Mandu (pronounced mahn-doo) is a traditional Korean dish made from a mixture of meat and vegetables cooked inside a flour wrap.  Mouthwatering mandu are enjoyed by all Koreans, and once you try one you will love them too!  Mandu can be served as a snack or as an entire meal.  Traditionally, Koreans also put mandu into a special New Year's soup called dok guk.

Be aware that mandu takes a lot of preparation.  However, the wonderful taste will reward you for all of your hard work!


  • Mandu skins, about 2 packages - These are small round flour patties that come in a package of about 50 each.  They may also be called won ton or gyoza skins.  Keep frozen before use, thaw unopened package at room temperature 2 or 3 hours before using.  You should not try to reuse them because they will dry out quickly.
  • Ground beef, 1 pound - You may substitute ground turkey if you prefer.
  • Tofu, 1 package firm
  • Onion, 1
  • Green onions, 3
  • Mung bean sprouts, one small package
  • Carrot, 1
  • Napa cabbage, 1 small
  • Garlic, 2 cloves
  • Egg, 1
  • Vermicelli oriental noodles (made from sweet potato), handful
  • Salt
  • Pepper

Step 1

Boil the noodles for 10 minutes.  Rinse with cold water.  Drain all of the water out.  Cut into very small pieces (1/16 inch) and place in bowl.

Step 2

Cut carrot into very small cube shaped pieces and add to bowl.

Step 3

Drain the water from the tofu.  Cut the tofu into smaller pieces and place in a cloth.  Squeeze as much water as you can from the tofu, and add to the bowl.

Step 4

Boil the mung bean sprouts for three minutes.  Drain and squeeze to remove all water.  Cut into small pieces and add to the bowl.

Step 5

Pull the cabbage leaves apart and boil for about 8 minutes or until soft.  Drain and squeeze to remove all water.  Cut into very small pieces and add to the bowl.

Step 6

Cut the green onion into small pieces and add to the bowl.

Step 7

Mince the garlic.  Add the garlic and the meat to the bowl.  Add salt and pepper to taste.  Mix everything together well.

Step 8

You will want to have a bowl of water and a large tray ready for this step.  Take each mandu skin and use your finger to put a ring of water around the top edge.  Put about a tablespoon of filling in the center of the skin.  Fold the skin over the filling and squeeze the edge together (the water will help it stick).  You may also pinch the skin along the edge if you prefer.

Step 9

Steam the mandu for about 15 minutes or until the filling is fully cooked.


Many people enjoy eating mandu as is, but many people also like to dip them in sauce.  Click here for the recipe of our favorite dipping sauce.

Step 10

Serve and enjoy!