Mandu (Korean Dumplings)

Learn how to make Korean dumplings (mandu) with this easy-to-follow recipe! Dumplings are much easier to make than you think, especially with store-bought dumpling wrappers. Delicious and versatile, homemade dumplings are well worth the effort!

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I’ve been making some variation of this Korean dumpling recipe for decades. Korean dumplings are called mandu (만두), and they are so delicious and versatile! Hope you’ll try making your own dumplings at home with this easy step-by-step mandu recipe. Homemade dumplings are always worth the effort!

When I make mandu, I make in large quantities and freeze them for later use. My mother used to make hundreds of these at a time, and so did my my mother-in-law. We Koreans grew up with fond memories of watching our mothers make these tasty little dumplings, being a helping hand at times, and devouring them when they are cooked.

It feels so good to have bags of frozen dumplings in the freezer. They are quick and easy to cook as a delicious snack, appetizer, or a light meal!  

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There are many variations of mandu. Depending on the filling ingredients, they are called gogi mandu (고기만두, meat as the main ingredient in the filling), yachae mandu (야채만두, vegetables), saewu mandu (새우만두, shrimp) , kimchi mandu (김치만두), and so on.

Also, depending on how they are cooked, they are called jjin mandu (찐만두, steamed), tuigin mandu (튀긴만두, deep fried), gun mandu (군만두, pan fried), or mul mandu (물만두, boiled). My favorite is steamed, followed by boiled, but my children prefer either deep-fried or pan-fried for the crispy skins.

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Dumpling filling

Korean dumplings are filled with a mixture of various meats and vegetables. Mandu is so versatile that you can use any type of meat you like (or none at all). I typically use two types of meat/seafood for the complexity of flavor: pork and beef or pork and shrimp.

Common vegetables for the filling include baechu (배추, napa cabbage), green cabbage, kimchi, bean sprouts, mushrooms, zucchinis, garlic chives, onions, scallions, etc. Tofu and dangmyeon (당면, sweet potato starch noodles) are also common in Korean dumplings.

I like the meat and vegetable ratio in this classic recipe. It creates a filling that is moist and juicy and has a good texture, but you can increase or decrease any ingredients to your liking.

If you want to taste the filling to make sure it’s well seasoned, microwave a teaspoonful of it for 20 to 30 seconds and taste it. Adjust the seasoning as necessary by adding more salt or soy sauce, or add more ingredients if it’s too salty. Season lightly if you plan to serve the dumplings with a dipping sauce.  

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Dumpling wrappers

In this recipe, I used ready-made dumpling wrappers I bought at a Korean market. You may be able to find dumpling skins at your local grocery stores. If you want to make your own wrappers, see my saewu (shrimp) mandu recipe.

The number of wrappers in a package varies widely, ranging from 20 to 50. For this recipe, you’ll need about 40 to 50 round wrappers, depending on the size of the wrapper and how much filling you use for each one.

How to fold dumplings

A dumpling can be fold in many different ways. With a little bit of practice, you can add some variation of pleats. The easiest is a half-moon shape, which you can do by simply folding the dumpling wrap in half and sealing it by tightly pinching the edges together. You will need to wet the edges of store-bought dumpling wrappers so they can be glued together, a step that is not necessary for homemade wrappers. If you’re new to making dumplings, be light on the filling for easier folding and crimping.

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Tips for freezing

Freeze mandu on a tray with the pieces not touching each other for about an hour before storing them in a freezer bag. Otherwise, the mandu skins will get soggy from the moisture in the filling and stick together in the freezing process. You can also freeze cooked mandu the same way. Frozen mandu don’t need to be thawed before being cooked; just cook a little longer.

More dumpling recipes

Kimchi mandu
Saewu (shrimp) mandu – with homemade wrappers
Hobak (zucchini) mandu – vegan

If you tried this recipe, pease rate the recipe below by either clicking the stars in the recipe card or in the comment section! Stay in touch by following me on PinterestTwitterFacebook, and Instagram.

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Mandu (Korean dumplings)

4.38 from 77 votes
Appetizer, Main Course, Snack
Servings: 8
Print Recipe


  • 1 package dumpling skins/wrappers (about 40 pieces), 만두피 (mandu pi)

For the filling

  • 8 ounces zucchini finely chopped
  • 10 ounces green cabbage finely chopped
  • 4 ounces fresh mushrooms finely chopped (shiitaki preferably)
  • 1/2 medium onion finely chopped
  • 2 scallions finely chopped
  • 1/2 pound ground pork or other meat if preferred
  • 1/4 pound ground beef
  • 1 tablespoon minced garlic
  • 1 to 2 teaspoons finely minced ginger or juiced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 egg
  • 1/4 teaspoon salt to season the filling and more for salting vegetables
  • 1/8 teaspoon pepper

For the 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


  • Finely chop zucchini and cabbage. 
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  • In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.
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  • Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.
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  • Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.
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Gun mandu (pan fried)

  • Heat the pan with 2 tablespoons of vegetable oil over medium high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1 – 2 minutes, until the bottoms are golden brown. Add 1/3 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. Or cook 2 - 3 minutes on each side over medium heat until golden brown without adding water. If the dumplings are frozen, cook a little longer.
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Tuigin mandu (deep-fried dumplings)

  • Heat a deep fryer or skillet with about 2-3 inches of canola or vegetable oil over medium-high heat to 350°F. Fry the dumplings for 2-3 minutes until golden brown.

