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! 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?
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
haha, lil mandoo! cool name.
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
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.
thank you did i mention how much i love love love your site
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
Check my sujebi recipe. http://www.maangchi.com/recipe/sujebi
The dough in the recipe could be used for mandu skin. Spread the dough very thinly with a rolling pin and make disks.
tank youuuu maangchi one lasst question do you have to take some thing out on the shiitake mushroom
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!!
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!
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!
Steam or boil it until cooked. I don’t know exact time but 10-15 minutes over medium high heat will be ok.
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.
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!
yay, good news! Thank you for your update!
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!
“I’m so excited that I have a freezer full of them now” I know how you feel! : )
Congratulation on your successful Korean cooking.
hi maangchi..thanx you..it taste so good!!i like it..
nice, thank you for your update!
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.