Dumplings

Mandu 만두

Families from many cultures around the world make and enjoy dumplings, and this recipe is Korea’s version. Every Korean family has their own dumpling (mandu) recipe, just like they have their own kimchi recipe, but this recipe for pork dumplings is kind of a general classic, which is why it was one of the first recipe videos I made when I started posting on YouTube.

Everyone likes mandu, and one of the great things about it is that you can make a lot at once, freeze them, and then use them over time in so many different ways. These days, so many of us are suffering from inflation, and I was thinking what kind of recipe I could share that would help us all keep our families well-fed deliciously. It seems like a good time to remake this video and refresh this recipe. My old mandu recipe was loved by many over the years and I hope this updated recipe and video is also used and enjoyed for many more.

Make this mandu for your family and let’s beat this inflation together! And then once you have them in your freezer you can fry them, steam them, or make soup from them. I show you all of this in the video and in the recipe below.

No matter what filling is in mandu, the ingredients should go well together with complementary tastes and textures. This mandu has pork in it, but you could replace that with beef, or with mushrooms for a vegetarian version. I would suggest using dried shiitake mushrooms in a vegetarian version. Soak them in water until they are soft, and then chop them up thinly and stir fry them just as you would pork in this recipe. Also, replace the anchovy kelp stock with vegetarian stock and you are all set.

You can also buy mandu in the store, but for me, homemade is the best. I try to keep positive with an open mind but mandu from the store always smells too porky to me, and the vegetables are too ground. You might agree with me. This is why my freezer is full of homemade mandu! The one exception is the mandu sold at my mom’s church. All the seniors would get together once a week and make mandu like an assembly line, with 12 different ingredients. They don’t make it anymore, I’m not sure why, but that mandu was clean and delicious and always sold out. But I guarantee this recipe is better!Korean dumplings

Ingredients

Makes about 80 dumplings

Directions:

Prepare the pork and start the zucchini & onion:

  1. Add the ground pork to a large skillet and cook over medium high heat for 1 minute, stirring with a wooden spoon.
  2. Add garlic, ginger, soy sauce, and ground black pepper one by one. Keep stirring and cooking until the pork is cooked thoroughly, about 3 to 4 minutes.
  3. Remove from the heat and stir in 1 teaspoon sesame oil. Transfer to a large bowl.cooked pork for dumpling filling
  4. Combine the zucchini, onion, and salt in a bowl. Mix them well and set aside for 10 minutes.

Prepare the noodles and add the Asian chives:

  1. Bring a large pot of water to a boil over medium high heat. Cook the starch noodles for 7 to 8 minutes until soft.
  2. Strain the noodles and reserve the hot water in the pot.
  3. Rinse the noodles in cold running water. Drain well.
  4. Chop the noodles into small pieces and add to the pork in the bowl of filling.
  5. Add the Asian chives to the bowl of filling.

Prepare the mung bean sprouts:

  1. Bring the reserved hot water to a boil and blanch the mung bean sprouts for 1 minute.
  2. Drain the sprouts and rinse them in cold running water.
  3. Drain the sprouts and squeeze out excess water. Add them to the bowl of filling.

Prepare the zucchini and onion:

  1. Heat 1 teaspoon cooking oil in a large skillet.
  2. Squeeze out the excess water from the zucchini and onion mixture.
  3. Add to the skillet, stirring with the wooden spoon for 1 minute. Add it to the bowl of filling

Prepare the tofu and season the filling:

  1. Wrap the tofu in a cotton cloth or a piece of cheese cloth and squeeze out excess water. Add it to the bowl of filling.
  2. Add 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 teaspoons sesame oil to the filling. Mix well. mandu filling

Make mandu:

  1. Set out a small bowl of water. Prepare a large tray or baking sheet lined with parchment paper or food plastic wrap.
  2. Remove one dumpling skin from the package and put it on your palm. Dip your index finger into the water and wet the edges of the skin so that it will seal easily.
  3. Spoon a heaping tablespoon of the filling into the center of the skin. Fold the skin over the filling, and press the wet edges to seal. Place on the parchment paper in the tray or baking sheet.mandu makinghow to make dumplingsdumpling making
  4. Repeat with the remaining dumpling skins and filling, placing the mandu on the tray with enough space between them so they don’t touch.Korean dumplings
  5. Freeze them at least 4 to 5 hours, or overnight, then transfer them to zipper-lock bags for longer freezing. When you are ready to use, defrost them in the refrigerator for a few hours and cook.

