How to Make Mandu (Korean Dumplings)
From an old Hawaiian family recipe, these Korean dumplings are now a modern classic. We love the filling just as is, but adjust the ingredients to match your food preferences!
Key Ingredients for Mandu Filling
8 oz bean sprouts
12 oz napa cabbage
1 lb grnd beef and pork
1 lb tofu
Chinese chives and green onion
1 tsp gochugaru
1 - 2 tblsp soy sauce
Key Ingredients for dipping sauce
2 tblsps gochujang
2 tblsps rice vinegar
2 tblsps black vinegar
1/2 cup soy sauce
1 tblsp green onion
1 tsp sesame seeds
Combine all of the filling ingredients, being careful to follow the prep directions of each ingredient - it's important to minimize liquid from the sprouts and tofu, especially.
Have a bowl of water, a sheet tray, a spoon for the filling and a cover for the wrappers and dumplings at the ready. Place about 1 tablespoon of filling in each wrapper.
Wet the outer edge of the wrapper, fold in half, seal carefully. Wet the half moon edge and create folds by pushing and pressing the outer edge on to itself repeatedly.
Mandu Cooking Methods - try them all and pick your favorite!
Make a lot of dumplings and freeze a bunch! Just put on a sheet tray separated, freeze, then pack in air-tight containers in the freezer! You can cook them straight from frozen too!
Get the recipe!
More Delicious Hawaiian & Korean Recipes
How to Grill Korean Short Ribs
Spicy Korean Meatballs
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