This recipe is for traditional, classic Korean dumplings, which everyone loves!
Ingredients
Yield: 50 to 60 mandu
Directions
Make filling:
- Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
- 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.
- 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
- Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
- 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.
- 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.
- In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.
Make fried mandu:
- Put some of the filling mixture into the center of a mandu skin.
- 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.
- Fold skin in half over filling and press edges together to make ripple shape.
- Place some vegetable oil on heated pan and add the mandu you made.
- Lower the heat to low-medium and put the lid on the pan to cook.
- 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.
- When the mandu is golden brown, transfer it to a plate.
- Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.
Make mandu soup:
- 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.
- When the stock is done, remove the anchovies and onion.
- 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.
- When the mandu has cooked, it will float to the top.
- Add 1 beaten egg, 2 sliced green onions: Done!
- Serve hot with a bowl of kimchi, and ground pepper to taste.
Posted on Saturday, May 3rd, 2008 at 12:46 pm.
Last updated on February 17, 2018.
Tagged: 만두, 만두국, 군만두, gunmandu, korean dumplings, korean food, Korean kitchen, Korean recipes, yakimandu
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Hi maangchi, I can’t eat beef, so what can I replace it with?
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.
Thank you so much for answering on behalf of me! You are awesome!
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!!!
yay, you are impressing me now! Cheers!
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! ;)
Your mandu looks great! Delicious!
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?
Thanks!
“Is a wonton wrapper a decent substitute for mandu skins?” yes, indeed!
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
My mother used to put some type of clear noodle in with the mandu.. Do you know what that is?
yes, it’s dangmyeon (당면)in Korean: starch noodles or glass noodles https://www.maangchi.com/ingredients/starch-noodles
Hey Maangchi, how long can the frozen ones be kept for?
I think it will be ok up to 2 months in the freezer.
Making dumpling is also one of my favorite. In fact, I make my own mandu. The filling is another record for my recipe as this is another new kind. Thanks to dear Maangchi. You’re such a great help. I am still following more on your recipes. Thanks a lot.
Hi there Maangchi!!!! I finally made steamed pork mandu plus Sigeumchi namool…totally success at home (my husband almost finished the mandu barch and left me just a few to taste ^^)!!!
Although i went trough some “technical” problems (i´m almost burned down my poor bamboo steamer) and i think the sesame oil was a little bit stronger, maybe i used more than recommended.
Hope you may help me out, how should i prevent the mandu to stick in the bamboo steamer? Should i try by applying a thin coat of oil?
Thanks for sharing your recepies with all of us!!!!
Schedy Zepeda a.k.a Myengwol
Hi Maangchi, I´m gonna make mandu tomorrow for dinner, but i´m curious…i recently got a bamboo steamer, could i use it to make steamed mandu??? Wouldn´t be any problem?
Yes, a bamboo steamer will work well, too!
Thanks a lot Maangchi (ohhh my God…you answered to me!!!!!)^^
A couple people in my family don’t eat pork or beef. Is it possible to substitute the meat with turkey or chicken?
yes, chicken sounds good to me!
Oh – and for the record, no eggs were needed – the meat and vegetables perfectly blended and stayed together. There was also no excess liquid thanks to the advice to coat everything with sesame oil individually. This recipe requires no tweaking at all.
I made these today. Absolutely. Incredible! The texture and flavors were perfect in every way. These were definitely better than any dumplings I have had in restaurants. I now have a freezer full of dumplings and they will be eaten regularly!
I made these and they were fantastic. Plus, I have a bunch more in my freezer! (see my adventure in making them: http://ikkin-bot.blogspot.com/2011/03/cooking-korean-mandu-dumplings.html) Great recipe!
These came out soooo good! I never thought I would have been able to make dumplings. Thank you for the thorough instructions. And as you suggested, my family and I had a lot of fun making them together and it went a lot faster. thank you!!!