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.



  1. Svetla :Hi,Maangchi.I am from Bulgaria ,and with my husband very like your cooking.

  2. Maangchi New York City joined 8/08 & has 11,948 comments

    Oh, you like “Doe ji bulgogi” (hot and spicy pork dish)! Yes, I will add your request in the list of my upcoming cooking videos. Thanks

  3. Hi Maangchi,

    Could you please make spicy barbeque pork? doeji bulgogi? Thanks for all the yummy recipes!

  4. Maangchi New York City joined 8/08 & has 11,948 comments

    Yes, tangsu yook! Thanks,

  5. I love this podcast! It’s wonderful to find simple, easy-to-follow versions of childhood foods!
    I was wondering what kind of countertop gas range you’re using – I would love to find something similar for easier cooking.


  6. yes, please make tangsooyook!

  7. Maangchi New York City joined 8/08 & has 11,948 comments

    Check out my ingredient blog where you will see the mandu skin that I use. Yes,Chinese Gyoja wrappers could be used too.
    To make homemade mandu skin, you will have to mix and knead flour, water, and salt.
    Thanks for your question. I will show you how to knead it later for my another korean dish.

  8. Hi! I stubbled onto your blog via YouTube, and WOW!! now I’ve got you bookmarked! What type of Mandu wrappers are you using? Are they the same as the Chinese Gzoya wrappers? Also your video mentioned that homemade mandu wrappers can be made w/ just flour, water, and one more ingredient. Can you pls share that recipe? One of my good friends MIL made homemade mandu wrappers and I was never able to get the recipe from her. But the texture was wonderful!

  9. Maangchi New York City joined 8/08 & has 11,948 comments

    mandu soup and kimchi! All are made by yourself! Congratulation!

  10. I just finished having dinner. I made mandu soup and ate it with the kimchi I made. It was so good. thank you for your recipe, I’ll be sending in my pics soon!

  11. Maangchi New York City joined 8/08 & has 11,948 comments

    Yes, you can steam or boil the mandu. Thank you!

  12. Hi Maangchi!
    I just discovered your website, and I can’t wait until tomorrow to try your recipes!
    I have a question for these fantastic Mandu… can we eat them boiled (in fact, steamed), like the chinese version? I’m asking because I don’t know if the jam recipe is the same, if the meat needs to be cooked before…
    Thanks for answering!

  13. Maangchi New York City joined 8/08 & has 11,948 comments

    Actually I was wondering how you have beeb doing lately because you seemed to be a little quiet. so I’m glad to know you are still making some korean food. Yeah, your mandu tasted bland? I’m sure your next mandu will be successful.

  14. I made a batch of this but something was missing. It was very bland. I will heavily season the filling next time and fry a small piece to sample before making the dumplings. I’m still a fan though. I schedule my shopping around the latest maangchi video, heheh. Thanks for showing us this recipe.

  15. Maangchi New York City joined 8/08 & has 11,948 comments

    Yayeee! Deborah!
    I miss you! : ) I’m in Korea now and eat all kinds of delicious food!

    Oh, you like my mandu recipe? Cool!
    One of my friends who used to live in China taught me Chines style of steamed mandu. It was awesome! She said chinese usually eat mandu with porridge.

    Thanks for your comment!

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