Korean Dumplings: Mandu Recipe

Name: Korean Dumplings: Mandu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 8 tablespoons soy sauce; 6 tablespoons rice vinegar; 2 teaspoons granulated sugar; 2 teaspoons green onion, finely chopped; 2 teaspoons sesame seeds, toasted

Servings: persons

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
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.
2
Drain off fat and set meat aside.
3
Wash pan and dry thoroughly.
4
Heat 1 ounce of oil over high heat for 1 minute.
5
Add onions and saute for 2 to 3 minutes or until limp.
6
Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
7
Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
8
Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
9
In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
10
Place 1 wonton skin on a flat surface.
11
Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out.
12
Brush the edges of skin with a beaten egg.
13
Place about 1 teaspoon of filling mixture just above the center of skin.
14
Fold skin in half over filling to form a triangle and press edges together to seal.
15
Repeat with remaining skins.
16
Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown.
17
Serve immediately with vinegar-soy dipping sauce.
18
For vinegar-soy sauce: Combine all ingredients in a bowl.
19
Stir to dissolve sugar.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 pound ground beef, 3 ounces vegetable oil, 3 ounces minced Spanish onion, 3 ounces shredded cabbage, and more.

Yes, Korean Dumplings: Mandu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Dumplings: Mandu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions