Mandu (Korean Dumplings)
Juicy pork and vegetable dumplings wrapped in thin skins — pan-fried until golden on the bottom, steamed tender on top. Korea's beloved dumpling, three ways.
Why This Recipe Works
- Tofu in the filling is the Korean signature — it creates a lighter, more tender dumpling than all-meat versions.
- Salted and squeezed cabbage prevents soggy dumplings and concentrates the vegetable flavor.
- Pan-fry then steam gives you the best of both worlds — crispy golden bottom, tender steamed top.
- Freezer-friendly design — mandu are traditionally made in large batches for this exact reason.
Korea's Dumpling Tradition
Mandu came to Korea from China during the Goryeo Dynasty (918-1392), but Koreans made it their own by adding tofu to the filling — a Buddhist influence that lightened the texture. Today, mandu is essential during Korean New Year (Seollal), when families make tteok-manduguk (rice cake and dumpling soup).
The communal act of making mandu together — everyone sitting around a table wrapping dumplings while talking — is as important as the food itself. It's one of the few Korean dishes where the whole family participates in the cooking, not just the preparation.
Mandu (Korean Dumplings)
🛒 Ingredients
- ✦1 package round dumpling wrappers (about 40 sheets)
- ✦1/2 lb ground pork
- ✦1 block firm tofu (8 oz), squeezed dry and crumbled
- ✦2 cups napa cabbage, finely chopped and salted
- ✦4 green onions, finely chopped
- ✦2 cloves garlic, minced
- ✦1 tablespoon soy sauce
- ✦1 tablespoon sesame oil
- ✦1/2 teaspoon salt
- ✦1/4 teaspoon black pepper
- ✦1 egg, beaten (for sealing)
- ✦Vegetable oil for pan-frying
- ✦1/4 cup water (for steaming)
👨🍳 Instructions
01Step 1
Finely chop napa cabbage, toss with 1/2 teaspoon salt, and let sit for 10 minutes. Squeeze out as much water as possible using a clean towel.
02Step 2
Squeeze tofu dry in a clean towel, crumbling it as you squeeze. It should be as dry as possible.
03Step 3
Combine ground pork, tofu, drained cabbage, green onions, garlic, soy sauce, sesame oil, salt, and pepper in a large bowl. Mix thoroughly with your hands until the filling holds together.
04Step 4
Place a dumpling wrapper in your palm. Add about 1 tablespoon of filling to the center. Brush the edges with beaten egg.
05Step 5
Fold the wrapper in half to form a half-moon. Press the edges firmly to seal, then create 3-4 pleats along the sealed edge for a decorative look.
06Step 6
For pan-fried mandu (gun-mandu): Heat oil in a non-stick skillet over medium-high heat. Place mandu flat-side down in a single layer. Cook until the bottoms are golden brown, about 3 minutes.
07Step 7
Add 1/4 cup water to the pan and immediately cover with a lid. Steam for 5-6 minutes until the water evaporates and the wrappers become translucent.
08Step 8
Remove lid and cook for another 1-2 minutes until the bottoms are crispy again. Serve with dipping sauce (soy sauce + rice vinegar + sesame seeds).
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Ground pork...
Use Ground beef or chicken
Pork is traditional and juiciest. Beef works well; chicken needs extra sesame oil for moisture
Instead of Napa cabbage...
Use Regular cabbage or kimchi
Kimchi mandu (김치만두) is a hugely popular variation — use drained, chopped kimchi
Instead of Tofu...
Use Glass noodles (dangmyeon)
Chopped cooked glass noodles are a common alternative or addition
🧊 Storage & Reheating
In the Fridge
Store uncooked mandu for 1-2 days on a parchment-lined tray, covered.
In the Freezer
Freeze in a single layer on a sheet pan, then transfer to bags. Keeps 3 months. Cook from frozen.
Reheating Rules
Re-fry in a pan with a splash of water and lid to re-crisp and re-steam.
❓ Frequently Asked Questions
Can I use store-bought dumpling wrappers?
Absolutely. Round wrappers work best for the traditional half-moon shape. Look for ones labeled 'mandu wrappers' or 'gyoza wrappers' at Asian grocery stores. Thinner wrappers give a better texture.
What are the different types of mandu?
Gun-mandu (pan-fried) is the most popular at home. Mul-mandu (boiled) goes in soups. Jjin-mandu (steamed) is softer and lighter. Tuigim-mandu (deep-fried) is crunchy street food. The filling is the same — only the cooking method changes.
Why did my mandu burst while cooking?
Either there was too much filling, the edges weren't sealed tightly enough, or air was trapped inside. Use about 1 tablespoon of filling and press out all air when sealing.
The Science of
Mandu (Korean Dumplings)
We turned everything on this page into a beautiful, flour-proof PDF cheat sheet. Print it out, stick it to your fridge, and never mess up your mandu (korean dumplings) again.
*We'll email you the high-res PDF instantly. No spam, just perfectly cooked meals.
AlmostChefs Editorial Team
We translate the internet's most popular cooking videos into foolproof, beginner-friendly written recipes. We analyze multiple methods, test them in our kitchen, and engineer a single "Master Recipe" that gives you the best possible result with the least possible stress.