Recipe courtesy of Chris Young

Korean Dumplings: Mandu

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 to 12 servings
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1/4 pound ground beef

3 ounces vegetable oil

3 ounces minced Spanish onion

3 ounces shredded cabbage

2 ounces roughly chopped bean sprouts

1 scallion, finely chopped

4 ounces firm tofu, mashed to a fine consistency

1 1/2 tablespoons hoisin

1 1/2 tablespoons salt

Dash pepper

24 wonton skins

1 egg beaten

Oil, for frying

Vinegar-Soy Sauce (Ch'o kanjang) for dipping:

8 tablespoons soy sauce

6 tablespoons rice vinegar

2 teaspoons granulated sugar

2 teaspoons green onion, finely chopped

2 teaspoons sesame seeds, toasted


  1. Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly.
  2. Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.
  3. Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
  4. Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
  5. Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
  6. In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
  7. Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
  8. Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.
  9. For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar.
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