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  • Writer's pictureHelen ModernPepper

Korean DUMPLINGS 3 Ways: FRIED, STEAMED & BOILED Mandu 만두 [DUMPLING Recipe & Mukbang]

Updated: Dec 15, 2020

For many Koreans, making mandu at home is a special occasion family activity. Perhaps, for this holiday season, making mandu with your family and friends can be your special holiday meal.

ManDu/만두 = Dumplings

I grew up making tons of mandu with my mother and aunts, especially during the holidays or for special family celebratory meals. It is a FUN activity that gets every family member involved, including little children that make "funny" looking shaped mandu, to male family members that are obsessed with yelling at the TV screens watching sports games. Yes, even the men make mandu while watching sports games. Yes, just picture the men yelling at the TV screens while stuffing and folding the mandu...LOL😂😭🤣. The rule is, if they don't help in making mandu, they don't get a lick of it.

Making mandu with friends and family can be a memorable bonding time with those you treasure. Yes, sometimes you talk smack, laugh, gossip, and of course, with generous sprinkles of "lecturing" or 'mother's guilt trips'🤪 BUT it is still a great way to create a special meal together as a group. I hope you consider making mandu for this holiday meal.

This Korean Mandu Dumplings 만두 Recipe Includes:

How to make Korean dumpling stuffing from scratch

How to cook Korean "WATER" dumplings 물만두/MulMandu (blanched in boiling water)

How to cook Korean STEAMED dumplings 찐만두/JjinMandu

How to cook Korean FRIED dumplings 구운만두/GuenMandu

How to make Soy-Sauce Dipping Sauce 간장양념/GanJangYangYeom

How to make vegetarian vegan Korean dumplings 야채만두/YaChaeMandu

How to freeze & store Korean dumplings 냉동만두/NhengDongMandu

Korean Dumpling Mukbang/만두 먹방

Below, you will find:

Ingredient List Links For Ingredients & Suggested Kitchen Gadgets For This Recipe

Recipe Instruction

Check out my Kimchi Mandu/Dumplings Recipe

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Take a photo of your Korean dumplings, and please share it on your social media and TAG @ModernPepper. Would LUV to see your mandu creation!

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Thanks for watching!

Happy Korean Mandu Making Time With Your Friends and Family.



(Serving Size: 4 to 5 Dozen Mandu/Dumplings)

Mandu Stuffing:

8 oz Firm Tofu (half container)

4 Scallions/Green Onions (finely minced)

1/2 Small Onion (finey minced)

4 Garlic Cloves (finely minced)

1/2 lb. Mung Bean Sprouts

1/4 Medium/Large Cabbage

2 Eggs

1.5 Cups Panko Bread Crumbs

1 Tbsp Sesame Oil

1/2 Tbsp Korean Sesame Seed Salt

Kosher Salt To Taste (3 to 5 generous pinches of salt)

Freshly Ground Black Pepper (30 to 40 Turns on your peppermill)

*Marinade For the Ground Beef (Vegetarian Friends: Please add the ingredients listed below to the Stuffing mix, minus the ground beef, of course!)

1/2 lb Ground Beef

1 Tbsp Soy Sauce

1/2 Garlic Powder

1/2 Honey

Kosher Salt To Taste

Freshly Ground Black Pepper

Dipping Sauce

1 Tbsp Soy Sauce

1 Tbsp Water

1/2 Tbsp Brown Rice Vinegar

1/2 Tbsp Green Onions (finely minced, green part only)

1 or 2 Dashes of Korean Sesame Seed Salt (less than 1/8 Tsp)

Tiny drizzle of Sesame Seed Oil (less than 1/8 Tsp)

Optional: 1 to 2 Dashes of Korean Red Pepper Flakes (GoChuGaRu) and/or Cayenne Pepper

Mandu/Dumpling Wraps

2 Packages of:

Sue Gow Wraps (Found at Chinese Supermarket)


Korean Sweet White Rice Wraps 챕살 만두피 (Found at Korean Supermarket, in the freezer section)

To Make Water-Blanched Mandu 물만두:

You will need a large pot

Generous amount of Kosher salt to create a salt-bath

To Make Steamed Mandu 찐만두:

You will need some fresh cabbage or lettuce leaves to layer the steaming basket before add the mandu on top

A pressure cooker is highly recommended

To make Fried Mandu 구운 만두:

2 to 3 Tbsp Olive Oil (per dozen mandu pieces)

Large non-stick frying pan

Aluminum foil

Large lid

AMAZON.COM Links For Ingredients & Suggested Kitchen Gadgets For This Korean Dumplings Recipe

(CLICK on the links below to view the item, NOT the pictures!)

Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives


Kikkoman Japan Made Soy Sauce


Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%) 500ml


Ottogi Premium Roasted Sesame Oil, 10.82 Ounces


Korean Sesame Seed Salt


Korean Red Pepper Flakes (GoChuGaRu)


Simply Organic Cayenne Pepper - Certified Organic


Simply Organic Ground Garlic | Certified Organic


Panko Flakes Bread Crumbs Japanese Style


100% Pure Raw & Unfiltered Honey - Kosher Certified


Olive Oil Greek medal winner


Organic Olive Oil


Kosher Salt




COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5"


Clean Ones 513017 500 Count Disposable Poly Gloves


FOR SQUEEZING TOFU BLOCKS: Regency Natural Ultra Fine 100% Cotton Cheesecloth


Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set CLICK HERE

Steamer Basket Stainless Steel Vegetable Steamer Basket Folding Steamer Insert for Veggie Fish Seafood Cooking, Expandable to Fit Various Size Pot (5.1" to 9")


Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"


All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver

Tramontina 80116/041DS Gourmet 18/10 Stainless Steel Induction-Ready Tri-Ply Clad Covered Stock Pot, 8-Quart, NSF-Certified


All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware


WMF 3201001130 Perfect Plus 6-1/2-Quart Pressure Cooker


Presto 01362 6-Quart Stainless Steel Pressure Cooker


Wusthof Classic 8-Inch Chef's Knife CLICK HERE

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set

John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches



Wrap the tofu with cheesecloth and start squeezing out the excess water, over a bowl. Discard the excess liquid. Add the tofu to a large mixing bowl.

In a large pot of water (2/3 filled with boiling water), add a generous amount of salt to create a salt bath (taste it and it should just be salty enough to your taste preference). With the stove heat remaining at high, add the mung bean sprout and let it boil for no more than 30 seconds. Transfer the mung bean sprouts to a large bowl filled with cold water. Then take the bowl over to the sink and rinse it in cold running water, three times. Squeeze out the excess water, using both hands (as shown in the video). Do not over squeeze the mung beans sprouts. Roughly chop the mung bean sprouts and add the large mixing bowl with the tofu.

Using the same pot of water previously used to blanch the mung bean sprouts, add the cabbage leaves. (Remember to separate the leaves before adding the pot.) Let it boil for no more than 30 seconds. Transfer the cabbage leaves to a large bowl filled with cold water. Then take the bowl over to the sink and rinse it in cold running water, three times. Shake off the excess water from the leaves. Then, roughly chop the leaves and add to the mixing bowl.

Add the remaining ingredients to the mixing bowl and mix well. Have a taste and see if you would like to add more salt to the stuffing mix.

In a separate bowl, add the marinade ingredients to the ground beef and mix well.

For my vegetarian friends, add all the marinade ingredients (except for the beef, of course) to the stuffing mixing bowl and mix well.

Once you have mixed and salted the stuffing to your taste, gently pat down the stuffing mix and cover it with a saran wrap. Let it rest in the refrigerator for 15 minutes.

Unfortunately, the mandu stuffing cannot be prepared ahead of time. If the stuffing mix sits around for too long, it will start to get watery and soggy. The last thing you want to use is soggy and watering mandu stuffing to make your mandu!

Making The Dipping Sauce

Combine the ingredients listed above and mix well. You can make the sauces a day or two in advance. Just store it in the refrigerator.

To stuff the mandu with the stuffing mix, please watch the video for instructions.

To Freeze Your Mandu

On a large tray or a baking sheet (one that fits in your freezer), add a layer of saran wrap.

Lay each mandu on your tray and make sure to leave each space in between each mandu. Once you finish the tray of mandu, add a layer of saran wrap to loosely cover the mandu. Bring the tray to the freezer and let it rest, while you continue making more mandu. Continue adding more layer of mandu to the tray in the freezer (enough space in between each mandu), and always adding a layer of saran wrap on top. Once you complete the layers of mandu on this tray, make sure to wrap the tray with more saran wrap (as shown in the video). Let the mandu freeze for at least 24 hours so it becomes frozen rock hard.

