Recipes

Dumplings

Mandu 만두

Ingredients:

Make filling:

  1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
  2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
  3. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
    tip: the oil coats the vegetables so they retain their moisture
  4. Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
  5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
  6. Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of sesame oil. Mix it by hand and then put it next to chopped chives.
  7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.


Now we’re ready to make mandu. For fried mandu:

  1. Put some of the filling mixture into the center of a mandu skin.
  2. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.
  3. Fold skin in half over filling and press edges together to make ripple shape.
  4. Place some vegetable oil on heated pan and add the mandu you made.
  5. Lower the heat to low-medium and put the lid on the pan to cook.
  6. Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat.
  7. When the mandu is golden brown, transfer it to a plate.
  8. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

For mandu soup:

  1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more.
  2. When the stock is done, remove the anchovies and onion.
  3. Add 1 ts of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want.
  4. When the mandu has cooked, it will float to the top.
  5. Add 1 beaten egg, 2 sliced green onions: Done!
  6. Serve hot with a bowl of kimchi, and ground pepper to taste.

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277 Comments:

  1. Nathan W WA, USA My profile page joined 9/14
    Posted September 29th, 2014 at 9:23 pm | # |

    So, I had to use some substitutions…but it still turned out great! I used ground lamb for the pork, soy sauce for fish sauce, used extra green onions in place of the buchu (only about 1 cup), and substituted cooked rice for the tofu. I fried and salted them, trying to recreate the memory of the mandu the little Ajumma in Anjeong-ri would sell.

    It was…somewhat successful in that endeavor. Of course nothing can replace the memory of the grease-soaked paper bag full of that fried food heaven, but something else happened with my substitutions. I think it was the lamb that did it, but there was a hint of something from the British Isles in there – as if my mandu had dreamt of being cornish pasties. It was awesome.

    Thank you for the recipe and you definitely have a new fan!

    • MTBrian United States My profile page joined 11/14
      Posted November 17th, 2014 at 6:55 pm | # |

      The street food I ate when stationed at Camp Humphreys 12 years ago will be in my mind forever. Fried food, chicken on a stick, and Miss Chois steak sandwiches. Mr Lee’s stand was my favorite.

  2. Joanna Wong Singapore My profile page joined 7/14
    Posted July 16th, 2014 at 9:43 am | # |

    Hi Maangchi,
    I am so happy making your mandu receipe, My sisters, husband, son and neigbhours all love it!. They all said the mandu tasted so nice! :-)

  3. Alex Kai Penang My profile page joined 6/14
    Posted June 4th, 2014 at 12:06 am | # |

    Hi Maangchi,Can I Put some fish into the Mandu?

  4. Ally1982 Sydney, Australia My profile page joined 5/14
    Posted May 20th, 2014 at 9:24 am | # |

    Dear Maangchi

    I have one question when you say half a packet of tofu…how many grams is this? Many thanks!

    Alison

  5. hilaryfinchumsung seoul My profile page joined 1/14
    Posted January 30th, 2014 at 12:10 am | # |

    My little boys and I just made your mandu and ate 만두국 and 깍두기 for lunch. Sooooo good! I have to tell you, I am so grateful for you. I live in Seoul, but neither my sisters-in-law nor my mother-in-law have wanted to teach me how to cook Korean food.They tell me, “너무 복잡해서 하지 마.” I really thought real Korean cooking (beyond ramen and 김치 찌개) was too difficult and that, with my busy work schedule and family, I’d never have time to cool real, substantial Korean meals.Then I found your site, your wonderful videos and you–you’re like the sister-in-law I’ve always wanted. You make it seem so simple and basic, even when it’s not. Most importantly you’ve made me realize I can do it (definitely with your help). You are an angel–thank you! Now, I can go into a grocery store in my Seoul neighborhood with confidence and I am making yummy, healthy food every time I get a chance. Next up: 떡국 (with some of that mandu tossed in^^)~새해 복 많이 받으세요!

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2014 at 10:09 am | # |

      Sorry about the late reply!
      Thank you for sharing the story about your Korean cooking. I’m sure your Korean cooking skill has improved a lot since you posted this comment.
      Good luck with your Korean cooking!

  6. KoreanByHeritage My profile page joined 9/13
    Posted September 27th, 2013 at 6:43 pm | # |

    I usually just buy mandu frozen, but I tried this recipe for a cooking competition at the office. Basically, they were a hit! Many people told me that they were very flavorful and delicious, even if they got soggy from being reheated in a heating oven. I served them with some soy sauce mixed with rice vinegar, sesame seeds, and green onion. Thanks for the recipe!

  7. pastrygirlvi Philippines My profile page joined 9/13
    Posted September 2nd, 2013 at 12:31 pm | # |

    Hi Maangchi!

    I’m not sure if il be able to find asian chives. Would there be a substitute for this? Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted September 2nd, 2013 at 3:03 pm | # |

      oh, replace Asian chives with sliced and chopped green onions (scallions). It will turn out very delicious!

  8. IJLola California My profile page joined 5/13
    Posted May 10th, 2013 at 10:16 pm | # |

    I’m so sad … was looking forward to eating my mandu which my 8 year old helped me make several weeks ago. I froze many of the mandu but when I unfroze them, they were stuck together. The skin was sticky and torn. What did I do wrong?

    • Habepte California My profile page joined 7/13
      Posted July 8th, 2013 at 1:07 am | # |

      A trick that I learned from my mom is. Before you make the mandu take a tray or cookie sheets that will fit in your freezer. Cover it with plastic wrap. As you make your mandu place the mandu in a single row, with them not touching or on top of each there. One it is done place in the freezer until they are frozen. Once they are done you can place them in a freezer bag. In addition you don’t have to defrost before cooking. For quick defrost for deep frying take a plate cover it with paper towels and microwave 1-2 minute. Have oil ready. I hope this helps.

  9. Seki47 MN My profile page joined 3/13
    Posted March 13th, 2013 at 1:57 pm | # |

    Is there a way to make the soup stock vegetarian? What would one use in place of anchovies?

    • Habepte California My profile page joined 7/13
      Posted July 8th, 2013 at 1:02 am | # |

      When I was pregnant I craved rice cake soup, which I hadn’t had since I lived with my mom at the time it had been over ten years. Because of my religious I don’t eat conventional meat anymore, so I did some research for a vegetarian stock.

      Vegetarian stock
      1 daikon peeled and cut into medium chunks
      1 large yellow onion cut into chunks
      2-3 medium carrots peeled and cut into medium chunks

      Put all of the vegetables into a stock pot with 10-12 cups of water bring to a boil and continue boiling for 45 minutes adding water as needed. When 45 minutes are up water will have reduced about 1/3-1/2 of original volum. Remove vegetables with a slotted spoon and place them in a clean cloth or a cheese cloth and squeeze the water out of the vegetables into the stock. To this add 2-4 cloves of garlic, 2-3 chopped fine green onion, sesame seed oil about 1-2 tablespoons (your taste), 2-3 tablespoons soy ( preferable Korean; and defenatly not kikomman), salt and pepper to taste. Simmer for 10-15 minutes and then finish your soup.

      I hope this helps. Most will be to your taste.

  10. sohngj Seattle, WA My profile page joined 12/12
    Posted December 26th, 2012 at 1:02 am | # |

    I tried using wonton wrappers before and I found them to be too thin and delicate. They tore during cooking, especially for the soup version. I prefer using gyoza wrappers because they are a little thicker and hold up better during cooking. I make my mandu with 1/2 pork and 1/2 shrimp, by the way. I had no idea about putting oil on the chives. I’m going to try that next time!

    • pangarang Vancouver My profile page I'm a fan! joined 9/12
      Posted January 3rd, 2013 at 3:14 am | # |

      Wonton wrappers are meant for wontons. What you want are mandu skins (which you might find in Asian supermarkets under the name “jiaozi” in Chinese, or “gyoza” in Japanese).

  11. RobinBerry Ottawa, Canada My profile page joined 12/12
    Posted December 6th, 2012 at 4:09 pm | # |

    Hi Maangchi! We had mandu last evening at a Korean restaurant and they were delicious. They were served with some soy sauce and a slice of lemon I think. Are there any other sauces you might serve with mandu?

    • Jeeyon Seattle, WA My profile page joined 12/12
      Posted January 16th, 2013 at 1:17 am | # |

      No, the soy-vinegar sauce is the standard. As a life-long eater and lover of Korean food, I’ve never heard of any other sauce being served with it traditionally. But you can make up your own sauce. Maybe cut down on the soy sauce and add some Sriracha?

  12. Askanam Silicon Valley, Ca, USA My profile page joined 9/12
    Posted September 18th, 2012 at 11:48 pm | # |

    Wow, this is almost the same thing we traditionally cook. I am Tatar, and we call those Manti ,but also Tabak borek or Tatar-asi (means Tatar food); even the name is the same :) . It is my favorite amon our traditional Tatar recipes. The difference is that we make them 3-4 times smaller, awe wrap the meat in tiny dough squares, maybe one inch big or even smaller. It is said the smaller the manti it means the cook is better in our tradition :). And as you also said, we gather all the family and make them together because we need to make lots and lots:) . we shape them like you did for the soup, boil them in water, drain them, after sprinkle with hot melted butter and red pepper flakes, and serve them topped with garlic yogurt .Here is a link to the ones we make: http://askanam.blogspot.com/2011/11/tabak-borek.html

    • Maangchi New York City My profile page joined 8/08
      Posted September 19th, 2012 at 12:25 pm | # |

      Tabak borek looks so delicious!

