Mandu 만두

Families from many cultures around the world make and enjoy dumplings, and this recipe is Korea’s version. Every Korean family has their own dumpling (mandu) recipe, just like they have their own kimchi recipe, but this recipe for pork dumplings is kind of a general classic, which is why it was one of the first recipe videos I made when I started posting on YouTube.

Everyone likes mandu, and one of the great things about it is that you can make a lot at once, freeze them, and then use them over time in so many different ways. These days, so many of us are suffering from inflation, and I was thinking what kind of recipe I could share that would help us all keep our families well-fed deliciously. It seems like a good time to remake this video and refresh this recipe. My old mandu recipe was loved by many over the years and I hope this updated recipe and video is also used and enjoyed for many more.

Make this mandu for your family and let’s beat this inflation together! And then once you have them in your freezer you can fry them, steam them, or make soup from them. I show you all of this in the video and in the recipe below.

No matter what filling is in mandu, the ingredients should go well together with complementary tastes and textures. This mandu has pork in it, but you could replace that with beef, or with mushrooms for a vegetarian version. I would suggest using dried shiitake mushrooms in a vegetarian version. Soak them in water until they are soft, and then chop them up thinly and stir fry them just as you would pork in this recipe. Also, replace the anchovy kelp stock with vegetarian stock and you are all set.

You can also buy mandu in the store, but for me, homemade is the best. I try to keep positive with an open mind but mandu from the store always smells too porky to me, and the vegetables are too ground. You might agree with me. This is why my freezer is full of homemade mandu! The one exception is the mandu sold at my mom’s church. All the seniors would get together once a week and make mandu like an assembly line, with 12 different ingredients. They don’t make it anymore, I’m not sure why, but that mandu was clean and delicious and always sold out. But I guarantee this recipe is better!Korean dumplings


Makes about 80 dumplings


Prepare the pork and start the zucchini & onion:

  1. Add the ground pork to a large skillet and cook over medium high heat for 1 minute, stirring with a wooden spoon.
  2. Add garlic, ginger, soy sauce, and ground black pepper one by one. Keep stirring and cooking until the pork is cooked thoroughly, about 3 to 4 minutes.
  3. Remove from the heat and stir in 1 teaspoon sesame oil. Transfer to a large bowl.cooked pork for dumpling filling
  4. Combine the zucchini, onion, and salt in a bowl. Mix them well and set aside for 10 minutes.

Prepare the noodles and add the Asian chives:

  1. Bring a large pot of water to a boil over medium high heat. Cook the starch noodles for 7 to 8 minutes until soft.
  2. Strain the noodles and reserve the hot water in the pot.
  3. Rinse the noodles in cold running water. Drain well.
  4. Chop the noodles into small pieces and add to the pork in the bowl of filling.
  5. Add the Asian chives to the bowl of filling.

Prepare the mung bean sprouts:

  1. Bring the reserved hot water to a boil and blanch the mung bean sprouts for 1 minute.
  2. Drain the sprouts and rinse them in cold running water.
  3. Drain the sprouts and squeeze out excess water. Add them to the bowl of filling.

Prepare the zucchini and onion:

  1. Heat 1 teaspoon cooking oil in a large skillet.
  2. Squeeze out the excess water from the zucchini and onion mixture.
  3. Add to the skillet, stirring with the wooden spoon for 1 minute. Add it to the bowl of filling

Prepare the tofu and season the filling:

  1. Wrap the tofu in a cotton cloth or a piece of cheese cloth and squeeze out excess water. Add it to the bowl of filling.
  2. Add 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 teaspoons sesame oil to the filling. Mix well. mandu filling

Make mandu:

  1. Set out a small bowl of water. Prepare a large tray or baking sheet lined with parchment paper or food plastic wrap.
  2. Remove one dumpling skin from the package and put it on your palm. Dip your index finger into the water and wet the edges of the skin so that it will seal easily.
  3. Spoon a heaping tablespoon of the filling into the center of the skin. Fold the skin over the filling, and press the wet edges to seal. Place on the parchment paper in the tray or baking sheet.mandu makinghow to make dumplingsdumpling making
  4. Repeat with the remaining dumpling skins and filling, placing the mandu on the tray with enough space between them so they don’t touch.Korean dumplings
  5. Freeze them at least 4 to 5 hours, or overnight, then transfer them to zipper-lock bags for longer freezing. When you are ready to use, defrost them in the refrigerator for a few hours and cook.

Dipping sauce recipe

Combine all ingredients, stir together, and serve.

How to make fried dumplings

  1. Heat 3 to 4 tablespoons cooking oil in a skillet. Add 4 to 8 dumplings, without crowding them, and cook over medium heat for about 2 minutes until the bottoms turn golden brown.
  2. Occasionally turn them over and cook for another 3 to 4 minutes until all sides are golden brown and crunchy. Serve with dipping sauce.

gun-mandu (군만두)

How to make steamed dumplings

  1. Boil water in a steamer. Line the steamer rack or basket with parchment paper.
  2. Add 4 to 8 dumplings, depending on the size of your steamer. Cover and steam for 7 minutes over medium heat. Serve with dipping sauce.


How to make dumpling soup (manduguk)

Serves 1

  1. Bring 2 cups of anchovy kelp stock or vegetable stock in a small pan. Stir in ½ teaspoon salt.
  2. Add 4 to 5 dumplings along with 1 clove of minced garlic and 1 sliced green onion.
  3. Stir them gently to prevent the dumplings from sticking to the bottom of the pan. Cook for about 5 minutes until the dumplings float to the surface.
  4. Crack and beat 1 egg and add to the boiling soup. Cook another minute until the egg is cooked.
  5. Remove from the heat and add 1 teaspoon toasted sesame oil and ¼ teaspoon ground black pepper. Serve right away.

Korean dumpling soup

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  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!

  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

  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

    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

    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.

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