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!
Ingredients
Yield: 50 to 60 mandu
- 1 cup of ground pork
- 2 cups of ground beef
- 2 cups of chopped buchu (Asian chives)
- 4-5 soaked Shiitake mushrooms
- half onion
- half package of tofu
- 3 cloves of minced garlic
- kosher salt
- sugar
- toasted sesame oil
- vegetable oil
- fish sauce
- egg
- green onion
- mandu skins (60 discs)
Directions
Make filling
- Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
- 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.
- 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)
- Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
- 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.
- 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.
- In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.
Shape mandu
- Put some of the filling mixture into the center of a mandu skin.
- 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.
- Fold skin in half over filling and press edges together to make ripple shape.
Fry mandu
- Place some vegetable oil on heated pan and add the mandu you made.
- Lower the heat to low-medium and put the lid on the pan to cook.
- 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.
- When the mandu is golden brown, transfer it to a plate.
- Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.
Make mandu soup
- 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.
- When the stock is done, remove the anchovies and onion.
- 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.
- When the mandu has cooked, it will float to the top.
- Add 1 beaten egg, 2 sliced green onions: Done!
- Serve hot with a bowl of kimchi, and ground pepper to taste.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
![[OTTOGI] Premium Roasted Sesam...](https://m.media-amazon.com/images/I/41DixbNS9AL._SL160_.jpg)
Anna,
mandu skin, sure I will show how to make mandu skin someday!
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!
Julia,
Yes, you are saying the recipe for dipping sauce. Mix soy sauce with vinegar and hot pepper powder.
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!
Hello,Svetla,
Thank you very much!
Svetla :Hi,Maangchi.I am from Bulgaria ,and with my husband very like your cooking.
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
Hi Maangchi,
Could you please make spicy barbeque pork? doeji bulgogi? Thanks for all the yummy recipes!
soparu,
Yes, tangsu yook! Thanks,
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!
yes, please make tangsooyook!
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.
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!
Younghee,
mandu soup and kimchi! All are made by yourself! Congratulation!
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!
Mary!
Yes, you can steam or boil the mandu. Thank you!
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
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.
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.
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 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!
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,
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?
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!
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
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,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.
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
hello, anonymous!
your pork bone soup called “Gam ja tang” is accepted as requested dishes! : ) Thanks,
Hi Maangchi,
Your work is so great! Could you show us how to make “Pig Bone Soup” someday? Thank you so much!
stephanie!
Yes, you can add some chopped kimchi after squeezing it.
hi maangchi! can you make kimchi mandoo?? i saw it from a show called hello miss and it looks yummy.
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
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!
She makes everything so easy, even mandoo. She encourged me to cook without worry too much. I enjoyed watching her cooking