Mandu

Name: Mandu
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Korean
Ingredients: 40 Dumpling wrapper; 250 g Ground pork; 200 g Tofu, pressed and crumbled; 180 g Kimchi, finely chopped and squeezed dry; 70 g Glass noodle, cooked and chopped; 3 clove Garlic, minced; 1 tbsp Soy sauce; 1 tbsp Sesame oil; ½ tsp Salt; ½ tsp Black pepper, ground; 1 ½ tbsp Vegetable oil; 100 ml Water

Mandu · ready in 50 min · 4 servings · 566 kcal per serving · medium · 12 ingredients

Korean mandu are tender dumplings with a juicy pork, tofu, kimchi, and glass noodle filling, pan fried then steamed for crisp bottoms and soft tops.

Prep: 35 min
Cook: 15 min
Total: 50 min
Serves: 4
kcal: 566
Difficulty: medium

Korean Snacks & starters Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

40Dumpling wrapper
250 gGround pork
200 gTofu, pressed and crumbled
180 gKimchi, finely chopped and squeezed dry
70 gGlass noodle, cooked and chopped
3 cloveGarlic, minced
1 tbspSoy sauce
1 tbspSesame oil
½ tspSalt
½ tspBlack pepper, ground
1 ½ tbspVegetable oil
100 mlWater

Equipment

stovetop, mixing bowl, knife, cutting board, spoon, towel, tray, skillet with lid, saucepan, colander, small bowl, tongs

Instructions

Prepare Work Area
Gather ingredients, scale, bowls, knife, board, spoon, towel, skillet with lid, saucepan, colander, and tray before filling the wrappers. · 8 min
What to look for: Ingredients measured and tools ready on a clean surface
Cook Glass Noodle
Boil the glass noodle in water until soft, drain well, rinse briefly, then chop into short pieces that blend easily into the filling. · 5 min
What to look for: Noodles look clear, soft, and springy
Mix Savory Filling
Combine pork, tofu, kimchi, noodle, garlic, soy sauce, sesame oil, salt, and pepper until sticky and evenly seasoned. · 7 min
What to look for: Filling holds together and looks moist but not watery
Shape The Mandu
Place filling in each wrapper, moisten the rim with water, fold closed, and press firmly so no air pockets remain inside. · 18 min
What to look for: Dumplings are sealed tightly with plump centers
Fry And Steam
Heat vegetable oil in a skillet, add mandu flat side down, brown the bottoms, add water, cover, and steam until the filling reaches 71°C / 160°F. · 10 min
When it is done: Check that the pork filling reaches 71°C / 160°F in the center
Serve Hot
Transfer the mandu to a plate while hot, keeping the crisp sides facing up so the texture stays lively at the table. · 2 min
What to look for: Mandu sit glossy side up with crisp golden bases visible

Nutrition (per serving)

kcal	566
Protein	24 g
Carbohydrates	65 g
of which sugars	2 g
Fat	24 g
of which saturated	7 g
Fibre	3 g
Sodium	1323 mg

Nutri-ScoreC

Allergens

Contains: gluten, soybeans, sesame, soy

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat in a lightly oiled covered skillet with a splash of water until hot throughout, then uncover briefly to recrisp the bottoms.

Ingredient substitutions

Ground pork

Tofu: Use pressed tofu for a lighter mandu filling

Tofu

Ground pork: Use for a richer meat forward filling

Kimchi

Chive: Use chopped chive when making a milder classic mandu filling

Soy sauce

Salt: Use only if soy sauce is unavailable because savory depth will be lower

Sesame oil

Vegetable oil: Use when sesame must be avoided, with less nutty aroma

Salt

Soy sauce: Use carefully because it adds moisture and deeper savory flavor