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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Homemade Mandu (Korean Dumplings)

    By Min On March 10, 2023

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    pan fried dumplings on a plate with dipping sauce.

    You can absolutely make juicy and flavorful mandu, or Korean dumplings, at home. And it's a lot easier than you may think! Let me show you with step-by-step instructions and different cooking methods.

    pan fried dumplings on a plate with dipping sauce.

    Korean Mandu

    Mandu (or mandoo) are Korean dumplings that are made with various savory fillings and wrapped into pillowy packages of goodness.

    They’re super versatile as you can fill them with any type of meat and/or seafood or make it vegetarian. You can also add all kinds of vegetables, the most common ones being cabbage, bean sprouts, green onion, mushrooms, and zucchini.

    There are several ways to cook these delicious dumplings and they all have different names - steamed (jjin mandu), boiled (mul mandu), pan-fried (gun mandu), or deep-fried (tuigin mandu).

    So you can see, everyone's mandu will be unique and special and today I'm so excited to share one of my family's most treasured recipes!

    My mother-in-law has been making these dumplings for over 40 years! And so you can imagine, my husband has so many fond memories of his family gathering around the table every Christmas and Korean Lunar New Year and making dumplings together while swapping stories and life happenings with one another.  

    two men making and eating dumplings.

    Pictured is my Italian brother-in-law who has the reputation of eating more than making :).

    What a heartwarming and delicious tradition it is, and I am determined to carry it on with my own family. Give this recipe a try and perhaps you will be moved to make this a part of your family's timeless tradition as well!

    Jump to:
    • Korean Mandu
    • Ingredients
    • Step-by-Step Instructions
    • How to Cook Mandu (2 ways)
    • Tips for Success
    • How to Freeze Homemade Dumplings
    • More Korean Recipes
    • Mandu Korean Dumplings

    Ingredients

    All the ingredients for mandu filling in a large glass bowl.
    • Ground meat - My mother-in-law uses a combination of ground beef and pork, but feel free to use whatever you like. Chicken, turkey, shrimp also work. Pictured here is 90% lean ground pork, which my MIL would totally frown upon because she doesn't like to go leaner than 85% for flavor and juiciness. But I think it's still quite tasty and so do the kids.
    • Dumpling wrappers (mandu pi) - You can use homemade or store-bought, which is what we always get. You will need about 40-50 wrappers for this recipe. We prefer the round ones. They are typically frozen so you will need to plan ahead and thaw in the refrigerator for a day.
    • Tofu - firm or medium-firm tofu will work best because you want it to be crumbly. It adds great texture, moisture, and nutrition. Don't use soft or silken tofu as it will make the filling too wet.
    • Mung bean sprouts - also added for texture and moisture. You can also use chopped cabbage or sweet potato glass noodles (dangmyeun).
    • Green onion - You can also use Asian chives, which is what my mother-in-law always uses.

    Step-by-Step Instructions

    How to make dumpling filling

    How to prepare the sprouts and tofu for the filling.
    All the ingredients combined.
    1. Prepare the mung bean sprouts - Blanch for 3-4 minutes in boiling water until soft but still with a bit of crunch. Remove and allow to cool before adding to a clean dishcloth or cheese cloth. Wrap tightly and squeeze out as much water as possible. Give them a rough chop.
    2. Prepare the tofu - There's no need to press the tofu. Simply wrap in a dish cloth and press with your hands to remove excess water. Then using your hands, crumble into small pieces.
    3. In a large bowl, add all the ingredients for the filling -meat, tofu, sprouts, chopped onion, green onion, garlic, egg, salt, and pepper. Mix well with your hand until all the ingredients are well combined.

    How to make the mandu

    How to fill and shape the dumplings as well as two children making them.
    1. Using a spoon, scoop up some filling and place into the center of your dumpling wrapper. do NOT overstuff! Using your finger tip, lightly apply a thin layer of water or egg to the outer ¼ inch of the wrapper.
    2. Gently fold over and pinch the edges tightly together. You can make into whatever cute and fancy shapes you wish - pleated, half moon, etc. My family just keeps it simple with the basic folded and pinched look.

    Pictured: my niece and nephew helping out!

    How to Cook Mandu (2 ways)

    Moon shaped uncooked dumplings.

    Boiled

    1. Bring a large pot of water to a boil and working in batches, gently add the mandu. Stir so they don't stick together.
    2. Simmer for about 6-8 minutes. Remove using a slotted spoon.

    Steam

    Steamed dumplings on a plate.
    1. Place water in a pot and bring to a boil. The surface of the water should be under the basket.
    2. Place the dumplings in a steamer basket (you can use a bamboo steamer or a stainless steel steamer), making sure they're not touching each other.
    3. Once the water comes to a boil, add the steamer basket. Cover and steam for about 8-10 minutes, until cooked through and the skin turns semi-translucent.

    Pan-fry

    A two image collage of pouring water into pan with dumplings and covering.

