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 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.
  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 toasted 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 toasted 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. Deborah Toronto, ON joined 4/09 & has 47 comments

    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!

  2. Maangchi New York City joined 8/08 & has 12,050 comments

    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.

  3. 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?

  4. Maangchi New York City joined 8/08 & has 12,050 comments

    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!

  5. 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:

  6. 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!^^

  7. Maangchi New York City joined 8/08 & has 12,050 comments

    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.

  8. 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!

  9. Maangchi New York City joined 8/08 & has 12,050 comments

    hello, anonymous!
    your pork bone soup called “Gam ja tang” is accepted as requested dishes! : ) Thanks,

  10. Hi Maangchi,

    Your work is so great! Could you show us how to make “Pig Bone Soup” someday? Thank you so much!

  11. Maangchi New York City joined 8/08 & has 12,050 comments

    Yes, you can add some chopped kimchi after squeezing it.

  12. hi maangchi! can you make kimchi mandoo?? i saw it from a show called hello miss and it looks yummy.

  13. 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?

  14. 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!

  15. She makes everything so easy, even mandoo. She encourged me to cook without worry too much. I enjoyed watching her cooking

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