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Mandu Dumpling Recipe

Mandu are Korean dumplings. These are filled with cabbage, tofu and beef or pork. These can easily be made vegetarian by omitting the meat.

Prep: 40 minutes | Cook: Makes: 36

korean dumplings


  • 36 mandu wrappers or won ton wrappers
  • 2 cups cabbage
  • 1/2 block tofu
  • 1/2 pound ground beef or pork
  • 1 package bean sprouts
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 cloves garlic, chopped
  • 2 teaspoons sesame oil
  • 2 stalks green onion


  1. Cook cabbage in 1/4 cup water for about 5 minutes. Drain and then squeeze out excess water using a thin dish towel or cheesecloth. Chop finely.
  2. Cook bean sprouts in water for a few minutes. Rinse, drain, squeeze out water and chop finely.
  3. Place tofu in cheesecloth or dish towel and squeeze out excess water.
  4. Combine all the filling ingredients together and mix well. Place about 1 tablespoon of filling in the center of mandu wrapper. Seal edges with a little water.
  5. Boil water in a medium-sized pot and drop in a few dumplings at a time and cook until done, about 3 minutes. Remove with slotted spoon.
  6. At this point, mandu may be placed and a baking sheet and frozen. Place in plastic freezer bags when firm (great idea when planning a book club party).
  7. Mandu may be pan-fried in about a tablespoon of oil until golden. (I decided to do this when making my recipe).

Our Recomendations

I wish I would have had this dumpling press when making the mandu!
It would have greatly simplified the dumpling making process.

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