Pork, beef, and chive dumplings

Mandu 만두

This recipe is for traditional, classic Korean dumplings, which everyone loves!

This is my original mandu recipe for pork, beef, and chive dumplings that I posted on May 3, 2008. It shows you how to make dumplings and then fry them or make soup from them. Since then I’ve posted more thorough and better mandu recipes but I’m keeping this classic recipe here for everyone who loves it and loves making it. It may be a little rougher or less clear than my more recent recipes!


Yield: 50 to 60 mandu


Make filling

  1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
  2. Add 1 ts of kosher salt, 1 tbs of toasted 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 toasted 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 toasted 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.

mandu mixmandu

Shape 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.

Fry mandu

  1. Place some vegetable oil on heated pan and add the mandu you made.
  2. Lower the heat to low-medium and put the lid on the pan to cook.
  3. 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.
  4. When the mandu is golden brown, transfer it to a plate.
  5. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

Make 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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  1. hamiltona USA joined 11/20 & has 1 comment

    These were fantastic! I made these with my half-Korean boyfriend tonight for date night and he said it was the best meal he’s ever ate! Thank you for such a great easy to follow recipe :)

  2. IDEAS:




  3. l2cookkorean united states joined 11/18 & has 1 comment

    Maangchi, after freezing the mandu, how do you pan-fry it while ensuring that the pork is cooked through all the way? I keep seeing pink inside my mandu and I am unsure on how to properly pan-fry from frozen. Any advice would help!

    When I boil it in soup, it comes out perfect.

    • Maangchi New York City joined 8/08 & has 12,047 comments

      I cook the frozen mandu on the pan with some vegetable oil until both sides turn a little brown and crunchy. Then I add a few spoons of water and turn down the heat to low, and cover and cook until the pork is fully cooked and the skins are crunchy.

  4. eimi Philippines joined 11/18 & has 1 comment

    Hi Maangchi, what soy sauce type and brand are you using for the dipping sauce?

  5. jackiegiampino Greensboro, NC joined 8/18 & has 2 comments

    Hi Maangchi, do I use the whole anchovy inside the tea strainer or do I need to remove the head and guts?

  6. nims Adelaide joined 6/18 & has 1 comment

    Maangchi thankyouu, these tasted so delicious – so much more flavourful than the frozen prepackaged dumplings!! I have to confess though, I had no tofu at home so I crumbled up some leftover cooked potato gems and one fish fillet which ended up working out fine. I used your mak-kimchi and the dumpling skin recipe too – everything from scratch, I’m very proud of all my hard work ;)
    Again, thanks for all your lovely recipes Maangchi!!!

  7. CynthiaH Wichita joined 1/12 & has 14 comments

    Hi, Maangchi, I just made the filling, but our dinner plans got moved back one day. Just curious… Do you still recommend freezing the mandu, or can I fill each mandu and keep them in the refrigerator for one day then cook them? I probably won’t have time to fill each ine tomorrow, but will they dry out in the refrigerator?

  8. Cornelius B. Ecuador joined 12/17 & has 42 comments

    My cat, learning how to make Mandu.

    See full size image

  9. Cornelius B. Ecuador joined 12/17 & has 42 comments

    Made Mandu last week. Didn´t have Tofu available at my home town, so had to skip it. Also skipped pork. Buchu I had purchased at my last visit to Quito, at Seoul Market.

    Decided to stir fry the filling (as I had seen in another Mandu recipe), to be able to preserve it longer. Also had to cope with square Mandu-pi, as no round one was available. Next time I´ll make my own.

    Didn´t make the broth, but used the chicken broth I´d made for Dak-kalguksu instead. The result was super tasty. Also fried some Mandu: was so tasty that I didn´t even bother to make the dipping.

    See full size image

  10. Carly_G Bologna joined 2/17 & has 3 comments

    Thanks for this recipe Maangchi-ssi! It’s super easy to follow, I am pretty proud of my mandu.
    I steamed them and ate them with rice and kimchi.

  11. Laila04 fishers, indiana joined 2/18 & has 2 comments

    can i use ground beef instead of pork?

  12. veronnica50 Los Angeles joined 1/17 & has 1 comment

    How many mandu does this recipe make?

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