Ingredients:
- 1 cup of ground pork
- 2 cups of ground beef
- 2 cups of chopped boo chu (Asian chives)
- 4-5 soaked Shiitake mushrooms
- half onion
- half package of tofu
- 3 cloves of minced garlic
- salt
- sugar
- sesame oil
- vegetable oil
- fish sauce
- egg
- green onion
- mandu skins (60 discs)
Make filling:
- Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
- 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.
- Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
tip: oil will coat vegetables so that liquid would not come out from it - Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl.
- Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl.
- Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives.
- In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand.
Make Mandu:
For fried mandu:
- Place one mandu skin on your left hand and put some filling mixture on the center of the skin.
- On the half of the edge of the skin, put a little cold water with your fingertips.
- Fold skin in half over filling and press edges together to make ripple shape.
- 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).
For mandu soup:
- In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, left over onion and boil it all over medium heat for 20-30 minutes. If water evaporates, you can add more water.
- When the stock is well made, remove the anchovies and onion.
- Add 1 ts of fish sauce, 2 cloves of minced garlic and your mandu and cover the lid. (you can add more salt if you want)
- When mandu cooks properly, it floats to the surface.
- Add 1 beaten egg, 2 sliced green onions: Done!
- Serve hot with a bowl of kimchi. (ground pepper is optional)
hi maangchi..thanx you..it taste so good!!i like it..
Is it acceptable to use only beef in this recipe? Or perhaps substitute the pork for chicken? Thanks!
yes, you can use only beef in this recipe. It will still be delicious!
This recipe was amazing! I am a vegetarian so I just used tofu and shrimp. It was delicious. Better than store bought dumplings!
Thank you for your update!
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!
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! : )
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.
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!
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!
dangmyun is starch noodles. I used it in my japchae recipe.http://www.maangchi.com/recipe/japchae
Please watch the video to learn how you cook the noodles. After cooking the noodles, chop them up and add to your mandu filling. very easy.
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!
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!
Hi how long does it roughly take to boil mandus? about 2 hours?
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.
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?
kimchi mandoo, sure! Thank you for your request!
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!
How about using green onions?
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?
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
You could use chicken or lamb instead of pork and beef.
Mandu skin:
http://www.maangchi.com/ingredients/mandu-skins
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!!!
wow, good news! Congratulation! Sorry about the late reply.
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…
yes, you can use korean gukganjang (soup soy sauce): 국간장
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?
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.
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. : )
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?
You don’t need to defrost for soup. Put it into the boiling soup directly and cook a few minutes until the mandu floats.
Maangchi, can you offer your recipes in printer-friendly format as well?
Download it for free! : )
http://www.maangchi.com/shop
Can I use square wrappers instead of round? I bought the wrong kind…
yes, you can.
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!!!!!
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?
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..
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.
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.
thank you !
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
It sounds delicious, but I don’t know about the side dish. If you want to talk about this dish with other readers, leave your comment here: http://www.maangchi.com/talk/forum/recipe-request
Someone else may know the recipe. Thank you!
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!
I think you are talking about steamed mandu.
My steamed mandu recipe will be posted someday in the future.
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!
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!
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! : )
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.
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?
You can use either cooked meat or raw meat.
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?
yes, cook the noodles, chop them up, and add to the filling.
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.
haha, if you find your friend Kim Sooki, please let me know.
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
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.
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?
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).
Why did you soak the Mushroom for 5 hours?
To make them softer.
She uses dried mushrooms. So she soaks them to plump them up and make them softer as she says :)
Just want to say i love your recipes. Can you do one for Ahndong Jjimdahk?
sure, jjimdak is one of upcoming recipes! thank you!
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
wow, you must be good at cooking! Thank you Charles!
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!
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!
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
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!
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
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! : )
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.
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.
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! =)
of course homemade mandu is the best! Congratulation on your successful Korean cooking!
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 ^_^
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?!
of course! I hope you bf loves your mandu!
Is it ok if I don’t add tofu to the dumplings?
Yes, I think it will still be delicious without tofu!
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 :)
sammy,
big hit! oh ba~yee bee! cool! : ) Your big hit is my big hit!
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!!
Thank you very much for good tips!
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!!
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!!
I don’t have any particular brand name for mandu skin. Maybe put some oil more generously when you fry them? Leave your question here to discuss mandu skin if you want. You may get better answer from other readers. http://www.maangchi.com/talk/forum/general-discussion
James Kim,
I’m living in New York now.
Check this out,
http://www.maangchi.com/blog/planning-my-korean-cooking-class
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!
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!
Hi Maangchi!
Thank you for this recipe! You make it look so easy!!!
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.
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!
hello~!
wats the point of leaving the mandus in the freezer??
is it dinner for the next day?? :P:P:P
Kim periwinkle018,
let me know how your mandu turns out.
thank you very much!
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!
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.
Jeannie,
You made fantastic shape of mandu!
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 :)
Maangchi!! I just made the soup and it was DELICIOUS. I will post some photos soon :)
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!
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
Hi Maangchi,
Love the mandu, i made them with green spinach flavoured dumpling discs. This really tastes great!
Thanx from Rotterdam
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?
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! : )
yummy… thanks a lot.. more power..
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!)