Mandu (만두) are Korean dumplings — close cousins of Chinese jiaozi and Japanese gyoza, but with their own distinct flavor profile and serving traditions. The filling is typically beef and tofu (not pork), seasoned with sesame oil and Korean ingredients. They're eaten year-round but especially on Lunar New Year, when they're added to tteokguk (rice cake soup).
What makes mandu different?
- Beef + tofu base. Pork is less common; the combination of ground beef and crumbled firm tofu is the signature.
- Sesame heavy. Toasted sesame seeds and sesame oil are non-negotiable.
- Often includes kimchi. Some versions are mostly kimchi.
- Three traditional serving styles: gun-mandu (pan-fried), jjin-mandu (steamed), and mandu-guk (in soup).
The classic beef-tofu filling
- ½ lb (225g) ground beef
- 8 oz (225g) firm tofu, drained and crumbled
- 2 cups mung bean sprouts (or Napa cabbage), blanched, drained, chopped
- 4 scallions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 large egg (binder)
Prep the tofu first: wrap the tofu in a clean kitchen towel and press hard for 10 minutes to remove water. Crumble.
Mix: Combine everything in a bowl. Mix in one direction with chopsticks or your hands until uniform and slightly sticky.
Kimchi mandu variation
For kimchi mandu (a Korean favorite), reduce the beef to ¼ lb and add 1 cup of well-drained, finely chopped kimchi. Adjust the soy sauce down by half (kimchi is already salty).
The wrappers
Korean mandu wrappers (look for "mandupi" at any Korean grocery) are slightly thicker than Chinese dumpling wrappers but thinner than empanada dough. If you can't find them, use any dumpling/gyoza wrappers.
Or make your own: 2 cups flour, ¾ cup warm water, ½ teaspoon salt. Knead, rest, roll thin, cut to 90mm rounds. A STAMPLING™ stamp gives clean round wrappers from rolled dough.
Folding mandu
The classic mandu shape is a half-moon with pinched edges:
- Place wrapper on palm.
- Add 1 heaping teaspoon filling.
- Wet edges with water.
- Fold in half. Pinch the center first.
- Pinch the corners outward, then pleat in toward the center on both sides.
- Optional: bring the two corners together under the dumpling for the "hat" shape.
Three ways to cook mandu
Gun-mandu (pan-fried)
Heat 2 tbsp vegetable oil in a non-stick pan. Place mandu flat-side down. Cook 2 minutes until golden. Add ⅓ cup water, cover, steam 6–7 minutes. Uncover, cook 1 more minute.
Jjin-mandu (steamed)
Place mandu in a bamboo steamer over boiling water. Steam 8–10 minutes until cooked through.
Mandu-guk (soup)
Make a clear beef-bone broth with garlic, ginger, soy sauce, and a few drops of sesame oil. Drop mandu into the simmering broth. Cook 6–8 minutes. Top with thin egg ribbons, gim (toasted seaweed), and scallion.
Korean dipping sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 teaspoon Korean red pepper flakes (gochugaru) — optional but classic
- 1 scallion, thinly sliced
For more sauce ideas, see our complete dumpling sauce guide.
Make-ahead and freezing
Mandu freeze perfectly — see our freezing guide. Many Korean families make a huge batch around Lunar New Year and freeze them for use throughout the year.
More dumpling recipes
Try our Japanese gyoza for the Japanese cousin, or our Chinese pork dumplings for the original. For context on how mandu fits into the global filled-dough family, see one tool, three traditions.