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Homemade Mandu (Korean Dumplings)
5 from 63 votes

Homemade Mandu (Korean Dumplings)

Homemade Mandu are Korean dumplings filled with a mixture of minced pork, Napa cabbage, glass noodles, chives, and leeks, seasoned with soy sauce, sweet rice wine, ginger, sesame oil, and pepper. These dumplings are shaped by sealing the filling inside wrappers, then cooked or frozen for later use. The combination produces a tender filling with a balance of savory and mild sweetness.

Prep Time
1 hr 15 mins
Cook Time
25 mins
Servings: 8 people
Calories: 425 kcal
Course: Appetizer, Snacks, Lunch
Cuisine: Korean

Ingredients

  • 40 dumpling wrappers about 5-inch (13 cm) diameter, Korean style
For mandu filling
  • 7 oz (200 g) Napa cabbage
  • 1 tsp salt
  • 3 oz (85 g) glass noodles Korean (dangmyeon
  • 1 1/2 lb (680 g) pork minced
  • 1 cup (25 g) Asian chives finely chopped
  • 1 cup (80 g) asian leek or green onion, finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp sweet rice wine mirim
  • 1 tsp ginger paste
  • 1 tbsp sesame oil
  • 3/4 tsp black pepper
For dipping sauce
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp gochugaru optional, Korean chili flakes

Instructions

To make the mandu filling
    Cup of Yum
  1. Chop napa cabbage very finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.
  2. Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.
  3. Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.
To shape half moon dumplings
  1. Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.
To shape pleated dumplings
  1. Put some filling in the middle of the wrapper and wet the edges with water using your finger. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center. Continue to make more pleats, usually about 4 pleats. Create the same number of pleats on the other side, facing the pleats toward the center.
To steam the mandu (dumplings)
  1. Bring a small amount of water in a large pot to boil. Make sure the bottom of your steamer doesn't touch the water. Place mandu without touching each other in a bamboo steamer (or regular steamer), lined with a cheese cloth or a steam liner. When the water boils, place the steamer over or in the pot. Cover and steam for 5 minutes. Serve immediately.
  2. Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.

Notes

  • Sprinkle flour on a tray to prevent dumplings from sticking when freezing.
  • Freeze dumplings individually on the tray until solid before transferring to a freezer bag for storage up to 3 months.

Nutrition Information

Calories 425kcal (21%) Carbohydrates 38g (13%) Protein 21g (42%) Fat 21g (32%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 9g (45%) Cholesterol 65mg (22%) Sodium 1357mg (57%) Potassium 545mg (12%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1822IU (36%) Vitamin C 30mg (33%) Calcium 105mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%
Carbohydrates 38g 13%
Protein 21g 42%
Fat 21g 32%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Cholesterol 65mg 22%
Sodium 1357mg 57%
Potassium 545mg 12%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1822IU 36%
Vitamin C 30mg 33%
Calcium 105mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.