    • Olek My profile page joined 11/09
      Posted April 5th, 2013 at 4:29 pm | # |

      Interesting how your Tatar recipe is similar to Lithuanian/Polish dumplings, traditionally stuffed with lamp + beef tenderloin amazing combo :). Maybe another proof how various cultures influenced each other. My Grandmother sometimes used to wrap them exactly as on your picture! Best regards

  13. xhanhx Iowa My profile page joined 8/12
    Posted August 13th, 2012 at 4:30 am | # |

    Hey maangchi! I am a beginner in all of this so I was wondering if I could use chicken broth instead of the anchovies? =)

  14. yukiya Malaysia My profile page joined 5/12
    Posted May 27th, 2012 at 8:39 am | # |

    These were wonderful! I added a bit of corn flour into the meat filling before wrapping them into the skin. It made the filling smoother :)

  15. AlexJ Virginia My profile page joined 5/12
    Posted May 8th, 2012 at 2:00 pm | # |

    Hey Maangchi!

    Thank you for all your recipes, everyone loves them but they seem to like this one and jjangmyun the most!

    Depending on who I’m cooking for, I’ll either use the ground pork or chicken. Surprisingly enough, I don’t have to pre-cook the chicken, it cooks perfectly right inside the wraps!

    Ever since my girlfriend moved back to Korea, I’ve missed her but also missed the cooking a ton. This brings back awesome memories, I just cant stop cooking!

  16. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted March 31st, 2012 at 11:23 pm | # |

    ermmm, how to make mandu skin? is it possible to do it on my own?

  17. Botiwo Holland My profile page joined 3/12
    Posted March 31st, 2012 at 5:10 pm | # |

    Hello,
    I’m such a big fan of your website. I really want to get to know my Korean roots better and now I can trough your website. My sister learned me how to fold mandu last saturday. She’s also adopted from Korea and loves the food and speaks a little Korean. She loves the food and can make lots of Korean recipes. I made mandu today, 140. It was such fun to fold them, although I enjoy folding them together with my sister and my Hungarian sister in law. I prepared some after the folding and they were delicious, I made your recipe of the filling. My husband also loved them.
    Thank you very much for the delicious recipe.
    Greetings from Holland

  18. lintpelusa barcelona My profile page joined 2/10
    Posted February 3rd, 2012 at 7:23 am | # |

    Hi Maangchi!
    3 years ago, when I lost my job, I found your blog…It was like a therapy for me.
    Tomorrow I’ll invited to teach in my very first asian cooking class!!

    Thank you very much! You are a great teacher!!

    Wish me luck!!

    :)

    • Maangchi New York City My profile page joined 8/08
      Posted February 3rd, 2012 at 10:12 am | # |

      Yay! You made my day! I like to invite you to be featured on my fan page. Please email me.

  19. esr Sweden My profile page joined 12/11
    Posted December 17th, 2011 at 4:17 pm | # |

    Hello Maangchi !
    I live in Sweden and have been looking for “boo chu (Asian chives)” but I can`t find it. Can I replace it with something else? Or if I won`t use it, will there be a big taste difference?

    I love your recipes, it is so fun to cook with your recipes !
    Thank you !

  20. She-Ryn Malaysia My profile page joined 12/11
    Posted December 9th, 2011 at 11:35 am | # |

    Hi,
    I don’t eat pork.what other meat that can be substituted?Pls help cos I loved this mandu v much :)

  21. Rev.SpongeBobSP Michigan My profile page joined 12/11
    Posted December 2nd, 2011 at 9:50 pm | # |

    I will be buying the items to make a batch of these for the freezer. Should I just make them up and freeze them right away or partially cook them first?

    Thank you for this site, I love all Asian food, especially Korean as I spent almost a year in PoHang. The country is one of two I wish to visit before I die. Wonderful people and wonderful food. Thank you for all you do to keep that alive in me.

    • Maangchi New York City My profile page joined 8/08
      Posted December 6th, 2011 at 1:51 am | # |

      I freeze them right away. Check out the video. I’m showing how to freeze them. “Wonderful people and wonderful food.” yes, you are one of them, too! Cheers!

  22. Charmaine Singapore My profile page joined 6/11
    Posted November 18th, 2011 at 5:20 am | # |

    Hi maangchi, I can’t eat beef, so what can I replace it with?

    • DominiqueEchard North Carolina My profile page joined 5/09
      Posted November 20th, 2011 at 5:03 pm | # |

      You could use extra pork, or like Maangchi says in the video, use more tofu and mushrooms. I’m going to make these soon, so I’ll use all tofu! It makes delicious dumplings.

  23. Lichi Japan My profile page joined 11/11
    Posted November 14th, 2011 at 4:47 am | # |

    My family loves Mandu!!!! And I love your easy to make recipe. The wanton wrappers work great. This was my first time making them and they turned out so good, that I impressed my Korean friend. Can’t wait to try more!! Thank you for your awesome website!!!

  24. Give Thanks Indonesia My profile page joined 8/11
    Posted September 28th, 2011 at 4:31 am | # |

    Maangchi!! Tq for your mandu recipe!! :)
    I often makes this & always have a frozen mandu at my fridge, my sons and husband love it so much :)
    I post this recipe at my blog today : http://elieslie.blogspot.com/2011/09/mandu-korean-dumpling-with-tofu.html
    tq for the recipe maangchi, as always u’re the master of korean cooking! ;)

  25. Dreas Canada My profile page joined 9/11
    Posted September 13th, 2011 at 7:55 pm | # |

    Hey-I’ve had premade mandu here in South Korea, but I’m wanting to make my own when I get back to Canada. Unfortunately Korean/Asian grocery stores are few and far between. Is a wonton wrapper a decent substitute for mandu skins? Is there something better?

    Thanks!

  26. asiaaa09 My profile page joined 3/11
    Posted July 30th, 2011 at 7:49 am | # |

    how can I steam them …..sorry first time cooking … I did fry that was very good ..at the moment I don’t have dried anchovies so I like to try stem them ,,,,, any advice ( I do have electric steamer and wood steamer ( which I never use becouse I don’t know how ) thank you

  27. Mars USA My profile page joined 6/11
    Posted June 8th, 2011 at 11:37 am | # |

    My mother used to put some type of clear noodle in with the mandu.. Do you know what that is?

  28. magiciansgirl14 Australia My profile page joined 6/11
    Posted June 6th, 2011 at 11:15 pm | # |

    Hey Maangchi, how long can the frozen ones be kept for?

  29. Neny Lily Lao Philippines My profile page joined 5/11
    Posted May 5th, 2011 at 1:10 am | # |

    Making dumpling is also one of my favorite. In fact, I make my own mandu. The filling is another record for my recipe as this is another new kind. Thanks to dear Maangchi. You’re such a great help. I am still following more on your recipes. Thanks a lot.

  30. Myeongwol Mexico My profile page joined 3/11
    Posted April 2nd, 2011 at 5:15 pm | # |

    Hi there Maangchi!!!! I finally made steamed pork mandu plus Sigeumchi namool…totally success at home (my husband almost finished the mandu barch and left me just a few to taste ^^)!!!
    Although i went trough some “technical” problems (i´m almost burned down my poor bamboo steamer) and i think the sesame oil was a little bit stronger, maybe i used more than recommended.
    Hope you may help me out, how should i prevent the mandu to stick in the bamboo steamer? Should i try by applying a thin coat of oil?
    Thanks for sharing your recepies with all of us!!!!
    Schedy Zepeda a.k.a Myengwol

  31. Myeongwol Mexico My profile page joined 3/11
    Posted April 1st, 2011 at 5:36 pm | # |

    Hi Maangchi, I´m gonna make mandu tomorrow for dinner, but i´m curious…i recently got a bamboo steamer, could i use it to make steamed mandu??? Wouldn´t be any problem?

  32. Unprofessional-Chef-In-Trainin Chicago, IL My profile page joined 3/11
    Posted March 31st, 2011 at 2:26 am | # |

    A couple people in my family don’t eat pork or beef. Is it possible to substitute the meat with turkey or chicken?

  33. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted March 16th, 2011 at 5:08 am | # |

    Oh – and for the record, no eggs were needed – the meat and vegetables perfectly blended and stayed together. There was also no excess liquid thanks to the advice to coat everything with sesame oil individually. This recipe requires no tweaking at all.

  34. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted March 16th, 2011 at 5:07 am | # |

    I made these today. Absolutely. Incredible! The texture and flavors were perfect in every way. These were definitely better than any dumplings I have had in restaurants. I now have a freezer full of dumplings and they will be eaten regularly!

  35. Ikkin-bot edmonton My profile page joined 9/10
    Posted March 12th, 2011 at 4:09 pm | # |

    I made these and they were fantastic. Plus, I have a bunch more in my freezer! (see my adventure in making them: http://ikkin-bot.blogspot.com/2011/03/cooking-korean-mandu-dumplings.html) Great recipe!

