Homemade Mandu (Korean Dumplings)

Mandu, Korean dumplings filled with pork, cabbage, chives, and glass noodles, are easier to make than you think. This recipe helps you create juicy, flavorful dumplings from scratch. Use homemade wrappers for authenticity or store-bought ones to save time—either way, these delicious treats are sure to please!

“I just made these today and my family LOVES them. I had to use dried chives instead of fresh Asian chives, and grape juice instead of sweet rice wine but it still tasted amazing to us. My great-aunt said that they tasted as good as restaurant dumplings. Thank you so much!”

Emma

In Korea, homemade mandu is a must-have for the Lunar New Year. These dumplings, filled with tasty meat and veggies, offer a bite full of satisfaction. But don’t just save mandu for the New Year—they’re perfect for any day.

Making mandu is a fun activity to do with your loved ones, turning an ordinary day into something special. So, gather your family and friends, and enjoy the simple pleasure of making and eating mandu whenever you fancy.

What is Mandu?

Mandu, or Korean dumplings, are a popular dish made by wrapping a thin dumpling dough around a savory mandu filling known as “mandu-so (만두소)”, and folded in different patterns. This filling usually includes ground meat, tofu, vegetables, and seasonings like garlic and green onions.

The process of making dumplings is simple and enjoyable, perfect for a family or any group activity. Once filled and sealed, mandu can be cooked in several ways—steamed, boiled, or fried to golden perfection.

These versatile Korean dumplings serve as a delicious appetizer or a part of a hearty meal, such as Korean dumpling soup (mandu-guk, 만두국) for the New Year celebration. offering a delightful sample of traditional Korean flavors.

Dumpling wrappers (mandu-pi, 만두피)

Making homemade mandu dumplings has two components; dumpling wrappers and dumpling filling.

Don’t be afraid to make homemade dumpling wrappers from scratch. My recipe blends flour, sweet rice flour, and cornstarch for that special tender and chewy texture.

If you’re short on time, store-bought wrappers can work too—just choose the larger size (about 5 inches in diameter) for a true Korean-style mandu.

Ingredients You’ll Need

You will need the dumpling wrappers and dumpling filling. For the wrappers, use either homemade mentioned above or use store-bought frozen wrappers.

For Dumpling filling (Mandu-so,만두소)

Traditional Korean mandu features minced pork with a juicy taste that pairs well with veggies like kimchi and tofu. For the best filling, use ground pork with some fat—about an 80/20 mix—to keep your dumplings moist and flavorful, avoiding the dryness that comes with leaner meat.

• Ground Pork: The foundation of mandu filling. Opt for an 80/20 meat-to-fat ratio for a juicier texture.
• Nappa Cabbage: Adds a sweet, slightly peppery crunch to the mix.
• Asian Chives, Asian leek, and green onion: Bring a mild onion-like flavor, enhancing the overall taste.
• Korean Glass Noodles (Dangmyun): Contribute a pleasant chewy texture to the filling, unique to Korean cuisine.

How to make Mandu Filling

1. Prepare Cabbage and Herbs: Sprinkle salt over the chopped cabbage and let it sit for 10 minutes. Squeeze out excess moisture once wilted. Finely chop chives and leeks, or substitute green onions if Asian chives are unavailable.

2. Cook Korean Glass Noodles (Dangmyeon): Cook Korean glass noodles according to the package, usually 6-7 minutes. Rinse with cold water, drain well, and cut into bite-sized pieces.

3. Mix dumpling filling Ingredients: In a large bowl, combine pork, cabbage, chives, leek, and noodles. Add soy sauce, rice wine, ginger, sesame oil, and pepper. Mix everything well with your hands until fully combined.

How to fold mandu (Korean Dumpling)

My mother used to say if you can fold a pretty dumplings, you will have a good looking son. If you can make Korean sweet rice cakes (Songpyeon) into a perfect shape, you will have a pretty daughter.

I think she was right! I do have a good looking son and a pretty daughter.

There are so many different shapes and patterns of folding dumplings. Here are the two of the most popular and easy.

Moon shape

Moon shaped round dumplings are the most common in Korean dumplings. This shape is perfect for steaming and making soup.

1. Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger.
2. Fold the wrapper in half and pinch the edges together.
3. Bring the both ends toward the center.
4. Pinch the ends together to complete.

Pleated shape

Pleated shape is a great option for both steamed and pan fried dumplings. If you have never folded dumplings before, try with a small amount of filling inside first.

1. Put some filling in the middle of the wrapper and wet the edges with water using your finger.
2. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center .
3. Continue to make more pleats, usually about 4 pleats.
4. Create the same number of pleats on the other side, facing the pleats toward the center.

Cooking Methods for Mandu

Mandu can be cooked in a variety of ways, each method bringing out different textures and flavors.

1. Steamed Mandu (jjin-mandu, 찐만두): Steaming preserves their delicate flavor and soft texture. This cooking method steams the dumplings evenly, ensuring they come out perfectly tender without being waterlogged.
   • To steam, set a bamboo steamer or other steamer over simmering water. It’s important to line the steamer with a steam liner or kitchen cloth to prevent sticking.
2. Pan-Fried Mandu (Gun-mandu, 군만두): Pan-frying transforms mandu into a textural delight with a crispy exterior and chewy interior.
   • Heat oil in a pan, place the dumplings flat-side down, and cook until the bottom turns golden brown.
   • A splash of water and a quick cover with a lid will steam the tops, giving you the perfect crispy-chewy combination.
3. Deep-Fried Mandu (Tuigim-mandu, 튀김만두): Deep-frying gives mandu a golden crunch that’s hard to resist. Submerge the dumplings in hot oil and fry until they are uniformly golden and crispy.
   • This method is ideal for those who crave a richer flavor and a crunchy bite.
4. Boiled Mandu (Mul-mandu, 물만두): This is the simplest method, yielding soft, versatile dumplings that are comforting to bite into.
   • Drop the mandu into a pot of boiling water and cook until they float to the surface, indicating they’re ready to be enjoyed in your favorite soup or with a dipping sauce on the side.

Mandu dipping Sauce

Korean dumpling dipping sauce is a mixture of 2 parts soy sauce, 1 part vinegar, and 1-2 teaspoons of Korean chili flakes (gochugaru) for a little spice. This simple sauce is salty, tangy, and has a hint of heat. It’s just right for dipping your hot, juicy mandu.

Freezing Tips

It is always a good idea to make abundant homemade dumplings because they freeze beautifully. Make sure to sprinkle flour on a large tray so that they won’t stick to the tray.

Place dumpling pieces on the floured tray without touching each other. Put them in the freezer for an hour or until they freeze solid. Transfer the individual pieces to freezer bags. They can last up to 3 months in the freezer.

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