If you grew up in a Korean household, you know the specific, rhythmic sound of Lunar New Year's Eve. It’s the sound of a metal spoon scraping against a glass bowl, mixing pounds of pork and tofu, followed by the quiet chatter of family members gathered around the table, wrapping dumplings by the hundreds.
Mandu (λ§λ) are Korean dumplings, and they are the ultimate labor of love.
While the frozen aisle at the grocery store is convenient, nothing—and I mean nothing—compares to the taste of fresh, homemade Mandu. Frozen dumplings often rely on MSG and extra fat to compensate for flavor. Homemade dumplings are fresh, bursting with aromatics like garlic chives and ginger, and have a texture that is light yet satisfyingly meaty.
Whether you like them steamed soft and juicy (Jjin-mandu) or pan-fried with a crispy golden bottom (Gun-mandu), this recipe will teach you the authentic way to make them. It’s easier than you think, and the result is a freezer stocked with the best quick-fix meal you’ll ever have.
Why We Love This Recipe
The "Juice" Factor: By balancing fatty pork with tofu and vegetables, we create a filling that is moist and juicy without being greasy.
Versatility: This single recipe works for everything. You can steam them, fry them, deep fry them, or drop them into beef broth for Mandu-guk (Dumpling Soup).
It’s a Meal Prep Hero: Mandu are designed to be made in bulk. Spend one hour wrapping on a Sunday, and you have instant dinners for the next month.
Hidden Veggies: It is packed with tofu, bean sprouts, onions, and chives, making it a surprisingly balanced bite.
Ingredients & Substitutions
The secret to great Mandu is moisture control. We want juice from the meat, not water from the vegetables.
Ground Pork: You want fat here. Look for a mix that is at least 80% lean / 20% fat. If the meat is too lean, the dumplings will be dry and hard inside.
Firm Tofu: This is the signature Korean ingredient.
Why we use it: Tofu lightens the density of the meatball so it’s soft and fluffy rather than a hard lump of burger meat. It also absorbs the savory pork juices.
Asian Chives (Buchu): These look like flat grass and have a distinct garlicky, oniony flavor.
Substitution: If you can’t find Asian chives, use a mix of Green Onions (Scallions) and extra minced garlic.
Mung Bean Sprouts: These add a wonderful crunch and texture.
Preparation: They must be blanched and squeezed dry.
Dumpling Wrappers: Save yourself the headache and buy high-quality store-bought wrappers. Look for "Mandu Skins" or "Gyoza Wrappers" (round).
Note: Wonton wrappers (square) are usually too thin and meant for soups, but they can work in a pinch if you trim them.
Seasoning Trio: Soy sauce (for salt), Oyster sauce (for umami depth), and Sesame oil (for aroma).
Ginger & Garlic: Fresh is non-negotiable here. Powdered ginger will not give you that zesty kick needed to cut through the pork fat.
Step-by-Step Instructions
The process is broken down into three stages: Prep, Wrap, and Cook.
Phase 1: The Filling (The Most Important Part)
Prep the Tofu: This is the step most beginners get wrong. Wrap your tofu block in cheesecloth or a clean kitchen towel. Squeeze it aggressively. You want to wring out as much water as humanly possible until the tofu is dry and crumbly.
Why? If the tofu is wet, your dumplings will explode with steam inside, and the skins will get soggy and tear.
Blanch & Chop: Blanch the bean sprouts in boiling water for 30 seconds, rinse in cold water, and squeeze them dry just like the tofu. Chop the sprouts, chives, and onions finely.
Mix the Filling: In a large bowl, combine the ground pork, crumbled dry tofu, chopped vegetables, minced garlic, ginger, soy sauce, oyster sauce, sesame oil, salt, and pepper.
Knead: Using your hand (wear a glove!), mix and knead the filling vigorously for 2-3 minutes. You want the mixture to turn sticky and paste-like.
Tip: This "sticky" texture ensures the filling stays together as a solid meatball inside the wrapper, rather than crumbling apart when you take a bite.
