Authentic Korean Mandu Recipe: How to Make Traditional Dumplings

Want to know how to make the best dumpling filling? In this recipe I share tips and techniques to create juicy, flavorful mandu that work whether you fry, steam, or simmer them in soup.

Dumplings take many forms around the world; in Korean they’re called “mandu.” This guide focuses on the filling and includes a simple dipping sauce to complement the dumplings.

The protein combination I use is 1 lb ground pork and 1/2 lb ground shrimp. Shrimp adds a pleasant bouncy texture and bright flavor, while pork brings richness. Use fatty ground pork—about 70% lean/30% fat. Avoid lean pork or the filling will be dry and lack flavor.

These mandu can be prepared in multiple ways: pan-fried for a crisp exterior, steamed for a tender dumpling, or added to soups. There’s no single correct method—choose the cooking style you prefer. You can also make dumplings with crispy skirts on the bottom if you want that extra texture.

How to make the BEST filling

Precook the vegetables. Salting and squeezing can work, but sautéing the vegetables brings out deeper flavor and improves texture.
Separate the crunchy and leafy parts of napa cabbage. They cook at different rates and taste slightly different. Cook the crunchy stems first to soften them, then add the leafy parts near the end.
Add potato starch to the filling. Potato starch helps lock in juices so the dumplings stay moist and flavorful.
Consider dashida (Korean beef bouillon). It adds savory depth; it contains a small amount of MSG. If you prefer not to use dashida, substitute with salt to taste.
Rehydrate dried shiitake mushrooms. Chop rehydrated shiitake and add for extra umami. Even people who usually dislike mushrooms often enjoy them in this filling.
Taste a small cooked piece of filling before folding. Microwaving a small portion lets you adjust seasoning before you commit to folding all the dumplings.

Mandu skins & folding

You do not need to make dumpling wrappers from scratch to get great mandu. Store-bought wrappers are convenient and affordable. I prefer slightly larger, thicker wrappers than standard gyoza skins; Korean brands work well. The wrappers I use are larger, which results in about 30 dumplings from this batch.

There are many folding styles—use whatever you find easiest. The method shown here involves sealing the wrapper and pinching pleats from one end to the other. Watch a folding demo if you’re unsure.

Dipping sauce

These dumplings are delicious on their own, but a dipping sauce completes the experience. My sauce includes serrano pepper, onion, chives, sesame seeds, soy sauce, sesame oil, rice vinegar, and a touch of chili oil. Use your preferred chili oil; different oils will change the flavor profile slightly.

The BEST Mandu (Korean Dumplings)

Korean dumplings filled with pork, shrimp, and vegetables. Pan-fry, steam, or boil in soup.

Prep:
15

Cook:
20

Folding Time:
20

Total:
55

Servings:
40 dumplings

Ingredients

1 lb ground pork, 70% lean / 30% fat
1/2 lb ground shrimp
1 tbsp potato starch
2 tsp dashida (Korean beef bouillon)
3 tbsp soy sauce
1 tbsp brown sugar or regular sugar
1/4 tsp black pepper
2 oz Asian chive, chopped
1 package dumpling wrappers, Korean mandu skins

Precooked fillings

5 oz napa cabbage, crunchy parts, chopped
2 oz napa cabbage, leafy parts, chopped
2 oz onion, chopped
5 garlic cloves, crushed
1 tsp ginger, crushed
pinch of salt
4 dried shiitake mushrooms, rehydrated and chopped

Dipping Sauce

2 tbsp soy sauce
1 tsp sesame oil
2 tsp rice vinegar
1 tsp chili oil (optional)
1 chopped green onion
1 minced garlic clove
1 chopped serrano pepper (optional)
1/2 tsp sesame seeds
1 tsp water (to loosen)

Instructions

Prepare the precooked filling ingredients: separate and chop the leafy and crunchy parts of the napa cabbage. Rehydrate shiitake mushrooms for about 30 minutes, squeeze out excess water, and chop. Crush garlic and ginger, chop the onion, and chop the Asian chives (chives are added later and are not precooked).
Over medium-low heat, add a little oil and sauté the onion until fragrant. Add garlic and ginger and cook one minute. Add the crunchy napa cabbage pieces and chopped shiitake mushrooms, season with a pinch of salt, and sauté 3–4 minutes.
Add the leafy napa cabbage and sauté another 1–2 minutes until just softened. Turn off the heat and let everything cool completely.
In a bowl, mix ground pork, ground shrimp, soy sauce, potato starch, dashida, and sugar. Mix for at least two minutes to achieve a slightly bouncy texture.
Add the cooled precooked vegetables and the chopped Asian chives. Combine thoroughly.
Wet the wrapper edges with water. Place about 1 tbsp filling in the center (adjust for wrapper size). For extra chew or a crisper edge, use less filling so pleats remain larger.
Seal the edges and fold the dumplings in your preferred shape. Pinch pleats from one side to the other for the classic look.
If not cooking immediately, place dumplings on parchment and freeze until solid. Transfer to a zip-top bag for storage. Thaw on the counter about 15 minutes before cooking.
To pan-fry: over medium heat add 2–3 tbsp oil and fry dumplings about 2 minutes per side until golden. Tilt the pan and spoon oil to crisp any pale pleat areas.
To steam: steam for 7–8 minutes until heated through.
Serve with the dipping sauce—simply combine the sauce ingredients and adjust seasoning to taste. Enjoy!