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.
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unnie I love you !!!! JOng mal!!!^^ kamsa hamnida!!!!
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
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!!
hi, 나선진,
Wow, you are spreading Korean cooking to your host family! Good luck!
제가 미국 교환학생인데…
호스트 가족들이랑 이번 크리스마스때 만들려고요 ㅋㅋ
많은 도움이 됬어용 ㅋㅋㅋ
다음에도 많이 참고할께요..
kristine,
congratulation on your successful mandu making. yeah, home made mandu is the best.
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!
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!
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 =)
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
Maangchi, ur the best!
Cam
I know how you feel when you stack up your mandu in the freezer. So happy! right?
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!
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 https://www.maangchi.com/talk/forum/general-discussion ?
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!
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 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!!!
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 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!
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!
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
Portugalbear,
Yes, you did a good job! Replacing Asian chives with green onions is a very good idea!
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…
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 !!!!
Shianne,
Thank you Shianne!
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
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.
Hey Maangchi,
What if I can only find the buchu with flower heads? Can I eat those or not?
Thank you very 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!
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
Hi Maangchi!
You make it look so easy! I love your website, thank you so much for helping me cook Korean food!! :)
Noir,
yes, you could use any dumpling skin sold at a chinese store.
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.
nona,
you are awesome,too!
I always thaw frozen mandu before cooking.
Hi Maangchi- you’re awesome. Do I need to thaw frozen mandu before I can fry them? thx