Phase 2: The Wrap
Set Up: Prepare a small bowl of water and a parchment-lined baking sheet to place finished dumplings.
Fill: Place a wrapper in your palm. Add about 1 tablespoon of filling to the center. Do not overfill!
Wet: Dip your finger in water and wet the edges of the wrapper (half the circle).
Seal: Fold the wrapper in half to create a half-moon. Pinch the center top together, then press firmly along the edges to seal completely.
Fancy Option: You can make pleats (folds) along the edge for a decorative look, but a tightly sealed flat edge tastes just as good!
Repeat: Continue until all filling is used.
Phase 3: How to Cook (2 Ways)
Option A: Steamed Mandu (Jjin-mandu) - Soft, moist, and healthy.
Boil: Bring water to a boil in your steamer pot.
Line: Place a liner (parchment paper with holes or cheesecloth) in the steamer basket so dumplings don't stick.
Steam: Arrange dumplings (not touching). Steam for 10-12 minutes.
Rest: Let them sit for 1 minute before removing.
Option B: Pan-Fried Mandu (Gun-mandu) - Crispy bottom, juicy top.
Heat: Add 2 tablespoons of oil to a non-stick pan over medium-high heat.
Fry: Arrange dumplings in the pan. Fry for 2-3 minutes until the bottoms are golden brown.
Steam-Fry: (Careful!) Pour ¼ cup of water into the hot pan and immediately cover with a lid. The water will sizzle loudly—this is normal.
Finish: Let them steam for 4-5 minutes until the water has completely evaporated. Remove the lid and let them fry for 1 more minute to re-crisp the bottom.
Pro Tips for Success
The "Squeeze" Test: I cannot stress this enough—if your tofu or bean sprouts are wet, your filling is ruined. If you think you've squeezed enough, squeeze one more time.
Keep Wrappers Covered: Dumpling skins dry out incredibly fast. Keep a damp paper towel over the stack of wrappers while you are working.
The Taste Test: Before wrapping 50 dumplings, make a tiny meatball of filling and fry it in a pan. Taste it! Does it need more salt?¿ More soy sauce? Adjust the seasoning before you wrap everything.
Air Removal: When sealing the dumpling, try to press out as much air as possible. Air pockets can expand during cooking and cause the dumpling to burst.
Variations
Kimchi Mandu: This is arguably the most popular variation. Take 1 cup of Sour Kimchi, squeeze out all the juice, chop it finely, and add it to the pork mixture. You may want to reduce the amount of soy sauce since Kimchi is salty.
Vegetarian Mandu: Swap the pork for cooked glass noodles (Japchae noodles) cut into small pieces, and add extra shiitake mushrooms for meatiness. Add an egg to help bind the ingredients together.
Shrimp Mandu: Add chopped raw shrimp to the pork mixture for a seafood twist.
Storage & Reheating
Homemade Mandu is the ultimate freezer food.
How to Freeze: Place the uncooked dumplings on a baking sheet lined with parchment paper, making sure they aren't touching. Freeze for 1 hour until hard. Then, transfer them to a Ziploc bag. This prevents them from sticking together in a giant clump. They last for 2 months.
Cooking from Frozen: Do not thaw them before cooking!
To Steam: Add 2-3 extra minutes to the steaming time.
To Fry: Use the same steam-fry method, but add slightly more water and cook for a few minutes longer under the lid.
Frequently Asked Questions
1. My dumplings are soggy. What happened? You didn't squeeze the water out of the tofu or bean sprouts enough! Excess moisture in the vegetables seeps out during steaming and ruins the wrapper texture.
2. Can I use this filling for Wontons? Yes! The flavor profile is very similar. If you use square wonton skins, you can boil them in chicken broth to make a delicious Wonton Soup.
3. What is the dipping sauce made of? The classic dipping sauce is equal parts Soy Sauce and Rice Vinegar (or Apple Vinegar). Add a splash of water to dilute it, and sprinkle in Gochugaru (chili flakes) or toasted sesame seeds.
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