Mandu | 만두


The dumplings are made by filling meat and vegetables into thinly kneaded flour dough wrapper. In autumn and winter, dumplings with meat, dubu (tofu) and kimchi fillings are the best; steamed dumplings with finely julienned cucumbers, meat and pyogo (shiitake) mushrooms are the best in summer.


  • 12 oz (360g) all-purpose flour, 1½ cups water, 1 teaspoon salt, ½ cup flour for dusting or storebought, dumpling wrappers (about 50 to a package)


  • 5 oz (150g) ground beef, 1 teaspoon soy sauce, 1 teaspoon salt, 1 teaspoon minced garlic, ground black pepper as needed, 10oz (300g) firm dubu (tofu), 7 oz (200g) mung bean sprouts, 3½ oz (100g) Korean chives, 2 tablespoons minced green onion, 1 tablespoon sesame oil, 1 teaspoon salt, ground black pepper as needed

Cho-ganjang (Soy sauce with vinegar)

  • 2 tablespoons soy sauce, 2 tablespoons white vinegar, 1 tablespoon water, 1 teaspoon gochut-garu (red chili pepper powder)

If using store bought dumpling wrappers, omit step 1 and 2.

  1. In a large bowl, mix the flour, salt and water. Knead the dough until soft and smooth. Place the dough in a plastic bag and rest it for 30 minutes.
  2. Sprinkle the dusting flour onto a work surface. Roll out the dough until ⅛-inch (0.3-mm) thick. Cut out the dough with a 3-inch (8-cm) diameter round mold. Dust the flour between the wrappers so they will not stick together.
  3. In a small bowl, season the ground beef with the soy sauce, salt, garlic and ground black pepper.
  4. Wrap the dubu in cheesecloth or paper towels. Squeeze out as much liquid as possible.
  5. Rinse the bean sprouts and then parboil them in the boiling water with salt. They will appear translucent. Squeeze out the excess water and mince.
  6. Trim the end of the Korean chives off and then mince them finely.
  7. In a small bowl, combine all the ingredients of the cho-ganjang for dipping.
  1. To make the filling, in a large bowl, combine the ground beef, dubu, bean sprouts, Korean chives, green onions, garlic, sesame oil, salt and ground black pepper. Mix well.
  2. Place a wrapper in your palm. Dab some water around the edge of the wrapper with your finger. Place a generous tablespoonful of filling on the center of the wrapper. Fold the wrapper into a half-moon, then pinch edges to seal, eliminating any air inside. You may shape the dumplings in various shapes making sure the edges are sealed.
  3. Steam the dumplings in a steamer for 20 minutes.
  4. Serve the dumplings with a small bowl of cho-ganjang.

There are many types of dumplings according to the dumpling wrappers’ ingredients, their shape and cooking method. The thinner the dumpling wrap-pers, the better the dumplings tas-te. Finished dumplings may be boiled in water, steamed, roasted in an oiled pan or boiled in broth. Dumpling wrappers are available in grocery stores, and Asian grocery stores sell various types of frozen dumplings. Thin round dumplings taste better than spring rolls or egg rolls. Western chives can be used in Korean chives are unavailable.

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