights Reserved

    • Facebook
    • Pinterest
    • Threads
    • Reddit
    • LinkedIn
     

    Loading Comments...
     

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.