  36. LilK Albany, NY My profile page joined 3/11
    Posted March 3rd, 2011 at 8:00 pm | # |

    These came out soooo good! I never thought I would have been able to make dumplings. Thank you for the thorough instructions. And as you suggested, my family and I had a lot of fun making them together and it went a lot faster. thank you!!!

  37. Won Kiko VietNam-Hue city My profile page joined 1/11
    Posted January 8th, 2011 at 9:47 am | # |

    do you know the way to make the Dumpling wrapper?:( cos’ in my place they don’t sell it :(

    • Kayla Baltimore, Maryland My profile page joined 11/10
      Posted January 8th, 2011 at 8:08 pm | # |

      I make them like homemade pasta – with flour, water, and a little salt. I looked online to find a ratio (because I don’t keep track usually), but most wrapper recipes include an egg. I would say mix 2 cups all-purpose flour, a couple pinches of salt, and about 1/3 cup water and knead until it’s very smooth. Add more water as needed, but err on the side of less water because you can always add more as you go. Let it rest for 20 minutes or so, then roll out until very thin. Using a cup with the rim dusted in flour, cut out circles and fill immediately. If you’d like to reserve them for later use, dust them with a teeny bit of flour to prevent them from sticking and store them in a freezer bag.

  38. karixie Manila My profile page joined 12/10
    Posted December 20th, 2010 at 1:57 am | # |

    Hello Maangchi! :)

    I want to try your recipes. So far, I’m still in the process of compiling my favorites. Anyway, I plan making mandu on the holidays and I plan buying mandu skins from the grocery store. Which do you think is better: the one which ingredients includes egg or the one which doesn’t have it?

    Thank you!

  39. lis-19 NJ My profile page joined 11/10
    Posted November 21st, 2010 at 4:57 pm | # |

    Hi there, i just joined your website, Im from England and have been here now for 2 years. I LOVE your recipes, im going to attempt the Mandu tonight, just waiting for my mushrooms to finish soaking.
    I had never tried Korean food untill this year in which my Taekwondo Master introduced it to me, i go the the Keo Ku Jang Restaurant in Parsippany, NJ alot with friends. Just cant get enough of it.
    Im going to be hosting an Asian themed dinner party next month for friends so i need to start practicing my Cooking skills!!!

  40. Ikkin-bot edmonton My profile page joined 9/10
    Posted November 15th, 2010 at 1:26 am | # |

    I am thinking of making these, but it looks like the recipe makes a lot, would I be able to freeze some to cook later?

    • Maangchi New York City My profile page joined 8/08
      Posted November 15th, 2010 at 8:13 am | # |

      Yes, you can freeze them for later use. If you watch the video, you will see how I freeze them.

  41. Estrellita023 Boston My profile page joined 11/10
    Posted November 2nd, 2010 at 1:34 pm | # |

    If asian chives aren’t available, what can you substitute them with in the recipe?

  42. runsyi My profile page joined 10/10
    Posted October 13th, 2010 at 4:41 pm | # |

    Thanks for this recipe! I made your mandoo for a party and it was a hit (even though I forgot the shitake). I am going to make mandoo and your kalbi recipe for a baby shower on Sunday.

  43. Downstack North Carolina My profile page joined 8/10
    Posted September 19th, 2010 at 11:12 am | # |

    What do you do with the leftover Wangja?

  44. ravi Queens, NY My profile page I'm a fan! joined 9/10
    Posted September 14th, 2010 at 11:48 am | # |

    Maangchi – i made a vegetarian version of this recipe, excluding pork and beef, and adding chopped carrots and ginger instead. It turned out really well. A tip that I have, though, is that without the meat, the onion flavor can be a bit overpowering. Decrease the onions (by maybe even half!) and maybe add something like cabbage or squeezed kimchi. And voila, veggie mandu.

    • Maangchi New York City My profile page joined 8/08
      Posted September 14th, 2010 at 1:44 pm | # |

      Ravi,adding squeezed kimchi sounds great. And you could also add more tofu, too. I’m happy to hear that your vegetarian version mandu worked well.

      Let’s share your wisdom for my other vegetarian readers. Leave your modified mandu recipe here so that I can refer my vegetarian readers to it.
      http://www.maangchi.com/talk/forum/reader-recipes

  45. gopher My profile page joined 8/10
    Posted August 20th, 2010 at 9:29 am | # |

    hi Maangchi! I LOVE your recipies and I have already tried many of them. I have a question: How do you cook wan ja? I mean, can I fry them as you do in this video with mandu?

  46. lil mandoo New York City My profile page joined 7/10
    Posted July 13th, 2010 at 6:11 am | # |

    Hi Maangchi! I made your mandu last night and it was DELICIOUS! So good that I changed my name to “lil mandoo”, LOL. I LOVE your website, especially your videos. I can’t wait to try the other recipes! Thank you!!! xx

  47. joyeous lee lee north hollywood My profile page joined 6/10
    Posted July 4th, 2010 at 7:04 pm | # |

    hello maangchi,

    i love love love your site, it made me into a good korean cooker.
    i have couple question, i was wondering if i could use ground turkey instad of ground beef/pork and also if i want to make kimchee mandu, can i follow the recipe and just add the kimchee and don’t add the meat

    thank u

    • Maangchi New York City My profile page joined 8/08
      Posted July 5th, 2010 at 10:03 am | # |

      yes, ground turnkey sounds good to me. Yes, if you want to add kimchi, chop it up, squeeze the liquid out of the kimchii,and add to the mandu filling. Since you add kimchi to the filling, you could decrease the amount of some ingredients or skip such as Asian chives and mushrooms.

      • joyeous lee lee north hollywood My profile page joined 6/10
        Posted July 5th, 2010 at 5:05 pm | # |

        thank you did i mention how much i love love love your site

  48. AnDy Canada ,Montreal My profile page joined 6/10
    Posted June 24th, 2010 at 11:11 am | # |

    heyyy Maangchi i want to do it for tomorow so i wanted to kno if i dont find mandu skins how exacly i have to do it with flour plzzzz help thank youuuu

  49. ashskitchen My profile page joined 6/10
    Posted June 21st, 2010 at 2:23 am | # |

    I’m adopted from Korea and have never gave korean cooking any thought until I came across your videos. Your have inspired me to start cooking my way through korean food, and I follow your recipes faithfully!! I made mandu and it’s DELICIOUS! My husband doesn’t like store-brand mandu anymore ^^
    I have pictures of my mandu on my new blog!

    http://cookwithashleigh.blogspot.com/2010/06/mandu-korean-dumplings.html

    Thank you!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2010 at 12:03 am | # |

      The blog doesn’t show anything. It says, “The blog you were looking for was not found.”

      Anyway, I’m very happy to hear that you and your husband love my mandu recipe. Thank you very much!

  50. aschaeffer New York My profile page joined 6/10
    Posted June 14th, 2010 at 6:08 pm | # |

    I am thinking about steaming the dumplings instead of frying, however, I am worried that the meat will not cook fully by just steaming. Should I cook the filling in a pan, fill the dumplings and then steam? Or do you think that steaming alone will be enough (and how long to steam)?

    Thanks! I love your recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted June 14th, 2010 at 10:39 pm | # |

      Steam or boil it until cooked. I don’t know exact time but 10-15 minutes over medium high heat will be ok.

  51. mtmadrid Miranda - Venezuela My profile page joined 3/10
    Posted March 31st, 2010 at 1:35 am | # |

    Hi, Maangchi, I’m very glad for finding you on the Internet. I am from Venezuela, and very interesting in Korean food. In this moment I have a little problem I don’t think I be able to find the MANDU SKINS, is any chance you post the right ingredients proportion to make them from scratch. I hope you can help me.

    PD Sorry, I am not very good writing in English, my first language is Spanish.

  52. Twinkle San Francisco My profile page joined 3/10
    Posted March 27th, 2010 at 3:16 am | # |

    I discovered you the other day and just made your dumplings. It was FABULOUS. Even the most discriminating, pickiest eaters in my family loved it. I cannot thank you enough. You are a fantastic chef and teacher!! Big Hug from San Francisco!

  53. katsu My profile page joined 3/10
    Posted March 22nd, 2010 at 9:15 pm | # |

    I love your website!

    I really enjoy Korean food, and used to go to a lot of Korean restaurants, but since I found this website, I just make it all!

    I just made Mandu; I fried up a few and froze the rest. The ones I had for dinner were so tasty! I’m so excited that I have a freezer full of them now :D

    I left out the pork, and substituted green onion for the chives, and regular brown mushrooms instead of the shiitake. Sooo tasty!

    I’ve also made ddukbokkie (which is my favourite dish!) the two tofu side dishes (Dubu buchim yangnyumjang, dubu ganjang jorim), Bulgogi, and kimchi bokkeumbap.

    Thank you so much for all the great recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted March 23rd, 2010 at 1:25 am | # |

      “I’m so excited that I have a freezer full of them now” I know how you feel! : )
      Congratulation on your successful Korean cooking.

  54. azie boo malaysia My profile page joined 3/10
    Posted March 8th, 2010 at 11:54 pm | # |

    hi maangchi..thanx you..it taste so good!!i like it..

