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Korean Mandu Dumplings Recipe

A flavorful, easy-to-follow Korean Mandu Dumplings Recipe for tender pork-and-vegetable dumplings that can be steamed, boiled, pan-fried (gun-mandu) or deep-fried — perfect for meal prep, parties, and freezer-friendly weeknight dinners.
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Prep Time 45 minutes
Cook Time 20 minutes
Course Appetizer, Main Course
Cuisine Chinese, Japanese
Servings 6
Calories 560 kcal

Ingredients
  

For the filling

  • 1 lb 450 g ground pork (shoulder, 80/20 recommended)
  • 1 cup napa cabbage finely chopped and squeezed dry
  • 1/2 cup yellow or sweet onion finely diced
  • 1/2 cup firm tofu drained and crumbled (optional)
  • 3 green onions scallions, thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 cup shiitake mushrooms finely chopped (fresh or rehydrated)
  • 1 medium carrot grated or very finely diced
  • 1 large egg omit for vegan
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine mirin or dry sherry (optional)
  • 1 –2 teaspoons sugar optional; balances acidity
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons cornstarch or potato starch helps bind juices

Wrappers

  • ~40–45 store-bought round dumpling wrappers 3–4 inch / 7–10 cm, or homemade wrapper dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • ~3/4 cup boiling water adjust while mixing
  • extra cornstarch or flour for dusting
  • For pan-frying / steaming / boiling
  • Neutral oil vegetable or canola, for frying
  • Water for steaming/boiling

Simple dipping sauce

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 scallion thinly sliced
  • 1 tsp toasted sesame seeds
  • Optional: pinch of gochugaru or a small dab of gochujang for heat

Instructions
 

Prep the filling

  • If using napa cabbage: finely chop, toss with 1/2 teaspoon salt, let sit 8–10 minutes, then squeeze firmly to remove excess water. This prevents watery filling.
  • Combine chopped cabbage, onion, scallions, grated carrot, chopped shiitake, minced garlic, grated ginger, and crumbled tofu (if using) in a large mixing bowl.
  • Add ground pork, soy sauce, sesame oil, rice wine (if using), sugar, salt, pepper, egg, and cornstarch. Mix thoroughly — using clean hands gives the best, even texture. Aim for a slightly sticky, cohesive mixture.
  • Taste test: fry a 1 teaspoon portion of filling in a small skillet until cooked and taste; adjust salt, soy, or sesame oil as needed.

(Optional) Make wrappers from scratch

  • Mix flour and salt. Slowly add boiling water while stirring until a rough dough forms.
  • When cool enough, knead 6–8 minutes until smooth and elastic. Cover and rest 20–30 minutes.
  • Roll into a log, cut into small pieces, flatten each piece and roll into 2–3 mm thick rounds. Dust to prevent sticking.

Assemble mandu (folding)

  • Set up a station: bowl of filling, wrappers covered with a damp cloth, small bowl of water, and a lined baking sheet.
  • Place one wrapper in your palm or on a work surface. Put ~1–1½ teaspoons to 1 tablespoon of filling in the center (depending on wrapper size).
  • Brush the wrapper edge with water. Fold in half (half-moon) and pleat one side into 3–5 small folds while pressing the opposite side flat to seal. Alternatively, gather edges into a pouch for round mandu.
  • Place finished mandu on a parchment-lined tray. Keep covered with a damp towel while you work to prevent drying.
  • If a wrapper tears slightly, patch with a small scrap or use a new wrapper.

Cook mandu — choose a method

  • Pan-fry (Gun-mandu) — crispy bottom, tender top
  • Heat 1 tbsp neutral oil in a nonstick skillet over medium heat.
  • Arrange mandu flat-side down in a single layer (do not overcrowd).
  • Fry 2–3 minutes until bottoms are golden brown.
  • Pour in ⅓ cup water and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 6–8 minutes until filling is cooked through.
  • Remove lid and let remaining moisture evaporate; cook 30–60 seconds more to re-crisp bottoms. Serve hot.

Steam — soft and delicate

  • Line a steamer basket with cabbage leaves or parchment (poke holes).
  • Place mandu with space between them and steam over boiling water for 8–12 minutes (depending on size). Serve immediately.

Boil — for soups (mandu-guk)

  • Bring a large pot of salted water to a gentle boil.
  • Add mandu and stir gently to keep from sticking.
  • Boil 4–6 minutes for fresh mandu (longer for frozen) until they float and filling is cooked. Transfer to broth or serve with dipping sauce.

Deep-fry — crunch snack

  • Heat oil to 350°F / 175°C.
  • Fry in batches 3–4 minutes until golden and crisp. Drain on paper towels and serve.

Serve

  • Whisk dipping sauce ingredients together and place in small bowls.
  • Garnish mandu with sliced scallion, toasted sesame seeds, or a small drizzle of sesame oil as desired.
  • For mandu-guk (dumpling soup): place boiled mandu into a clear beef/anchovy broth, top with thin egg crepe strips, scallions, and toasted seaweed.

Notes

  • Don’t overfill: less filling prevents tearing and ensures even cooking.
  • Keep wrappers moist: keep unused wrappers under a damp towel so they don’t dry out.
  • Binding & texture: cornstarch keeps juices locked into the filling and gives a silky mouthfeel.
  • Flavors: always test a tiny cooked portion of filling and adjust soy, sesame oil, or salt before assembling the full batch.
  • Freezing: Arrange freshly assembled mandu in a single layer on a parchment-lined tray and freeze 1–2 hours until firm. Transfer to airtight bags; freeze up to 3 months. Cook from frozen (boil 6–8 min; pan-fry with a slightly longer steam period; steam for 12–15 min).
  • Make-ahead: Fill and freeze ahead for stress-free entertaining. Dipping sauces are best made same day.
  • Vegan option: omit egg and pork; use extra-firm tofu, finely chopped mushrooms, glass noodles, and more seasonings. Use a vegan wrapper.
  • Kimchi mandu variation: substitute half the cabbage with finely chopped, well-squeezed kimchi; reduce added salt and add 1 tsp sugar to balance acidity.
  • Air-fryer option: brush mandu lightly with oil and air-fry at 375°F (190°C) for 6–8 minutes (turn halfway) for a crispy, lower-oil result — adjust time for frozen mandu.
  • Cuisine note: This is a Korean-style recipe (mandu). If you are categorizing by cuisine in a system without a “Korean” option, choose the closest Asian categories available.