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96% would make again

Daniel’s Mandu

If you’ve never heard of mandu, it’s a Korean-style dumpling that can be filled with a variety of toppings and boiled, steamed, or fried. This recipe uses a mixture of tofu, pork, beef, kimchi, scallions, and seasonings. The mandu are boiled until they’re tender, chewy, and bursting with flavor. Thanks to store-bought wrappers, it’s easy to make a big batch of these dumplings to feed a crowd or freeze for later.

Tasty Team

20 minutes

Inspired by

20 minutes


for 80 dumplings


  • 7 oz tofu (200 g)
  • ½ lb ground pork (225 g)
  • ½ lb ground beef (225 g)
  • ½ cup scallion (50 g), chopped
  • ¼ cup white onion (35 g), chopped
  • ½ cup kimchi (115 g), roughly chooled
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ginger, finely chopped
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg
  • 1 tablespoon water
  • 80 small dumpling wrappers
  • dipping sauce, optional
  • ⅓ cup soy sauce (80 mL)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon korean red pepper

Nutrition Info

    Calories 318
    Fat 2g
    Carbs 61g
    Fiber 2g
    Sugar 0g
    Protein 10g

Estimated values based on one serving size.


  1. Place the tofu in a small bowl lined with paper towels. Top with another paper towel and a bowl filled water for weight. Let sit for 15 minutes to extract some moisture from the tofu.
  2. Crumble the tofu into small pieces in a large bowl. Add the pork, beef, scallions, onion, kimchi, garlic, ginger, sesame oil, soy sauce, salt and pepper. Mix well with your hands.
  3. In a small bowl, combine the egg and water.
  4. Put two teaspoons of filling in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture.
  5. Fold the wrapper in half. Using your fingertips, start make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.
  6. Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider or slotted spoon and repeat with the rest of the dumplings.
  7. Serve with dipping sauce.
  8. Enjoy!

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