24 hours later, remove the outer wrapping of the saran wrap. Start bagging the frozen mandu into the proportion size of your choice. Then double bag it with a freezer bag and place them back in the freezer until you are ready to eat mandu. I would try to consume the mandu within 4 to 6 weeks of freezing them.

IMPORTANT TIP: Once you make your mandu, you have a maximum of 5 minutes to either start cooking the mandu or freezing them. Otherwise, the skin of the mandu will start breaking down as the stuffing starts to get watery.

To Make Water-Blanched Mandu 물만두

In a large pot, fill with 2/3 of water and bring it to boil. Add a generous amount of salt to create a salt bath. How to salt do you need to add to create a salt-bath? Just add enough so the water tastes a bit salty to you and too salty that you want to spit it out.

Start adding 1 mandu at a time to the boiling pot of water. (The stove heat remains high.) Do not add more than 1/3 of mandu in ratio to the amount of water in the pot.

Once you start seeing the mandu float to the top, let it cook for another 2 minutes (3 minutes if you overstuffed or made King-Mandu size using extra-large dumpling wraps). (DO NOT COVER THE POT WITH LID.)

Have a large bowl of water and ice ready. Remove 2 to 3 mandu at a time, using a handheld strainer. Add the mandu to the bowl of iced water for 2 to 3 seconds (as shown in the video). This is to shock the hot dumpling skin with iced water to stop it from cooking further. Then transfer to a steamer basket so the excess water will drain properly (or else the excess water will quickly bloat the dumpling skin and start to break apart) and let it rest for 2 minutes before consuming.

TIP: For best results, water-blanching is recommended for freshly made mandu. Once you freeze the mandu, the best way to enjoy them is frying or steaming.

To Make Steamed Mandu 찐만두:

Using a pressure cooker, add 2 cups of water (1.5 to 2 inches of water in your pressure cooker pot and make sure there is at least 1-inch space between the waterline and the steaming basket.) and bring it to boil. Layer the steaming basket with cabbage leaves (or lettuce leaves) and place the mandu on top. Make sure there is enough space between each mandu (they cannot touch each other). Place the steamer basket with your mandu into the pressure cooker pot. Close the lid and lock it. With the stove heat at hight, let the pressure build to its maximum. Once it reaches its maximum pressure level, lower the stove heat to low. Then let it cook for 2 minutes (3 minutes if you overstuffed or made King-Mandu size using extra-large dumpling wraps) on low heat. Then turn off the stove heat and SLOWLY start releasing the pressure, over 60 to 90 seconds. Once all the pressure has been released, unlock the lid and open. Quickly, transfer the steamed mandu to another steamer basket so it can properly rest for 2 minutes. As it is resting, it will still continue to cook. If you let it rest on a plate, the skin of the dumpling might break down from its own heat. Resting the HOT dumplings on a steamer basket is highly recommended.

Again, freshly made mandu is highly recommend for steaming BUT if you are using frozen mandu, add another minute to the cooking time. DO NOT LET THE FROZEN MANDU THAW OUT before cooking. Frozen mandu should be cooked straight from the freezer.

TIP: If you are using a regular stovetop pot, double the amount of cooking time.

To Make Fried Mandu 구운 만두

In a large non-stick frying pan (preheat your pan first), quickly add your mandu with enough space between each mandu. Then quickly add 1/4 to 1/3 cup of boiling water to the mandu, cover quickly with a sheet of aluminum foil and lid on top, and let it cook/steam for 45 to 60 seconds OR until the water has evaporated. Then add the olive oil (2 to 3 tbsp) and bring down the stove heat to medium and cook until the dumpling skin is golden brown (2 to 3 minutes on each side). Once the second side has turned golden brown, add the aluminum sheet back on with the lid and let it rest for 60 seconds, with the stove heat turned off. (If you are using frozen mandu, let is rest for 2 minutes.)

TIP: Let the fried mandu cool off for 1 to 2 minutes before consuming.

Serve with the soy-sauce dipping sauce and bon appétit!

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