Recipe

Korean Dumplings (Mandu)

Crispy on the bottom, juicy in the middle, and served with a zingy soy vinegar dip. These kimchi pork mandu are freezer friendly and totally worth the fold.

By Matt Campbell

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4.8

A plate of golden Korean pan-fried dumplings (mandu) with crisp browned bottoms, a small bowl of soy vinegar dipping sauce, and sliced scallions on a simple kitchen table

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If there's one food that can turn an average Tuesday into something you actually look forward to, it's dumplings. Korean mandu are the kind of cozy, crispy-edged, sauce-happy situation that makes you hover by the skillet like it's a campfire.

This version is my go-to: a pork and kimchi filling that's juicy and savory with a little tang, wrapped in store-bought dumpling wrappers because we're here to eat, not audition for a pastry show. We cook them the best way, too: pan-fry for crunch, then steam for tenderness. You get that lacey brown bottom and a soft, bouncy top. In other words, maximum reward for very reasonable effort.

Raw ingredients for Korean dumplings arranged on a kitchen counter, including ground pork, chopped kimchi, green onions, garlic, ginger, tofu, dumpling wrappers, sesame oil, soy sauce, and a small bowl of salt

Why It Works

Big flavor, accessible ingredients: Kimchi pulls a lot of weight here. It brings tang, heat, and depth without needing a long ingredient list.
Juicy filling that's not watery: We squeeze the kimchi and gently press the tofu so the filling stays moist, not soupy.
Best texture combo: The fry-then-steam method gives crisp bottoms and tender wrappers with minimal drama.
Freezer friendly: Fold a batch once, eat twice. Future you will be extremely grateful.

Pairs Well With

Storage Tips

Cooked dumplings

Fridge: Store cooked mandu in an airtight container for up to 3 days.
Reheat for crisp: Warm a skillet over medium heat with a thin slick of oil. Add dumplings and cook until the bottoms re-crisp, 2 to 4 minutes. Add a splash of water and cover for 1 minute if they need heat through the center.
Microwave option: It works, but you'll lose the crunch. Cover with a damp paper towel and heat in short bursts.

Uncooked dumplings (best move)

Freeze: Arrange dumplings in a single layer on a parchment-lined sheet pan and freeze until solid, 1 to 2 hours. Transfer to a freezer bag.
Keep: Up to 2 months for best flavor.
Cook from frozen: No thawing. Pan-fry as written, then add 2 to 4 extra minutes of steaming time (thicker wrappers and fuller dumplings will need the extra time).

Common Questions

What is mandu?

Mandu are Korean dumplings, usually filled with meat, tofu, vegetables, kimchi, or a mix. You'll see them boiled, steamed, deep-fried, or pan-fried. This recipe uses the pan-fry plus steam method for crispy bottoms and a tender top.

Can I make these vegetarian?

Yes. Swap the pork for finely chopped mushrooms (shiitake or cremini) and add extra pressed tofu. Use vegetarian kimchi and consider a teaspoon of doenjang (Korean soybean paste) or a splash of soy sauce for savory depth.

My filling seems wet. What should I do?

Wet filling is the number one dumpling problem. Squeeze the kimchi well, press the tofu, and if it still feels loose, mix in 1 to 2 teaspoons cornstarch or panko breadcrumbs to help bind it.

What wrappers should I buy?

Look for round dumpling wrappers, gyoza wrappers, or “mandu wrappers” in the refrigerated or frozen section. Standard round wrappers are usually about 3 to 3.5 inches wide, and that's what this recipe is written for. If they're frozen, thaw in the fridge overnight so they don't crack when you fold.

Why are my dumplings sticking to the pan?

Two usual culprits: the pan wasn't hot enough, or you tried to move them too soon. Preheat the skillet, use enough oil to lightly coat, and let the bottoms brown before you even think about nudging them.

Any allergy notes?

Kimchi often contains fish sauce or shrimp paste. If you need it vegetarian, grab vegetarian kimchi. For gluten-free, use gluten-free dumpling wrappers and tamari instead of soy sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Cutting board and knife
Fine mesh strainer or clean kitchen towel (for squeezing kimchi)
Nonstick or well-seasoned skillet with lid (10 to 12 inch)
Small bowl for water (sealing) and dipping sauce
Sheet pan (if freezing)

I didn't grow up folding dumplings, but I did grow up loving the idea of food you make together. Mandu scratches that itch. You can do it solo with a podcast, or you can set up a tiny assembly line with friends and suddenly you've got 40 dumplings and a lot to laugh about. The first few always look a little… abstract. Then your hands figure it out, and by the end you're crimping edges like you've got a side hustle.

Also, I love any recipe that rewards you for tasting as you go. One bite of the cooked filling, a pinch more salt, a little more sesame oil, and suddenly it's exactly how you like it. That's the whole point.