Savory pork and shrimp dumplings with Asian chives, cabbage, and shiitake mushrooms. These crispy, chewy Korean mandu are totally addictive!
Every family has that one dish, right? The one that brings everyone to the kitchen, sleeves rolled up, gossip flowing. For us, it’s mandu. I still remember sitting on my grandma’s back porch, pinching dumplings on a wobbly table while she insisted mine were “getting better.” Getting better… they were still ugly, but you couldn’t deny they tasted like heaven.
These days, I make this mandu recipe whenever I’m craving something that feels like home. It’s simple enough to make on a random weeknight but still special enough to bring to a potluck and completely steal the show. And hey, if I can get my kids to help fold without turning it into Play-Doh hour, you can too.
Why You’ll Love This Mandu – Korean Dumpling Recipe?
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Crazy Versatile: Pan-fried till golden and crispy? Steamed till chewy and tender? Tossed into a brothy soup? You choose your own adventure here.
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Texture Heaven: The juicy pork, the sweet shrimp, the crunch of cabbage—it’s a little chewy, a little crispy, and every bite is worth the effort.
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Freezer-Friendly: I always make a double batch because these freeze like champs. Pull them out whenever you need an easy dinner (or snack—no judgment).
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Dipping Sauce Goals: Spicy, tangy, salty, a little sweet. I’d drink it if that wasn’t weird. Actually, it might still be weird. Oh well.
Ingredient Notes:
You know when you stand in the grocery store, staring at random ingredients, thinking, what am I even doing? Been there. Here’s what you need, plus a few tips that might save you from a meltdown in aisle five.
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Ground Pork: Go for a fattier blend—about 70/30. It keeps the filling juicy. Lean pork makes for dry dumplings, and we don’t do dry around here.
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Shrimp: Tiny flavor bombs. Chop ‘em fine so they blend with the pork, but still give you little surprises of sweetness.
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Asian Chives: These smell a little stronger than regular chives, but they make the mandu. Can’t find them? Use scallions or garlic chives if you must.
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Napa Cabbage: We’re using both the crunchy stems and the soft leafy bits. Texture is king in mandu town.
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Dashida: Korean beef bouillon powder. It’s savory magic. Not optional, my friend.
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Dumpling Wrappers (Mandu Skins): Slightly thicker than your average dumpling wrapper. They’re sturdy and hold up to frying or steaming without falling apart on you. We love that.
How To Make Mandu – Korean Dumpling?
Step 1: Prep the Veggies
Chop everything. Seriously. Napa cabbage—separate the crunchy and leafy parts. Shiitake mushrooms—rehydrate, squeeze, and chop. Onions, garlic, ginger? Chop and crush ‘em. You’ll want everything in teeny tiny pieces so nobody gets a big ol’ chunk of ginger later.
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Step 2: Sauté the Veggies
In a pan over medium-low heat, add a splash of oil. Sauté onions first, then add garlic, ginger, mushrooms, and the crunchy cabbage bits. Let it soften up, season with a little salt, and add the leafy cabbage at the end. Cook just until wilted. Then cool it all down. (Hot filling + dumpling wrapper = sloppy mess. Ask me how I know.)
Step 3: Mix the Meat
In a big bowl, combine pork, shrimp, soy sauce, dashida, potato starch, and sugar. Mix it like you mean it—for at least two minutes. This is where you get that springy texture that makes mandu chef’s kiss.
Step 4: Wrap Your Dumplings
Scoop a tablespoon of filling onto your wrapper. Wet the edges with water, fold, seal, and pleat if you’re feeling fancy. It’s okay if they’re wonky. That’s the charm! Grandma’s weren’t perfect either.
Step 5: Cook Time
- Pan-Fry: Heat a generous amount of oil in your pan. Fry until golden on both sides—about 2 minutes each.
- Steam: Line them up in your steamer and go for 7-8 minutes.
- Soup: Drop them straight into hot broth. When they float, they’re ready!
Step 6: Don’t Skip the Sauce
Mix soy sauce, sesame oil, rice vinegar, chili oil (trust me—Zindrew’s is top notch), green onions, garlic, and sesame seeds. Dunk, dip, drizzle—whatever makes you happy.
Storage Options:
Freeze them raw on a parchment-lined tray until solid, then pop them into a zip-top bag. They’ll keep for a couple of months, but good luck making them last that long! Cook them straight from frozen—just add a couple of extra minutes.
Variations and Substitutions:
- No Pork? Try ground chicken or turkey.
- No Shrimp? Skip it or double up on mushrooms.
