Dumplings

Mandu 만두

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

Ingredients

Yield: 50 to 60 mandu

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Directions

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.

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309 Comments:

  1. pastrygirlvi Philippines joined 9/13 & has 4 comments

    Hi Maangchi!

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

  2. IJLola California joined 5/13 & has 1 comment

    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 & has 2 comments

      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.

  3. Seki47 MN joined 3/13 & has 3 comments

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

    • Habepte California joined 7/13 & has 2 comments

      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.

  4. sohngj Seattle, WA joined 12/12 & has 7 comments

    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 & has 4 comments

      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).

  5. RobinBerry Ottawa, Canada joined 12/12 & has 1 comment

    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 & has 7 comments

      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?

  6. Askanam Silicon Valley, Ca, USA joined 9/12 & has 2 comments

    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 & has 11,659 comments

      Tabak borek looks so delicious!

    • Olek joined 11/09 & has 1 comment

      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

  7. xhanhx Iowa joined 8/12 & has 1 comment

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

  8. yukiya Malaysia joined 5/12 & has 1 comment

    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 :)

  9. AlexJ Virginia joined 5/12 & has 1 comment

    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!

  10. ina78 Jerteh, Terengganu, Malaysia joined 4/09 & has 45 comments

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

  11. Botiwo Holland joined 3/12 & has 1 comment

    Hello,
    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

  12. lintpelusa barcelona joined 2/10 & has 5 comments

    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!!

    :)

  13. esr Sweden joined 12/11 & has 1 comment

    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 !

  14. She-Ryn Malaysia joined 12/11 & has 10 comments

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

  15. Rev.SpongeBobSP Michigan joined 12/11 & has 2 comments

    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 & has 11,659 comments

      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!

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