These Korean Pork Dumplings, or mandu as I grew up calling them, are more than just food to me. They are tiny, pleated parcels of memory, each one filled with the flavor of my childhood kitchen and the happy chaos of a family cooking together.
Some of my earliest and fondest memories are of standing on a little stool in my grandmother’s kitchen, the air thick with the warm, fragrant aroma of garlic, ginger, and nutty sesame oil. On the big kitchen table, there would be a giant stainless steel bowl filled with the most incredible-smelling mixture of pork, tofu, chives, and kimchi. My grandmother, or Halmoni, was the master of ceremonies, her hands moving with a speed and grace that was mesmerizing. In front of each of us kids was a small stack of round dumpling wrappers and a tiny bowl of water.
Our job was to fill and pleat. My first attempts were always a disaster. They were lopsided, chubby little parcels, either under-filled and sad or over-stuffed and bursting at the seams. My pleats were clumsy and uneven. Next to them, Halmoni’s were perfect little works of art, each one with a beautiful, uniform row of tiny folds. But she never cared what ours looked like. She would just smile, line them up on a floured tray, and tell us they were the most special ones.
The best part wasn’t even eating them, as incredible as that was. The best part was the making of them. It was the hours we spent around that table, our hands busy, sharing stories and laughter. It was a tradition, a ritual. And when the first batch was finally steamed or pan-fried, and we all gathered to dip those hot, juicy dumplings into the tangy soy-vinegar sauce, it was the most satisfying meal in the world.
This recipe is my tribute to those memories, simplified just a little for the modern home cook, but still packed with all the authentic flavor and love of my Halmoni’s Korean Pork Dumplings.
Table of Contents
Why You’ll Fall in Love with This Korean Pork Dumplings
This isn’t just a recipe. it’s a project that is as fun to make as it is to eat. Here’s why these Korean Pork Dumplings will become a treasured tradition in your home, too.
- The Filling is Packed with Flavor: This is the heart and soul of the dumpling. The combination of savory ground pork, creamy tofu (a secret to a tender filling!), fresh chives, and fragrant aromatics like garlic and ginger is perfectly balanced. It’s savory, juicy, and incredibly addictive.
- The Perfect Crispy-Bottom Texture: We pan-fry these dumplings (gun-mandu style), which creates the most incredible texture. You get a wonderfully crispy, golden-brown bottom, while the top of the dumpling is soft and tender from being steamed. It’s the best of both worlds in a single bite.
- It’s a Fun and Rewarding Kitchen Project: This is the perfect weekend or “snow day” activity. The process of filling and pleating the dumplings is a fun, mindful, and incredibly rewarding skill to learn, especially when you can do it with friends or family. Plus, you can make a huge batch and freeze them for future quick meals!
The Health Benefits of This Korean Pork Dumplings
While dumplings are a comfort food, making these Korean Pork Dumplings at home gives you a huge advantage over frozen store-bought or restaurant versions. You have complete control over the quality of the ingredients. You can choose high-quality ground pork, you know there is no added MSG, and you can manage the amount of sodium. The filling is also wonderfully balanced. You’re getting a great dose of protein from the pork and tofu, and a serving of vegetables from the chives and cabbage or kimchi. By pan-frying and steaming them, you’re using a much healthier cooking method than deep-frying. It’s a satisfying, wholesome meal in a perfect little package.
Perfect Occasions for This Korean Pork Dumplings
- A Fun Weekend Family Activity: This is the ultimate occasion. Put some music on, get everyone around the kitchen table, and make an afternoon of it. The process of making them together is a tradition in itself.
- A Go-To Holiday Appetizer or Meal: These dumplings are a staple for holidays like Lunar New Year (Seollal). They symbolize good fortune and are a delicious way to celebrate with loved ones.
- An Impressive “Make-Ahead” Meal for Guests: You can have a whole batch of these in your freezer, ready to go. When guests come over, you can have a hot, impressive, and delicious appetizer ready in about 10 minutes.
- The Ultimate Comfort Food Dinner: Sometimes you just need a big plate of dumplings. Serve these with a simple dipping sauce and some steamed rice, and you have one of the most satisfying comfort meals on the planet.
This Korean Pork Dumplings is your key to unlocking one of the most beloved and delicious dishes in the world. Get ready to impress yourself (and everyone you know!).
Chef’s Notes: Korean Pork Dumplings
• Press moisture from zucchini and tofu – This prevents soggy wrappers and keeps the filling cohesive. Use a clean cloth or paper towels to blot thoroughly.
• Sear pork before mixing – Cooking the meat first builds flavor and ensures a juicy, caramelized base. Season while hot to lock in depth.
• Stir-fry veggies briefly for texture – Just 2 minutes keeps zucchini and onion vibrant and slightly crisp. Let cool before mixing to avoid steam buildup.
• Chop noodles and crumble tofu coarsely – This creates a rustic, chewy texture that mimics traditional mandu fillings.
• Mix filling gently by hand – Overworking can make the mixture dense. A light toss preserves texture and helps gauge seasoning.
• Seal dumplings with water and firm pressure – Pleats are optional, but a tight seal prevents leaks during cooking. Use a dumpling press for uniformity if preferred.
• Pan-fry for crisp bottoms, steam for tenderness – Both methods work beautifully. For soup, simmer gently and finish with an egg swirl for richness.
• Freeze dumplings flat before bagging – This keeps them from sticking and makes future meals easy. Cook straight from frozen with a few extra minutes.
• Drizzle sesame oil after pan-frying – Adds aroma and enhances crispness. Serve immediately for best texture.