Jjin mandu (steamed)

  • Steam the dumplings for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth or cabbage leaves to prevent the mandu from sticking.

Mul mandu (boiled)

  • Bring a pot of water to a boil. Add mandu (stirring gently so they don’t stick to the bottom of the pot) a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.


How to freeze dumplings: Place mandu pieces on a tray without pieces touching and freeze for about an hour before storing them in a freezer bag. Frozen mandu don't need to be thawed before being cooked. Just cook a little longer.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

This mandu recipe was originally posted in September 2009. That was a long time ago! Thanks to you guys, it’s been very popular! Here, I’ve updated it with more information, new photos and minor changes to the recipe. 


Leave a Comment

Recipe Rating



  1. Madeleine says

    5 stars
    I’m going to try and make these for my family for dinner since I’ve gotten interested in Asian cuisine the past few months and these look very delightful! I was just going to ask what is the amount of calories per serving (assuming the serving is 5)? My family is big in knowing the nutrition facts in recipes. Thanks.

  2. 5 stars
    This was my first attempt at making Mandy, the recipe was easy to follow and my dumplings were better than anything I’ve ever purchased from the supermarket. So full of flavor and easy to freeze. Highly recommend to anyone who’s new to this type of cooking.

  3. 5 stars
    Can’t eat shop bought mando anymore.
    Great recipe, easy to make.
    Thank you for this and the other recipes.

  4. I did three tours in Korea my first being in 1970. I loved Korean cuisine. I remember buying fried mandu from street vendors who would fry them when you ordered them. The other item I ate much of was Kim-pop. Thank you for this recipe, I am really hoping that it has the taste I remember so well from those days. Looking forward to my first feast.

  5. 5 stars
    I enjoyed making this recipe this is my first time here and the first time making korean dumplings and I really enjoyed it with my family it’s also suprising that we use mushrooms I never knew it had mushrooms and I’ll be coming back for more recipes so I can have other food than the daily thing 🙂 thank you once again for the recipe and hope see more soon.

    • Oh that’s awesome! Thank you so much for letting me know. It’s really a good way to sneak some vegetables in.

  6. Rebecca Murray says

    Thanks for recipes, very helpful and easy to follow

  7. Arpita Patel says

    5 stars
    I don’t usually cook but tried this in my spare time and instructions were clear but I goofed up in those dumplings in which I used my liked it and wish to know if this can be made from wheat flour or rice flour? Any special precautions while making it with rice flour as we are not much fond of maida.
    Thankyou for sharing this recipe in such a simple format and nice presentation.

  8. Kathy Rahman says

    I love eating dumplings. Will try making it soon on fasting month. Thanks!

  9. Hi! I’m trying to make this recipe right now and saw that there’s an egg in the picture with the filling but it was not listed on the ingredients list. Does the recipe for the filling call for one egg?

    • hmm I see one egg listed under ingredients. Sorry about the late response. I see you said you were making it a few days ago.

  10. Can you use a food processor to pulse the ingredients?

  11. Jerone Woodruff says

    I love this recipe and will try soon.

  12. Germaine smith says

    5 stars
    I was unable to get measurements from my mom so, this was extremely helpful! Instead of zucchini, since it’s not in season right now, I added carrot, did not brine the veggies and it turned out just fine! I did double the salt in the mixture though.

  13. Same ingredients and Chinese dumplings. What makes it Korean?

  14. Jenny Skrenes says

    So excited to try making these! I’m a Korean-American adoptee. My father used to make these for my birthday at my request, and I haven’t had them in years!

  15. Helene Minerva Comilang says

    5 stars
    Inteeested in your cooking recipe and tried some. I like it!

  16. Mimi Zayas says

    I am interested in making these. So you don’t cook anything after mixing all of the ingredients? You just add the uncooked ingredients to the wrapper?

  17. What do you think about freezing the just the filling after making it?
    I don’t live close to an Asian market and don’t have the wrappers right now. So I am thinking of making the filling and freezing it. Once I get the wrappers, I will thaw and then make the mandu. What do you think? Will this make the filling too wet from the thawing process? Thank you.

