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. Revanche Florida joined 8/16 & has 1 comment

    What if I can only find square wonton skins? How can I fold them so pretty both ways with the square ones?

  2. [email protected] California joined 8/16 & has 1 comment

    I made your manchu yesterday and it was delicious! Have lots in the freezer too! I am brand new to Korean food and found your blog and love it! Tonight, Gaji-namul with eggplant from the garden! I have a jar of spicy kimchi that I bought a month ago from a specialty market and plan to try it for the first time with the eggplant. Sure it is probably not as good as yours! Thank you for introducing me to Korean food.

  3. ddnorman Southern NH, USA joined 9/13 & has 75 comments

    Hi Maangchi! I love mandu, but I have yet to try and make them from scratch! I usually get the premade mandu and make 떡만두국! It is one of my favorites when I want savory but not spicy food. Here, I made my leftovers into 도시락! ^__^

    See full size image

  4. HanuelSong New York joined 6/16 & has 1 comment

    Hi Maangchi!

    I wanted to know if there is any substitute for the tofu. I want to make Mandu but my brother is deathly allergic to soy but still want him to enjoy the Mandu too. Thank you!

  5. Boney Black Netherlands joined 2/16 & has 1 comment

    Dear Maangchi,

    I only found your website and your cooking book recently, and I am so thankful you make Korean cooking accessible for me. I studied in Korea 20 years ago, and have never stopped missing the wonderful Korean food.

    I remember my favorite dish at that time ( favorite, just like each recipe is your favorite :-) ) was the fried mandu in the studens’ cafeteria. Maybe it was the only dish I could order in proper Korean. It was served with a red sauce, only mildly hot and a little sweet. Do you have any idea which sauce this could be?

    Thank you!

  6. MissBlackRabbit Montreal, Canada joined 1/16 & has 7 comments

    I’ve been wanting to make homemade dumplings for a long time! Thank you for showing me the way :) Flavor was exactly like I wanted it to be.
    However, the leftover balls rolled in flour turned out pretty bad. They are though and too salty but I used oil for frying and not butter so I don’t know why.
    For the soup I used the left over broth from blanching the 막갈비찜 and that’s all it tasted. I’m starting to think the anchovies I got were no good. They never add anything to my soups :( I put a lot of soy sauce in the soup but it’s not as good as I expected.

  7. yumers joined 5/15 & has 1 comment

    Hi Maangchi! Thank you for making Korean cooking so fun and easy. :). I made Mandu the other day but ran out of wrappers. The mixed filling is in my fridge. How long is it good for? I’m hoping to get more wrappers today. Thank you!!

  8. Hi Maangchi! I love your recipe! I just made your kimchi recipe yesterday and it was a great success :D I never knew making kimchi can be so tiring, but it’s really fun! I have another reason now to respect Korean Women ;) Btw, I looooove mandu but as I am living alone, I can’t finish this alone….. so is it okay if I saved some of it in the fridge? If it’s okay, would it better for me to save the uncooked ones or should I cook it first then put it on the fridge?

    Thank you
    Jane :)

    • Maangchi New York City joined 8/08 & has 12,047 comments

      Hi Jane!
      I’m very happy to hear that you made good kimchi! From now on, you can make kimchi anytime you need it. Kimchi making day is tiring day but the more you make kimchi, the easier it gets.
      You can freeze mandu for later use. What I do is that I put freshly made mandu on a large plate, layered with plastic wrap, to prevent them from sticking to each other. If I have more mandu, I cover the plate with another layer of plastic wrap, and put the mandu on top of the first layer.
      Lastly, I cover the top with plastic wrap, and freeze. 1 day later, take it out, and put the frozen mandu into a plastic bag. Seal it and put them back into the freezer.
      Good luck with your Korean cooking!

  9. LarryB Newport Coast, CA joined 3/15 & has 2 comments

    Hi Maangchi, I am new to your website and love your mandu recipe. I am going to try to make them this weekend for my brother’s birthday. My mom’s Korean and father is white, but she made one dish periodically — Mandu. My dad added sour cream and red wine vinegar to the beef broth which apparently is how the Russians eat this kind of soup. It is my favorite way to eat mandu soup. Anyway, I lost my mom last year and was looking for a mandu recipe to make so that I can remember her meals and honor her. Your recipe is the one I chose. One question that I have — is the Tofu soft or firm? Thank you very much. Larry.

    • Maangchi New York City joined 8/08 & has 12,047 comments

      It’s medium firm tofu. Thank you for sharing the story about your mom. You miss her and the food she used to make for you, so you’ll be thinking of your mom while making mandu. It makes me feel touched. Good luck with your Korean cooking!

  10. Nathan W WA, USA joined 9/14 & has 1 comment

    So, I had to use some substitutions…but it still turned out great! I used ground lamb for the pork, soy sauce for fish sauce, used extra green onions in place of the buchu (only about 1 cup), and substituted cooked rice for the tofu. I fried and salted them, trying to recreate the memory of the mandu the little Ajumma in Anjeong-ri would sell.

    It was…somewhat successful in that endeavor. Of course nothing can replace the memory of the grease-soaked paper bag full of that fried food heaven, but something else happened with my substitutions. I think it was the lamb that did it, but there was a hint of something from the British Isles in there – as if my mandu had dreamt of being cornish pasties. It was awesome.

    Thank you for the recipe and you definitely have a new fan!

  11. Joanna Wong Singapore joined 7/14 & has 3 comments

    Hi Maangchi,
    I am so happy making your mandu receipe, My sisters, husband, son and neigbhours all love it!. They all said the mandu tasted so nice! :-)

  12. Alex Kai Penang joined 6/14 & has 1 comment

    Hi Maangchi,Can I Put some fish into the Mandu?

  13. Ally1982 Sydney, Australia joined 5/14 & has 2 comments

    Dear Maangchi

    I have one question when you say half a packet of tofu…how many grams is this? Many thanks!


  14. My little boys and I just made your mandu and ate 만두국 and 깍두기 for lunch. Sooooo good! I have to tell you, I am so grateful for you. I live in Seoul, but neither my sisters-in-law nor my mother-in-law have wanted to teach me how to cook Korean food.They tell me, “너무 복잡해서 하지 마.” I really thought real Korean cooking (beyond ramen and 김치 찌개) was too difficult and that, with my busy work schedule and family, I’d never have time to cool real, substantial Korean meals.Then I found your site, your wonderful videos and you–you’re like the sister-in-law I’ve always wanted. You make it seem so simple and basic, even when it’s not. Most importantly you’ve made me realize I can do it (definitely with your help). You are an angel–thank you! Now, I can go into a grocery store in my Seoul neighborhood with confidence and I am making yummy, healthy food every time I get a chance. Next up: 떡국 (with some of that mandu tossed in^^)~새해 복 많이 받으세요!

    • Maangchi New York City joined 8/08 & has 12,047 comments

      Sorry about the late reply!
      Thank you for sharing the story about your Korean cooking. I’m sure your Korean cooking skill has improved a lot since you posted this comment.
      Good luck with your Korean cooking!

  15. I usually just buy mandu frozen, but I tried this recipe for a cooking competition at the office. Basically, they were a hit! Many people told me that they were very flavorful and delicious, even if they got soggy from being reheated in a heating oven. I served them with some soy sauce mixed with rice vinegar, sesame seeds, and green onion. Thanks for the recipe!

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