  55. alexzeevy Tel Aviv, Israel My profile page joined 3/10
    Posted March 3rd, 2010 at 2:29 pm | # |

    Is it acceptable to use only beef in this recipe? Or perhaps substitute the pork for chicken? Thanks!

  56. nrouse My profile page joined 3/10
    Posted March 2nd, 2010 at 7:02 pm | # |

    This recipe was amazing! I am a vegetarian so I just used tofu and shrimp. It was delicious. Better than store bought dumplings!

  57. gdimike Skokie, IL USA My profile page joined 2/10
    Posted February 5th, 2010 at 7:51 pm | # |

    Hi Maangchi,

    I just finished making mandu. Boy are they great! Thanks for making the video and sharing the recipe. My only problem was I ran out of wrappers long before I ran out of meat. I’ll buy more wrappers next time.

    Actually, having too much meat mixture really isn’t really a problem because it’s delicious. Besides, I was happy to run out of wrappers because I was working alone and my back started to hurt. I’m going to make Jjajangmyun next.

    Cheers!

    • Maangchi New York City My profile page joined 8/08
      Posted March 3rd, 2010 at 3:22 pm | # |

      haha, I feel my back is hurt when I read your comment. Take it easy and lay down. You worked hard and deserve to take a rest! : )

  58. Anonymous
    Posted January 8th, 2010 at 9:46 pm | # |

    Hi Maanchi,
    I just found you site and have made your dumplings and the dessert made with the edible flowers. My family went wild for it especially the dessert. thank you very much. I also saw a demo for dumblings on another site. Can you tell me the name of the tools used to make the dumplings in different shapes and where I can purchase them? Thank you cecilia.

    • Maangchi New York City My profile page joined 8/08
      Posted March 3rd, 2010 at 3:24 pm | # |

      I think you can get the tool at a Korean grocery store. I am not a big fan of using the tool because the shape of mandu is not pretty. But if you are a busy person, why not using the tool!

  59. Shi Yun
    Posted January 7th, 2010 at 6:37 am | # |

    Hi Maangchi!

    I’m going to try your recipe the next time i make mandu – i’ve never tried putting tofu in the filling, so i’m definitely going to try that.

    Also, one of my favourite frozen mandu are those that have dangmyeon in them. Do you have a recipe for this kind of mandu?

    Thanks!

  60. madmommy
    Posted December 31st, 2009 at 4:58 pm | # |

    How do you fry the frozen dumplings? Do you have to thaw them first, or can you fry them from frozen? How high is the temperature you used to fry the fresh dumplings (on an electric stove). Thanks! Love your videos, so clear to understand! My husband and I spent 16 months in Korea with the Army, and we love mandu!

    • Maangchi New York City My profile page joined 8/08
      Posted December 31st, 2009 at 5:10 pm | # |

      No, you don’t have to thaw it out, just follow the direction in the recipe. You may have to cook longer though until it turns golden brown.
      ” Place some vegetable oil on heated pan and add mandu.
      Lower the heat over low medium and cover the lid of the pan to cook.
      A few minutes later, open the lid and turn over each mandu. Place 2-3 tbs of water and cover the lid. Cook a few minutes more over low heat.
      When the mandu is golden brown, transfer it to a plate.”

      Happy New Year!

  61. Norah
    Posted December 25th, 2009 at 9:03 pm | # |

    Hi how long does it roughly take to boil mandus? about 2 hours?

    • (:
      Posted December 26th, 2009 at 2:23 am | # |

      It should take roughly 15-20 minutes for it to fully cook. This is while cooking on a medium flame. It depends on your stove and the temperature you cook it at though.

  62. Shena
    Posted December 20th, 2009 at 7:25 am | # |

    Hi Maangchi,

    Your mandoo looks nice and amazing :)
    I would like to try and make it myself..

    and can I request recipe for kimchi mandoo?

  63. Jaja
    Posted December 19th, 2009 at 7:37 pm | # |

    hi, maangchi!

    i really cant find asian chives in the market and even in grocery stores. may i ask you what substitute i could use instead of asian chives without making a substantial change from the original taste? thank you!

  64. sharon
    Posted December 13th, 2009 at 8:16 pm | # |

    I live in India and the beef tends to be more tough is there any way by which i could cook the beef and then stuff and steam them?
    i also would like to know the recipe for homemade dumpling skins?

  65. Naz
    Posted November 22nd, 2009 at 4:35 pm | # |

    This may sound really stupid but I dont know much about Korean food and was wondering what mandoo skin actually is and also can I use other types of meat i.e. chicken, lamb rather then pork and beaf

  66. Maria
    Posted November 18th, 2009 at 1:05 pm | # |

    Hi Maangchi!

    Have you seen the Food Network TV Show “Throwdown with Bobby Flay”? Well, my boyfriend and I love that show almost as much as we love your You Tube channel ;) and we decided to do an in home mandu throwndown! The prize was not doing dishes for a month! He is mexican and I am korean so I haaad to win! Right? … Well needless to say your mandu recipe helped me win by a landslide!!!!

    Thanks Maangchi!!!! You are the mandu recipe queen!!! :) & you saved me from doing dishes for a month!!!!

    Now I am off to go eat more of the prize winning mandu!!!

  67. Kathleen
    Posted November 11th, 2009 at 3:30 am | # |

    I was just wondering, can I replace the fish sauce with some Korean soy Sauce… I dont want to buy expensive bottles of fish sauce from the market. .. that kind of stuff is really expensive in korea…

  68. Shaheen
    Posted November 6th, 2009 at 9:47 am | # |

    Hi Maangchi! I was wondering I don`t have Wrappers at home do you think I could make some? Do you know any recipes I could use?

  69. David File
    Posted November 5th, 2009 at 2:22 pm | # |

    I made dumplings using your recipe for a class presentation on South Korean culture. It was tricky keeping them fresh between cooking and delivering them to the class.

    My dumpling shapes and folds are a little strange looking. I tried making some new shapes as well.

    Thank you for the easily-followed instructional video. I had fun making them.

    • Maangchi New York City My profile page joined 8/08
      Posted November 6th, 2009 at 7:04 am | # |

      wow, cool! Did your classmates and teacher have your mandu after you finish the presentation! I’m proud of you!!!
      “I tried making some new shapes as well” hmmm, I like to see your creative mandu shape. : )

  70. Pandora
    Posted October 30th, 2009 at 1:50 pm | # |

    Hi! I’ve been following your recipes from itunes podcasts and only discovered your website today :]
    I actually have spare kimchi mandu in the freezer and was wondering do I let it defrost first before putting it in the soup to cook or can I cook it from frozen?

    • Maangchi New York City My profile page joined 8/08
      Posted October 30th, 2009 at 2:41 pm | # |

      You don’t need to defrost for soup. Put it into the boiling soup directly and cook a few minutes until the mandu floats.

  71. Allyson
    Posted October 29th, 2009 at 9:32 am | # |

    Maangchi, can you offer your recipes in printer-friendly format as well?

  72. Amber
    Posted October 15th, 2009 at 7:54 pm | # |

    Can I use square wrappers instead of round? I bought the wrong kind…

    • Maangchi New York City My profile page joined 8/08
      Posted October 16th, 2009 at 6:07 pm | # |

      yes, you can.

      • Amber
        Posted October 17th, 2009 at 12:04 am | # |

        Do I wrap it in a simlar way? I am going to try. I am going to keep my fingers cross it comes out good!!!!!

  73. Anonymous
    Posted October 12th, 2009 at 9:56 pm | # |

    Maangchi…

    I wante dto ask… i bought the mandu skins and have had them in the freezer for over a week.. i want to know .. how long do you leave them out to defrost them? or can you put them in microwave or warm water.. i think they will stick together >.<

    how long should i leave them out before preparing the mandu?

    • Alex
      Posted October 13th, 2009 at 3:48 am | # |

      Well I’m not an expert but when I made mandu with my mom this summer, we left it out for a while.. maybe 1 hour.. When you peel off a skin, make sure like the middle isnt frozen or it will make a hole in the skins.. and if theres too much de-frosting, it will get all watery making it hard to peel off the pile of skins.. make sure to have extra flour in hand to sprinkle around the edges so it doesnt stick together before you make the dumplings..

      do not put them in warm water – they will become a ball of mandu skins..
      I would also think that microwaving the skins will dry it up or cook it – which isnt good for the taste..

      • Ulli
        Posted December 9th, 2009 at 9:27 pm | # |

        I defrosted mine in the microwave on low. It almost baked them together because there is apparently enough moisture in the wrappers. The wrappers themselves turned dry. I revived them one by one with wet hands. I was still able to use them for wontons in soup. They weren’t pretty but they tasted great.

    • Maangchi New York City My profile page joined 8/08
      Posted October 13th, 2009 at 8:45 am | # |

      Alex, thank you very much for the answer. Frozen mandu skin may be defrosted in an hour at room temperature?
      I usually transfer the frozen mandu skin to the refrigerator and let it sit for 6-8 hours. I would not use a microwave oven or soak it in warm water.

