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Korean Dumplings

Korean dumplings, commonly known as mandu, can be steamed, boiled, pan-fried, or deep-fried. The dumplings may have been introduced to Korea by the 14th century Yuan Mongolians. Mandu were a part of Korean royal court cuisine. Today, the dumplings are popular at Korean snack shops and are often sold in grocery stores. Most Korean families use pre-made dumpling wrappers, which may be difficult to find in the United States; this recipe includes home-made wrappers. Dumplings are a traditional food at Lunar New Year celebrations in a number of Asian countries and are enjoyed as a New Year’s treat by Korean-American families in the United States.

Recipe Servings: 6

Prep Time
1 hour
Cook Time
10 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Dumpling Wrappers:
  • 2 cups all-purpose flour, plus extra for dusting
  • ½ tsp salt
  • ⅔ cup water
Filling:

Directions

    For Dumpling Wrappers:
  1. In a large mixing bowl, combine 2 cups flour, salt, and water.
  2. Mix with a wooden spoon until a dough forms.
  3. Knead by hand a few minutes to soften.
  4. Place the dough in a plastic bag and let sit at room temperature for 10 to 30 minutes, until slightly softened.
  5. Removing the dough, knead for 5 to 7 minutes, until smooth and elastic.
  6. On a work surface dusted with flour, divide the dough into 2 equal pieces.
  7. Set one aside, wrapped in plastic. Cut the other piece into 8 equal parts.
  8. Roll out dough pieces to a 5 ½ to 6 inch round, slightly thinner on the edges than in the middle.
  9. Divide and roll the other piece of dough for 16 rounds total.
  10. For Filling:
  11. In a large mixing bowl, gently combine the ground beef, onion, cabbage, tofu, and noodles.
  12. In a small bowl, combine garlic, sesame oil, soy sauce, salt, and pepper. Pour this seasoning mixture over the meat and vegetables and mix with the hands to thoroughly combine.
  13. For Assembly:
  14. Place about 1 tablespoon of the filling in the center of a dumpling wrapper.
  15. Dipping a finger in water, wet the outer edge of half of the wrapper, then fold in half and press to seal. Crimp the edges with the tines of a fork.
  16. Repeat until all the filling is used. If additional wrappers remain, freeze for another preparation, or slice to make noodles for soup.
  17. Heat a frying pan over low heat.
  18.  Fry the dumplings on one side for 4 minutes, then turn and fry for 2 minutes.
  19. Add enough water to cover ½ inch of the dumplings.
  20. Cover the pan and steam for a final 4 minutes.
  21. Serve with dipping sauce.

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