Dipping sauce recipe

Combine all ingredients, stir together, and serve.

How to make fried dumplings

  1. Heat 3 to 4 tablespoons cooking oil in a skillet. Add 4 to 8 dumplings, without crowding them, and cook over medium heat for about 2 minutes until the bottoms turn golden brown.
  2. Occasionally turn them over and cook for another 3 to 4 minutes until all sides are golden brown and crunchy. Serve with dipping sauce.

gun-mandu (군만두)

How to make steamed dumplings

  1. Boil water in a steamer. Line the steamer rack or basket with parchment paper.
  2. Add 4 to 8 dumplings, depending on the size of your steamer. Cover and steam for 7 minutes over medium heat. Serve with dipping sauce.

jjin-mandu

How to make dumpling soup (manduguk)

Serves 1

  1. Bring 2 cups of anchovy kelp stock or vegetable stock in a small pan. Stir in ½ teaspoon salt.
  2. Add 4 to 5 dumplings along with 1 clove of minced garlic and 1 sliced green onion.
  3. Stir them gently to prevent the dumplings from sticking to the bottom of the pan. Cook for about 5 minutes until the dumplings float to the surface.
  4. Crack and beat 1 egg and add to the boiling soup. Cook another minute until the egg is cooked.
  5. Remove from the heat and add 1 teaspoon toasted sesame oil and ¼ teaspoon ground black pepper. Serve right away.

Korean dumpling soup

Leave your rating:

So far this is rated 5/5 from 7076 votes

Be the first to rate this.

314 Comments:

  1. FaithBakes Philippines joined 8/22 & has 1 comment

    I learned to cook korean dishes because of you. This one is my favorite. Made these many times for my family & friends. Your recipes are perfect made it easier for us to make. I am one of your many fans. Thank u so much


    See full size image

  2. cbeau69 Florida joined 10/09 & has 8 comments

    Hi Maangchi, I love the new recipe for Mandu! I started making Mandu with your recipe in 2009. I usually make 150-200 and freeze them on a cookie sheet and put them in Ziploc bags. I can’t wait to try your new recipe. Thanks for teaching me to make so many different Korean recipes. I sit down when I make Mandu; saves a sore back!
    Charles (aka Mandu King)


    See full size image

    • Maangchi New York City joined 8/08 & has 413 comments

      Hi Mandu King, I’m so happy to hear from you!
      You are still making mandu on a regular basis for your family. You freeze them and keep them in Ziploc bags just like me!
      “I sit down when I make Mandu; saves a sore back!” You should work with all of your family members. : )
      I’d like to meet you and your family someday, Charles!

  3. 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 :)

  4. INOCKLUCYRHEE LA joined 12/18 & has 2 comments

    IDEAS:

    FLAVOR: ADD FLOUR. ADD 2 TABLESPOON OF FLOUR (ALL PURPOSE WHEAT FLOUR) FOR EVERY 1 LB OF MEAT. MUST INCREASE THE QUANTITY OF SALT AND SPICES.

    CONVENIENCE: SSAM STYLE. COOK THE MANDU FILLING AND MANDU WRAPPERS SEPARATELY THEN EAT TOGETHER.

    CONVENIENCE. KOREAN MEATLOAF, AND IT IS MICROWAVEABLE. MANDU FILLING AND BULGOGI MEATLOAF.

  5. 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.

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

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

  7. 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?

  8. 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!!!

  9. 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?

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

    My cat, learning how to make Mandu.


    See full size image

  11. 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

  12. 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.

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

    can i use ground beef instead of pork?

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

    How many mandu does this recipe make?

More comments to read! Jump to page: 1 12 13 14

Leave a Reply

You must create a profile and be logged in to post a comment.