  74. Umi
    Posted October 6th, 2009 at 1:13 am | # |

    hi,
    can u post a video about how to make broccoli tofu?
    my mom made it for me long time ago, and all i remember is, the tofu is really mushed up, and the broccoli is EXTREMELY SMALL

  75. Emily
    Posted October 5th, 2009 at 3:37 am | # |

    Hi, I am Canadian but I live in Korea and I love to make Korean food. I took a korean cooking course and then I also have watched a few of your videos. I am wondering if you know how to make the dough for the bigger sized mandu. it is more of a bread dough and when finished they look like buns. I am pretty sure the filling is exactly the same, I just was wondering how to make the dough. do you know? thanks, by the way your videos are great and easy to follow!

    • Maangchi New York City My profile page joined 8/08
      Posted October 5th, 2009 at 8:51 am | # |

      I think you are talking about steamed mandu.
      My steamed mandu recipe will be posted someday in the future.

      • HabitatForHumantity
        Posted November 27th, 2009 at 10:56 am | # |

        just spent 10 days in Vietnam building houses for Habitat for Humanity, with the added bonus of an 11 hour layover in Seoul. On the layover, I took the bus to the street market. I spoke NO Korean, and most of them spoke NO english, so I have been scouring the internet to find out about the delicious meals I ate. I think the steamed versions of these were my lunch. Some had a mild filling, like a beerock filling. Others had a spicy, red filling, which I believe had some kimchi mixed in with the meat. But, they were all steamed in HUGE bamboo steamers, with a soft, white puffy wrapper (thick, like raw bread dough). I am posting here, hoping that you can provide me a good link to a recipe to these steamed dumplings, or post your own video on them. Thank you!

  76. kristi
    Posted October 1st, 2009 at 8:55 am | # |

    I made some dumplings a couple of weeks ago as a side dish for bulgogi dinner. I made some extra soup dumplings and put them in the freezer. Last night I took them out of the freezer and made your mandoo soup. It was so nice to have a fresh hot soup on a fall day and it was very easy to do since I had already made the dumplings. I’m going to have to do another round of dumpling making soon so I can make the soup more often.

    Thanks for the recipe Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted October 1st, 2009 at 10:24 am | # |

      Thank you for your update and good tips for my other readers. Yes, keeping some mandu in the freezer always makes me feel good.
      It’s getting cold now, I think it’s time for us to make good soup to warm us! : )

  77. LisaL
    Posted September 10th, 2009 at 11:31 pm | # |

    I am SO glad I found your videos :D

    I just made some mandu today. Didn’t have the asian chives, so I used green onions instead.
    It still turned out fantastic. I can’t make my dumplings look as nice as yours lol, but the taste was fantastic, just like my mom makes :D
    I think next time, I’m gonna add in some chopped up rice noodles to the mix.

  78. linda
    Posted September 3rd, 2009 at 8:43 am | # |

    one more question…is it ok to put the raw meat in there with all the other stuff? a friend of mine cooked her meat and then mixed it in with her ingredients. what do you think?

  79. linda
    Posted September 3rd, 2009 at 8:34 am | # |

    hi maangchi. i’m thinking about making your mandoo reciepe this weekend. i know that when my mom makes it she puts the japchae type noodles in it. if i were to use that would i just cook it and mix it in with all the other ingredients?

  80. Hyang Soon
    Posted August 30th, 2009 at 11:26 pm | # |

    Mandu tasted really delicious. My niece made some a week ago and they were delicious.
    I’m looking for a friend and her nickname was: Kim Sooki(Sugi). She looks very similar like you from South Korea. Haha, but your cooking is amazing. Thank you for sharing recipes.

  81. Eddieb
    Posted August 18th, 2009 at 1:05 pm | # |

    Hi Maangchi,

    I made mandu last night and my sister gave it a thumbs up! She says its like the mandu our mom makes. I’d like to try to modify this recipe to make oejingeo mandu at some point. You think it would work in place of meat?

    Also, a long ago I attempted (unsuccessfully) to make mandu twigim but the steam inside made them explode in the oil lol. Any ideas on how to control the water content? Maybe flour or cornstarch?

    Thanks for your recipes!!

    /eddie

    • Maangchi New York City My profile page joined 8/08
      Posted August 18th, 2009 at 6:35 pm | # |

      wow, squid mandu! Interesting!
      I think it works well. I don’t know much about mandu twigim, but I think you will have to seal the mandu tightly so that the filling would not come out to hot oil.

  82. Betty
    Posted July 19th, 2009 at 3:14 am | # |

    Just one question don’t you have to steam the mando before you freeze for later use or you can just fry them just after you make them?

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2009 at 7:03 am | # |

      Freeze raw dumplings. You don’t have to steam them.
      To make fried mandu, follow this direction.
      # Place some vegetable oil on heated pan and add mandu.
      # Lower the heat over low medium and cover the lid of the pan to cook.
      # A few minutes later, open the lid and turn over each mandu. Place 2-3 tbs of water and cover the lid. Cook a few minutes more over low heat.
      # When the mandu is golden brown, transfer it to a plate.
      # Serve hot with dipping sauce (equal parts vinegar and soy sauce).

  83. Linda Linda
    Posted July 18th, 2009 at 11:54 pm | # |

    Why did you soak the Mushroom for 5 hours?

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2009 at 6:57 am | # |

      To make them softer.

    • LisaL
      Posted September 5th, 2009 at 11:53 am | # |

      She uses dried mushrooms. So she soaks them to plump them up and make them softer as she says :)

  84. Michael
    Posted July 9th, 2009 at 3:28 pm | # |

    Just want to say i love your recipes. Can you do one for Ahndong Jjimdahk?

  85. Charles
    Posted June 24th, 2009 at 3:43 pm | # |

    Hi Maangchi,

    I have made Mandu twice, once for my family and once for my Koren daughter in law, my son and our grandchildren. It was a hit! I also made bibbimbap. Both were excellent.

    Thanks and Best Wishes

    Chales
    Wisconsin USA

  86. arjey0921
    Posted June 21st, 2009 at 7:37 am | # |

    hi maangchi….

    i live here in the philippines and stumbled on your site a week ago.. the first recipe that i did was the egg rolls… my three siblings had it as a side dish to their packed lunches… and today, they begged me to have mandu as their viand for tomorrow in school…

    you really make cooking easy and fun!

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2009 at 11:46 am | # |

      haha, you are now making Korean style lunch box for your siblings! gyeran mari (or gyeran malyee) is a very popular side dish for lunch box in Korea. Now your siblings use my recipe section as their menu. “hey, sister, I want you to make this this weekend!” Cute!

  87. Tracy McKenna
    Posted June 15th, 2009 at 6:04 pm | # |

    Maangchi *Ü*
    My first visit to your blog…What a great video! Visited Korea twice when my husband was stationed over there and fell in love with the food. I’d sneak downtown and get steamed mandu, lots of kimchi (YUM) and those fantastic brown-sugary pancakes from the street vendors. I’ll have to check out the rest of your videos, Maangchi! Hope I find one for those pancakes, hint hint.. Thanks for all your hard work Ü

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2009 at 11:43 am | # |

      The food you mention must be “hoddeok” which is made with flour, water, yeast and brown sugar and nuts for filling. I will post the recipe someday, thank you!

  88. philip
    Posted June 10th, 2009 at 9:01 am | # |

    Maangchi, I used to go to a Korean Restaurant in Virginia that served Mandu with a spicy dipping sauce. It was red and had lots of chili peppers & garlic in it. I just made your mandu & was wondering if you had a recipe for a dipping sauce similar to the one I described.

    Thank you so much for setting up this Blog. I am a huge fan! I live up in Maine and there are no Korean restaurants (argh!!!). Your recipes have made it possible for me to get my fix of Korean food!

    Thank you

    • Maangchi New York City My profile page joined 8/08
      Posted June 10th, 2009 at 9:18 am | # |

      hmm spicy dipping sauce. Was it sour and spicy? If so, you can make it easily. Mix 1 tbs hot pepper paste, 1 ts sugar (or honey), 1 ts minced garlic, 2 ts vinegar in a bowl. If it’s not that you are looking for, I don’t know.
      I would like to visit Maine someday to eat fresh lobsters! : )

  89. James
    Posted May 20th, 2009 at 1:58 am | # |

    Maangchi,

    I’m fan of korean cooking and absolutely adore your blog. I would like to ask if I want to make Kimichi Mandu how do I go about it. I notice there is Kimchi Mandu from a Korean Drama I currently watching but they did not specify in detail in making it. Could you provide me additional info based on the current mandu recipe you posted? Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted May 20th, 2009 at 4:50 pm | # |

      Kimchi mandu! It’s a piece of cake! : ) To make it using this recipe, replace 2 cups of asian chives (buchu) with 2 cups of chopped kimchi.

  90. Hazel
    Posted May 14th, 2009 at 3:07 pm | # |

    I made mandu for my cousin’s birthday, and it turned out SOOO delicious!!!! i made both yakimandu and mandu-guk! I loved the yakimandu the most, but my mom LOOOVED mandu-guk (she kept commenting on how good it was while eating the soup haha). Thank you so much for posting the recipe for this Maangchi! Now I don’t have to buy the packaged mandu anymore! =)

  91. Jenneida
    Posted May 11th, 2009 at 12:06 am | # |

    A friend of mine gave the website because I love the culture and i made this for my mom and family for Mother’s Day and they loved it. Thanks for the recipe ^_^

  92. Neeka
    Posted May 1st, 2009 at 1:51 am | # |

    maangchi! is it possible to substitute the pork with just more beef? i want to make this for my boyfriend but he can’t eat pork! :( will it still taste as delicious?!

