If you’ve never made Korean dumplings (mandu) at home, today’s the day to change that.

These pan-fried dumplings are crispy on the outside, juicy and savory on the inside—and so satisfying to make from scratch. Whether you steam, boil, or fry them, mandu always delivers that classic Korean comfort bite.

The filling usually includes ground pork or beef, tofu, kimchi, garlic, green onion, and mung bean sprouts. All ingredients are finely chopped, mixed, and well-seasoned with soy sauce, sesame oil, and a bit of pepper. You can also add glass noodles (dangmyeon) for extra texture.

To assemble, place a spoonful of filling in the center of a dumpling wrapper.

Moisten the edge with water, then fold and press to seal. Pan-fry in a little oil until golden on both sides, then add a splash of water and cover to steam.

Serve hot with a dipping sauce of soy sauce, vinegar, and a touch of gochugaru. Whether you're enjoying them as a snack, appetizer, or a full meal, mandu will never disappoint.

Try making a batch at home! The full step-by-step video is right below—watch it for folding and cooking tips!

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