5.0 from 63 votes
Homemade Mandu (Korean Dumplings)
Mandu, Korean dumplings with pork, cabbage, chives, and glass noodles, are simple to make. Use homemade wrappers for authenticity or store-bought for convenience—this recipe ensures juicy, flavorful dumplings every time!Recipe makes 40 large dumplings.
Prep Time
1 hr 15 mins
Cook Time
15 mins
Servings: 8 people
Calories: 425 kcal
Course:
Appetizer , Snacks , Lunch
Cuisine:
Korean
Ingredients
- 40 Korean dumpling wrappers about 5-inch (13 cm) diameter
For mandu filling
- 7 oz (200 g) Napa cabbage
- 1 tsp salt
- 3 oz (85 g) Korean glass noodles (dangmyeon)
- 1 1/2 lb (680 g) minced pork
- 1 cup (25 g) finely chopped Asian chives
- 1 cup (80 g) finely chopped Asian leeks or green onion
- 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 Korean chili flakes (gochugaru) optional
Instructions
To make the mandu filling
- 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.
- 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.
- 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.
Cup of Yum
To shape half moon dumplings
- 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
- 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)
- 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.
- Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.
Notes
- Freezing Tip: sprinkle flour on a large tray so that the dumpling won't stick to the tray. Place dumpling pieces on the tray without touching each other. Freeze for an hour or until they are frozen solid. Transfer dumpling pieces to a freezer bag. They can last up to 3 months in the freezer.
Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
38g
(13%)
Protein
21g
(42%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Cholesterol
65mg
(22%)
Sodium
1357mg
(57%)
Potassium
545mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1822IU
(36%)
Vitamin C
30mg
(33%)
Calcium
105mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
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.