  93. yuki
    Posted April 30th, 2009 at 8:38 pm | # |

    Is it ok if I don’t add tofu to the dumplings?

  94. sammy
    Posted April 23rd, 2009 at 9:24 pm | # |

    HEY MAANGCHI! just tried to make these, it was my first time attempting a koreon dish and it was a hit! thank you thank you thank you!
    there so good!

    xx
    sammy :)

  95. Sandie
    Posted April 22nd, 2009 at 10:03 pm | # |

    Hi Maangchi! I’m excited to try out your mandoo recipe!! I’d like to give you a couple of suggestions that you might want to try with your recipe =): 1) For maximum water drainage of the tofu, microwave for about 5 minutes or until it’s cooked. Then squeeze out the water with a paper towel or cheesecloth. 2) add 2 whole eggs to the mandoo filling. This will help the filling hold when cooked. Thank you for inspiring me to cook!!

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2009 at 5:57 am | # |

      Thank you very much for good tips!

    • Anonymous
      Posted October 3rd, 2009 at 3:22 am | # |

      hehehe…these are some of my mandoo tips:

      1. i also put 1 raw egg into the filling mixture
      2. instead of using water to “glue” and seal the skin together, i use 1 egg white.

      i love maangchi’s recipes!!

  96. melsamom
    Posted April 5th, 2009 at 6:34 pm | # |

    Hi Maangchi! Thanks for the recipe!! I tried to make one today and though I forgot to salt the meat =p it turns out great (yes just not salty enough =p). my husband was wondering about the skins that we bought, it seems that it was very thick and not crunchy enough. Is there any specific brand you suggest for the mandu skins? Thanks Maangchi! You are wonderful!!

  97. Maangchi New York City My profile page joined 8/08
    Posted March 27th, 2009 at 6:12 am | # |

    James Kim,
    I’m living in New York now.
    Check this out,
    http://www.maangchi.com/blog/planning-my-korean-cooking-class

  98. James Kim
    Posted March 27th, 2009 at 5:44 am | # |

    Hello Maangchi-love your site-what city are you in. I was wondering if you give cooking classes-can you reply to my email? Thank you!

  99. Maangchi New York City My profile page joined 8/08
    Posted March 23rd, 2009 at 7:10 pm | # |

    marla,
    sorry about late reply. I am reading your comment just now. Anyway, did you add some vegetable oil in each ingredient? Check the step number 3 in my recipe. It won’t soggy if you follow the direction.

    Julie W,
    you are very welcome!

  100. Julie W
    Posted March 23rd, 2009 at 12:39 pm | # |

    Hi Maangchi!
    Thank you for this recipe! You make it look so easy!!!

  101. marla
    Posted March 12th, 2009 at 10:06 am | # |

    First I am so excited to find you here. I love Korean Food but not good at making it. Your directions are great. Easy to follow and so far all the recipee I have tried has worked out.
    But having problems with mandu. I tried to cook it but it was kind of soggy!!! What did I do wrong? Does it make a difference in what kind of a pan you use?
    Thanks so much for doing this I really appreciate it and my children love the food.

  102. Maangchi New York City My profile page joined 8/08
    Posted February 24th, 2009 at 12:25 am | # |

    xxMillieann85xx
    yeah, you can keep mandu in the freezer for a long time. Whenever you feel like eating it, you can take it out from the freezer and cook it. that’s what I’m doing. Make lots and lots of mandu when you have free time and put them in the freezer!

  103. xxMillieann85xx
    Posted February 23rd, 2009 at 9:09 am | # |

    hello~!

    wats the point of leaving the mandus in the freezer??

    is it dinner for the next day?? :P:P:P

  104. Maangchi New York City My profile page joined 8/08
    Posted February 20th, 2009 at 5:05 pm | # |

    Kim periwinkle018,
    let me know how your mandu turns out.
    thank you very much!

  105. Kim periwinkle018
    Posted February 20th, 2009 at 6:33 am | # |

    Hi! Thank you for your post of this recipe. I will try to do this mandu tomorrow and serve it to my bestfriends. By the way I’m teaching English to Koreans online and I kinda like your culture especially the food.. hehehe…
    More power to you!

  106. u r great
    Posted February 14th, 2009 at 7:27 am | # |

    in my country it’s called MOMO but it is steamed cooked.. you can eat it like that or you can fry .. we also put some MOMO masala or MOMO seasoning to give it a strong taste.. then we eat it with chutney made from sesame seed, tomato and sometimes with different kind of chutneies.

  107. Maangchi New York City My profile page joined 8/08
    Posted February 13th, 2009 at 7:58 am | # |

    Jeannie,
    You made fantastic shape of mandu!

  108. Jeannie
    Posted February 13th, 2009 at 1:17 am | # |

    Yay! So delicious. My soup photo did not look as good as it tasted :(

    But here is a photo of my mandu! :

    http://flickr.com/photos/jc-dc/3276191954/in/photostream/

    thank you :)

  109. Jeannie
    Posted February 12th, 2009 at 11:58 pm | # |

    Maangchi!! I just made the soup and it was DELICIOUS. I will post some photos soon :)

  110. Maangchi New York City My profile page joined 8/08
    Posted February 3rd, 2009 at 10:01 pm | # |

    Mhee,
    You can keep it in the freezer for a few months.

    Reinier
    I’m glad to hear that your mandu turned out great!

    samwei,
    wow, your fried mandu looks very delicious!

  111. samwei
    Posted February 3rd, 2009 at 12:21 pm | # |

    Hello Maangchi

    thanks agaiin for your recipe. I made it! the Mandu taste very yummy. my friend cannot resist these greatest dumplings at all. here is my blog link.
    http://hk.myblog.yahoo.com/London-samwei/article?mid=8424

    best wishes from London

  112. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted February 2nd, 2009 at 3:49 pm | # |

    Hi Maangchi,
    Love the mandu, i made them with green spinach flavoured dumpling discs. This really tastes great!
    Thanx from Rotterdam

  113. Mhee
    Posted January 31st, 2009 at 7:06 pm | # |

    I love dumplings, I used to wonder how they make it into that shape (the hat shape), thanks for sharing you’re knowledge, your dumplings really look appetizing. I see that you made a lot and store them in batches, how long can you keep them?

  114. Maangchi New York City My profile page joined 8/08
    Posted January 12th, 2009 at 7:26 am | # |

    JHuang,
    oh, after I rolled the filling balls in flour, I just put them in the boiling stock with normal looking mandu.
    It’s very easy.

    Rhyne and fouzia from france,

    Thank you very much. Happy and successful 2009! : )

  115. Rhyne
    Posted January 12th, 2009 at 6:50 am | # |

    yummy… thanks a lot.. more power..

  116. JHuang
    Posted January 12th, 2009 at 12:25 am | # |

    I just stumbled upon your podcast & this is the first episode I saw. I love to make dumplings & thought it was really cool how you used the leftover filling.

    What did you do after you rolled the filling balls in flour? Did you fry it, boil it, bake it, etc? I don’t remember seeing that part on the video.

    (please e-mail a response, thanks!)

  117. fouzia from france
    Posted January 8th, 2009 at 12:08 pm | # |

    unnie I love you !!!! JOng mal!!!^^ kamsa hamnida!!!!

  118. Maangchi New York City My profile page joined 8/08
    Posted January 5th, 2009 at 9:01 pm | # |

    Leelee,
    haha, he is crazy about kimchi mandu? It’s too easy as long as you can make this mandu. You can add chopped kimchi and decrease the amount of Asian chives from the recipe. If you like to use dangmyun noodles, boil and cook it first and chop it and add it to mandu filling.
    Someday I am going to post the recipe, anyway.
    Thank you! Say hello to your “guy” ! lol

  119. Leelee
    Posted January 5th, 2009 at 8:56 pm | # |

    Hi Maangchi, I tried out your kimchi recipe and it was awesome. My partner tells me that it tastes better than his mums!!
    I was wondering if you could post a recipe for Kimchi mandu ( the one with the vermicelli noodles in it?)My guy is crazy over kimchi mandu and I don’t want to disappoint him^^
    새해복많이받으세요!!

  120. Maangchi New York City My profile page joined 8/08
    Posted December 23rd, 2008 at 8:38 pm | # |

    hi, 나선진,
    Wow, you are spreading Korean cooking to your host family! Good luck!

  121. 나선진
    Posted December 23rd, 2008 at 3:59 pm | # |

    제가 미국 교환학생인데…
    호스트 가족들이랑 이번 크리스마스때 만들려고요 ㅋㅋ
    많은 도움이 됬어용 ㅋㅋㅋ
    다음에도 많이 참고할께요..

  122. Maangchi New York City My profile page joined 8/08
    Posted December 17th, 2008 at 12:08 am | # |

    kristine,
    congratulation on your successful mandu making. yeah, home made mandu is the best.

