Korean recipes:

Mandu (dumplings)

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 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
  4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl.
  5. 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.
  6. 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.
  7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand.


Make Mandu:

For fried mandu:

  1. Place one mandu skin on your left hand and put some filling mixture on the center of the skin.
  2. On the half of the edge of the skin, put a little cold water with your fingertips.
  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 mandu.
  5. Lower the heat over low medium and cover the lid of the pan to cook.
  6. 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.
  7. When the mandu is golden brown, transfer it to a plate.
  8. Serve hot with dipping sauce (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, left over onion and boil it all over medium heat for 20-30 minutes. If water evaporates, you can add more water.
  2. When the stock is well made, remove the anchovies and onion.
  3. 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)
  4. When mandu cooks properly, it floats to the surface.
  5. Add 1 beaten egg, 2 sliced green onions: Done!
  6. Serve hot with a bowl of kimchi. (ground pepper is optional)

178 Comments:

  1. azie boo malaysia My profile page
    joined March 9, 2010

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

    Posted March 8, 2010 at 11:54 pm | #
  2. alexzeevy Tel Aviv, Israel My profile page
    joined March 3, 2010

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

    Posted March 3, 2010 at 2:29 pm | #
  3. nrouse My profile page
    joined March 2, 2010

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

    Posted March 2, 2010 at 7:02 pm | #
  4. gdimike Skokie, IL USA My profile page
    joined February 6, 2010

    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!

    Posted February 5, 2010 at 7:51 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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! : )

      Posted March 3, 2010 at 3:22 pm | #
  5. Anonymous

    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.

    Posted January 8, 2010 at 9:46 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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!

      Posted March 3, 2010 at 3:24 pm | #
  6. 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!

    Posted January 7, 2010 at 6:37 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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.

      Posted March 3, 2010 at 3:27 pm | #
  7. madmommy

    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!

    Posted December 31, 2009 at 4:58 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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!

      Posted December 31, 2009 at 5:10 pm | #
  8. Norah

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

    Posted December 25, 2009 at 9:03 pm | #
    • (:

      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.

      Posted December 26, 2009 at 2:23 am | #
  9. 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?

    Posted December 20, 2009 at 7:25 am | #
  10. Jaja

    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!

    Posted December 19, 2009 at 7:37 pm | #
  11. sharon

    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?

    Posted December 13, 2009 at 8:16 pm | #
  12. Naz

    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

    Posted November 22, 2009 at 4:35 pm | #
  13. Maria

    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!!!

    Posted November 18, 2009 at 1:05 pm | #
  14. Kathleen

    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…

    Posted November 11, 2009 at 3:30 am | #
  15. Shaheen

    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?

    Posted November 6, 2009 at 9:47 am | #
  16. David File

    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.

    Posted November 5, 2009 at 2:22 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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. : )

      Posted November 6, 2009 at 7:04 am | #
  17. Pandora

    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?

    Posted October 30, 2009 at 1:50 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

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

      Posted October 30, 2009 at 2:41 pm | #
  18. Allyson

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

    Posted October 29, 2009 at 9:32 am | #
  19. Amber

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

    Posted October 15, 2009 at 7:54 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      yes, you can.

      Posted October 16, 2009 at 6:07 pm | #
      • Amber

        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!!!!!

        Posted October 17, 2009 at 12:04 am | #
  20. Anonymous

    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?

    Posted October 12, 2009 at 9:56 pm | #
    • Alex

      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..

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

        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.

        Posted December 9, 2009 at 9:27 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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.

      Posted October 13, 2009 at 8:45 am | #
  21. Umi

    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

    Posted October 6, 2009 at 1:13 am | #
  22. 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!

    Posted October 5, 2009 at 3:37 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

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

      Posted October 5, 2009 at 8:51 am | #
      • HabitatForHumantity

        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!

        Posted November 27, 2009 at 10:56 am | #
  23. kristi

    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!

    Posted October 1, 2009 at 8:55 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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! : )

      Posted October 1, 2009 at 10:24 am | #
  24. LisaL

    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.

    Posted September 10, 2009 at 11:31 pm | #
  25. linda

    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?

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

    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?

    Posted September 3, 2009 at 8:34 am | #
  27. Hyang Soon

    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.

