Homemade Mandu (Korean Dumplings) – Beyond Kimchee

Mandu, Korean dumplings filled with juicy pork, cabbage, and glass noodles, are easier to make at home than you think. This homemade version is freezer-friendly and perfect any time of year—not just on Lunar New Year.

In my family, making mandu—Korean dumplings—was a must during the holidays, especially around Lunar New Year. My mom would prepare the pork and vegetable filling, and the rest of us would sit around the table folding dumplings, laughing, and sharing stories. It was a tradition that made the holiday feel whole.

These days, I don’t wait for a special occasion. Whenever we’re craving juicy pork dumplings, we make a big batch of homemade mandu together.

Sure, you can buy frozen Korean dumplings at the store now, but they don’t compare to the flavor and texture of freshly made ones. That’s why we always make extra and freeze them—so we can enjoy them anytime, all year round.

You can use these mandu to make scientists (Korean dumpling soup) or add them to a bubbling pot of budae jjigae (Korean army stew)where mandu adds extra heartiness. They’re also perfect for pan-frying into gun-mandu (crispy pan-fried dumplings), also known as yaki mandu—great for snacks or party platters.

Dumpling Wrappers for Mandu

Good mandu starts with the right wrapper. I always remember how my mother would make dumpling wrappers from scratch—and back then, most Korean home cooks did the same.

Pre-made wrappers weren’t so common, so making your own mandu-pi (만두피) was just part of the process. It gave the dumplings that soft, chewy texture we all loved, with just the right thickness to hold in the juicy filling without tearing.

If you’d like to try it yourself, I’ve shared my homemade dumpling wrapper recipe using flour, sweet rice flour, and cornstarch. It’s easier than you think and gives you that authentic Korean dumpling texture.

In a pinch, store-bought wrappers will work fine too. Look for ones around 5 inches (13 cm) in diameter to get the proper Korean-style mandu size and feel.

Mandu filling

While the wrapper gives mandu its shape, it’s the filling, mandu-so (만두소), that brings all the flavor. This version is a classic pork dumpling (gogi mandu, 고기만두), made with ground pork, napa cabbage, Asian chives, and Korean glass noodles (dangmyeon).

For the best texture and taste, use ground pork with a bit of fat—an 80/20 ratio keeps the filling juicy during cooking. My recipe also includes chopped dangmyeon (Korean glass noodles), which adds a light, chewy texture unique to Korean dumplings.

To make the filling, salt the chopped cabbage and let it sit for a few minutes, then squeeze out the moisture. Cook the glass noodles and chop them finely.

Combine all the filling ingredients in a mixing bowl. Season the mixture with classic Korean pantry ingredients like soy sauce, mirim, and sesame oil. These add a savory, nutty depth—especially important when you’re working with a mild base like pork and cabbage.

If you’re curious about other fillings, check out my then grip made with tofu and aged kimchi—another popular variation in Korean homes.

How to Fold Mandu (Korean Dumpling)

My mother used to say, “If you can fold a pretty dumpling, you’ll have a good-looking son. If you can shape songpyeon just right, you’ll have a beautiful daughter.”

Well—I ended up with both, so maybe she was onto something.

There are countless ways to fold Korean dumplings, from simple to elaborate. But when we make a big batch at home, I stick with these two classic styles—they’re easy, practical, and look great on the plate.

Scroll through the photos below for a quick visual guide.

Moon shape

This is the most common folding style for steamed mandu or dumpling soup (mandu-guk).

To make the shape, add filling, wet the edges with water, fold the wrapper in half, and bring the ends together to form a crescent. Easy, right?

Pleated shape

Great for pan-fried dumplings (gun-mandu) or steaming when you want something a little fancier.

For the pleated style, repeat the same with the filling, then fold the wrapper in half and make small pleats toward the center on each side.

Tip: If you’re new to folding dumplings, start with a smaller amount of filling—it makes sealing easier and helps prevent tearing.

Once you’ve shaped them, cook your mandu how you like—steamed, pan-fried, boiled, or deep-fried. For detailed, step-by-step instructions, check the recipe card below.

What to Serve with Mandu

These dumplings are best enjoyed hot, with a simple mandu dipping sauce made from soy sauce, vinegar, and a touch of Korean chili flakes (gochugaru). It’s salty, tangy, and just spicy enough to complement the juicy filling.

Freezing Tips

If you’re making a big batch (which I always do), freezing mandu is a great way to enjoy them later without the extra work.

To freeze, place mandu on a floured tray in a single layer so they don’t stick. Freeze until solid, then store in bags up to 3 months. No need to thaw—just cook a bit longer from frozen.

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