Favorite Mandu Korean Dumplings

Korean Mandu

Mandu (or mandoo) are Korean dumplings that are made with various savory fillings and wrapped into pillowy packages of goodness. They’re super versatile as you can fill them with any type of meat and/or seafood or make it vegetarian. You can also add all kinds of vegetables, the most common ones being cabbage, bean sprouts, green onion, mushrooms, and zucchini. There are several ways to cook these delicious dumplings and they all have different names – steamed (jjin mandu), boiled (mul mandu), pan-fried (gun mandu), or deep-fried (tuigin mandu). So you can see, everyone’s mandu will be unique and special and today I’m so excited to share one of my family’s most treasured recipes! My mother-in-law has been making these dumplings for over 40 years! And so you can imagine, my husband has so many fond memories of his family gathering around the table every Christmas and Korean Lunar New Year and making dumplings together while swapping stories and life happenings with one another. Pictured is my Italian brother-in-law who has the reputation of eating more than making :). What a heartwarming and delicious tradition it is, and I am determined to carry it on with my own family. Give this recipe a try and perhaps you will be moved to make this a part of your family’s timeless tradition as well!

Ingredients

Ground meat – My mother-in-law uses a combination of ground beef and pork, but feel free to use whatever you like. Chicken, turkey, shrimp also work. Pictured here is 90% lean ground pork, which my MIL would totally frown upon because she doesn’t like to go leaner than 85% for flavor and juiciness. But I think it’s still quite tasty and so do the kids. Dumpling wrappers (mandu pi) – You can use homemade or store-bought, which is what we always get. You will need about 40-50 wrappers for this recipe. We prefer the round ones. They are typically frozen so you will need to plan ahead and thaw in the refrigerator for a day. Tofu – firm or medium-firm tofu will work best because you want it to be crumbly. It adds great texture, moisture, and nutrition. Don’t use soft or silken tofu as it will make the filling too wet. Mung bean sprouts – also added for texture and moisture. You can also use chopped cabbage or sweet potato glass noodles (dangmyeun). Green onion – You can also use Asian chives, which is what my mother-in-law always uses.

Step-by-Step Instructions

How to make dumpling filling

How to make the mandu

Pictured: my niece and nephew helping out!

How to Cook Mandu (2 ways)

Boiled

Steam

Pan-fry

This is hands down our family’s favorite way to make dumplings. You are essentially frying and steaming at the same time, and you will end up with a crispy exterior and moist, juicy interior. Heavenly!

Tips for Success

Be sure to squeeze out as much water from tofu and bean sprouts as possible! This helps maintain a compact filling as well as reduce splatter from excess water hitting the oil. Make the filling the night before so it’s one less thing to do on the big day. Since we usually make these during the holidays, it just makes the day of much less stressful. Taste the mixture before wrapping. Another genius tip from my mother in law. Cook a small patty in a pan, taste, and add more salt, pepper, or garlic powder as needed. Run out of dumpling wrappers? Shape remaining filling into patties, dunk in beaten egg and cook them! Hello mini hamburger patties. Cover the mandu while wrapping – Unless you have many hands helping, it will take some time to assemble the mandu. So cover the ready-to-cook ones with a damp towel to prevent them from drying out.

How to Freeze Homemade Dumplings

You can freeze both cooked or uncooked dumplings using this method. First, spread them out on a lined baking tray, making sure they’re not touching each other, and place in the freezer for an hour, or until frozen solid. Then transfer to a freezer bag or container.
This will prevent them from sticking into a big clump. Freeze for 3-4 months. When ready to enjoy, do not thaw first. Otherwise, the wrapper will break and it will turn into a big mess. Just be sure to cook a bit longer until the dumplings are fully cooked through.