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!
What is mandu?
Mandu is a general term for Korean dumplings that consist of a savory filling wrapped in thin wrappers. I’ve been making some variation of this Korean dumpling recipe for decades. 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! 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.
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. 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!
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.
The 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.
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 the amount of filling used for each one.
How to fold dumplings
A dumpling can be folded 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.
Tips for freezing dumplings
Freeze the dumplings 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 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
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 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
- ⅛ 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
Instructions
- Finely chop zucchini and cabbage.
- 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.
- Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.
- 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.
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.
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.
Notes
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.
Steven L. Hamling says
LOVE THIS, especially LOVE the fried version, reminds me of my days wondering around the village outside our Army base, foil bagged with a pinch of sea salt was the perfect snack. Thank You for posting the updated photos. Steve
Dina says
I have made Mandu with this recipe many times and never failed. Easy to follow and make. I also making many other of your recipes. I just love Korean food specially when it’s homemade. Thank you for creating such a wonderful Korean dishes and recipes!
Angelina says
I’ve made this recipe twice now. It’s sooo good! I was introduced to mandu at a store, they were giving out samples (they sell frozen mandu) and they were so delicious! When I looked at the ingredients on the package I was disappointed and decided to make them at home from scratch from ingredients I know, that will be nourishing instead of damaging. Anyway, my husband is obsessed, he says he can eat them every other day and not get tired of them.
Thank you for sharing this uber tasty recipe!!!
Moroo says
So thankful for sharing such a great and easy recipe. Now I can easily make them with no doubt.
Vicki says
Thank you so much for the recipe, I have an amazing beef bulgogi recipe, my husband was stationed in Korea for a year and absolutely embraced the culture and he loved the food. He said they make the most delicious food, with what little they have. He says my bulgogi is authentic and I will be making your Mandu recipe to go with the bulgogi for his birthday in 2 weeks!
Alice R. says
Hi, how many mandus come out with this recipe? I would like to prepare some and freeze them. Thank you very much
Hyosun says
About 40, depending on the size of wrappers and the amount of filling used for each one.
Ara says
Can I use chicken in place of pork? We don’t eat pork but I really wanna try this recipe. Thanks!
Hyosun says
Of course!! Enjoy!
cyn says
this page is really helpful
thankyu so much🤗
Hyosun says
Glad to hear that! Thank you!
Anna Etemadi says
If you wanted to have the mandu as a meal, what sides would you serve with them in Korea?
Thank you in advance.
Hyosun says
Mandu can be served with anything, Very versatile. They are often enjoyed simply with a dipping sauce and/or some pickles or kimchi.
Brooke Pearson says
Hey!!
Absolutely love this, quick question though! How would you recommend reheating them after already cooking? I’m looking at bring these for my lunches at work, but don’t have an oven or deep fryer handy 😅
Hyosun says
You can microwave them. Enjoy!
Darla says
I am so in love with the recipes you post! On top of expanding my cooking skills, I have been working on learning the Korean language. It would be awesome if you had ingredients listed in Korean as well as English so I can keep learning and will eventually be able to recognize things when I go to the market instead of having to ask all the time, lol.
(My Korean handwriting is still a work in progress, so something printed is easier to read right now)
Uyoung says
Hi! I love this recipe and getting ready to make it again! Can I make the stuffing a day in advance? Do I just cover and refrigerate?
Hyosun says
Glad to hear that! Yes! Just cover and refrigerate.
Denise says
Have you tried this recipe in an air fryer? If so, any comments/recommendations for doing so?
Hyosun says
Sorry no I haven’t tried it in an air fryer.
paula lusby says
we have air fried them they were so good but tonight going to sauté them in some butter and make a teriyaki sauce for dipping
Hyosun Thank you for your web site and recipes
Lesha says
I just want to thank you for posting these recipes. My mother past about 2 years ago and while I learned a lot from watching her, there were some things from when I was a child she didn’t do anymore. This is one of those recipes. I feel like I am keeping apart of my mom with me when I make korean dishes. Its my comfort food. So thank you!
Jennifer says
Hi! Recipe looks yummy! My son has an egg allergy. What can I substitute the egg with in this recipe? Thank you!!!
Hyosun says
Oh you can simply omit it. It binds the filling ingredients and add a little flavor, but not a big deal.
Holly says
I’d like to make these with my kids for Thanksgiving but would like to make ahead of time. Can I freeze them uncooked and then cook in an air fryer from frozen? Or should we cook them first, then freeze, and recook?
Hyosun says
You can freeze them uncooked but not sure about cooking in an air fryer. Embarrassed to say but I don’t own an air fryer yet.
Hllb says
Thanks, I’ll let you know how it works. The store bought frozen ones cook perfectly in the air fryer and come out as if they were deep fried.
Susan Lee says
Hello, the first time I made these, I cooked and then froze and they turned out perfect! This time, to save time, I froze them prior to cooking. Unfortunately, the wrapper, all I could find was won-ton wrappers, was super soggy when I gently simmered them in some chicken broth. What did I do wrong? Should I have boiled them instead of a slow simmer? Thank you, this is a great recipe – I am just not a great cook! I have bags of them in my freezer – Yikes!
