Mandu (Korean Dumplings) Recipe

Mandu (Korean Dumplings) Recipe
Staff Writer

Hyosun Ro


Mandu are Korean dumplings stuffed with a mixture of various meats and vegetables. There are many variations of mandu. Some classic versions are gogi mandu (which has meat as the main ingredient in the filling), yachae mandu (vegetable), and kimchi mandu. The cooking method also varies. Mandu can be steamed, deep-fried, pan-fried, boiled, or used to make soup. Mandu are usually made in large quantities and frozen for later use. Frozen mandu are easy to prepare as a delicious snack, appetizer, or meal, making it a home-cooked favorite for my two kids away at school.

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For the sauce

Combine all of the ingredients in a bowl and set aside.

For the dumplings

In 2 separate bowls, generously sprinkle salt over the zucchini and cabbage and set aside for at least 15 minutes (this process will draw out water, soften the texture, and add flavor). Squeeze out as much water as possible from salted zucchini and cabbage by hand. Transfer the zucchini and cabbage to a large bowl and combine with the remaining ingredients (except for the wrappers and vegetable oil) in a large bowl. Season with salt, to taste, and mix well by hand.

Place 1 heaping teaspoon of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process with the remaining wrappers.

For tuigin mandu (deep-fried dumplings), heat a deep skillet with about 2-3 inches of vegetable oil over medium-high heat to 350 degrees. Fry the dumplings for 2-3 minutes on each side until golden brown. Serve hot with sauce.

For mul mandu (boiled dumplings), bring a pot of water to a boil over high heat. Add the mandu a few at a time, stirring gently so they don't stick to the bottom of the pot), and cook until all of them come up to the surface. Serve hot with sauce.


*Note: Gochugaru are Korean red chile pepper flakes which can be found in the Asian section of the supermarket or specialty Korean grocery stores.

**Note: Mandu are so versatile that you can use any type of meat you like (or none at all). Although pork is classic, I typically use two types of meat and/or seafood for the complexity of flavor: pork and beef or pork and shrimp.


Calories per serving:

854 calories

Dietary restrictions:

Sugar Conscious

Daily value:



  • Fat 50g 77%
  • Carbs 80g 27%
  • Saturated 5g 26%
  • Fiber 4g 17%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 33g
  • Polyunsaturated 9g
  • Protein 21g 42%
  • Cholesterol 65mg 22%
  • Sodium 866mg 36%
  • Calcium 103mg 10%
  • Magnesium 49mg 12%
  • Potassium 445mg 13%
  • Iron 5mg 29%
  • Zinc 2mg 13%
  • Phosphorus 225mg 32%
  • Vitamin A 21µg 2%
  • Vitamin C 22mg 37%
  • Thiamin (B1) 1mg 60%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 148µg 37%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 9mg 46%
  • Vitamin K 45µg 56%
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