  123. kristine
    Posted December 15th, 2008 at 4:35 pm | # |

    I made mandu today and it turned out well. It was easy to make following your receipe and I love the video.
    I won’t be buying the packaged mandu from market anymore!

  124. Maangchi New York City My profile page joined 8/08
    Posted December 13th, 2008 at 8:03 pm | # |

    Anonymous,
    Yes, some people add dangmyeon noodles to the filling for mandu. I sometimes cook meat before making mandu, too. Yeah, try this way and compare.

    Sheila,
    oh, very nice! Thank you for your update!

  125. sheila
    Posted December 13th, 2008 at 3:24 pm | # |

    hey maangchi, i made the mandu for my korean boyfriend and he said that it was just like his mom’s- which is a great compliment for me. thanks for the recipe! i also love watching your videos and will try to make more =)

  126. Anonymous
    Posted December 9th, 2008 at 9:37 pm | # |

    gonna try to make this next week… will let ya know how it went… my mom always add some dangmyun to it too… and cook the meat a little b4 frying… that’ll prb be the only chgs i would make…

    like the fact that you’re seasoning the ingredients separately… to layer the flavors:D

  127. mazecee
    Posted December 8th, 2008 at 6:17 pm | # |

    Maangchi, ur the best!

  128. Maangchi New York City My profile page joined 8/08
    Posted November 20th, 2008 at 11:15 pm | # |

    Cam
    I know how you feel when you stack up your mandu in the freezer. So happy! right?

  129. Cam
    Posted November 20th, 2008 at 11:01 pm | # |

    Hi Maangchi!
    I love your videos- they’re so much fun to watch and the food always looks (and tastes!) so great!

    I made tonnes of Mandu yesterday and now have a freezer full- its very exciting- although since they took so long to wrap, i’m very attached to them and don’t want to eat them right away ;)

    Thanks for this and all your other wonderful recipes!

  130. Maangchi New York City My profile page joined 8/08
    Posted November 17th, 2008 at 8:38 am | # |

    Nancy,
    I don’t have a recipe for mandu skin at the moment. I always buy it because it’s very cheap! Why don’t you leave your question on the forum at http://www.maangchi.com/talk/forum/general-discussion ?

  131. Nancy
    Posted November 17th, 2008 at 8:06 am | # |

    Hi,

    i have always wanted to try making dumpling. I made kimchi dumpling yesterday but it didn’t yummy because of the dough is so hard after steamed. i made the dumpling skin by myself by using All Purpose flour. i am not sure if i use the right flour. Could you please advice me how to make an excellent dumpling skin and the soft one?

    Thanks!

  132. Maangchi New York City My profile page joined 8/08
    Posted October 28th, 2008 at 10:09 pm | # |

    verucasalt,
    oh,I’m sorry, I did not post how long you have to boil it.
    Boil it for 20 -30 minutes over medium heat. If water evaporates, you can add more water.

  133. verucasalt
    Posted October 28th, 2008 at 9:16 pm | # |

    Hi Maangchi,
    I love your videos. I’m learning so much about Korean food and my hubby certainly loves that I can cook it now.
    I wanted to know how long to cook the stock with the anchovies, onion and mushrooms. I’m actually making the stock right now but I want to know for next time.
    Thanks Maangchi!!!

  134. Maangchi New York City My profile page joined 8/08
    Posted October 28th, 2008 at 8:01 pm | # |

    Jenny,
    yes, you are right. It’s called ddukmanduguk!
    In boiling stock, put the sliced dduk first and cook for about 2-3 minutes, then add mandu.
    Now you seem to know some Korean words! ddukmandu =dduk plus mandu! lol

  135. Jenny
    Posted October 28th, 2008 at 7:26 pm | # |

    Hi Maangchi! I love all your recipes! I have a question about the mandu-guk. Can I just add Duk (sliced oval shaped white rice cake) into it to make Duk mandu guk? Thanks!

  136. Maangchi New York City My profile page joined 8/08
    Posted September 25th, 2008 at 4:27 pm | # |

    Oscar,
    You made your own fish sauce. It’s very interesting. I used to make mine, too! I mixed buckets of fresh anchovies and huge amount of salt in an earthenware vessel. It was very delicious, but too salty!
    The sauce for mandu is very simple. Just mix 2 tbs of soy sauce and 1 tbs of vinegar.
    Thank you for your interesting story!

  137. oscar mendoza
    Posted September 25th, 2008 at 9:34 am | # |

    hola maangchi!!!
    its been litle dificult to find all the products in my town san cristobal;so i had to replace some ingredients with other similars;i had made my own fish sauce untill now that mum where in caracas(the capital)and boght me one botle and i could taste that my sauce wasnt that good indeed;i am getting closer to the original taste so far my dad and girlfriend love when i prepare them mandu,and i took the liberty to try making also a chicken mandu wich my mun loved;we ate them dipping them in soya sauce;do you have any special type of souce for this plate?
    thanks a lot for sharing your skills with us
    oscar from venezuela

  138. Maangchi New York City My profile page joined 8/08
    Posted September 21st, 2008 at 10:45 pm | # |

    Portugalbear,
    Yes, you did a good job! Replacing Asian chives with green onions is a very good idea!

  139. Portugalbear
    Posted September 21st, 2008 at 10:19 pm | # |

    Hi Maangchi,

    I did the Mandu over the weekend and served it both ways. My family loved it. Though i couldn’t find the asian chives, i made do with regular chives or spring onion and it still turned out great. can’t wait to try your other recipes soon…

  140. Portugalbear
    Posted September 18th, 2008 at 10:58 pm | # |

    Hi Maangchi,

    Stumbled upon your video while looking for Korean bulgogi and I’m hooked. I’m definitely going to try this, tomorrow. Can’t wait !!!!

  141. Maangchi New York City My profile page joined 8/08
    Posted September 9th, 2008 at 10:35 pm | # |

    Shianne,
    Thank you Shianne!

  142. Shianne
    Posted September 9th, 2008 at 9:08 pm | # |

    Hi Maangchi,

    I am from Brisbane Australia. Thank you for putting up so many great recipes online with videos! I have learned so much. My Australian boyfriend is loving his dumpling dinner! Keep up the good work! I look forward to learn more from you! :D

    xoxox
    Shianne from Australia

  143. Maangchi New York City My profile page joined 8/08
    Posted September 1st, 2008 at 3:31 pm | # |

    A,
    I don’t know the answer because I have never used the chives you are talking about. Why don’t you ask this question in my new forum section. Someone else may give you good answer.

  144. A
    Posted September 1st, 2008 at 12:03 pm | # |

    Hey Maangchi,

    What if I can only find the buchu with flower heads? Can I eat those or not?

    Thank you very much,

    ^_^

  145. Maangchi New York City My profile page joined 8/08
    Posted September 1st, 2008 at 8:43 am | # |

    Jo,
    I can’t figure out what it looks like. : )
    Anyway, give me more description about the beef stew that you have had. More common Korean style beef stew is the one that I posted. Check out my bulgogi and bulgogi jeongol recipe. Jeongol means stew in Korean.
    Thank you very much for your comment!

  146. jo
    Posted September 1st, 2008 at 4:23 am | # |

    hi maangchi
    i’am from the philippines. the first time i saw you video is in youtube. i’ve been searching for some recipes that i could cooked that night. the first video i watched was korean pancake. papa said it was delicious. tonight i’ve been thinking of cooking sweet & crispy chicken. may i have a request would you share your recipe for korean beef stew. it’s has a blend of sweet, salty & spicy to it.we eeat it all the time when we go to the foodcourt. thank you so much

  147. Jin
    Posted August 31st, 2008 at 9:47 pm | # |

    Hi Maangchi!

    You make it look so easy! I love your website, thank you so much for helping me cook Korean food!! :)

  148. Maangchi New York City My profile page joined 8/08
    Posted August 20th, 2008 at 11:39 am | # |

    Noir,
    yes, you could use any dumpling skin sold at a chinese store.

  149. Noir
    Posted August 20th, 2008 at 9:47 am | # |

    I’m just done making Mandu. Its delicious…but i use other type of dumpling ski..heard of the ‘wanton’ wrapping..as i’m not able to find the mandu skin at my place.

  150. Maangchi New York City My profile page joined 8/08
    Posted August 7th, 2008 at 8:01 am | # |

    nona,
    you are awesome,too!
    I always thaw frozen mandu before cooking.

  151. nona
    Posted August 7th, 2008 at 2:05 am | # |

    Hi Maangchi- you’re awesome. Do I need to thaw frozen mandu before I can fry them? thx

  152. Maangchi New York City My profile page joined 8/08
    Posted July 23rd, 2008 at 6:47 pm | # |

    Anna,
    mandu skin, sure I will show how to make mandu skin someday!

  153. Anna
    Posted July 23rd, 2008 at 2:46 pm | # |

    Hi, Maangchi. I’m a long time fan, just delurking now to beg you, if you can please post a video on how to make the mandu skin. Thank you so much!

  154. Maangchi New York City My profile page joined 8/08
    Posted June 23rd, 2008 at 7:11 am | # |

    Julia,
    Yes, you are saying the recipe for dipping sauce. Mix soy sauce with vinegar and hot pepper powder.