- Veggie Version? Sub tofu and bump up the shiitake mushrooms.
- Want More Heat? Add gochugaru to the filling, or go heavy on the chili oil in your sauce.
What to Serve with Mandu – Korean Dumpling?
- Kimchi: It’s the crunchy, spicy sidekick these dumplings need.
- Steamed Rice: Because carbs.
- Miso Soup or Clear Broth: Perfect if you’re making them into a meal.
- Pickled Daikon: Sweet, tangy, and refreshing.
Frequently Asked Questions:
Can I make these in advance?
Yes! Freeze ‘em raw. Then cook straight from frozen. Easy peasy.
Can I use store-bought dumpling wrappers?
Totally. But go for Korean mandu skins if you can find them—they’re thicker and better for frying.
How do I get my dumplings to look pretty?
Practice. And if all else fails, ugly dumplings still taste amazing. No one’s judging.
That’s it, friend! Grab a friend (or three), make a huge batch of these mandu, and have fun with it. Folding dumplings is half the fun—and eating them? Well, that’s all the fun.
Can’t wait to hear how yours turn out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mandu - Korean Dumpling Recipe
Ingredients
Filling:
- 1 lb ground pork 70% lean, 30% fat
- 1/2 lb ground shrimp
- 1 tablespoon potato starch
- 2 teaspoons dashida Korean beef bouillon powder
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon ground black pepper
- 2 ounces Asian chives finely chopped
- 1 package mandu wrappers Korean dumpling skins
Precooked Ingredients for Filling:
- 5 ounces napa cabbage crunchy parts, chopped
- 2 ounces napa cabbage leafy parts, chopped
- 2 ounces onion finely chopped
- 5 cloves garlic crushed
- 1 teaspoon ginger crushed
- Pinch of salt
- 4 dried shiitake mushrooms rehydrated and finely chopped
Dipping Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon chili oil
- 1 teaspoon water
- 1 green onion finely chopped
- 1 clove garlic minced
- 1 serrano pepper finely chopped
- 1 tablespoon onion finely chopped
- 1/2 teaspoon sesame seeds
Instructions
Prepare the Precooked Ingredients
- Begin by separating the crunchy and leafy portions of the napa cabbage. Chop each section finely. Rehydrate the dried shiitake mushrooms in warm water for approximately 30 minutes. Once rehydrated, squeeze out any excess moisture and chop finely. Crush the garlic cloves and ginger, and finely chop the onions and Asian chives (chives will remain uncooked).
Cook the Vegetables
- In a large skillet over medium-low heat, add a small quantity of oil. Sauté the onions until they become fragrant and translucent. Add the crushed garlic and ginger, cooking for an additional minute. Incorporate the chopped shiitake mushrooms and the crunchy cabbage sections, seasoning with a pinch of salt. Continue sautéing for 3-4 minutes. Add the leafy cabbage sections and cook for an additional 1-2 minutes. Once the mixture is softened, remove from heat and allow to cool completely.
Prepare the Dumpling Filling
- In a large mixing bowl, combine the ground pork, ground shrimp, soy sauce, potato starch, dashida, brown sugar, and black pepper. Mix thoroughly for 2-3 minutes until the filling attains a slightly sticky consistency. Add the cooled precooked vegetables and chopped Asian chives. Mix again until evenly combined.
Fill the Dumplings
- Place one dumpling wrapper on a clean surface. Moisten the edges with water. Place approximately 1 tablespoon of filling in the center of the wrapper. Fold and seal the edges carefully, ensuring no air pockets remain. Pleat if desired. Repeat until all filling is used.
Cook the Dumplings
- Pan-Frying: Heat 2-3 tablespoons of oil in a large skillet over medium heat. Fry dumplings for 2-3 minutes per side until golden brown.Steaming: Arrange dumplings in a steamer basket and steam for 7-8 minutes over boiling water.Boiling in Soup: Drop dumplings into boiling broth and cook until they float, approximately 5 minutes.
Prepare the Dipping Sauce
- In a small bowl, combine soy sauce, sesame oil, rice vinegar, chili oil, water, green onions, minced garlic, serrano pepper, chopped onion, and sesame seeds. Stir well to incorporate.
Notes
- Use gluten-free soy sauce or tamari in place of regular soy sauce.
- Substitute gluten-free dumpling wrappers, which can be found in specialty stores or made at home using gluten-free flour blends.
- Verify that your dashida (Korean beef bouillon powder) is gluten-free or substitute with gluten-free beef bouillon or seasoning.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
