Mandu 만두

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




Make filling:


  1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
  2. 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.
  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 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 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

Make fried 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.
  4. Place some vegetable oil on heated pan and add the mandu you made.
  5. Lower the heat to low-medium and put the lid on the pan to cook.
  6. 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.
  7. When the mandu is golden brown, transfer it to a plate.
  8. 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.



  1. hilaryfinchumsung seoul joined 1/14
    Posted January 30th, 2014 at 12:10 am | # |

    My little boys and I just made your mandu and ate 만두국 and 깍두기 for lunch. Sooooo good! I have to tell you, I am so grateful for you. I live in Seoul, but neither my sisters-in-law nor my mother-in-law have wanted to teach me how to cook Korean food.They tell me, “너무 복잡해서 하지 마.” I really thought real Korean cooking (beyond ramen and 김치 찌개) was too difficult and that, with my busy work schedule and family, I’d never have time to cool real, substantial Korean meals.Then I found your site, your wonderful videos and you–you’re like the sister-in-law I’ve always wanted. You make it seem so simple and basic, even when it’s not. Most importantly you’ve made me realize I can do it (definitely with your help). You are an angel–thank you! Now, I can go into a grocery store in my Seoul neighborhood with confidence and I am making yummy, healthy food every time I get a chance. Next up: 떡국 (with some of that mandu tossed in^^)~새해 복 많이 받으세요!

    • Maangchi New York City joined 8/08
      Posted May 21st, 2014 at 10:09 am | # |

      Sorry about the late reply!
      Thank you for sharing the story about your Korean cooking. I’m sure your Korean cooking skill has improved a lot since you posted this comment.
      Good luck with your Korean cooking!

  2. ddnorman Southern NH, USA joined 9/13
    Posted July 26th, 2016 at 5:40 pm | # |

    Hi Maangchi! I love mandu, but I have yet to try and make them from scratch! I usually get the premade mandu and make 떡만두국! It is one of my favorites when I want savory but not spicy food. Here, I made my leftovers into 도시락! ^__^

    See full size image

    • Maangchi New York City joined 8/08
      Posted July 27th, 2016 at 5:22 am | # |

      Your manduguk looks great! You added even sliced rice cake! It’s called tteok-manduguk (떡만두국) in Korean.

  3. Nathan W WA, USA joined 9/14
    Posted September 29th, 2014 at 9:23 pm | # |

    So, I had to use some substitutions…but it still turned out great! I used ground lamb for the pork, soy sauce for fish sauce, used extra green onions in place of the buchu (only about 1 cup), and substituted cooked rice for the tofu. I fried and salted them, trying to recreate the memory of the mandu the little Ajumma in Anjeong-ri would sell.

    It was…somewhat successful in that endeavor. Of course nothing can replace the memory of the grease-soaked paper bag full of that fried food heaven, but something else happened with my substitutions. I think it was the lamb that did it, but there was a hint of something from the British Isles in there – as if my mandu had dreamt of being cornish pasties. It was awesome.

    Thank you for the recipe and you definitely have a new fan!

    • MTBrian United States joined 11/14
      Posted November 17th, 2014 at 6:55 pm | # |

      The street food I ate when stationed at Camp Humphreys 12 years ago will be in my mind forever. Fried food, chicken on a stick, and Miss Chois steak sandwiches. Mr Lee’s stand was my favorite.

  4. veronnica50 Los Angeles joined 1/17
    Posted January 28th, 2017 at 3:21 pm | # |

    How many mandu does this recipe make?

  5. Revanche Florida joined 8/16
    Posted August 15th, 2016 at 5:06 pm | # |

    What if I can only find square wonton skins? How can I fold them so pretty both ways with the square ones?

  6. I made your manchu yesterday and it was delicious! Have lots in the freezer too! I am brand new to Korean food and found your blog and love it! Tonight, Gaji-namul with eggplant from the garden! I have a jar of spicy kimchi that I bought a month ago from a specialty market and plan to try it for the first time with the eggplant. Sure it is probably not as good as yours! Thank you for introducing me to Korean food.

  7. HanuelSong New York joined 6/16
    Posted June 3rd, 2016 at 11:44 pm | # |

    Hi Maangchi!

    I wanted to know if there is any substitute for the tofu. I want to make Mandu but my brother is deathly allergic to soy but still want him to enjoy the Mandu too. Thank you!

    • Maangchi New York City joined 8/08
      Posted June 5th, 2016 at 7:53 am | # |

      You can skip tofu. It will still turn out delicious.

