Over the past couple of years, I’ve had the distinct pleasure of learning to make Korean Mandu (dumplings) at the local YMCA and again at a dear friend’s house.

I’d like to share the process with you and the ingredients. Keep in mind that everything is done to taste.

Traditional Dumplings via Marcia
  • Salt & Pepper
  • Garlic Powder
  • Ginger
  • Minced Garlic or Chives
  • Ground Pork
  • Japchae noodles
  • Onion (optional)
  • Mungbean
  • Baby pumpkin (look like cucumbers)
  • Medium tofu
  • Parilla Oil
  • Wrappers
Traditional Dumplings via YMCA
  • Ground Pork
  • Green Onion
  • Sweet Pepper
  • White Onion
  • Mungbean / Sprouts
  • Wrappers
Kimchi Dumplings
  • Pepper
  • Kimchi
  • Japchae Noodles
  • Ground pork (optional)
  • Wrappers
Dipping Sauce
  • Red pepper flakes
  • Vinegar / Apple Cider Vinegar
  • Parilla Oil / Sesame Oil
  • Soy Sauce
  • Sesame Seeds (optional)


  1. Finely chop all ingredients and squeeze out ALL liquid – every…last…drop!
  2. Mix ingredients together – use your hands!
  3. Wrap them up – you can do this many ways.
  4. Make sure you add water to the end of the wrappers – it will help it to stick.
  5. Steam for 5 – 15min depending on size
  6. If you want the glorious fried version, steam them first with water directly in the pan. Once the water is evaporated, add a little oil to fry ’em up

Here are some videos to help you out!

*Put Parilla Oil on them after steaming – it will keep them from sticking together.

*If you don’t have Parilla or Sesame Oil, any oil will do just fine

*If you want to freeze them, place them on a cookie sheet lined with parchment paper. Make sure they are not touching. Pop them in the freezer. Once they are fully frozen, you can put them in a zip lock bag.
Mandu are one of my all-time favorite Korean dishes. You can buy a bunch of ingredients, invite a few friends over, and have a mandu-making-party!  Enjoy 🙂