Homemade Mandu (Korean Dumplings)

Mandu, Korean dumplings filled with juicy pork, cabbage, and glass noodles, are easier to make at home than you think. This homemade version is freezer-friendly and perfect any time of year, not just on Lunar New Year.

In my family, making mandu (만두) was a must during the holidays, especially around Lunar New Year. My mom would prepare the pork and vegetable filling, and the rest of us would sit around the table folding dumplings, laughing, and sharing stories. It was the kind of simple tradition that made the holiday feel complete.

These days, I don’t wait for a special occasion. Whenever we’re craving juicy pork dumplings, we make a big batch of homemade mandu together and freeze the extras for busy days.

Sure, you can buy frozen Korean dumplings at the store now, but they don’t compare to the flavor and texture of freshly made ones. That’s why we always make extra and freeze them so we can enjoy them anytime.

You can use these mandu to make mandu-guk (Korean dumpling soup) or enjoy them pan-fried as gun-mandu (crispy dumplings), also known as yaki mandu—perfect for snacks or party platters.

For a full Lunar New Year spread, they pair beautifully with tteokguk (Korean rice cake soup) and other dishes in my Seollal foods roundup.

Dumpling Wrappers for Mandu

Good mandu starts with the right wrapper. I still remember how my mother would make dumpling wrappers from scratch, and back then most Korean home cooks did the same.

Pre-made wrappers weren’t so common, so making your own mandu-pi (만두피) was just part of the process. It gave the dumplings that soft, chewy texture we all loved, with just the right thickness to hold in the juicy filling without tearing.

If you’d like to try it yourself, I’ve shared my homemade dumpling wrapper recipe for mandu-pi using flour, sweet rice flour, and cornstarch. It’s more straightforward than it looks and gives you that authentic Korean dumpling texture.

In a pinch, store-bought wrappers work fine too. Look for ones around 5 inches (13 cm) in diameter to get the proper Korean-style mandu size and feel.

Mandu Filling

While the wrapper gives mandu its shape, it’s the filling, mandu-so (만두소), that brings all the flavor. This version is a classic pork dumpling (gogi mandu, 고기만두), made with ground pork, napa cabbage, Asian chives, and Korean glass noodles (dangmyeon, 당면).

For the best texture and taste, use ground pork with a bit of fat—about an 80/20 ratio keeps the filling juicy during cooking. My recipe also includes chopped dangmyeon, which adds a light, chewy texture that feels very Korean.

To make the filling, salt the chopped cabbage and let it sit for a few minutes, then squeeze out the moisture. Cook the glass noodles and chop them finely.

Combine all the filling ingredients in a mixing bowl. Season the mixture with classic Korean pantry ingredients like soy sauce, mirim, and sesame oil. These add a savory, nutty depth—especially important when you’re working with a mild base like pork and cabbage.

If you’re curious about other fillings, check out my kimchi mandu recipe made with tofu and aged kimchi—another popular variation in Korean homes.

How to Fold Mandu (Korean Dumpling)

My mother used to say, “If you can fold a pretty dumpling, you’ll have a good-looking son. If you can shape songpyeon just right, you’ll have a beautiful daughter.”

Well—I ended up with both, so maybe she was onto something.

There are countless ways to fold Korean dumplings, from simple to elaborate. When we make a big batch at home, I stick with these two classic styles. They’re easy to learn, practical, and look great on the plate.

Scroll through the photos below for a quick visual guide.

Moon shape

This is the most common folding style for steamed mandu or dumpling soup.

To make the shape, add filling, wet the edges with water, fold the wrapper in half, and bring the ends together to form a crescent.

Pleated shape

Great for pan-fried dumplings (gun-mandu) or steaming when you want something a little fancier.

For the pleated style, repeat the same with the filling, then fold the wrapper in half and make small pleats toward the center on each side.

Tip: If you’re new to folding dumplings, start with a smaller amount of filling. It makes sealing easier and helps prevent tearing.

Once you’ve shaped them, cook your mandu how you like—steamed, pan-fried, boiled, or deep-fried. For detailed, step-by-step instructions, check the recipe card below.

What to Serve with Mandu

These dumplings are best enjoyed hot, with a simple mandu dipping sauce made from soy sauce, vinegar, and a touch of Korean chili flakes (gochugaru). It’s salty, tangy, and just spicy enough to complement the juicy filling.

Freezing Tips

If you’re making a big batch (which I always do), freezing mandu is a great way to enjoy them later without the extra work.

To freeze, place mandu on a floured tray in a single layer so they don’t stick. Freeze until solid, then store in bags for up to 3 months. There’s no need to thaw—just cook a bit longer from frozen.

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