Homemade Mandu (Korean Dumplings)

Mandu (Korean dumplings) steamed in a lined bamboo steamer.

Homemade Mandu (Korean Dumplings)

Mandu, Korean dumplings filled with pork, cabbage, chives, and glass noodles. Juicy, flavorful, and easy to steam, pan-fry, or freeze at home.

Course Appetizer, Lunch, Snack

Cuisine Korean

Diet Low Lactose

Keyword dumpling, dumpling wrappers, gogi mandu, homemade dumplings, korean dumpling recipe, korean dumplings, Korean holiday food, Korean lunar new year, korean pork dumplings, Lunar New year, Lunar New Year food, mandu, pan-fried mandu, pork dumplings, pork mandu, steamed mandu

Prep Time 1 15

Cook Time 25

Servings people

Calories 425

Author Hyegyoung K. Ford

Equipment

Bamboo Steamer

Ingredients

40 Korean dumpling wrappers about 5-inch (13 cm) diameter

For mandu filling

7 oz (200 g) napa cabbage
1 tsp (5 g) salt
3 oz (85 g) Korean glass noodles (dangmyeon)
1 1/2 lb (680 g) minced pork
1 cup (25 g) finely chopped Asian chives
1 cup (80 g) finely chopped Asian leeks or green onion
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) sweet rice wine (mirim)
1 tsp (5 g) ginger paste
1 tbsp (15 ml) sesame oil
3/4 tsp (1.5 g) black pepper

For dipping sauce

4 tbsp (60 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tsp (4 g) Korean chili flakes (gochugaru) optional

Instructions

To make the mandu filling

Chop napa cabbage very finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.
Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.
Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.
Note: This recipe makes 40 large dumplings.

To shape half moon dumplings

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

To shape pleated dumplings

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

Dipping sauce

Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.

Cooking Method Options:

Steamed (jjin-mandu): Line a bamboo steamer (or regular steamer) with steam liner or a kitchen cloth to prevent sticking. Place dumplings without touching. Set the steamer over simmering water, cover, and steam for 5–6 minutes until fully cooked.
Pan-Fried (gun-mandu): Heat 1–2 tablespoons of oil in a skillet over medium heat. Place dumplings flat-side down and cook until golden brown on the bottom (about 2–3 minutes). Add 2–3 tablespoons of water, cover with a lid, and steam for another 3–4 minutes until the water evaporates.
Deep-Fried (tuigin-mandu): Heat oil to 350°F (175°C). Fry dumplings in batches until golden and crispy, about 3–4 minutes. Drain on paper towels before serving.
Boiled (mul-mandu): Bring a large pot of water to a boil. Add dumplings and stir gently. Cook until they float to the surface (about 4–5 minutes). Remove with a slotted spoon and serve hot.

Notes

Freezing Tips: To freeze, arrange dumplings on a floured tray in a single layer, making sure they don’t touch. Freeze until solid (about 1 hour), then transfer to freezer bags. Cook from frozen—no need to thaw. Just add 1–2 extra minutes to the cooking time.

Nutrition