Introduction

Mandu (만두) is the Korean word for dumplings. These little parcels of thin dough wrapped around a savory filling are eaten all year, and they are especially popular in winter and on Lunar New Year, when families make them together.

Outside Korea, the easiest way to enjoy mandu is the frozen kind. Bags of Korean frozen dumplings are now sold in many supermarkets, and they can be pan-fried, steamed, boiled, or dropped into soup in minutes.

What is Mandu Made Of?

Mandu wrappers are made from wheat flour and water. Fillings usually combine ground pork or beef with tofu, glass noodles (dangmyeon), cabbage or bean sprouts, green onion, garlic, and seasoning. Compared with many other dumplings, Korean mandu often has a juicy, vegetable-rich filling with a bit of tofu.

• Gogi mandu – meat dumplings, the most common type
• Kimchi mandu – filled with chopped kimchi for a tangy, slightly spicy taste
• Yachae mandu – vegetable dumplings
• Wang mandu – large, fluffy steamed dumplings made with a bread-like dough

What Does Mandu Taste Like?

Mandu tastes savory and juicy, with a mild garlic and sesame flavor. Meat mandu is rich and comforting, while kimchi mandu is tangy with a little heat.

The texture depends on how it is cooked: crisp and golden when pan-fried, soft and tender when steamed or boiled. Mandu is usually served with a dipping sauce of soy sauce and vinegar.

Popular Korean Dishes That Use Mandu

Gun-mandu (Pan-Fried Dumplings)

Dumplings fried in a little oil until crisp on the outside. A favorite snack and side dish with tteokbokki.

Jjin-mandu (Steamed Dumplings)

Mandu steamed until tender and juicy, served with soy-vinegar dipping sauce.

Mandu-guk (Dumpling Soup)

Dumplings cooked in a light broth with egg and green onion. With sliced rice cakes added, it becomes tteok-mandu-guk, a Lunar New Year favorite.

Mandu-jeongol (Dumpling Hot Pot)

A shared hot pot of dumplings, mushrooms, vegetables, and sometimes beef, cooked at the table.

Easy Mandu-guk Recipe (Serves 2)

A warming dumpling soup made with store-bought frozen mandu in about 20 minutes.

Ingredients

• 10–12 frozen Korean mandu
• 1 L anchovy-kelp broth, beef broth, or water
• 1 tsp minced garlic
• 1 tbsp Korean soup soy sauce (guk-ganjang) or regular soy sauce
• 1 egg
• 1 green onion, sliced
• Salt, black pepper, and crumbled roasted gim to taste

Instructions

1. Heat the broth. Bring the broth to a boil in a pot. Add the garlic and soy sauce.
2. Add the dumplings. Add the frozen mandu straight from the freezer and stir gently so they do not stick to the bottom.
3. Cook through. Simmer for about 5–7 minutes (or as directed on the package) until the dumplings float and the filling is piping hot all the way through.
4. Add egg. Beat the egg and pour it slowly into the soup. Let it set for a few seconds before stirring gently.
5. Season and serve. Add the green onion, season with salt and pepper, and top with crumbled gim.

Tip: Do not boil the soup too hard once the mandu are in. A gentle simmer keeps the thin wrappers from tearing.

Where to Buy Mandu

Frozen mandu is sold in the freezer section of Korean and Asian grocery stores, and in many large supermarkets. Look for “Korean dumplings” or “mandu.”

United States

As an Amazon Associate, I earn from qualifying purchases.

Amazon
https://www.amazon.com/s?k=korean+mandu+dumplings

H-Mart
https://www.hmart.com/search?type=product&q=mandu

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+mandu+dumplings

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+mandu+dumplings

How to Store Mandu

Keep frozen mandu in the freezer and cook it straight from frozen; do not thaw it first, or the wrappers will turn soggy and stick together. Reseal opened bags tightly to prevent freezer burn. Cooked mandu should be refrigerated and eaten within a day or two.

Conclusion

Mandu is Korea’s comforting dumpling, juicy inside and endlessly versatile. Keep a bag of frozen mandu in the freezer and you are always minutes away from crispy fried dumplings or a warm bowl of mandu-guk.