  8. Boney Black Netherlands joined 2/16
    Posted February 11th, 2016 at 5:16 pm | # |

    Dear Maangchi,

    I only found your website and your cooking book recently, and I am so thankful you make Korean cooking accessible for me. I studied in Korea 20 years ago, and have never stopped missing the wonderful Korean food.

    I remember my favorite dish at that time ( favorite, just like each recipe is your favorite :-) ) was the fried mandu in the studens’ cafeteria. Maybe it was the only dish I could order in proper Korean. It was served with a red sauce, only mildly hot and a little sweet. Do you have any idea which sauce this could be?

    Thank you!

  9. MissBlackRabbit Montreal, Canada joined 1/16
    Posted February 8th, 2016 at 12:55 pm | # |

    I’ve been wanting to make homemade dumplings for a long time! Thank you for showing me the way :) Flavor was exactly like I wanted it to be.
    However, the leftover balls rolled in flour turned out pretty bad. They are though and too salty but I used oil for frying and not butter so I don’t know why.
    For the soup I used the left over broth from blanching the 막갈비찜 and that’s all it tasted. I’m starting to think the anchovies I got were no good. They never add anything to my soups :( I put a lot of soy sauce in the soup but it’s not as good as I expected.

  10. yumers joined 5/15
    Posted May 13th, 2015 at 10:01 am | # |

    Hi Maangchi! Thank you for making Korean cooking so fun and easy. :). I made Mandu the other day but ran out of wrappers. The mixed filling is in my fridge. How long is it good for? I’m hoping to get more wrappers today. Thank you!!

    • Maangchi New York City joined 8/08
      Posted May 13th, 2015 at 10:46 am | # |

      It will be ok up to 24 hours in the fridge. Good luck!

  11. janexoxo1 joined 5/15
    Posted May 10th, 2015 at 10:38 am | # |

    Hi Maangchi! I love your recipe! I just made your kimchi recipe yesterday and it was a great success :D I never knew making kimchi can be so tiring, but it’s really fun! I have another reason now to respect Korean Women ;) Btw, I looooove mandu but as I am living alone, I can’t finish this alone….. so is it okay if I saved some of it in the fridge? If it’s okay, would it better for me to save the uncooked ones or should I cook it first then put it on the fridge?

    Thank you
    Jane :)

    • Maangchi New York City joined 8/08
      Posted May 10th, 2015 at 11:06 am | # |

      Hi Jane!
      I’m very happy to hear that you made good kimchi! From now on, you can make kimchi anytime you need it. Kimchi making day is tiring day but the more you make kimchi, the easier it gets.
      You can freeze mandu for later use. What I do is that I put freshly made mandu on a large plate, layered with plastic wrap, to prevent them from sticking to each other. If I have more mandu, I cover the plate with another layer of plastic wrap, and put the mandu on top of the first layer.
      Lastly, I cover the top with plastic wrap, and freeze. 1 day later, take it out, and put the frozen mandu into a plastic bag. Seal it and put them back into the freezer.
      Good luck with your Korean cooking!

  12. LarryB Newport Coast, CA joined 3/15
    Posted March 4th, 2015 at 12:11 pm | # |

    Hi Maangchi, I am new to your website and love your mandu recipe. I am going to try to make them this weekend for my brother’s birthday. My mom’s Korean and father is white, but she made one dish periodically — Mandu. My dad added sour cream and red wine vinegar to the beef broth which apparently is how the Russians eat this kind of soup. It is my favorite way to eat mandu soup. Anyway, I lost my mom last year and was looking for a mandu recipe to make so that I can remember her meals and honor her. Your recipe is the one I chose. One question that I have — is the Tofu soft or firm? Thank you very much. Larry.

    • Maangchi New York City joined 8/08
      Posted March 4th, 2015 at 12:19 pm | # |

      It’s medium firm tofu. Thank you for sharing the story about your mom. You miss her and the food she used to make for you, so you’ll be thinking of your mom while making mandu. It makes me feel touched. Good luck with your Korean cooking!

      • LarryB Newport Coast, CA joined 3/15
        Posted March 4th, 2015 at 1:12 pm | # |

        Thank you so much for your prompt reply! wow! I will take a picture and share it with your fans. Also, I am preordering your cookbook now. Best, Larry.

  13. Joanna Wong Singapore joined 7/14
    Posted July 16th, 2014 at 9:43 am | # |

    Hi Maangchi,
    I am so happy making your mandu receipe, My sisters, husband, son and neigbhours all love it!. They all said the mandu tasted so nice! :-)

  14. Alex Kai Penang joined 6/14
    Posted June 4th, 2014 at 12:06 am | # |

    Hi Maangchi,Can I Put some fish into the Mandu?