    Posted August 30, 2009 at 11:26 pm | #
  28. Eddieb

    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

    Posted August 18, 2009 at 1:05 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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.

      Posted August 18, 2009 at 6:35 pm | #
  29. Betty

    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?

    Posted July 19, 2009 at 3:14 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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).

      Posted July 19, 2009 at 7:03 am | #
  30. Linda Linda

    Why did you soak the Mushroom for 5 hours?

    Posted July 18, 2009 at 11:54 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      To make them softer.

      Posted July 19, 2009 at 6:57 am | #
    • LisaL

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

      Posted September 5, 2009 at 11:53 am | #
  31. Michael

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

    Posted July 9, 2009 at 3:28 pm | #
  32. Charles

    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

    Posted June 24, 2009 at 3:43 pm | #
  33. arjey0921

    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!

    Posted June 21, 2009 at 7:37 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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!

      Posted June 21, 2009 at 11:46 am | #
  34. Tracy McKenna

    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

    Posted June 15, 2009 at 6:04 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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!

      Posted June 21, 2009 at 11:43 am | #
  35. philip

    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

    Posted June 10, 2009 at 9:01 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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! : )

      Posted June 10, 2009 at 9:18 am | #
  36. James

    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.

    Posted May 20, 2009 at 1:58 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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.

      Posted May 20, 2009 at 4:50 pm | #
  37. Hazel

    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! =)

    Posted May 14, 2009 at 3:07 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      of course homemade mandu is the best! Congratulation on your successful Korean cooking!

      Posted May 14, 2009 at 5:57 pm | #
  38. Jenneida

    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 ^_^

    Posted May 11, 2009 at 12:06 am | #
  39. Neeka

    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?!

    Posted May 1, 2009 at 1:51 am | #
  40. yuki

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

    Posted April 30, 2009 at 8:38 pm | #
  41. sammy

    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 :)

    Posted April 23, 2009 at 9:24 pm | #
  42. Sandie

    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!!

    Posted April 22, 2009 at 10:03 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      Thank you very much for good tips!

      Posted April 23, 2009 at 5:57 am | #
    • Anonymous

      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!!

      Posted October 3, 2009 at 3:22 am | #
  43. melsamom

    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!!

    Posted April 5, 2009 at 6:34 pm | #
  44. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted March 27, 2009 at 6:12 am | #
  45. James Kim

    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!

    Posted March 27, 2009 at 5:44 am | #
  46. Maangchi New York City My profile page
    joined August 6, 2008

    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!

    Posted March 23, 2009 at 7:10 pm | #
  47. Julie W

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

    Posted March 23, 2009 at 12:39 pm | #
  48. marla

    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.

    Posted March 12, 2009 at 10:06 am | #
  49. Maangchi New York City My profile page
    joined August 6, 2008

    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!

    Posted February 24, 2009 at 12:25 am | #
  50. xxMillieann85xx

    hello~!

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

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

    Posted February 23, 2009 at 9:09 am | #
  51. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted February 20, 2009 at 5:05 pm | #
  52. Kim periwinkle018

    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!

    Posted February 20, 2009 at 6:33 am | #
  53. u r great

    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.

    Posted February 14, 2009 at 7:27 am | #
  54. Maangchi New York City My profile page
    joined August 6, 2008

    Jeannie,
    You made fantastic shape of mandu!

    Posted February 13, 2009 at 7:58 am | #
  55. Jeannie

    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 :)

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

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

    Posted February 12, 2009 at 11:58 pm | #
  57. Maangchi New York City My profile page
    joined August 6, 2008

    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!

    Posted February 3, 2009 at 10:01 pm | #
  58. samwei

    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

    Posted February 3, 2009 at 12:21 pm | #
  59. Reinier Rotterdam, The Netherlands My profile page I'm a fan!
    joined February 3, 2009

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

    Posted February 2, 2009 at 3:49 pm | #
  60. Mhee

    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?

    Posted January 31, 2009 at 7:06 pm | #
  61. Maangchi New York City My profile page
    joined August 6, 2008

    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! : )

    Posted January 12, 2009 at 7:26 am | #
  62. yummy… thanks a lot.. more power..

    Posted January 12, 2009 at 6:50 am | #
  63. JHuang

    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!)

    Posted January 12, 2009 at 12:25 am | #
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