Mandu are Korean dumplings filled with a savory mixture, often including pork, tofu, vegetables, and glass noodles, then steamed, boiled, or pan-fried. This recipe makes crisp-bottomed, tender dumplings with a balanced filling; Korean households and regions have many variations, so the ingredients can be adapted to taste.
Ingredients
- 30 round dumpling wrappers, about 3½ inches (9 cm) wide (approximately 14 oz / 400 g); thaw frozen wrappers in the refrigerator
- 8 oz (225 g) ground pork
- 7 oz (200 g) firm tofu, drained and pressed
- 2 oz (55 g) dried Korean glass noodles made from sweet potato starch (dangmyeon)
- 1 cup (100 g) finely chopped napa cabbage
- ½ cup (50 g) finely chopped bean sprouts
- 3 scallions, finely chopped (about ⅓ cup / 35 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 g) fine salt, divided
- ¼ tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) neutral cooking oil, plus more as needed for frying
- ⅓ cup (80 ml) water, for steaming
- For dipping sauce: 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) rice vinegar, and 1 tsp (5 ml) toasted sesame oil
Instructions
- Bring a small saucepan of water to a boil. Add the glass noodles and cook according to the package, usually 6–8 minutes, until tender. Drain, rinse briefly with cool water, and drain well. Snip the noodles into short pieces with clean kitchen scissors.
- Put the chopped cabbage in a bowl and toss it with ½ teaspoon of the salt. Leave for 10 minutes, then squeeze firmly over the sink to remove excess liquid. Chop the bean sprouts finely and squeeze them dry as well. Press the tofu until it releases excess moisture, then crumble it into small pieces.
- In a large bowl, combine the pork, tofu, noodles, cabbage, sprouts, scallions, garlic, soy sauce, sesame oil, remaining ½ teaspoon salt, and pepper. Mix just until evenly combined. Keep the filling refrigerated if you are not assembling the dumplings immediately.
- Set out a small bowl of water and a tray lined with parchment. Place one wrapper in your palm and add about 1 tablespoon (15 ml) of filling to its center. Moisten half the wrapper’s edge with water, fold it over the filling, and press the edges together firmly to seal, pushing out trapped air. Make a simple half-moon shape or pleat the edge. Cover finished dumplings with a clean, slightly damp towel while you work.
- To pan-fry in batches, heat 1 tablespoon (15 ml) neutral oil in a large nonstick skillet over medium heat. Arrange dumplings flat-side down without crowding and cook for about 2 minutes, until the bottoms are golden. Carefully add about ⅓ cup (80 ml) water and immediately cover the pan. Steam for 5–7 minutes, until the wrappers are tender and the filling is cooked through. Check a dumpling from the center of the batch with a food thermometer: USDA FSIS safe minimum for ground pork is 160°F (71°C). If the water evaporates before they are done, add a tablespoon or two more. Uncover and cook another 1–2 minutes to crisp the bottoms. Repeat, adding oil as needed.
- Stir together the dipping-sauce soy sauce, rice vinegar, and sesame oil. Serve the hot dumplings with the sauce.
Tips
- Moisture is the main enemy of a well-sealed dumpling. Squeeze the salted cabbage, sprouts, and tofu thoroughly; a wet filling can split wrappers and make the bottoms soft.
- Keep unused wrappers covered so they do not dry out. If a wrapper cracks, patch it with a small piece of another wrapper and a little water, or discard it rather than overfilling it.
- For a less traditional but easy-to-find substitute for dangmyeon, use an equal weight of cooked, finely chopped rice vermicelli. The texture will be softer and less springy than sweet-potato glass noodles.
- Do not crowd the skillet: dumplings should sit in one layer with space between them. Work in batches and keep cooked batches warm, loosely covered, while finishing the rest.
Serving Suggestions
Serve mandu hot as a snack, appetizer, or main dish. Pair them with steamed rice and simple banchan such as kimchi, seasoned spinach, or cucumber salad. For a fuller meal, add a light soup; dumplings can also be placed in a clear broth just before serving. Set out extra soy-vinegar sauce, sliced scallions, or a little gochugaru for guests who want more heat.
Variations
For beef mandu, replace the pork with 8 oz (225 g) ground beef and cook the filling to 160°F (71°C). For a vegetarian filling, omit the pork and use 8 oz (225 g) finely chopped mushrooms, sautéed until their moisture evaporates; increase tofu to 10 oz (285 g). Egg is another common addition: scramble one large egg (about 50 g) until fully set, cool it, and mix it into the filling. For a spicy version, add 1–2 teaspoons (5–10 g) gochugaru or 1 tablespoon (15 g) chopped kimchi, squeezing the kimchi dry first. You can also boil the dumplings in gently simmering water for about 5–7 minutes, until floating and cooked through, or steam them over boiling water for about 10–12 minutes; verify the pork reaches 160°F (71°C).
Storage and Reheating
Refrigerate cooked mandu within 2 hours in a covered container and use within 3–4 days. Reheat in a covered skillet with a splash of water until steaming hot, then uncover briefly to crisp the bottoms; leftovers should reach 165°F (74°C) when checked with a food thermometer. A microwave also works, though the wrappers will be softer. Freeze uncooked dumplings in a single layer until firm, then transfer them to a freezer bag and use within about 2 months for best quality. Cook from frozen without thawing, adding several minutes to the covered steaming stage, and check the filling reaches 160°F (71°C). Do not leave cooked dumplings at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make mandu ahead of time?
Yes. Assemble them up to a day ahead, arrange in a single layer, cover, and refrigerate. For longer storage, freeze them uncooked so the wrappers are less likely to become soggy.
Do I need to cook the filling before wrapping?
No. This recipe uses raw ground pork, which cooks inside the dumpling during pan-steaming. Seal each dumpling well and check the center of a cooked dumpling with a thermometer to confirm it reaches 160°F (71°C).
Why are my dumplings opening while they cook?
Common causes are overfilling, wet wrapper edges, trapped air, or excess liquid in the filling. Use about a tablespoon of filling, squeeze vegetables dry, press the seam firmly, and avoid letting wrappers dry out.
Can I use round or square wrappers?
Round wrappers are easiest for the half-moon shape. Square wrappers work too; place filling in the center and fold into a triangle, sealing the edges carefully. Wrapper thickness varies, so follow the package directions if they differ substantially.
Can I boil these instead of pan-frying?
Yes. Add them in batches to gently simmering water and cook until the wrappers are tender and the filling is done, usually about 5–7 minutes. Avoid a hard boil, which can break the wrappers, and confirm the pork reaches 160°F (71°C).
Related
- Menu of the Day Spanish: A Simple Three-Course Meal
- Have a Good Evening Pictures: Meaning and How to Share
- Mexican Dried Fruit Candy with Chile and Lime
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).