  15. Ally1982 Sydney, Australia joined 5/14
    Posted May 20th, 2014 at 9:24 am | # |

    Dear Maangchi

    I have one question when you say half a packet of tofu…how many grams is this? Many thanks!


  16. KoreanByHeritage joined 9/13
    Posted September 27th, 2013 at 6:43 pm | # |

    I usually just buy mandu frozen, but I tried this recipe for a cooking competition at the office. Basically, they were a hit! Many people told me that they were very flavorful and delicious, even if they got soggy from being reheated in a heating oven. I served them with some soy sauce mixed with rice vinegar, sesame seeds, and green onion. Thanks for the recipe!

    • Maangchi New York City joined 8/08
      Posted September 29th, 2013 at 10:27 am | # |

      It sounds like you made perfect mandu! Congratulations!

  17. pastrygirlvi Philippines joined 9/13
    Posted September 2nd, 2013 at 12:31 pm | # |

    Hi Maangchi!

    I’m not sure if il be able to find asian chives. Would there be a substitute for this? Thank you.

    • Maangchi New York City joined 8/08
      Posted September 2nd, 2013 at 3:03 pm | # |

      oh, replace Asian chives with sliced and chopped green onions (scallions). It will turn out very delicious!

  18. IJLola California joined 5/13
    Posted May 10th, 2013 at 10:16 pm | # |

    I’m so sad … was looking forward to eating my mandu which my 8 year old helped me make several weeks ago. I froze many of the mandu but when I unfroze them, they were stuck together. The skin was sticky and torn. What did I do wrong?

    • Habepte California joined 7/13
      Posted July 8th, 2013 at 1:07 am | # |

      A trick that I learned from my mom is. Before you make the mandu take a tray or cookie sheets that will fit in your freezer. Cover it with plastic wrap. As you make your mandu place the mandu in a single row, with them not touching or on top of each there. One it is done place in the freezer until they are frozen. Once they are done you can place them in a freezer bag. In addition you don’t have to defrost before cooking. For quick defrost for deep frying take a plate cover it with paper towels and microwave 1-2 minute. Have oil ready. I hope this helps.

  19. Seki47 MN joined 3/13
    Posted March 13th, 2013 at 1:57 pm | # |

    Is there a way to make the soup stock vegetarian? What would one use in place of anchovies?

    • Habepte California joined 7/13
      Posted July 8th, 2013 at 1:02 am | # |

      When I was pregnant I craved rice cake soup, which I hadn’t had since I lived with my mom at the time it had been over ten years. Because of my religious I don’t eat conventional meat anymore, so I did some research for a vegetarian stock.

      Vegetarian stock
      1 daikon peeled and cut into medium chunks
      1 large yellow onion cut into chunks
      2-3 medium carrots peeled and cut into medium chunks

      Put all of the vegetables into a stock pot with 10-12 cups of water bring to a boil and continue boiling for 45 minutes adding water as needed. When 45 minutes are up water will have reduced about 1/3-1/2 of original volum. Remove vegetables with a slotted spoon and place them in a clean cloth or a cheese cloth and squeeze the water out of the vegetables into the stock. To this add 2-4 cloves of garlic, 2-3 chopped fine green onion, sesame seed oil about 1-2 tablespoons (your taste), 2-3 tablespoons soy ( preferable Korean; and defenatly not kikomman), salt and pepper to taste. Simmer for 10-15 minutes and then finish your soup.

      I hope this helps. Most will be to your taste.

  20. sohngj Seattle, WA joined 12/12
    Posted December 26th, 2012 at 1:02 am | # |

    I tried using wonton wrappers before and I found them to be too thin and delicate. They tore during cooking, especially for the soup version. I prefer using gyoza wrappers because they are a little thicker and hold up better during cooking. I make my mandu with 1/2 pork and 1/2 shrimp, by the way. I had no idea about putting oil on the chives. I’m going to try that next time!

    • pangarang Vancouver joined 9/12
      Posted January 3rd, 2013 at 3:14 am | # |

      Wonton wrappers are meant for wontons. What you want are mandu skins (which you might find in Asian supermarkets under the name “jiaozi” in Chinese, or “gyoza” in Japanese).

