Mandu Recipe (Korean Dumplings)

Korean mandu and mandu recipe. Mandu are Korean dumplings. Mandu is a must-have during Lunar New Year. Easy Mandu recipe made with kimchi.

Course Main Course
Cuisine Korean
Keyword Korean Dumplings (Mandu)
Servings 30 dumplings
Calories 62 kcal



  • 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 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 (1/4 teaspoon)
  • 1 pinch pepper


  1. Finely chop the kimchi and squeeze out as much liquid as possible by hand. Squeeze out water from tofu. 

  2. 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.

  3. The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.
  4. 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.
  5. 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.
  6. Tips for freezing:
  7. 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.
  8. Dipping Sauce:
  9. 1 tablespoon soy sauce
  10. 1 teaspoon vinegar
  11. 1 tablespoon water
  12. 1/2 teaspoon sugar
  13. pinch of black pepper
  14. pinch of red pepper flakes (gochugaru)
  15. Combine all the ingredients above and mix well. Serve the mandu with the dipping sauce.
Nutrition Facts
Mandu Recipe (Korean Dumplings)
Amount Per Serving
Calories 62 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 105mg5%
Potassium 39mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 20IU0%
Vitamin C 1.4mg2%
Calcium 17mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.