Homemade Korean Mandu

Name: Homemade Korean Mandu (Steamed Dumplings)
Prep time: 45 min
Cook time: 7 min
Total time: 52 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb ground pork; 1.5 cups cooked sweet potato noodles (glass noodles), chopped; 1.5 cups cooked bean sprouts, chopped; 1/2 yellow onion, finely chopped; 1/2 cup chives, finely chopped; 5 cloves garlic, grated; 1 inch ginger, grated; 2 tbsp soy sauce; 1 tbsp sesame oil; freshly ground black pepper, to taste; 1 tsp MSG; 1 package dumpling wrappers (about 40-50); 1 block firm tofu, pressed and crumbled (optional); 1/4 cup soy sauce (for dipping sauce); 2 tbsp rice vinegar (for dipping sauce); 1 tsp sesame oil (for dipping sauce); 1 tsp Korean chili flakes (gochugaru) (for dipping sauce); kimchi, for serving (optional)

Homemade Korean mandu are tender steamed dumplings filled with seasoned ground pork, chewy sweet potato noodles, bean sprouts, and garlic-ginger aromatics. They're simpler to make than folded potstickers and deliver authentic flavor with a savory dipping sauce.

🌍Korean 🏷️Mandu 🏷️Korean dumplings 🏷️Dumplings 🏷️Pork Appetizer

🏷️

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logagmonTikTok

Total

52 min

Servings

3

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by logagm

-0:00

logagmonTikTok

Ingredients

1 lb ground pork
1.5 cups cooked sweet potato noodles (glass noodles), chopped
1.5 cups cooked bean sprouts, chopped
1/2 yellow onion, finely chopped
1/2 cup chives, finely chopped
5 cloves garlic, grated
1 inch ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
freshly ground black pepper, to taste
1 tsp MSG
1 package dumpling wrappers (about 40-50)
1 block firm tofu, pressed and crumbled (optional)optional
1/4 cup soy sauce (for dipping sauce)
2 tbsp rice vinegar (for dipping sauce)
1 tsp sesame oil (for dipping sauce)
1 tsp Korean chili flakes (gochugaru) (for dipping sauce)
kimchi, for serving (optional)optional

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Instructions

1
In a large mixing bowl, combine the ground pork, chopped cooked sweet potato noodles, and chopped cooked bean sprouts.
2
Add the finely chopped onion and chives to the bowl.
3
Grate the garlic and ginger directly into the filling mixture.
4
Season the filling with soy sauce, sesame oil, black pepper, and MSG.
5
Using your hands, mix all the ingredients together until well combined.
6
Place a spoonful of the filling in the center of a dumpling wrapper.
7
Wet the edges of the wrapper with water, then fold and pleat to seal the dumpling. Repeat with the remaining filling and wrappers.
8
Arrange the finished mandu in a bamboo steamer basket, ensuring they don't touch.
9
Steam the mandu for 6-7 minutes, or until the filling is cooked through and the wrappers are tender.
10
While the mandu are steaming, prepare the dipping sauce by mixing soy sauce, vinegar, sesame oil, and Korean chili flakes in a small bowl.
11
Serve the hot mandu immediately with the dipping sauce and kimchi on top, if desired.

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Tips & Notes

Pro tips

Chop all fillings finely and uniformly so they cook evenly and bind together without excess moisture.
Don't overfill wrappers—use roughly 1 tbsp filling per dumpling to avoid tearing during steaming and ensure even cooking.
Steam on parchment or cabbage leaves to prevent sticking; mist the steamer basket with water for moisture.
Let cooked mandu rest 1–2 minutes before serving so the wrapper sets and doesn't stick to your fingers.

Substitutions

Ground pork → ground beef or ground chicken (use slightly less soy sauce if using chicken to avoid drying it out)
Sweet potato noodles (glass noodles) → cooked ramen or wheat vermicelli, finely chopped
Bean sprouts → finely diced zucchini or carrot (cook briefly to remove excess moisture)
Chives → green onion or minced fresh cilantro

Storage & make-ahead

Store cooked mandu in an airtight container in the fridge for up to 3 days; reheat by steaming for 2–3 minutes or microwave covered for 30 seconds. Freeze uncooked mandu up to 1 month.