  21. RobinBerry Ottawa, Canada joined 12/12
    Posted December 6th, 2012 at 4:09 pm | # |

    Hi Maangchi! We had mandu last evening at a Korean restaurant and they were delicious. They were served with some soy sauce and a slice of lemon I think. Are there any other sauces you might serve with mandu?

    • Jeeyon Seattle, WA joined 12/12
      Posted January 16th, 2013 at 1:17 am | # |

      No, the soy-vinegar sauce is the standard. As a life-long eater and lover of Korean food, I’ve never heard of any other sauce being served with it traditionally. But you can make up your own sauce. Maybe cut down on the soy sauce and add some Sriracha?

  22. Askanam Silicon Valley, Ca, USA joined 9/12
    Posted September 18th, 2012 at 11:48 pm | # |

    Wow, this is almost the same thing we traditionally cook. I am Tatar, and we call those Manti ,but also Tabak borek or Tatar-asi (means Tatar food); even the name is the same :) . It is my favorite amon our traditional Tatar recipes. The difference is that we make them 3-4 times smaller, awe wrap the meat in tiny dough squares, maybe one inch big or even smaller. It is said the smaller the manti it means the cook is better in our tradition :). And as you also said, we gather all the family and make them together because we need to make lots and lots:) . we shape them like you did for the soup, boil them in water, drain them, after sprinkle with hot melted butter and red pepper flakes, and serve them topped with garlic yogurt .Here is a link to the ones we make: http://askanam.blogspot.com/2011/11/tabak-borek.html

    • Maangchi New York City joined 8/08
      Posted September 19th, 2012 at 12:25 pm | # |

      Tabak borek looks so delicious!

    • Olek joined 11/09
      Posted April 5th, 2013 at 4:29 pm | # |

      Interesting how your Tatar recipe is similar to Lithuanian/Polish dumplings, traditionally stuffed with lamp + beef tenderloin amazing combo :). Maybe another proof how various cultures influenced each other. My Grandmother sometimes used to wrap them exactly as on your picture! Best regards

  23. xhanhx Iowa joined 8/12
    Posted August 13th, 2012 at 4:30 am | # |

    Hey maangchi! I am a beginner in all of this so I was wondering if I could use chicken broth instead of the anchovies? =)

    • Maangchi New York City joined 8/08
      Posted September 19th, 2012 at 12:23 pm | # |

      Yes, you can. Chicken broth sounds good to me!

  24. yukiya Malaysia joined 5/12
    Posted May 27th, 2012 at 8:39 am | # |

    These were wonderful! I added a bit of corn flour into the meat filling before wrapping them into the skin. It made the filling smoother :)

  25. AlexJ Virginia joined 5/12
    Posted May 8th, 2012 at 2:00 pm | # |

    Hey Maangchi!

    Thank you for all your recipes, everyone loves them but they seem to like this one and jjangmyun the most!

    Depending on who I’m cooking for, I’ll either use the ground pork or chicken. Surprisingly enough, I don’t have to pre-cook the chicken, it cooks perfectly right inside the wraps!

    Ever since my girlfriend moved back to Korea, I’ve missed her but also missed the cooking a ton. This brings back awesome memories, I just cant stop cooking!

  26. ina78 Jerteh, Terengganu, Malaysia joined 4/09
    Posted March 31st, 2012 at 11:23 pm | # |

    ermmm, how to make mandu skin? is it possible to do it on my own?

  27. Botiwo Holland joined 3/12
    Posted March 31st, 2012 at 5:10 pm | # |

    I’m such a big fan of your website. I really want to get to know my Korean roots better and now I can trough your website. My sister learned me how to fold mandu last saturday. She’s also adopted from Korea and loves the food and speaks a little Korean. She loves the food and can make lots of Korean recipes. I made mandu today, 140. It was such fun to fold them, although I enjoy folding them together with my sister and my Hungarian sister in law. I prepared some after the folding and they were delicious, I made your recipe of the filling. My husband also loved them.
    Thank you very much for the delicious recipe.
    Greetings from Holland

    • Maangchi New York City joined 8/08
      Posted April 1st, 2012 at 9:23 am | # |

      I’m so happy to hear that you had fun while making 140 mandu! lots of work. : )

  28. lintpelusa barcelona joined 2/10
    Posted February 3rd, 2012 at 7:23 am | # |

    Hi Maangchi!
    3 years ago, when I lost my job, I found your blog…It was like a therapy for me.
    Tomorrow I’ll invited to teach in my very first asian cooking class!!

    Thank you very much! You are a great teacher!!

    Wish me luck!!


