There are different kinds of dumplings in Korean cuisine. Today, I will make two different dumplings in one post. The main ingredient for both will be garlic chives, however one is a vegetarian version using tofu, and the other is a meat lover version using beef. I hope you like my dumpling recipe. 
Yield: 4½ Dozen Dumplings
Short Korean Lesson: *^^*
- GunManDu (군만두) = Fried Dumplings
- JjinManDu (찐만두) = Steamed Dumplings
Video Instructions
Main Ingredients
- About 55 Large Dumpling Wraps
- 2 Cups Garlic Chives (7 oz)
- 1 Pack (12 oz) Firm Tofu or 1 lb Ground Beef
- 2 oz Cellophane Noodles
- 1 Cup Onions
- 1 Cup Cabbage (7 oz)
- 2 Eggs
Seasoning Ingredients
- 2½ Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Cooking Wine (Optional)
- 1½ Tbsp Minced Garlic
- ½ Tbsp Sugar
- ½ tsp Black Pepper
- ½ tsp Salt
Dipping Sauce Ingredients
- 1½ Tbps Soy Sauce
- ½ tsp Vinegar
- Some Hot Pepper Powder or Hot Pepper Oil (Optional)
Directions
In boiling water, add a handful of cellophane noodles (2 oz). Cook for 3 minutes on high. You will get about 1 cup of them.
Drain the hot water, and let the noodles cool before chopping them.
Sprinkle some water over 7 oz of cabbage on a microwave safe plate. Cook it for about 2 minutes on high in a microwave.
Remove some of the liquid from the tofu by squeezing out the water from a pack of tofu (12 oz) in paper towels or cheesecloth.
Finely chop 2 cups worth of garlic chives (7 oz), 1 cup worth of cooked cabbage, 1 cup worth of onion, and 1 cup of boiled cellophane noodles.
In a large mixing bowl, add the chopped vegetables, noodles, tofu, 2 eggs, and the seasoning ingredients: 2½ Tbsp of soy sauce, 2 Tbsp of sesame oil, 1 Tbsp of cooking wine (optional), 1½ Tbsp of minced garlic, ½ Tbsp of sugar, ½ tsp of black pepper, and ½ tsp of salt.
Mix everything together. We just made the vegetarian version of garlic chive dumplings.
If you want meat dumplings, use 1 lb of ground beef in place of the tofu.
Mix everything together for the meat lover version garlic chive dumplings.
Either way you made them, place a spoonful of dumpling mixture in a large dumpling wrap. Spread some water around the outside of the dumpling wrap. The water will help to seal the dumplings. Some people use egg whites instead of water, but I think water works good enough.
Seal the dumpling. You can crumple the edge as I did, or you can make the dumplings any shape you want.
Place the dumplings in a heated steamer.
Steam them for about 10 minutes on high. Once steamed, it is best to keep them in the freezer. They can be an easy and fast meal or snack later.
Cool the steamed dumplings before you freeze them.
Put some dumplings in zipper bags and keep them in the freezer. It is good to put enough for one meal in each bag. I usually freeze 8 to 10 dumplings per bag for my husband and me.
In a generously oiled and heated pan, fry the dumplings on medium high until both sides of the dumplings become golden brown.
Serve them with dipping sauce. Try them someday. Merry Christmas!!!
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How about using ground chicken or turkey for the dumplings?
hi is it possible to substitute pork for the beef for this? and is garlic chive same as chives the herb? what do you call it in korean if i were to look for it in the store?
hi mari,
Sure.. actually pork is more common for dumpling than beef in Korea… garlic chive is different from normal chives.. you can ask “buchu” (부추) in korean grocery store.. thanks
Hi Aeri. love your recipes. wonder if you have instructions on how to make the pastry for the mandu wrappers as I cannot find them here ready to buy. thanks
hi indakar,
Thanks .. I will add your request to my list.
Hi Aeri, I made this mandu tonight. I used 1/2 lb of beef and 6oz of tofu. They were delicious! My 5 year-old son helped me make them and he loved them! I have a question. I’ve never used egg in a mandu recipe. I’m just curious what the purpose of it is. Is it to hold the ingredients together? Thanks. I look forward to trying other recipes on your blog!
hi Sue,
You are right. The egg part is for holding the ingredients together. Plus it will give a little flavor to it too.
You make it look so easy! (I couldn’t make the folds. ^^) I tried it today and it’s very tasty. Thanks for sharing. Keep it up!
