🥟 Mandu
Mandu are Korean dumplings with a thin wheat wrapper and a juicy filling of minced pork, crumbled tofu, chopped kimchi and glass noodles. Steamed mandu are soft and savoury with a gentle tang from the kimchi. They are eaten as a snack or side, dipped in a little soy sauce and vinegar, and also added to soups.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g minced pork
- 200 g firm tofu, pressed and crumbled
- 150 g kimchi, finely chopped and squeezed
- 50 g glass noodles, soaked and chopped
- 2 spring onions, chopped
- 1 garlic clove, grated
- 30 round dumpling wrappers
- Salt and black pepper
Method
- Mix the pork, tofu, kimchi, glass noodles, spring onions and garlic; season with salt and pepper.
- Place 1 heaped teaspoon of filling in the centre of each wrapper.
- Wet the edge with water, fold into a half-moon and press to seal.
- Steam the mandu over boiling water for 10–12 minutes until the filling is cooked.
- Serve hot with a dip of soy sauce and rice vinegar.
How to make it lighter
- Use lean minced pork or replace half of it with extra tofu.
- Steam rather than pan-fry — frying adds oil to every dumpling.
- Count the dumplings: a portion of 6–8 with a bowl of vegetable soup is a balanced meal.
History
Dumplings are often said to have reached Korea from Central Asia and China around the Goryeo period, and mandu have long been a fixture of Korean home cooking. Many families make them in large batches for the Lunar New Year, when mandu soup is a common dish.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →