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Mandu (Korean dumplings)

Mandu (Korean dumplings)


Mandu Recipe (Korean Dumplings)

Makes about 25 – 30 dumplings


25 – 30 dumpling wrappers (slightly thick)


1 cup (packed) finely chopped kimchi
6 ounces tofu
8 ounces mung bean sprouts
1/2 medium onion
3 scallions
4 ounces ground pork (and/or beef)
1 tablespoon minced garlic
1 teaspoon finely grated ginger (or juiced)
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 egg (use the other half to seal the wrappers)
salt to taste (about 1/4 teaspoon)
pinch pepper


Finely chop the kimchi and squeeze out as much liquid as possible by hand. Squeeze out water from tofu.I usually place tofu under a heavy object such as cutting board to press out water first and then squeeze by hand. Also, using a cheesecloth will make squeezing easier. Blanch the bean sprouts in boiling water, drain, chop and squeeze out water. Finely chop the onion and squeeze out water. Finely chop the scallions.

The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.

Mandu (Korean dumplings)

Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shaped dumplings.) Then, bring the two ends together, moist the overlapping side with water or egg wash, and press tightly together to create a round shape. Repeat this process until all the filling/wrappers are used.

Kimchi mandu can be steamed for about 8 minutes in a steamer (longer if frozen). Make sure to line the steamer with a cheesecloth or paper towel to prevent mandu from sticking.

Tips for freezing:

I usually make mandu in large quantities and freeze them for a quick snack or meal in the future. Freeze the dumplings on a tray with no pieces touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.

Dipping Sauce:

1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
pinch of red pepper flakes (gochugaru)


Combine all the ingredients above and mix well. Serve the mandu with the dipping sauce.

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29 COMMENTS... read them below or add one

    • Thanks for the nice comment! Yes, pan-frying is a common cooking method for Korean dumplings as well. In fact, I pan-fry quite often because it’s my son’s favorite way to eat dumplings. If you are going to pan-fry, half-moon shaped dumplings would be easier to cook. Enjoy!

  1. David

    I hope you can publish a picture of the wrapper being shaped into the moon shape. This is a mew shape for me and I am not so confident on making it from thr description.

    • It’s actually really easy! First, make a half-moon shape. Next, bring the two ends of the half moon together, making a round shape, so the end parts overlap. Use water or egg wash as glue. Press the overlapped part tightly. If this is hard, simply make it into a half moon shape. Mandu will still be delicious. Hope this helps. Enjoy!

  2. Alice

    Thanks for the recipe. Are the dumpling wrappers round or square to begin with? I would really like to try this but was unsure about the wrapping process.

  3. Hyelim Shin

    As a Korean, I am so impressed by this recipe!
    and the shape is perfect. which means you will or already have a handsome son!

  4. Helen D.

    Can you use something else other than kimchee? I did some research and found out what kimchee was and I don’t think I would like it that much. Is there any other type of filler I could substitute?

  5. aquaneel

    Hii lov ed ur recipes love them,chinise recipes on ur site are YUMM..Is it possible for to give a demo of how to make the dumplings :) wud really appriciate .:) Thanx alott for sharin ur wonderful n easy recipes ..It Makes the Kitchen Queen :D at my place and im proud of meeself ..Thanx

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