4.66 from 20 votes
Deep fried Korean dumplings
Mandu (Korean dumplings)
Learn how to make Korean dumplings (mandu) with this easy to follow recipe! They are so delicious and versatile! Much easier than you think!
Course: Appetizer, Main Course, Snack
Cuisine: Korean
Servings: 8
Author: Hyosun
  • 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
  1. Finely chop zucchini and cabbage. 

    chopped zucchini for Korean mandu
  2. 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.

    Cabbage for Korean dumplings
  3. Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.

    Korean dumpling filling made with pork and beef
  4. 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.
    How to fold dumplings
Gun mandu (pan fried)
  1. 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.

    How to pan fry dumplings
Tuigin mandu (deep-fried dumplings)
  1. 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)
  1. 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)
  1. 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.

Recipe Notes

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.

This mandu recipe recipe was originally posted in September 2009. It’s been very popular, but I’ve updated it here with more information, new photos and minor changes to the recipe.