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 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.



  1. mazecee& has 1 comment

    Maangchi, ur the best!

  2. Maangchi New York City joined 8/08 & has 11,724 comments

    I know how you feel when you stack up your mandu in the freezer. So happy! right?

  3. Cam& has 9 comments

    Hi Maangchi!
    I love your videos- they’re so much fun to watch and the food always looks (and tastes!) so great!

    I made tonnes of Mandu yesterday and now have a freezer full- its very exciting- although since they took so long to wrap, i’m very attached to them and don’t want to eat them right away ;)

    Thanks for this and all your other wonderful recipes!

  4. Maangchi New York City joined 8/08 & has 11,724 comments

    I don’t have a recipe for mandu skin at the moment. I always buy it because it’s very cheap! Why don’t you leave your question on the forum at https://www.maangchi.com/talk/forum/general-discussion ?

  5. Nancy& has 1 comment


    i have always wanted to try making dumpling. I made kimchi dumpling yesterday but it didn’t yummy because of the dough is so hard after steamed. i made the dumpling skin by myself by using All Purpose flour. i am not sure if i use the right flour. Could you please advice me how to make an excellent dumpling skin and the soft one?


  6. Maangchi New York City joined 8/08 & has 11,724 comments

    oh,I’m sorry, I did not post how long you have to boil it.
    Boil it for 20 -30 minutes over medium heat. If water evaporates, you can add more water.

  7. verucasalt& has 2 comments

    Hi Maangchi,
    I love your videos. I’m learning so much about Korean food and my hubby certainly loves that I can cook it now.
    I wanted to know how long to cook the stock with the anchovies, onion and mushrooms. I’m actually making the stock right now but I want to know for next time.
    Thanks Maangchi!!!

  8. Maangchi New York City joined 8/08 & has 11,724 comments

    yes, you are right. It’s called ddukmanduguk!
    In boiling stock, put the sliced dduk first and cook for about 2-3 minutes, then add mandu.
    Now you seem to know some Korean words! ddukmandu =dduk plus mandu! lol

  9. Jenny& has 1 comment

    Hi Maangchi! I love all your recipes! I have a question about the mandu-guk. Can I just add Duk (sliced oval shaped white rice cake) into it to make Duk mandu guk? Thanks!

  10. Maangchi New York City joined 8/08 & has 11,724 comments

    You made your own fish sauce. It’s very interesting. I used to make mine, too! I mixed buckets of fresh anchovies and huge amount of salt in an earthenware vessel. It was very delicious, but too salty!
    The sauce for mandu is very simple. Just mix 2 tbs of soy sauce and 1 tbs of vinegar.
    Thank you for your interesting story!

  11. oscar mendoza& has 1 comment

    hola maangchi!!!
    its been litle dificult to find all the products in my town san cristobal;so i had to replace some ingredients with other similars;i had made my own fish sauce untill now that mum where in caracas(the capital)and boght me one botle and i could taste that my sauce wasnt that good indeed;i am getting closer to the original taste so far my dad and girlfriend love when i prepare them mandu,and i took the liberty to try making also a chicken mandu wich my mun loved;we ate them dipping them in soya sauce;do you have any special type of souce for this plate?
    thanks a lot for sharing your skills with us
    oscar from venezuela

  12. Maangchi New York City joined 8/08 & has 11,724 comments

    Yes, you did a good job! Replacing Asian chives with green onions is a very good idea!

  13. Portugalbear& has 16 comments

    Hi Maangchi,

    I did the Mandu over the weekend and served it both ways. My family loved it. Though i couldn’t find the asian chives, i made do with regular chives or spring onion and it still turned out great. can’t wait to try your other recipes soon…

  14. Portugalbear& has 16 comments

    Hi Maangchi,

    Stumbled upon your video while looking for Korean bulgogi and I’m hooked. I’m definitely going to try this, tomorrow. Can’t wait !!!!

  15. Maangchi New York City joined 8/08 & has 11,724 comments

    Thank you Shianne!

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