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.


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  1. Won Kiko VietNam-Hue city joined 1/11 & has 2 comments

    do you know the way to make the Dumpling wrapper?:( cos’ in my place they don’t sell it :(

    • Kayla Baltimore, Maryland joined 11/10 & has 21 comments

      I make them like homemade pasta – with flour, water, and a little salt. I looked online to find a ratio (because I don’t keep track usually), but most wrapper recipes include an egg. I would say mix 2 cups all-purpose flour, a couple pinches of salt, and about 1/3 cup water and knead until it’s very smooth. Add more water as needed, but err on the side of less water because you can always add more as you go. Let it rest for 20 minutes or so, then roll out until very thin. Using a cup with the rim dusted in flour, cut out circles and fill immediately. If you’d like to reserve them for later use, dust them with a teeny bit of flour to prevent them from sticking and store them in a freezer bag.

  2. karixie Manila joined 12/10 & has 1 comment

    Hello Maangchi! :)

    I want to try your recipes. So far, I’m still in the process of compiling my favorites. Anyway, I plan making mandu on the holidays and I plan buying mandu skins from the grocery store. Which do you think is better: the one which ingredients includes egg or the one which doesn’t have it?

    Thank you!

  3. lis-19 NJ joined 11/10 & has 1 comment

    Hi there, i just joined your website, Im from England and have been here now for 2 years. I LOVE your recipes, im going to attempt the Mandu tonight, just waiting for my mushrooms to finish soaking.
    I had never tried Korean food untill this year in which my Taekwondo Master introduced it to me, i go the the Keo Ku Jang Restaurant in Parsippany, NJ alot with friends. Just cant get enough of it.
    Im going to be hosting an Asian themed dinner party next month for friends so i need to start practicing my Cooking skills!!!

  4. Ikkin-bot edmonton joined 9/10 & has 27 comments

    I am thinking of making these, but it looks like the recipe makes a lot, would I be able to freeze some to cook later?

  5. Estrellita023 Boston joined 11/10 & has 2 comments

    If asian chives aren’t available, what can you substitute them with in the recipe?

  6. runsyi joined 10/10 & has 1 comment

    Thanks for this recipe! I made your mandoo for a party and it was a hit (even though I forgot the shitake). I am going to make mandoo and your kalbi recipe for a baby shower on Sunday.

  7. Downstack North Carolina joined 8/10 & has 4 comments

    What do you do with the leftover Wangja?

  8. ravi Queens, NY joined 9/10 & has 10 comments

    Maangchi – i made a vegetarian version of this recipe, excluding pork and beef, and adding chopped carrots and ginger instead. It turned out really well. A tip that I have, though, is that without the meat, the onion flavor can be a bit overpowering. Decrease the onions (by maybe even half!) and maybe add something like cabbage or squeezed kimchi. And voila, veggie mandu.

  9. gopher joined 8/10 & has 1 comment

    hi Maangchi! I LOVE your recipies and I have already tried many of them. I have a question: How do you cook wan ja? I mean, can I fry them as you do in this video with mandu?

  10. lil mandoo New York City joined 7/10 & has 2 comments

    Hi Maangchi! I made your mandu last night and it was DELICIOUS! So good that I changed my name to “lil mandoo”, LOL. I LOVE your website, especially your videos. I can’t wait to try the other recipes! Thank you!!! xx

  11. joyeous lee lee north hollywood joined 6/10 & has 9 comments

    hello maangchi,

    i love love love your site, it made me into a good korean cooker.
    i have couple question, i was wondering if i could use ground turkey instad of ground beef/pork and also if i want to make kimchee mandu, can i follow the recipe and just add the kimchee and don’t add the meat

    thank u

  12. AnDy Canada ,Montreal joined 6/10 & has 9 comments

    heyyy Maangchi i want to do it for tomorow so i wanted to kno if i dont find mandu skins how exacly i have to do it with flour plzzzz help thank youuuu

  13. ashskitchen joined 6/10 & has 1 comment

    I’m adopted from Korea and have never gave korean cooking any thought until I came across your videos. Your have inspired me to start cooking my way through korean food, and I follow your recipes faithfully!! I made mandu and it’s DELICIOUS! My husband doesn’t like store-brand mandu anymore ^^
    I have pictures of my mandu on my new blog!


    Thank you!!

  14. aschaeffer New York joined 6/10 & has 1 comment

    I am thinking about steaming the dumplings instead of frying, however, I am worried that the meat will not cook fully by just steaming. Should I cook the filling in a pan, fill the dumplings and then steam? Or do you think that steaming alone will be enough (and how long to steam)?

    Thanks! I love your recipes!

  15. mtmadrid Miranda - Venezuela joined 3/10 & has 3 comments

    Hi, Maangchi, I’m very glad for finding you on the Internet. I am from Venezuela, and very interesting in Korean food. In this moment I have a little problem I don’t think I be able to find the MANDU SKINS, is any chance you post the right ingredients proportion to make them from scratch. I hope you can help me.

    PD Sorry, I am not very good writing in English, my first language is Spanish.

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