    • Maangchi New York City joined 8/08
      Posted February 3rd, 2012 at 10:12 am | # |

      Yay! You made my day! I like to invite you to be featured on my fan page. Please email me.

  29. esr Sweden joined 12/11
    Posted December 17th, 2011 at 4:17 pm | # |

    Hello Maangchi !
    I live in Sweden and have been looking for “boo chu (Asian chives)” but I can`t find it. Can I replace it with something else? Or if I won`t use it, will there be a big taste difference?

    I love your recipes, it is so fun to cook with your recipes !
    Thank you !

    • Maangchi New York City joined 8/08
      Posted December 19th, 2011 at 11:02 am | # |

      You can replace buchu with green onions. Happy cooking!

  30. She-Ryn Malaysia joined 12/11
    Posted December 9th, 2011 at 11:35 am | # |

    I don’t eat pork.what other meat that can be substituted?Pls help cos I loved this mandu v much :)

    • Maangchi New York City joined 8/08
      Posted December 9th, 2011 at 11:52 am | # |

      Use beef or chicken. Yum!

      • She-Ryn Malaysia joined 12/11
        Posted December 9th, 2011 at 1:03 pm | # |

        Thanks..will add in some prawns to the chick for mandu.Hope that it will taste as juicy as yours :)

  31. Rev.SpongeBobSP Michigan joined 12/11
    Posted December 2nd, 2011 at 9:50 pm | # |

    I will be buying the items to make a batch of these for the freezer. Should I just make them up and freeze them right away or partially cook them first?

    Thank you for this site, I love all Asian food, especially Korean as I spent almost a year in PoHang. The country is one of two I wish to visit before I die. Wonderful people and wonderful food. Thank you for all you do to keep that alive in me.

    • Maangchi New York City joined 8/08
      Posted December 6th, 2011 at 1:51 am | # |

      I freeze them right away. Check out the video. I’m showing how to freeze them. “Wonderful people and wonderful food.” yes, you are one of them, too! Cheers!

  32. Charmaine Singapore joined 6/11
    Posted November 18th, 2011 at 5:20 am | # |

    Hi maangchi, I can’t eat beef, so what can I replace it with?

    • DominiqueEchard North Carolina joined 5/09
      Posted November 20th, 2011 at 5:03 pm | # |

      You could use extra pork, or like Maangchi says in the video, use more tofu and mushrooms. I’m going to make these soon, so I’ll use all tofu! It makes delicious dumplings.

      • Maangchi New York City joined 8/08
        Posted November 30th, 2011 at 10:04 pm | # |

        Thank you so much for answering on behalf of me! You are awesome!

  33. Lichi Japan joined 11/11
    Posted November 14th, 2011 at 4:47 am | # |

    My family loves Mandu!!!! And I love your easy to make recipe. The wanton wrappers work great. This was my first time making them and they turned out so good, that I impressed my Korean friend. Can’t wait to try more!! Thank you for your awesome website!!!

    • Maangchi New York City joined 8/08
      Posted November 30th, 2011 at 10:04 pm | # |

      yay, you are impressing me now! Cheers!

  34. Give Thanks Indonesia joined 8/11
    Posted September 28th, 2011 at 4:31 am | # |

    Maangchi!! Tq for your mandu recipe!! :)
    I often makes this & always have a frozen mandu at my fridge, my sons and husband love it so much :)
    I post this recipe at my blog today : http://elieslie.blogspot.com/2011/09/mandu-korean-dumpling-with-tofu.html
    tq for the recipe maangchi, as always u’re the master of korean cooking! ;)

    • Maangchi New York City joined 8/08
      Posted September 28th, 2011 at 12:07 pm | # |

      Your mandu looks great! Delicious!

  35. Dreas Canada joined 9/11
    Posted September 13th, 2011 at 7:55 pm | # |

    Hey-I’ve had premade mandu here in South Korea, but I’m wanting to make my own when I get back to Canada. Unfortunately Korean/Asian grocery stores are few and far between. Is a wonton wrapper a decent substitute for mandu skins? Is there something better?


    • Maangchi New York City joined 8/08
      Posted September 28th, 2011 at 12:08 pm | # |

      “Is a wonton wrapper a decent substitute for mandu skins?” yes, indeed!

  36. asiaaa09 joined 3/11
    Posted July 30th, 2011 at 7:49 am | # |

    how can I steam them …..sorry first time cooking … I did fry that was very good ..at the moment I don’t have dried anchovies so I like to try stem them ,,,,, any advice ( I do have electric steamer and wood steamer ( which I never use becouse I don’t know how ) thank you

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