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. Shianne& has 2,256 comments

    Hi Maangchi,

    I am from Brisbane Australia. Thank you for putting up so many great recipes online with videos! I have learned so much. My Australian boyfriend is loving his dumpling dinner! Keep up the good work! I look forward to learn more from you! :D

    xoxox
    Shianne from Australia

  2. Maangchi New York City joined 8/08 & has 11,701 comments

    A,
    I don’t know the answer because I have never used the chives you are talking about. Why don’t you ask this question in my new forum section. Someone else may give you good answer.

  3. Hey Maangchi,

    What if I can only find the buchu with flower heads? Can I eat those or not?

    Thank you very much,

    ^_^

  4. Maangchi New York City joined 8/08 & has 11,701 comments

    Jo,
    I can’t figure out what it looks like. : )
    Anyway, give me more description about the beef stew that you have had. More common Korean style beef stew is the one that I posted. Check out my bulgogi and bulgogi jeongol recipe. Jeongol means stew in Korean.
    Thank you very much for your comment!

  5. jo& has 2,256 comments

    hi maangchi
    i’am from the philippines. the first time i saw you video is in youtube. i’ve been searching for some recipes that i could cooked that night. the first video i watched was korean pancake. papa said it was delicious. tonight i’ve been thinking of cooking sweet & crispy chicken. may i have a request would you share your recipe for korean beef stew. it’s has a blend of sweet, salty & spicy to it.we eeat it all the time when we go to the foodcourt. thank you so much

  6. Jin& has 1 comment

    Hi Maangchi!

    You make it look so easy! I love your website, thank you so much for helping me cook Korean food!! :)

  7. Maangchi New York City joined 8/08 & has 11,701 comments

    Noir,
    yes, you could use any dumpling skin sold at a chinese store.

  8. Noir& has 3 comments

    I’m just done making Mandu. Its delicious…but i use other type of dumpling ski..heard of the ‘wanton’ wrapping..as i’m not able to find the mandu skin at my place.

  9. Maangchi New York City joined 8/08 & has 11,701 comments

    nona,
    you are awesome,too!
    I always thaw frozen mandu before cooking.

  10. nona& has 2,256 comments

    Hi Maangchi- you’re awesome. Do I need to thaw frozen mandu before I can fry them? thx

  11. Maangchi New York City joined 8/08 & has 11,701 comments

    Anna,
    mandu skin, sure I will show how to make mandu skin someday!

  12. Anna& has 2,256 comments

    Hi, Maangchi. I’m a long time fan, just delurking now to beg you, if you can please post a video on how to make the mandu skin. Thank you so much!

  13. Maangchi New York City joined 8/08 & has 11,701 comments

    Julia,
    Yes, you are saying the recipe for dipping sauce. Mix soy sauce with vinegar and hot pepper powder.

  14. Julia& has 2,256 comments

    Is there a recipe for the dipping sauce? I had one when I was in Korea that I absolutely loved. It was made of the pepper powder, soy sauce, something sour (lemon juice or vinegar?), and sesame seeds. I loved it so much I put my kimbap in it and sometimes would use my rice to soak it up. I made doenjang chige today and it turned out pretty well! Thanks for bringing Korea into my kitchen!

  15. Maangchi New York City joined 8/08 & has 11,701 comments

    Hello,Svetla,
    Thank you very much!

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