Mandu 만두

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


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 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. eimi Philippines joined 11/18 & has 1 comment

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

  2. 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?

  3. 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!!!

  4. CynthiaH Wichita joined 1/12 & has 11 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?

  5. Cornelius B. Ecuador joined 12/17 & has 40 comments

    My cat, learning how to make Mandu.

    See full size image

  6. Cornelius B. Ecuador joined 12/17 & has 40 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

    • Cornelius B. Ecuador joined 12/17 & has 40 comments

      BTW: I used egg white to stick the Mandu-Pi together, in stead of water: sticks much better. A trick I had learned from my chinese college friend Xiao Quing when making Spring Rolls.

  7. 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.

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

    can i use ground beef instead of pork?

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

    How many mandu does this recipe make?

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