    This is hands down our family's favorite way to make dumplings. You are essentially frying and steaming at the same time, and you will end up with a crispy exterior and moist, juicy interior. Heavenly!

    1. Pour 2 tablespoons of oil into a skillet or pan over med-high heat. Add dumplings (don't overcrowd the pan) and cook 2-3 minutes on each side or until golden brown.
    2. Add a splash of water to skillet (not too much! Just 3 tablespoons or so) and cover with a lid immediately as oil will spatter. Cook for 2-3 minutes in medium-low heat.
    3. Remove the lid and cook for a minute or so.

    Tips for Success

    Pan fried tofu being dipped in sauce.
    • Be sure to squeeze out as much water from tofu and bean sprouts as possible! This helps maintain a compact filling as well as reduce splatter from excess water hitting the oil.
    • Make the filling the night before so it's one less thing to do on the big day. Since we usually make these during the holidays, it just makes the day of much less stressful.
    • Taste the mixture before wrapping. Another genius tip from my mother in law. Cook a small patty in a pan, taste, and add more salt, pepper, or garlic powder as needed.
    • Run out of dumpling wrappers? Shape remaining filling into patties, dunk in beaten egg and cook them! Hello mini hamburger patties.
    • Cover the mandu while wrapping - Unless you have many hands helping, it will take some time to assemble the mandu. So cover the ready-to-cook ones with a damp towel to prevent them from drying out.

    How to Freeze Homemade Dumplings

    You can freeze both cooked or uncooked dumplings using this method.

    First, spread them out on a lined baking tray, making sure they're not touching each other, and place in the freezer for an hour, or until frozen solid. Then transfer to a freezer bag or container.

    This will prevent them from sticking into a big clump. Freeze for 3-4 months.

    When ready to enjoy, do not thaw first. Otherwise, the wrapper will break and it will turn into a big mess. Just be sure to cook a bit longer until the dumplings are fully cooked through.

    More Korean Recipes

    • Baby-Friendly Korean Bulgogi
    • Korean Vegetable Pancakes (Yachaejeon)
    • Non-Spicy Korean Tofu Soup (Sundubu Jjigae)
    • Instant Pot Korean Chicken and Potatoes

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    pan fried dumplings on a plate with dipping sauce.

    Mandu Korean Dumplings

    You can absolutely make juicy and flavorful mandu, or Korean dumplings, at home. And it's a lot easier than you may think! Let me show you with step-by-step instructions and different cooking methods.
    5 from 1 vote
    Print Pin
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Servings: 40
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 pound ground meat, see note
    • 1 cup mungbean sprouts, cooked and roughly chopped
    • ½ pack firm or medium-firm tofu
    • ½ med onion, finely diced
    • 1 tablespoon minced garlic
    • 1 egg
    • ¼ cup chopped green onion
    • ½ teaspoon salt
    • 1 teaspoon ground black pepper
    • 60 Dumpling skins

    Dipping sauce

    • Low-sodium soy sauce and vinegar 3:1 ratio
    • A thin slice of garlic
    • Red pepper flakes optional

    Instructions

    • Boil bean sprouts hot water for about 5 minutes. Remove and transfer to ice bath.
    • Using a kitchen towel, squeeze all the water out from the sprouts. Run the knife through for a coarse chop. *
    • Similarly, squeeze all the water out from the tofu and crumble into small pieces.*
    • In a large bowl, combine all the ingredients together. Mix well!
    • Place a wonton skin in the palm of your hand. Brush the edges of the skin with water. Place a spoonful of filling in the middle. DO NOT OVERSTUFF!
    • Fold skin in half over the filling and press the edges together FIRMLY to seal!
    • Repeat with rest of skins.
    • Pour 2 Tbs of EVOO into a medium-sized skillet over med-high heat. Cook about 8 dumplings at a time, approx 3 minutes on each side or until browned.
    • Pour about 3 Tbs of water to skillet and cover with a lid immediately as oil will spatter
    • Cook for additional 2 min.
    • Enjoy! Don't forget the dipping sauce!

    Notes

    • It doesn't always come out to be 40 dumplings. sometimes more sometimes less. I say have at least 60 skins on hand, just in case.
    • Be sure to squeeze out as much water as possible! This helps maintain a compact filling as well as reduce splatter from excess water hitting the oil.
    • Pan frying the dumplings allows for crispy skin while the addition of water steams the filling. Also by using this method, less oil will be needed.

    Nutrition

    Calories: 60kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g
    Course Appetizer
    Cuisine Asian
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Lauren @MomHomeGuide says

      July 26, 2013 at 11:08 am

      Looks great! My family adores dumplings, so I will have to try this recipe -- thanks for posting! I am so happy to have found your blog!

      • Min says

        July 26, 2013 at 11:21 am

        We love dumplings too! Gathering around the table and seeing who makes the prettiest dumpling are what makes Holidays so fun for us ;). I'm glad I married into a family who's kept this tradition alive for decades. Thank you Lauren for stopping by! I'm heading over to your page right now.