Homemade mandu is the best! My husband and I buy the pre-cooked ones that come in a plastic packaging. Thanks Aeri for all your effort in sharing Korean recipes! God bless!
hey aeri! love your site! i had a question. i had tried this dish where it was ground beef and such, wrapped in sesame leaf (like a dumpling) and was covered in egg. do you know what this is called? or could you possibly show us how to make it? thanks!
hi Grace,
thanks
Aha, my guessing is.. you tried.. sesame leaves and meat jeon.. I can add it to my list..and make it someday.
Yum! I made these with half ground pork and half tofu and they are great! I love Korean food. I just found your website and there are so many recipes I want to try. Thank you for sharing your recipes!
Thank you so much! My boyfriend has gout and cannot eat any meat products. I love how you made mandu vegetarian friendly! It looks delicious. I’ll make it this weekend and see how it turns out. Although, I am sure it will be yummy!
hi Aeri!
Thanks for the recipe. I made the tofu version, and I loved it! I can’t seal them as pretty as you did though >.<;;;
A question, if I want to add mushrooms into the filling, should I cook them first?
hi Sasha,
Thanks.. About your question, it can be depending on mushroom you are going to use…but usually mushroom has lots of liquid in it.. so.. if you use raw mushroom it will give your dumplings liquid..which you don’t want.. so steam them a little or.. boiled them a little..and squeeze out the water well before you chop them..
Aeri: You can use dried shitake mushroom with success. Just dehydrate about 3 to 4 large shitake mushroom overnight. Rinse and squeeze out any excess water, discard stems and finely chop the mushroom and add to the filling.
Hi Aeri! Wow! I made the vegetarian mandu tonight for my husband and son. They absolutely loved them! Especially my son and he doesn’t even like to eat vegetables! Thanks for all of the great recipes. I can’t wait to try more!
hi Amira,
Great..I’m happy to hear that.. thanks
I’ve tried the tofu version with no meat and its delicious. This was a fantastic recipe. one question though, when using ground beef instead of tofu, should we cook it up first or mix everything in with raw beef?
hi Phu,
You can use raw beef.. when you steam the dumpling it will be cooked.. you can use half amount of tofu and half amount of beef also.. it will taste great.. thanks..
Just want to say it looks really good and i will have to try it. We are vietnameses living in canada and my 3 children adore korean food.
hi myone,
I hope you like this recipe… I think you have delicious egg roll..and other food in your country..
WOW that looks fantastic. You must be a super master Korean chef!!! I look foward to trying this recipe.
hi Phu Nguyen,
Oh.. I’m not that great.. I still have lots of things to learn about Korean cooking.. hehe thanks
Can’t wait to try yours!
hi Karina,
I hope you like it.. thanks
oh wooow, my girl will luv this. she loves chive dumplings A LOT!!!
i will surely follow this recipe. never tried making dumpling with cellophane noodle.
hi layping,
I love cellophane noodle in dumplings.. yes.. try it.. let me know how your girl liked it.. thanks..
I tried this last night! It was so delicious… even my husband liked it. I was nervous about introducing him to tofu but surprisingly he liked it!
hi Autumn,
I’m very excited to hear that your husband liked it.. thank you.. I’m sure that you were happy to see that too.. hehe
I’ve been waiting for a mandu recipe and I’m so happy you posted one cause I’m sure it will be delicious as all of your other recipes I have made. Hope you have a wonder New Year, may it bring lots of happiness, health and prosperity!
hi Eve,
Thanks for sweet message. I wish your happiness and health in 2011 too. God bless you.
hi aeris,Merry Chrismas
can i freeze these dumplings without steaming process?
and if i use them to make manduguk,it will be delicious too?
thanks for sharing wonderful recipes
hi katoo,
Yes, you can freeze them without steaming…but.. that case you have to make sure that the ingredients inside of dumpling wrap cooked well… especially if you use meat in it..
My husband thinks.. meat version of dumpling tastes better for manduguk than tofu version..but it’s personal taste.. so yes.. you can use these dumplings for soup too.. ^^
If this weren’t Christmas Eve and didn’t have 14 million things to do, I would definitely try this. Never had home made mandoo. Oh wait, when I was a child my halmuni used to make it with kook soo on New Year’s Eve
hi Bo,
LOL.. I hope you will have wonderful Christmas.. thanks..^^
oh.. halmuni’s mandu guk sounds awesome.
My mouth is watering. If only I had mandu wrappers on hand! Thanks for sharing and creating the video too. And a very Merry first Christmas to your son and family.
hi Katharine in Brussels,
Merry Christmas too. Thanks always for your comments.
Merry Christmas Aeri! I love mandu. My husband and I always get it from BBQ when we order chicken. Thanks for the recipes.
-Tolana in Daegu
hi Tolana,
Thanks.. Merry Christmas.