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Dinner Meals Cooking Time : 50 minutes Recipe Servings : 4–6 Recipe Dificult : easy 0.00

Korean Mandu Recipe | Authentic Homemade Korean Dumplings

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Mandu are one of Korea's most beloved traditional dishes, enjoyed throughout the year as a comforting meal, appetizer, or festive treat. These delicious dumplings are filled with a savory mixture of ground meat, tofu, vegetables, garlic, ginger, and Korean seasonings, then either steamed, boiled, pan-fried, or deep-fried until perfectly cooked. Mandu are especially popular during the Lunar New Year, where they are often served in Mandu-guk (Korean Dumpling Soup) as a symbol of prosperity and new beginnings.

Unlike many other Asian dumplings, Korean Mandu typically include tofu and glass noodles in the filling, giving them a light yet satisfying texture. Napa cabbage, kimchi (optional), garlic, ginger, green onions, soy sauce, sesame oil, and black pepper create a rich umami flavor that pairs beautifully with the tender dumpling wrappers. Whether filled with pork, beef, chicken, shrimp, or made entirely vegetarian, Mandu are incredibly versatile and easy to customize.

Homemade Mandu are perfect for meal prep because they freeze exceptionally well before cooking. Once prepared, they can be steamed for a healthier option, pan-fried into crispy Gun Mandu, boiled for soups, or deep-fried for a crunchy appetizer. Served with a tangy soy-vinegar dipping sauce, every bite offers a wonderful balance of juicy filling, tender wrapper, and aromatic seasonings.

Whether you're preparing a Korean family dinner, hosting a gathering, or exploring authentic Korean cuisine, this homemade Mandu recipe delivers restaurant-quality flavor and a comforting taste of Korea.

Cooking Method

Finely chop the Napa cabbage and lightly salt it. Let it sit for 10 minutes, then squeeze out any excess moisture.
In a large bowl, combine the ground meat, crumbled tofu, cabbage, chopped glass noodles, green onions, garlic, ginger, soy sauce, sesame oil, sugar, black pepper, salt, and kimchi (if using).
Mix thoroughly until the filling becomes evenly combined and slightly sticky.
Place one dumpling wrapper in your palm.
Spoon about 1 tablespoon of filling into the center.
Wet the edges with water.
Fold the wrapper in half and press firmly to seal, pleating the edges if desired.
Repeat until all the filling is used.

To Steam

Steam the dumplings for 10–12 minutes until the filling is fully cooked.

To Pan-Fry (Gun Mandu)

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Arrange the dumplings in the pan and cook for 2–3 minutes until the bottoms are golden brown.
Add ¼ cup water, cover immediately, and steam for 5–6 minutes.
Remove the lid and cook for another 2 minutes until the bottoms become crisp.

To Boil

Bring a pot of water to a gentle boil.
Cook the dumplings for 5–6 minutes, or until they float and are fully cooked.
Mix all dipping sauce ingredients together and serve alongside the hot Mandu.

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1 lb (450g) ground pork (or beef, chicken, or turkey) ,, 1 cup firm tofu, drained and crumbled ,, 1 cup Napa cabbage, finely chopped ,, ½ cup Korean glass noodles (dangmyeon), cooked and chopped

3 green onions, finely chopped ,, 2 garlic cloves, minced ,, 1 tbsp fresh ginger, grated

2 tbsp soy sauce ,, 1 tbsp sesame oil ,, 1 tsp sugar

½ tsp black pepper ,, ½ tsp salt ,, ½ cup finely chopped kimchi (optional)

For the Dumplings : 35–40 Korean dumpling wrappers ,, Water, for sealing

Dipping Sauce : 1 tsp Korean chili flakes (optional) ,, 1 garlic clove, minced ,, 1 tsp sesame seeds

Dipping Sauce : 3 tbsp soy sauce ,, 2 tbsp rice vinegar ,, 1 tsp sesame oil

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