    2. aconsciousappetite says

      November 29, 2012 at 5:03 am

      Forgot to mention. Kona is A-D-O-R-A-B-L-E! Next to food, dogs are my biggest weakness!

    3. aconsciousappetite says

      November 29, 2012 at 5:01 am

      Dumplings + Me = Love. I almost became a dumpling on my recent trip to Shanghai! Yours looks so good!

    4. Kym says

      November 21, 2012 at 12:19 pm

      My husband and I will try this soon!!! 🙂

    5. Katy says

      July 06, 2012 at 4:37 pm

      Wow, Min - these look amazing! I love dumplings but have always thought they were way to complicated to attempt at home. This recipe actually looks easy and I can't wait to try it!

    6. Ellie says

      July 02, 2012 at 7:18 pm

      hahaha I love this post! dumpling making is sooo fun, therapeutic, and it ends up being such a family-oriented cooking activity....My dad always helps my mom fill/seal the dumplings! 😉

    7. Lena @Fit on the Rocks says

      June 29, 2012 at 2:41 am

      Such a great recipe! I'm too lazy to make my own, but my mom freezes a bunch for me every once in awhile. I actually have some in my freezer right now 😀

      • Min says

        June 29, 2012 at 10:35 am

        HI Lena! Aren't moms great?!? Where would we be without them ;). Thanks for stopping by!

    8. Min says

      June 29, 2012 at 12:22 am

      Hi Lauren! Wow, that's awesome that you've thought about being a missionary! They've been there for 5 years now and will be returning to the States next year as their health is quickly deteriorating (my father-in-law just turned 80). God's using them in mighty ways as they have and are continuing to lead so many people to Christ! What can be more rewarding than that?
      Hope you're enjoying your evening! Your kids truly are so cute =).

    9. Lauren says

      June 28, 2012 at 10:41 pm

      YUM! I love dumplings, and these look fabulous! I've thought about being a missionary...do your folks like it? I would imagine it's very rewarding. It'd be difficult for me now with kids, but I still think about it. I hope everything is going well Min!

    10. Kailey says

      June 28, 2012 at 9:26 pm

      Dumplings are my FAVORITE food in the world. I could eat them everyday and be completely satisfied with life 🙂 these look great.

      • Min says

        June 29, 2012 at 12:08 am

        Wow, they're your FAVORITE? aww..wish you lived near by... I would've been more than happy to share the love! You really should try making these!

    11. myhealthyohana says

      June 28, 2012 at 8:41 pm

      I've always wanted to make homemade dumplings, will have to try your husband's family recipe 🙂 That's really amazing that your in-laws are long term missionaries in Indonesia!

      • Min says

        June 29, 2012 at 12:04 am

        Yes, please do!! They are great! If you like your dumplings a bit more on the saltier side, I suggest you add some soy sauce. But I think it's fine esp since there's the dipping sauce.

        Yup, they truly are amazing! My father-in-law's dream (who btw is 80 yrs old!) has been to be a missionary some day, but he wasn't able to do so until 5 years ago. However, we really want them to come back now as both of them are having a lot of health issues.

        • Tim says

          June 29, 2012 at 3:20 am

          Wait!!! My dad's not THAT old! He's only 70!! And getting around quite fine I might add 😉 . But yes, we want them to come back soon so that they can enjoy their retirement (although he'll argue that they already are) and get better medical treatment for their declining health.

        • myhealthyohana says

          June 29, 2012 at 9:02 pm

          Wow, he's 80 years old?! That is truly impressive that he's following through on a life dream 🙂 My father turned 80 this year too, but still very active and working full-time, keeps him young!

    12. Michelle says

      June 28, 2012 at 3:34 pm

      I LOVE food that is filled with special memories, like your husbands Christmas memories! My favorite Christmas food is that cinnamon/brown sugar pull apart monkey bread... yumm!

      • Min says

        June 28, 2012 at 8:14 pm

        Oh Yum!! Now THAT sounds Amazeballs!!

    13. freshlifefindings says

      June 28, 2012 at 3:21 pm

      Yum! I love your creativity with cooking, I want to try and make these! Hope you are having a fabulous day!

      • Min says

        June 28, 2012 at 8:13 pm

        Thanks, Natalie! You and Darin should make it together! Fun date idea, no? hehe..If he hates it, you can blame it all on me =).

    14. carol says

      June 28, 2012 at 9:50 am

      Thanks so much for this recipe. I'll be making these soon!

      • Min says

        June 28, 2012 at 8:11 pm

        You're welcome! =) Let me know how it turns out!!

        • carol says

          June 30, 2012 at 5:01 pm

          One word ... dee-lish-ous!!!!!!!!!!!!!! Yum! Another batch needs to be made and placed immediately into the freezer. Thank you again for this recipe - much appreciated.

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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