Mandu, Korean dumplings filled with juicy pork, cabbage, and glass noodles, are easier to make at home than you think. This kitchen-made version is freezer-friendly and steady any time of year, not just on Lunar New Year.

In our family, making mandu (만두) was a must during the holidays, especially around Lunar New Year. Our mom would prepare the pork and vegetable filling, and the rest of us would sit around the table folding dumplings, laughing, and sharing stories. It was the kind of unfussy tradition that made the holiday feel complete.

These days, we don’t wait for a special occasion. Whenever we’re craving juicy pork dumplings, we make a big batch of kitchen-made mandu together and freeze the extras for busy days.

Steamed mandu with pleated tops arranged in a bamboo steamer

Sure, you can buy frozen Korean dumplings at the store now, but they don’t compare to the flavor and texture of freshly made ones. That’s why we always make extra and freeze them so we can enjoy them anytime.

You can use these mandu to make mandu-guk (Korean dumpling soup) or enjoy them pan-fried as gun-mandu (crispy dumplings), also known as yaki mandu—steady for snacks or party platters.

For a full Lunar New Year spread, they pair beautifully with tteokguk (Korean rice cake soup) and other dishes in our Seollal foods roundup.

Featured Review

“we lost our Korean Mother a little over a year ago. She tried to teach us her methods for mandu and we think we got most of it down. But, your pictures and directions on how to form the mandu are excellent and we need to practice more! We are so glad we found your blog – even at the ripe old age of 66! We see we have lots to learn still and then we can pass the methods and recipes down to our daughter.”
Sue Schneider

Dumpling Wrappers for Mandu

Good mandu starts with the right wrapper. We still remember how our mother would make dumpling wrappers from scratch, and back then most Korean home cooks did the same.

Pre-made wrappers weren’t so common, so making your own mandu-pi (만두피) was just part of the process. It gave the dumplings that soft, chewy texture we all loved, with just the right thickness to hold in the juicy filling without tearing.

If you’d like to try it yourself, we've shared our kitchen-made dumpling wrapper recipe for mandu-pi using flour, sweet rice flour, and cornstarch. It’s more straightforward than it looks and gives you that classic Korean dumpling texture.

In a pinch, store-bought wrappers work fine too. Look for ones around 5 inches (13 cm) in diameter to get the proper Korean-style mandu size and feel.

Mandu Filling

While the wrapper gives mandu its shape, it’s the filling, mandu-so (만두소), that brings all the flavor. This version is a classic pork dumpling (gogi mandu, 고기만두), made with ground pork, napa cabbage, Asian chives, and Korean glass noodles (dangmyeon, 당면).

For a keeper texture and taste, use ground pork with a bit of fat—about an 80/20 ratio keeps the filling juicy during cooking. Our recipe also includes chopped dangmyeon, which adds a light, chewy texture that feels Korean.

To make the filling, salt the chopped cabbage and let it sit for a few minutes, then squeeze out the moisture. Cook the glass noodles and chop them finely.

Combine all the filling ingredients in a mixing bowl. Season the mixture with classic Korean pantry ingredients like soy sauce, mirim, and sesame oil. These add a savory, nutty depth—especially important when you’re working with a mild base like pork and cabbage.

If you’re curious about other fillings, check out our kimchi mandu recipe made with tofu and aged kimchi—another popular variation in Korean homes.

How to Fold Mandu (Korean Dumpling)

Our mother used to say, “If you can fold a pretty dumpling, you’ll have a good-looking son. If you can shape songpyeon just right, you’ll have a beautiful daughter.”

Well—we ended up with both, so maybe she was onto something.

There are countless ways to fold Korean dumplings, from unfussy to elaborate. When we make a big batch at home, we stick with these two classic styles. They’re direct to learn, practical, and look great on the plate.

Scroll through the photos below for a short visual guide.

Moon shape

This is the most common folding style for steamed mandu or dumpling soup.

To make the shape, add filling, wet the edges with water, fold the wrapper in half, and bring the ends together to form a crescent.

Pleated shape

Great for pan-fried dumplings (gun-mandu) or steaming when you want something a little fancier.

For the pleated style, repeat the same with the filling, then fold the wrapper in half and make small pleats toward the center on each side.

Tip: If you’re new to folding dumplings, start with a smaller amount of filling. It makes sealing easier and helps prevent tearing.

Once you’ve shaped them, cook your mandu how you like—steamed, pan-fried, boiled, or deep-fried. For detailed, step-by-step instructions, check the recipe card below.

What to Serve with Mandu

These dumplings are best enjoyed hot, with an unfussy mandu dipping sauce made from soy sauce, vinegar, and a touch of Korean chili flakes (gochugaru). It’s salty, tangy, and just spicy enough to complement the juicy filling.

Freezing Tips

If you’re making a big batch (which we always do), freezing mandu is a great way to enjoy them later without the extra work.

To freeze, place mandu on a floured tray in a single layer so they don’t stick. Freeze until solid, then store in bags for up to 3 months. There’s no need to thaw—just cook a bit longer from frozen.

Yield: 8 people
Prep: 1 hour 15 minutes
Cook: 25 minutes

Ingredients

40 Korean dumpling wrappers, about 5-inch (13 cm) diameter

For mandu filling

7 oz (200 g) napa cabbage
1 tsp (5 g) salt
3 oz (85 g) Korean glass noodles (dangmyeon)
1 1/2 lb (680 g) minced pork
1 cup (25 g) finely chopped Asian chives
1 cup (80 g) finely chopped Asian leeks or green onion
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) sweet rice wine (mirim)
1 tsp (5 g) ginger paste
1 tbsp (15 ml) sesame oil
3/4 tsp (1.5 g) black pepper

For dipping sauce

4 tbsp (60 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tsp (4 g) Korean chili flakes (gochugaru), optional

Method

Chop napa cabbage very finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.
Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.
Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.
Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.
Put some filling in the middle of the wrapper and wet the edges with water using your finger. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center. Continue to make more pleats, usually about 4 pleats. Create the same number of pleats on the other side, facing the pleats toward the center.
Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.
Steamed (jjin-mandu): Line a bamboo steamer (or regular steamer) with steam liner or a kitchen cloth to prevent sticking. Place dumplings without touching. Set the steamer over simmering water, cover, and steam for 5–6 minutes until fully cooked.

Notes

Freezing Tips: To freeze, arrange dumplings on a floured tray in a single layer, making sure they don’t touch. Freeze until solid (about 1 hour), then transfer to freezer bags. Cook from frozen—no need to thaw. Just add 1–2 extra minutes to the cooking time.