  155. Julia
    Posted June 23rd, 2008 at 12:50 am | # |

    Is there a recipe for the dipping sauce? I had one when I was in Korea that I absolutely loved. It was made of the pepper powder, soy sauce, something sour (lemon juice or vinegar?), and sesame seeds. I loved it so much I put my kimbap in it and sometimes would use my rice to soak it up. I made doenjang chige today and it turned out pretty well! Thanks for bringing Korea into my kitchen!

  156. Maangchi New York City My profile page joined 8/08
    Posted June 17th, 2008 at 6:13 am | # |

    Hello,Svetla,
    Thank you very much!

  157. Svetla
    Posted June 17th, 2008 at 3:14 am | # |

    Svetla :Hi,Maangchi.I am from Bulgaria ,and with my husband very like your cooking.

  158. Maangchi New York City My profile page joined 8/08
    Posted June 15th, 2008 at 6:40 am | # |

    Anonymous!
    Oh, you like “Doe ji bulgogi” (hot and spicy pork dish)! Yes, I will add your request in the list of my upcoming cooking videos. Thanks

  159. Anonymous
    Posted June 15th, 2008 at 2:04 am | # |

    Hi Maangchi,

    Could you please make spicy barbeque pork? doeji bulgogi? Thanks for all the yummy recipes!

  160. Maangchi New York City My profile page joined 8/08
    Posted June 14th, 2008 at 7:22 pm | # |

    soparu,
    Yes, tangsu yook! Thanks,

  161. minhui
    Posted June 11th, 2008 at 11:01 pm | # |

    I love this podcast! It’s wonderful to find simple, easy-to-follow versions of childhood foods!
    I was wondering what kind of countertop gas range you’re using – I would love to find something similar for easier cooking.

    thx!

  162. soparu
    Posted June 10th, 2008 at 11:27 pm | # |

    yes, please make tangsooyook!

  163. Maangchi New York City My profile page joined 8/08
    Posted May 29th, 2008 at 10:52 pm | # |

    Hi,E,
    Check out my ingredient blog where you will see the mandu skin that I use. Yes,Chinese Gyoja wrappers could be used too.
    To make homemade mandu skin, you will have to mix and knead flour, water, and salt.
    Thanks for your question. I will show you how to knead it later for my another korean dish.

  164. E
    Posted May 29th, 2008 at 10:17 pm | # |

    Hi! I stubbled onto your blog via YouTube, and WOW!! now I’ve got you bookmarked! What type of Mandu wrappers are you using? Are they the same as the Chinese Gzoya wrappers? Also your video mentioned that homemade mandu wrappers can be made w/ just flour, water, and one more ingredient. Can you pls share that recipe? One of my good friends MIL made homemade mandu wrappers and I was never able to get the recipe from her. But the texture was wonderful!

  165. Maangchi New York City My profile page joined 8/08
    Posted May 28th, 2008 at 9:43 pm | # |

    Younghee,
    mandu soup and kimchi! All are made by yourself! Congratulation!

  166. Young Hee
    Posted May 28th, 2008 at 2:30 pm | # |

    I just finished having dinner. I made mandu soup and ate it with the kimchi I made. It was so good. thank you for your recipe, I’ll be sending in my pics soon!

  167. Maangchi New York City My profile page joined 8/08
    Posted May 21st, 2008 at 4:10 am | # |

    Mary!
    Yes, you can steam or boil the mandu. Thank you!

  168. Anonymous
    Posted May 19th, 2008 at 9:49 pm | # |

    Hi Maangchi!
    I just discovered your website, and I can’t wait until tomorrow to try your recipes!
    I have a question for these fantastic Mandu… can we eat them boiled (in fact, steamed), like the chinese version? I’m asking because I don’t know if the jam recipe is the same, if the meat needs to be cooked before…
    Thanks for answering!
    Mary

  169. Maangchi New York City My profile page joined 8/08
    Posted May 17th, 2008 at 9:45 am | # |

    James,
    Actually I was wondering how you have beeb doing lately because you seemed to be a little quiet. so I’m glad to know you are still making some korean food. Yeah, your mandu tasted bland? I’m sure your next mandu will be successful.

  170. james
    Posted May 15th, 2008 at 8:43 pm | # |

    I made a batch of this but something was missing. It was very bland. I will heavily season the filling next time and fry a small piece to sample before making the dumplings. I’m still a fan though. I schedule my shopping around the latest maangchi video, heheh. Thanks for showing us this recipe.

  171. Maangchi New York City My profile page joined 8/08
    Posted May 13th, 2008 at 10:19 pm | # |

    Yayeee! Deborah!
    I miss you! : ) I’m in Korea now and eat all kinds of delicious food!

    Oh, you like my mandu recipe? Cool!
    One of my friends who used to live in China taught me Chines style of steamed mandu. It was awesome! She said chinese usually eat mandu with porridge.

    Thanks for your comment!

  172. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted May 12th, 2008 at 9:49 pm | # |

    i think this is the BEST video you’ve done to date!! your mandoo look so yummy! makes me want to go bug my mom for her (chinese) version!

  173. Maangchi New York City My profile page joined 8/08
    Posted May 12th, 2008 at 9:30 pm | # |

    Hannah,
    Did you check my Miyuk guk video?
    I made miyuk guk(soup) and miyuk salad there. If the dish is not the one you request, please give me more detailed description so that I could figure out what it is.
    Thanks,

  174. Hannah
    Posted May 12th, 2008 at 10:27 am | # |

    Thanks Maangchi, for showing us how to make mandu. I’ve been making Chinese dumplings for a while, but never tried the Korean version of the fillings.
    There’s a miyuk sidedish that I really like (mixed with garlic, pepper strips, and sesame), could you show us how to make that too?

  175. Maangchi New York City My profile page joined 8/08
    Posted May 10th, 2008 at 8:59 pm | # |

    Hi,CUB,
    I’m very glad to hear your successful mandu making. Now that I’m in Korea, it must have some difficulties to post your picture in my blog. I will try to fix this as soon as possible,but if I can’t, I will post it when I go back home in Canada. Thanks a lot!

  176. CUB-your fan
    Posted May 9th, 2008 at 7:23 pm | # |

    Hi Maangchi,

    What are you having for dinner tonight in Korea? My family has enjoyed the Mandu soup! I substituted ground turkey for the beef and pork, and my soup was SO delicious… Thank you for another winner recipe.

    Here are my photos:
    http://picasaweb.google.com/tansygarvey/KoreanCooking

  177. Aaron
    Posted May 8th, 2008 at 11:52 pm | # |

    Hello Maangchi,

    Thank you for making Korean dishes look so easy to cook now because I always wanted to cook the wonderful dishes that I saw on Korean dramas lol.Now I can because of you.Also I heard that you made a video about how to make jjajjangmyun,but I can’t find it.Did you ever make such video?Thanks once again!^^

  178. Maangchi New York City My profile page joined 8/08
    Posted May 8th, 2008 at 9:38 pm | # |

    Hi,london, Ontario!
    Thank you for your interest in my recipes. Your request Jobchae was already uploaded on YouTube, check it out. And Tang soo yuk will be included in the list of my upcoming cooking videos.

  179. Anonymous
    Posted May 8th, 2008 at 12:56 am | # |

    Thank you so much
    I live in London Ontario by myself and I just saw your video of Mandu on Youtube!
    You really do make it really easy to understand and follow.

    Gosh would you be posting videos for jabchae and tangsooyook soon?

    I wish you will!
    감사합니다

  180. Maangchi New York City My profile page joined 8/08
    Posted May 6th, 2008 at 10:06 pm | # |

    hello, anonymous!
    your pork bone soup called “Gam ja tang” is accepted as requested dishes! : ) Thanks,

  181. Anonymous
    Posted May 5th, 2008 at 8:35 pm | # |

    Hi Maangchi,

    Your work is so great! Could you show us how to make “Pig Bone Soup” someday? Thank you so much!

  182. Maangchi New York City My profile page joined 8/08
    Posted May 5th, 2008 at 7:32 pm | # |

    stephanie!
    Yes, you can add some chopped kimchi after squeezing it.

  183. Stephanie
    Posted May 4th, 2008 at 11:18 pm | # |

    hi maangchi! can you make kimchi mandoo?? i saw it from a show called hello miss and it looks yummy.

  184. Sagua
    Posted May 4th, 2008 at 11:05 pm | # |

    Hi Maangchi,

    I made Kimchi mandu last night. But, I could not taste kimchi after mixing it with the other ingredients as I squeezed out the kimchi juice to avoid the filling being too wet. I actually put in about a bowl of kimchi, 200g pork, 300g beef, tofu and chives.
    What went wrong?
    Cheers,
    Sagua

  185. Anonymous
    Posted May 3rd, 2008 at 9:39 pm | # |

    wow i never thought that maangchi can make my desire for mandu easier to cook. i will use beef instead of beef plus pork because i cant eat pork. tnx!

  186. Anonymous
    Posted May 3rd, 2008 at 2:57 pm | # |

    She makes everything so easy, even mandoo. She encourged me to cook without worry too much. I enjoyed watching her cooking


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