• Pair with kimchi or cucumber salad – These sides offer crunch and acidity to balance the savory filling.
Korean Pork Dumplings
4
servings25
minutes15
minutes700
kcal40
minutesGet ready to dive into a skillet of pure joy! These Easy Homemade Korean Pork Dumplings marry juicy ground pork, crisp veggies, and chewy sweet-potato noodles wrapped in tender skins. Perfect for weeknight feasts or freezer prep, you’ll love the sizzle when they hit the pan and the burst of umami in every bite. Let’s roll up our sleeves and make dumpling magic happen!
Ingredients
- Wrappers Oil
20 pieces round dumpling skins about 8 oz pack, store-bought or homemade
1 tsp neutral cooking oil canola or vegetable
- Protein Tofu
4 oz ground pork shoulder or substitute lean ground turkey
3 oz firm tofu well-pressed and crumbled
- Noodles Greens
0.5 oz sweet potato starch noodles dangmyeon, cooked and chopped
1 oz Asian chives finely sliced
- Vegetables
0.5 cup grated zucchini excess water squeezed out
0.5 cup finely diced yellow onion
2 oz mung bean sprouts blanched and drained
- Seasoning Essentials
2 cloves garlic minced
1 tsp fresh ginger grated
2 tsp low-sodium soy sauce
- Alternative Ingredients
Ground pork: swap for ground chicken or turkey for lighter flavor.
Zucchini: replace with shredded cabbage or carrots if zucchini is unavailable.
Tofu: omit or use extra mushrooms for vegetarian’s swap.
Sweet potato noodles: substitute glass noodles or rice vermicelli.
Soy sauce: use tamari or coconut aminos for gluten-free diets.
Sesame oil: swap with walnut or avocado oil.
Dumpling wrappers: use gluten-free wraps or lettuce leaves for a low-carb option.
Asian chives: green onions or garlic chives work well too.
Directions
- Protein Sear – In a nonstick pan over medium-high heat, warm 1 tsp of oil for about 1 minute. Add the ground pork, breaking it into small pieces and sauté until no pink remains, about 4 minutes. Season immediately with garlic, ginger, soy sauce, sesame oil, salt, and pepper to build layers of savory flavor. (Optional: Cook on a hot griddle for extra caramelization.)
- Veggie Pan-Fry – Transfer the meat to a bowl and wipe the pan clean. Heat another drizzle of oil over medium heat, then add zucchini and onion. Stir-fry until just tender, about 2 minutes, to lock in color and crunch. Let cool briefly before adding to the meat bowl.
- Noodle Tofu Incorporation – Cook sweet potato noodles in boiling water for 5 minutes, then drain and chop into 1-inch pieces. Press tofu in a clean cloth for 1 minute to remove moisture, then crumble it coarse. Add both to the meat-veggie mixture and fold gently for 1 minute to avoid over-working.
- Filling Assembly – In a large bowl, combine meat, veggies, noodles, tofu, and chopped chives. Toss with an extra ½ teaspoon soy sauce and a pinch of salt to taste. Mixing by hand for 30 seconds helps you gauge seasoning and texture.
- Dumpling Formation – Keep a small bowl of water nearby. Place a wrapper in your palm, wet the edge with your fingertip, then mound 1 Tbsp of filling in the center. Fold and seal, creating pleats or pressing edges firmly together. Repeat for all wrappers, about 10 minutes total. (Optional: Use a dumpling press for uniform shapes.)
- Cooking Serving Options – For pan-fried dumplings, heat 2 Tbsp oil in a skillet, add 8 dumplings, cook 2 minutes until bottoms are golden, then add ¼ cup water and cover for 4 minutes. To steam, arrange in a basket lined with parchment and steam over boiling water for 7 minutes. For soup, simmer 4 dumplings in 2 cups broth with garlic and green onion for 5 minutes, then swirl in an egg. Serve hot with dipping sauce.
Equipment
- cutting board
- chef knife
- nonstick pan
- stainless steel cookware set
- measuring cups and spoons
- silicone spatula set
- colander
- baking sheet
Notes
- • Pressing out moisture from zucchini and tofu prevents soggy dumplings.
• Serve these dumplings alongside a crisp cucumber salad or kimchi for texture contrast.
• Add finely chopped shiitake mushrooms or swap pork for shrimp to vary flavors.
• Freeze fully formed dumplings on a baking sheet before bagging for quick meals later.
• For extra crispiness, drizzle sesame oil over pan-fried dumplings just before serving.
Nutrition Facts
- Serving Size: 150g
- Calories: 700kcal
- Fat: 35g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 10g
- Monounsaturated Fat: 15g
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 5g
- Protein: 30g
- Vitamin A: 600IU
- Vitamin C: 10mg
- Calcium: 80mg
- Iron: 4mg
FAQs: Korean Pork Dumplings
can I use ground chicken or turkey
Absolutely. Both work well. Add a splash of sesame oil or soy sauce to boost richness.
how do I prevent soggy dumplings
Squeeze moisture from veggies and tofu, cool fillings before wrapping, and avoid overfilling. Cook over medium heat for even texture.
can I steam and then pan-fry
Yes. Steam first for tenderness, then crisp the bottoms in a hot skillet with oil. This gives you the best of both worlds.
what sides pair best with this
Kimchi, cucumber salad, pickled radish, or miso soup. For drinks, try barley tea or sparkling water.
what’s the best dipping sauce
Soy sauce with rice vinegar, sesame seeds, and sliced green onion. Add chili oil or garlic for heat.
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