Mandu (Korean Dumplings)

Name: Mandu (Korean Dumplings)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Ingredients: 30 Dumpling wrappers; 200 g Ground pork; 150 g Tofu; 1 handful Bean sprouts; 0.5 cup Sour kimchi; 0.5 handful Glass noodles; 0.5 handful Scallion & garlic chives; 1 tbsp Minced garlic; 1 tbsp Soy sauce; 1 tbsp Sesame oil; Salt & pepper; 2 tbsp Soy sauce; 1 tbsp Vinegar; 0.5 tsp Gochugaru

Korean dumplings — a seasoned filling of pork, tofu, bean sprouts, and kimchi folded into wrappers, then steamed, pan-fried, or boiled. Dipped in soy-vinegar; a family favorite for holidays and any day.

Ingredients

4servings

Dumpling wrappers · store-bought or homemade30
Filling
Ground pork200 g
Tofu · mashed, squeezed dry150 g
Bean sprouts · blanched, chopped, squeezed1 handful
Sour kimchi · chopped, squeezed, optional0.5 cup
Glass noodles · soaked, cooked, chopped, optional0.5 handful
Scallion & garlic chives · chopped0.5 handful
Seasoning
Minced garlic1 tbsp
Soy sauce1 tbsp
Sesame oil1 tbsp
Salt & pepper · a pinch
Dipping sauce
Soy sauce2 tbsp
Vinegar1 tbsp
Gochugaru · optional0.5 tsp

Steps

Mash the tofu and wring it dry in a cloth; blanch, chop, and squeeze the bean sprouts. Finely chop the kimchi, glass noodles, and scallion.
⏲ 5 min
In a bowl, mix the ground pork with all the filling ingredients and seasoning (garlic, soy, sesame oil, salt, pepper) and knead until sticky.
⏲ 3 min
Put a spoon of filling in the center of each wrapper, wet the edge, fold in half, and pleat to seal tightly.
⏲ 10 min
**Steamed**: Steam over a damp cloth for 10-12 minutes.
⏲ 11 min
**Pan-fried (gun-mandu)**: Crisp the bottoms in oil, then add 2-3 tbsp water and cover to steam through, then crisp again as the water cooks off.
⏲ 8 min
Serve hot with the soy-vinegar dipping sauce.

Tips & Variations

Variations

Mul-mandu (boiled): Boil until they float, for a light version.
Kimchi mandu: Loaded with sour kimchi for a tangy kick.
Meat mandu: No kimchi — pork, tofu, and vegetables.
Mandu-guk: Simmered in broth with rice cake.
Wang-mandu: Made big and hearty.

Tips

Wringing the filling dry is key — squeeze the tofu, sprouts, and kimchi so the dumplings don't burst or turn soggy.
Knead the filling until sticky so it holds together when cooked.
Wet the wrapper edge so it seals tightly; press out the air.
For pan-fried: fry → add water + lid (steam) → crisp again as it dries — that order is the trick.
Make a big batch and freeze — cook them straight from frozen.

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