Mandu (Korean Dumplings)

Mandu (korean Dumplings) Recipe

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Lynn Clay


The meat and vegetable ratio is just right in this classic recipe. It creates a filling that is moist and juicy and has a good texture, but you can increase or decrease any ingredients to your liking.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top



  • 1/2 lb
    zucchini, finely chopped
  • 1/2 lb
    green cabbage, finely chopped
  • 4 oz
    mushrooms, finely chopped
  • 1/2 medium
    onion, finely chopped
  • 2
    green onions, finely chopped
  • 1/2 lb
    ground pork
  • 1/4 lb
    ground beef
  • 4 clove
    garlic, minced
  • 1/2
    inch ginger, minced
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    sesame oil
  • 1
  • 1/4 tsp
  • 1/8 tsp

  • 1 Tbsp
    soy sauce
  • 1 tsp
  • 1 Tbsp
  • 1/2 tsp
  • ·
    salt and pepper, to taste
  • 1 pkg
    round dumpling wrappers

How to Make Mandu (Korean Dumplings)


  1. Put chopped zucchini and cabbage in a small bowl. Sprinkle salt all over. Let this sit for 30 minutes. Squeeze out the water.
  2. Add cabbage mixture to large bowl and add other ingredients up to the soy sauce. Mix thoroughly.
  3. Place 1 heaping tsp in the middle of wrappers.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 until all the filling/wrappers are used.
  4. Mix the ingredients for the dipping sauce.
  5. Heat a large pan with 2 tablespoons of vegetable oil over medium high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1 – 2 minutes, until the bottoms are golden brown.
  6. Add 1/3 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes.

Printable Recipe Card

About Mandu (Korean Dumplings)

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Korean

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