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)
She makes everything so easy, even mandoo. She encourged me to cook without worry too much. I enjoyed watching her cooking
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!
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
hi maangchi! can you make kimchi mandoo?? i saw it from a show called hello miss and it looks yummy.
stephanie!
Yes, you can add some chopped kimchi after squeezing it.
Hi Maangchi,
Your work is so great! Could you show us how to make “Pig Bone Soup” someday? Thank you so much!
hello, anonymous!
your pork bone soup called “Gam ja tang” is accepted as requested dishes! : ) Thanks,
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
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.
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!^^
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
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!
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?
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,
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!
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!
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.
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.
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
Mary!
Yes, you can steam or boil the mandu. Thank you!
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!
Younghee,
mandu soup and kimchi! All are made by yourself! Congratulation!
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!
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.
yes, please make tangsooyook!
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!
soparu,
Yes, tangsu yook! Thanks,
Hi Maangchi,
Could you please make spicy barbeque pork? doeji bulgogi? Thanks for all the yummy recipes!
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
Svetla :Hi,Maangchi.I am from Bulgaria ,and with my husband very like your cooking.
Hello,Svetla,
Thank you very much!
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!
Julia,
Yes, you are saying the recipe for dipping sauce. Mix soy sauce with vinegar and hot pepper powder.
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!
Anna,
mandu skin, sure I will show how to make mandu skin someday!
Hi Maangchi- you’re awesome. Do I need to thaw frozen mandu before I can fry them? thx
nona,
you are awesome,too!
I always thaw frozen mandu before cooking.
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.
Noir,
yes, you could use any dumpling skin sold at a chinese store.
Hi Maangchi!
You make it look so easy! I love your website, thank you so much for helping me cook Korean food!! :)
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
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!
Hey Maangchi,
What if I can only find the buchu with flower heads? Can I eat those or not?
Thank you very much,
^_^
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.
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
Shianne,
Thank you Shianne!
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 !!!!
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…
Portugalbear,
Yes, you did a good job! Replacing Asian chives with green onions is a very good idea!
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
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!
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!
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
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!!!
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.
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!
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 ?
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!
Cam
I know how you feel when you stack up your mandu in the freezer. So happy! right?
Maangchi, ur the best!
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
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 =)
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!
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!
kristine,
congratulation on your successful mandu making. yeah, home made mandu is the best.
제가 미국 교환학생인데…
호스트 가족들이랑 이번 크리스마스때 만들려고요 ㅋㅋ
많은 도움이 됬어용 ㅋㅋㅋ
다음에도 많이 참고할께요..
hi, 나선진,
Wow, you are spreading Korean cooking to your host family! Good luck!
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!!
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
unnie I love you !!!! JOng mal!!!^^ kamsa hamnida!!!!
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!)
yummy… thanks a lot.. more power..
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! : )
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?
Hi Maangchi,
Love the mandu, i made them with green spinach flavoured dumpling discs. This really tastes great!
Thanx from Rotterdam
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
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!
Maangchi!! I just made the soup and it was DELICIOUS. I will post some photos soon :)
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 :)
Jeannie,
You made fantastic shape of mandu!
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.
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!
Kim periwinkle018,
let me know how your mandu turns out.
thank you very much!
hello~!
wats the point of leaving the mandus in the freezer??
is it dinner for the next day?? :P:P:P
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!
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.
Hi Maangchi!
Thank you for this recipe! You make it look so easy!!!
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!
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!
James Kim,
I’m living in New York now.
Check this out,
http://www.maangchi.com/blog/planning-my-korean-cooking-class
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
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!
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!
Is it ok if I don’t add tofu to the dumplings?
Yes, I think it will still be delicious without tofu!
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!
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 ^_^
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!
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.
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 *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!
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!
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!