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Dumpling (Beef, Pork and Kimchi), ManDu with Vegetarian Option

Your rating: None Average: 4.2 (15 votes)
Average: 1 (1 vote)
kid friendly
nut free
prep time: 
60 min
inactive time: 
0 min
cooking time: 
60 min
total time: 
120 min

Dumplings are so versatile. You can serve them as a meal, snack, appetizer or party food. There are many variations, depending on what you choose to add to the filling. You can steam, boil, fry and pan-fry dumplings and eat them alone or add to soups or salads.

On big Korean holidays like New Year's Day, families would gather together and make dumplings while catching up with each other. Today many Koreans buy pre-made dumplings and there are some decent options. But, there is nothing like hand-made dumplings made from scratch.

Why don’t you invite your friends and family and have a dumpling making party? Trust me, you will have lots of fun, amazing conversations and tons of dumplings to go around. Any left over? Freeze them to enjoy later.

Buy Korean ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US

for the wrap (if making from scratch)

5 cupsFlour 밀가루
1 tspPotato Starch 감자 전분 (optional)
½ tspSalt 소금
½ Egg 계란 white only (optional)
1 tbsVegetable Oil 식용유 (optional)
1 cup  Water 물 (lukewarm)

for the filling

4 ozGround Beef 간 소고기 (can use other ground meat)
4 ozGround Pork 간 돼지고기 (can use other ground meat)
12 ozKimchi 김치 (optional)
4 ozMung Bean Sprouts 숙주
7 ozTofu, Soft or regular (for stew) 두부 (찌개용)
2 ozGlass Noodles 당면
Egg 계란
1 tbsGarlic (minced) 다진 마늘
1 tspGinger (minced) 다진 생강
Green Onion 파
2 ozBuchu, Garlic Chive 부추 (optional)
2 tspSalt 소금
¼ tspBlack Pepper 후추
1 tbsSesame Oil 참기름

for making dumplings

50 Dumpling Wrap (Skin) 만두피 (if not making from scratch)
Egg 계란 white only

for dipping sauce

1 tbsSoy Sauce (regular) 왜간장
1 tbsVinegar 식초
1 tbsWater 물
¼ tspGochugaru, Korean Hot Pepper Flakes 고추가루 (optional)

only for vegetarian option

7 ozShiitake mushroom (dried) 표고버섯 (to replace the meat)

Kitchen Tools Needed
- 1 large bowl to soak glass noodles
- a knife & a cutting board
- 3-5 pieces of clean lint free cloth to squeeze water out of ingredients
- a few plates or bowls to place ingredients
- 1 pot and 1 strainer to blanch and drain bean sprouts
- 1 large bowl to mix the filling
- 1 small bowl to place egg white when making dumplings
- 1 large tray to place dumplings
- 1 steamer & cloth (optional) to steam dumplings
- serving plates & small dipping sauce bowls to serve the finished dumplings

*if making wraps from scratch:
- 1 sifter or fine strainer to sift flour
- 1 large bowl to mix the dough
- 1 large cutting board or clean dry surface to roll the dough
- 1 rolling pin
- 1 empty can (about 2.5" in diameter) to cut out circles

Vegetarian Option
Use 200g of shiitake mushrooms or your favorite mushrooms instead of meat. If they are dried, soak overnight and wash thoroughly. Chop into small pieces and squeeze all the water out using lint-free cloth.

You can add other meat and vegetables to your liking. Make sure you season the filling.
You can fry, pan-fry or boil dumplings instead of steaming. Dumplings can be a great addition to soups and even salads.

Optional Ingredients and Substitutions
Beef and Pork: You can use just beef and pork although using only beef can make the filling dry. For vegetarians,
Kimchi: Kimchi is a great addition to dumplings. However, you can make it without it. If you are not using kimchi, use twice the amount of mung bean sprouts OR you can add 1 finely chopped medium sized onions to replace the crunchy and refreshing taste of kimchi.
Garlic chive: is optional. If not using garlic chive, add 3 more green onions.
Gochugaru (red chili flakes) in the dipping sauce is optional.
Dumpling wraps: You can make the wraps from scratch but you can buy pretty good ones from asian grocery markets. If you purchase frozen wraps, put the wraps in the fridge the day before so they are thawed slowly.

It's important to squeeze all the water out of the ingredients. Otherwise the filling will fall apart when cooked.
Don't leave out the egg; it's a binding agent.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Sift flour

(Note: You can buy dumpling wraps from asian grocery stores. If you are not making wraps from scratch skip to step #6.) Sift 5 cups of all purpose flour and 1 teaspoon of potato starch (optional) together into a large bowl. (1 cup of flour will yield about 50 wraps.)

image: DJIMAA21.JPG

Sift into a large bowl

  • 5 cups flour
  • 1 tsp potato starch (optional)

2. Add salt, egg, oil

Add ½ teaspoon of salt, 1 teaspoon of egg white (optional) and 1 tablespoon of vegetable oil (optional).

image: DJIMAA22.JPG


  • ½ tsp of salt
  • 1 tsp of egg white (optional)
  • 1 tbs of vegetable oil (optional)

3. Add water and knead

Add about 1 cup of lukewarm water gradually as you knead the dough. You may need a little more or less water. Keep kneading the dough until you reach the play-doh like consistency.

image: DJIMAA23.JPG

Gradually add

  • 1 cup lukewarm water
  • while kneading

Until play-doh consistency

4. Mature the dough

Make the dough into a ball. Wrap it with a plastic wrap and leave it for 20 - 60 minutes in room temperature.

image: DJIMAA24.JPG

Make a ball

Wrap with plastic

Leave for 20-60 min

image: clock.png 60 min

5. Roll out and cut

Sprinkle some flour on a dry cutting board and place the dough on top. Roll out the dough using a rolling pin as thinly as possible.

