Real Recipes From Real Home Cooks ®

mandu (korean dumplings)

a recipe by
Lynn Clay
Portland, OR

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.

serves 8
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For mandu (korean dumplings)

  • 1/2 lb
    zucchini, finely chopped
  • 1/2 lb
    green cabbage, finely chopped
  • 4 oz
    mushrooms, finely chopped
  • 1/2 md
    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.

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