Korean Mandu are traditional Korean dumplings filled with a savory mixture of ground pork, tofu, vegetables, garlic, green onions, and aromatic Korean seasonings. Wrapped in thin dumpling skins and cooked until tender and golden, Mandu have a juicy, flavorful filling with a delicious contrast between the soft wrapper and crisp edges.
This authentic Korean Mandu recipe combines classic ingredients such as napa cabbage, tofu, pork, sesame oil, soy sauce, garlic, and green onions. The dumplings can be pan-fried, steamed, or cooked in different Korean dishes, making them a versatile favorite for home meals, snacks, and special occasions.
Korean Mandu are commonly served with a simple soy-vinegar dipping sauce alongside kimchi, pickled radish, or other Korean side dishes. They are also excellent for preparing ahead and freezing for convenient homemade meals.
Preparation Time: 40 minutes
Cooking Time: 15 minutes
Rest Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Difficulty: Intermediate
Cooking Temperature: Medium Heat (325–350°F / 165–175°C)
Finely chop the napa cabbage and green onions.
Sprinkle the cabbage with a little salt and let it rest for about 10 minutes.
Squeeze the cabbage thoroughly to remove excess moisture.
Crumble the firm tofu and wrap it in a clean kitchen towel.
Press firmly to remove as much moisture as possible.
In a large mixing bowl, combine the ground pork, drained tofu, cabbage, green onions, minced garlic, ginger, soy sauce, sesame oil, salt, black pepper, and gochugaru.
Mix thoroughly until all ingredients are evenly combined.
Place one mandu wrapper on a clean surface.
Add about 1 tablespoon of filling to the center.
Moisten the edges with water, fold the wrapper over, and press firmly to seal.
Create a simple half-moon shape or pleat the edges for a traditional appearance.
Make sure the edges are sealed tightly so the filling does not escape during cooking.
Heat a lightly oiled skillet over medium heat.
Arrange the mandu in a single layer and cook until the bottoms become golden brown.
Add a few tablespoons of water to the skillet and immediately cover with a lid.
Steam for several minutes until the wrappers become tender and the pork filling is fully cooked.
The pork filling should reach 160°F (71°C) internally.
Remove the lid and allow any remaining water to evaporate.
Continue cooking until the bottoms become golden and crisp again.
Transfer the cooked Mandu to a serving plate.
Serve warm with soy-vinegar dipping sauce, kimchi, pickled Korean radish, or other Korean side dishes.
Add finely chopped and well-drained kimchi to the filling for a spicy and tangy Korean flavor.
Replace the pork with additional tofu, mushrooms, cabbage, carrots, and green onions for a vegetarian-style dumpling.
Replace the ground pork with ground beef while keeping the same Korean seasonings.
Add finely chopped shrimp to the filling for a seafood-inspired Korean dumpling.
Steam the assembled dumplings instead of pan-frying them for a soft and tender wrapper.
Allow cooked Mandu to cool completely.
Place them in an airtight container and refrigerate for up to 3 days.
Reheat gently in a skillet, steamer, or air fryer until thoroughly heated.
Yes.
Arrange uncooked Mandu in a single layer on a parchment-lined tray and freeze until firm.
Transfer the frozen dumplings to a freezer-safe container or bag.
Freeze for up to 2–3 months.
Cook the Mandu directly from frozen without thawing, adding a few extra minutes to the cooking time.