Sprinkle more flour on top. Cut out into about 2.5” in diameter (or 6 cm) circles using an empty can or cut into 2.5” (or 6 cm) squares.

image: DJIMAA25.JPG

Sprinkle flour on cutting board

Roll out dough thinly

Sprinkle flour

Cut into 2.5” (or 6 cm) circles

6. Prepare glass noodles

Soak glass noodles for at least 20 min. Chop into very small pieces. Drain all the water.

image: DJIMAA01.JPG

Soak in water

50 g glass noodles

image: clock.png 20 min

Chop into mall pieces

7. Prepare Kimchi

Chop Kimchi into small pieces to yield 2 cups and rinse lightly with cold water. If you can’t take spicy food, rinse a few times to remove spicy taste. Squeeze all the water out using clean lint-free cloth..

image: DJIMAA02.JPG


  • 2 cups Kimchi

Rinse lightly

Remove water

8. Prepare Myung beansprouts

Wash bean sprouts in cold water twice. Add a pinch of salt in boiling water and blanch the Myung beansprouts for 2 minutes. Rinse in cold water and drain. Cut into small pieces and squeeze all the water out using lint-free cloth.

image: DJIMAA03.JPG

Wash cold water

  • 100g Myung bean sprouts

Blanch boiling water

  • a pinch of salt
  • image: clock.png 2 min


Chop small pieces

Remove water

9. Prepare tofu

Rinse 400g of tofu (one block) with cold water. Wrap it with cloth and squeeze until it’s completely crushed and all the water is out.

image: DJIMAA04.JPG

Rinse cold water

  • 400g (a block) tofu


Remove water

10. For vegetarian option only

This step is for vegetarians only. Mushrooms are usually not used in classic korean dumplings. Use 200g of Shiitake mushrooms instead of meat. If they are dried, soak overnight and wash thoroughly. Chop into small pieces and squeeze all the water out.

image: DJIMAA05.JPG

Vegetarians only

200 g Shiitake mushrooms

Soak overnight if dried

Wash thoroughly

Chop into small pieces

Remove water

11. Prepare garlic chives, garlic, ginger and green onions

Wash garlic chives, ginger, garlic and green onions. Mince garlic and ginger to yield 1 tbs each and chop 50 g of garlic chives and 2 green onions. Pat-dry with paper towel or clean kitchen towel.

image: DJIMAA06.JPG



  • 1 tbs mined ginger
  • 1 tbs minced garlic


  • 2 green onions
  • 50g garlic chives (optional)


12. Mix ingredients

In a large bowl, mix all ingredients together thoroughly with 1 egg. Season with 1 tablespoon of sesame oil, 2 teaspoons of salt and 1 pinch of black pepper. Ensure all the seasoning is mixed in.

image: DJIMAA07.JPG

Combine all ingredients

Add 1 egg

Season with

  • 1 tbs sesame oil
  • 2 tsp salt
  • a pinch black pepper

Mix thoroughly.

13. Line with egg white

Crack an egg. Separate egg white from the yolk. Save the egg white in a small bowl. Take a wrap. Line the edge with egg white.

image: DJIMAA08.JPG

Line wrap with egg white

14. Add filling

Place about a tablespoon of filling in the middle.

image: DJIMAA09.JPG

Fill with

  • 1 tbs filling

15. Fold in half

Fold the wrap in half. Seal tightly by pressing the ends together.

image: DJIMAA10.JPG

Fold in half

Seal tightly

16. Pinch

Make a few wrinkles by pinching and overwrapping the edge.

image: DJIMAA11.JPG

Form wrinkles

17. Try different shapes

You can also bring the two ends together. Put egg white on one end then apply pressure until they are stuck together. Try different shapes.

image: DJIMAA12.JPG

Try different shapes

18. Steam

Boil water in a steamer. Line the steamer with clean cloth. This prevents dumplings from sticking to the steamer. Place dumplings in the steamer so they are not touching each other. Steam for 15 minutes or until the filling is cooked through.

image: DJIMAA13.JPG

Boil water

In steamer

Line with cloth

Steam dumplings

image: clock.png 15 min

19. Serve

Serve them on a plate with a dipping sauce on the side. For dipping sauce, mix 1 tablespoon of soy sauce, 1 tablespoon of water, 1 tablespoon of vinegar and ¼ tsp gochugaru (red chili flakes) (optional).

image: DJIMAA14.JPG

Make dipping sauce

  • 1 tbs soy sauce
  • 1 tbs water
  • 1 tbs vinegar
  • ¼ tsp red chili flakes (optional)



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