TK says
Definitely boil them. This is how won tons cooked and not for too long. The wrappers are thinner. Cook the soup chicken broth and pour over cooked dumplings.
Dan Balger says
We were introduced to Mandoo at the shrimp trucks on the north shore of Oahu and fell in love. Been back two or three times. Love the shrimp, but can’t pass up the Mandoo. Have had it some in various continental US cities but nothing compares. Will try these recipes and report back!
Madeleine says
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.
Marta says
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.
Hyosun says
Oh I’m so delighted to hear that! Thank you so much for letting me know.
Milla-Luna Tuan Iam says
What i do i don’t eat greens vegestibles .
I can eat green olives and black olives .
Hoping it can working to replacing the greens vegestibles with the chicken for into the dumplings .
Hyosun says
Dumplings are versatile so you can use anything you want.
Wari says
i w
Grant says
Can’t eat shop bought mando anymore.
Great recipe, easy to make.
Thank you for this and the other recipes.
Domingo says
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.
Hyosun says
Hope these turn out to be close to what you remember from Korea! Cheers!
Steve Knehans says
Domingo, I too was there in the late ’70’s at Osani. Got to tell you this recipe turned out better than the ones I remembered. We would make ourselves sick from eating so many. You’re going to love it!
Sarge says
I did 4 tours in the 80s ended up marrying a Korean lady whom I help make mandu with quiet often and this recipe is really close, I think the difference is the homemade wrappers but the filling is solid and perfect to be tweaked as needed. 2nd to none! 2and ID Camp Casey, Uijong bu!
Xochitl says
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.
Hyosun says
Oh that’s awesome! Thank you so much for letting me know. It’s really a good way to sneak some vegetables in.
Rebecca Murray says
Thanks for recipes, very helpful and easy to follow
Arpita Patel says
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 judgement..lol..dd 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.
Kathy Rahman says
I love eating dumplings. Will try making it soon on fasting month. Thanks!
Autumn says
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?
Hyosun says
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.
Brittany says
Can you use a food processor to pulse the ingredients?
Hyosun says
Yes you can. Be careful not to overdo it though.
Jerone Woodruff says
I love this recipe and will try soon.
Hyosun says
Thank you!
Germaine smith says
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.
Wendy says
After it has been cooked, how long is it good for in the fridge?
Hyosun says
Should be okay up to 4 days. You can also freeze the cooked ones.
Andrwe says
Same ingredients and Chinese dumplings. What makes it Korean?
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!
Helene Minerva Comilang says
Inteeested in your cooking recipe and tried some. I like it!
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?
Hyosun says
Correct. You don’t need to cook anything before wrapping.
Mikko says
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.
Hyosun says
I’ve done it before. Yes it will get wet, but remove some extra moisture with a paper towel.
Christina L. says
Closest to my own mom’s that I’ve found. Great recipe.
Mj Reynolds says
I made this dish today and it was wonderful!
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
Hannah says
These are delicious! I added saifun once, and it turned out great!
Hyosun says
Great! Thanks for letting me know!
Kathy says
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!
Bkhuna says
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.
Hyosun says
Thank you for sharing your story! Sounds like fond memories. Enjoy making them!
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.
Charlie says
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..
Linda says
My mother use to make the mandu wraps. Do you have a recipe you can share?
Hyosun says
Yes! See here: https://www.koreanbapsang.com/2013/02/saewu-mandu-shrimp-dumplings.html
Anonymous says
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 forgot..so thanks for the recipe. I have made bulgogi and kmchi my husband who is from the south absolutely loves korean dishes. Thank you
Hyosun Ro says
Yes it’s common to use those soaked (or cooked) and chopped starch noodles in mandu. You can add that to this recipe if you’d like. Thanks for stopping by!!
rick says
Mandy is steamed or boiled
Anonymous says
For the sauce do you need the gochugaru? If so, is there an alternative if you don’t have that?
Hyosun Ro says
Just omit it. It will be fine. Enjoy!
Anonymous says
Dam,. Loooken Goooood
Anonymous says
do we have to add scallions?
Hyosun Ro says
No. You can omit.
Rebecca says
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!
Jen says
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???
Hyosun Ro says
No, you don’t need to thaw. Just cook them frozen for a little longer. Thanks!
John@Jakarta Hotel says
I think, fried dumpling more best than steam dumpling.
Anonymous says
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!
Natalie
Hyosun Ro says
Supranee – I just grate or finely mince it and then squeeze it by hand. Thanks for stopping by. Happy cooking!
Supranee says
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.
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. 🙂
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.
Fin says
와우! *_* 너무 쉽네요! 덕분에 잘 만들고, 잘 먹겠습니다 ^^
Hyosun Ro says
Correct! Thanks.
Anonymous says
How many mandus does this recipe make? 40-50?
Hyosun Ro says
Pavel – Thank you for catching it. It’s a bad habit from my day time job.
Pavel says
“1 small opinion chopped”
hehe
Hyosun Ro says
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.
Thought Warp says
Hi,
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?