Mandu (Korean Dumplings)

Growing up, friends and neighbors would come over to make Mandu, Korean dumplings wrapped in thin flour wrappers and filled with ground pork, tofu, garlic chives, and ginger.

Our house was full of gossip, chatter, and laughter. We’d put up hundreds, maybe even thousands of Mandu, filling every square inch of the kitchen counter and tabletops. Our house smelled delicious as we looked forward to the idea of future meals filled with Mandu.

They can be steamed, deep fried, pan fried, boiled, or added to a bowl of dumpling soup. Eat them for a snack, serve them as an appetizer, alongside a main course, or as a meal onto themselves.

These days, making Mandu is still a party at my house. My sister and friends come over to stuff and pinch hundreds of them to fill our bellies and freezers.

What is Mandu?

Koreans call any form of dumplings mandu. They made their way to Korea from the Middle East through China. The word mandu means “meat-filled dumpling,” but it captures any kind of filled dumpling, not just with meat.

Chinese bao, Turkish or Uzbeki manti, fried Japanese gyoza, are all called mandu in Korea. This recipe is a classic Korean version with thin wheat wrappers and a filling of ground pork, tofu, garlic, garlic chives, and onions, ginger, soy sauce, and sesame oil.

The Wrappers

Mandu wrappers are called mandu pi in Korean. They can be found in the refrigerated or frozen foods section of grocery stores. They are sometimes called gyoza or wonton wrappers.

In Asian markets, there are several varieties available. I recommend using the round ones, but the square ones are fine too. If they are frozen, be sure to defrost them in the fridge for about two days before using them.

Filling and Forming Mandu

Everyone’s Mandu looks unique and has their own personal touch. Even if you don’t have any experience filling and shaping them, it shouldn’t cause you stress! It gets easier with practice.

The trick is not to overfill them so you can fold them into perfectly pleated half-moons. You can also fold them in half and seal them into half-moons with no pleats.

Lots of Variations

The beauty of Mandu is that you can fill them with pretty much anything you’d like.

• Instead of pork, use any ground meat. Any combination of ground pork, beef, chicken, turkey, or even shrimp is a good idea.
• For a vegetarian version called yachae mandu, use more tofu and add finely chopped cabbage, shiitake mushrooms, carrots, sweet potatoes, or cooked mung bean noodles.
• Add chopped kimchi for a spicy variation. My only recommendation is to make sure to squeeze out as much of the brine as possible. Otherwise, the Mandu will be soggy.

How to Cook and Serve Mandu

There are many ways to cook Mandu.

• For this recipe, I pan fry them with a little oil until golden brown. Serve them as a snack or as an appetizer with a simple dipping sauce made with soy sauce and rice vinegar.
• You could also add it to a soup—we have a recipe for a Korean dumpling soup called Mandu Guk!
• To steam the Mandu: Prepare a steamer basket by lining it with parchment paper. Add the dumplings on top, without overlapping. Cover the steamer basket with a lid and place it over a pot or wok of boiling water set over medium-high heat for 8 to 10 minutes. The filling should cook through and the skin should be semi-translucent.
• To boil the Mandu: Bring a large pot of water to a boil. Add the dumplings one at a time and boil for 6 to 8 minutes, stirring to make sure the dumplings don’t stick to each other or the pot. Fish the dumplings out with a slotted spoon or ladle.

Mandu is best served with a bit of dipping sauce on the side. Mix equal parts soy sauce and rice vinegar. For a more elaborate dipping sauce, combine soy sauce, thinly sliced green onions, minced garlic, sesame seeds, sesame oil, and a little gochugaru (Korean chili powder).

Make Ahead and Freeze

This recipe yields 50 to 60 Mandu. Freeze some for later! Freeze them in a single layer on a sheet pan for about one hour or until firmly frozen. Then transfer them into a freezer-safe zip top bag. They will keep in the freezer for three to six months.

How to Cook from Frozen

To cook the Mandu from frozen, do not thaw them first. The wrapper will break and the filling will spill out as it cooks.

Just cook them as is for a little longer. If you’re frying them, use a lid to help steam the frozen filling and to keep the extra moisture from causing the oil to splatter.

Wrapped and Delicious Recipes

• Baked Vegetable and Cream Cheese Wontons
• Air Fryer Crab Rangoon
• Baked Chicken Samosas with Mint Yogurt Dip
• Vegetable Samosas with Mint Cilantro Chutney
• Curried Pork Empanadas