  18. Christina L. says

    5 stars
    Closest to my own mom’s that I’ve found. Great recipe.

  19. Mj Reynolds says

    5 stars
    I made this dish today and it was wonderful!

  20. Steve Hamling says

    I just found your recipe. Spent 2 years in the ROK and fell in love with this awesome street food. Several years ago decided I wanted to replicate these, and find it awesome that my made from scratch recipe mirror’s yours to a tee, thank you. And like you children we love ours deep fried in hot oil with a sprinkle of ground sea salt, just like when I walk around the Vill eating them out of a foil bag

  21. These are delicious! I added saifun once, and it turned out great!

  22. I’ve always cooked the pork first, but see that you don’t. I fry my mandu. What additional cooking time do you recommend? Thank you!

  23. My first introduction to Korean food came from the wife of my Navy buddy. She was from Chinhae, S. Korea and had me over on weekends for several years. I learned to make kalbi and developed a real taste for various types of kimchee. The three of us would sit around the kitchen table making mandu. I still laugh at how she produced about twenty of them for every one I managed to make.

    I’ve never made homemade mandu, always buying the frozen ones from the Korean market. I think I’ll try making some this weekend.

    Thank you.

  24. Bruce Camplin says

    When I was stationed at Kwang Ju Air Base in 1968 and 1970 I lived on what we called yaki mondos. Now that I know the correct spelling and pronunciation I finally found a recipe (yours) and can make my own. Thank you, thank you, thank you. Also I make my own kimchi just like the little lady that owned the restaurant where I ate almost every day taught me.

  25. Hi
    About 50 years ago a lady from Korea gave my mom a modified recipe of Mandu.
    It included ground pork, onion cabbage. spices.
    I know it used 1 LB. of ground pork, but I can’t remember how much cabbage or onion, or how much or what spices.

    Could you help me with some measurements please.
    I would love to make some for Christmas..

  26. My mother use to make the mandu wraps. Do you have a recipe you can share?

  27. Ms. Ro,
    My dad was in Korea for a tour and came back with so many recipes one of which was mandu. I can only remember bits of pieces of it but the one I do is he added those lil white noodles(potato-starch noodles). I have asked him to remember how to make and he says he thanks for the recipe. I have made bulgogi and kmchi my husband who is from the south absolutely loves korean dishes. Thank you

  28. For the sauce do you need the gochugaru? If so, is there an alternative if you don’t have that?

  29. Dam,. Loooken Goooood

  30. do we have to add scallions?

  31. Fantastic, thanks very much, I lived in Korea for a year, and m now back in nz, in a small town, so no access to yummy Korean restaurants! I made ur recipe for mandu…..and they were perfect, brings back memories!! Thanks again!

    • Hyosun Ro says

      So happy to hear that, Rebecca! Thank you so much for taking the time to write me the feedback!

  32. When you freeze uncooked mandu, do you have to thaw when making mul mandu or can you just put them directly in boiling water for a bit longer???

  33. I think, fried dumpling more best than steam dumpling.

  34. Hyosun,

    I just came across your blog and have already learned so much! After making mandu and freezing it, when ready to prepare to eat, how do you suggest doing that? Putting in oven… back in skillet… etc. Thanks!


  35. Supranee – I just grate or finely mince it and then squeeze it by hand. Thanks for stopping by. Happy cooking!

  36. Always wondering what is the best way to squeeze out the ginger juice. What is the way most Koreans do? Thanks for posting many yummy recipes. Supranee from Thailand.

  37. Nami | Just One Cookbook says

    I “heard” of mandu before but didn’t really notice it looks like Chinese pot stickers or Japanese gyoza. We have lots of similarities and so happy to find connections. 🙂

  38. Hyosun Ro says

    Fin – Sorry about the delayed response, but I am so happy to hear that you will try this recipe. Hope you enjoy as much as my family does! Thanks for the visit and nice words.

  39. 와우! *_* 너무 쉽네요! 덕분에 잘 만들고, 잘 먹겠습니다 ^^

  40. Correct! Thanks.

  41. How many mandus does this recipe make? 40-50?

  42. Pavel – Thank you for catching it. It’s a bad habit from my day time job.

  43. “1 small opinion chopped”


  44. Thanks for visiting my blog. Yes, you can make mandu without egg. You can add tofu and more flour/corn starch for binding. See my Kimchi mandu post for using tofu in mandu. Also, you can use finely chopped (or grated) onion that is stir fried until all liquid evaporates. It will look like a paste and works as a binding agent. Hope this helped. I would love to hear from you.

  45. Thought Warp says

    I am eager to know if Yachae Mandu ( Vegetarian dumplings without any meat) can be made without egg? If so, could you suggest how to go about that?