MEATY DUMPLINGS (Mandu)

My mum used to enslave my sister and me to make these by the thousands. Plump dumplings neatly lined up on plates and trays covered every surface of the kitchen. I used to only eat the skins, shaking out the meaty insides for my sister. As I got older, I learnt to savour those juicy gems as well, but the crispy skins are still my favourite. If you prefer, the dumplings can be steamed instead of fried.

Ingredients

MAKES ABOUT 45 DUMPLINGS

Filling

  • 450 g (1 lb) pork mince
  • 225 g (8 oz) beef mince
  • 175 g (6 oz) firm tofu, drained and finely crumbled
  • 250 g (9 oz) finely shredded Korean or Chinese cabbage leaves (ribs removed)
  • 3 spring onions, finely chopped
  • 21⁄2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 2 large cloves garlic, grated or finely chopped
  • 2 tsp sea salt
  • 2 tsp grated peeled fresh ginger
  • 2 tsp roasted sesame seeds
  • 2 tsp sugar
  • 3⁄4 tsp freshly ground black pepper

For the Dumplings

 

Method

For the filling

  1. In a large bowl, combine the filling ingredients. Mix together using your hands, really breaking up the tofu to make a very uniform texture.

For the dumplings

  1. Line a couple of baking sheets with greaseproof paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of clingfilm to keep them from drying out. Lay a wrapper on a clean work surface and put a tablespoon of the meat filling in the centre. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working towards the ends, press firmly together to seal, pressing out any air bubbles.
  2. Lay the dumpling on its side on one of the prepared baking sheets. Repeat with the remaining wrappers and filling, making sure the dumplings aren’t touching on the baking sheets. Once the dumplings are assembled, if you don’t plan to cook them straight away, you can freeze them on the baking sheets, then bag them up to store in the freezer. Without thawing the frozen dumplings, boil or steam them to cook through, then pan-fry if you like to make them crispy.
  3. In a large non-stick frying pan, heat about 1 tablespoon of vegetable oil over a medium-high heat. Working in batches, lay the dumplings on their sides in the pan in a single layer without crowding the pan. Cook for 2–3 minutes until golden brown on the base. Flip them and cook for a further 2–3 minutes until golden brown and the filling is cooked through.
  4. Transfer the fried dumplings to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining dumplings, adding more oil to the pan as needed. If you prefer not to fry the dumplings, steam them in batches until cooked through, about 5–6 minutes, then transfer to a serving platter (steamed dumplings do not need to be drained).
  5. Transfer the fried dumplings to a platter. Top with some of the chilli threads and serve immediately, with the dipping sauce.

 

TIP

If you’d like to check the seasoning of the filling for the dumplings – or any kind of filling or stuffing that includes raw meat or fish – cook a small patty in a lightly oiled pan, then adjust the seasonings to your taste.

Browse all recipes

Social media

@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza1 day ago via Instagram
@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife2 days ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats5 days ago via Instagram
@judyjoochef Instagram profile imageLondon, you really brought the heat this past weekend! 🔥🇰🇷

Had an absolute blast teaching at the K-Food BBQ Cook School at @tasteoflondon — it was such a joy to share the bold and totally addictive flavors of Korean BBQ with so many hungry (and K-BBQ-loving!) Londoners.

I served up one of my all-time favorites: Korean marinated beef short ribs — galbi, of course! 🥩✨

I even had the honor of meeting Korea’s Ambassador to the UK, Yoon Yeocheol — a proud moment made even better by the scent of char grilling meat in the air.

Huge thanks to everyone who came through to cook, taste, and celebrate Korean food with me — and to the brilliant @julian_d_brown_chef for bringing the BBQ magic alongside me! This is what I call BBQ with Seoul. ❤️

Big thanks to our friends at @koreafoodsuk for making it all happen, and to @hexclad_europe and @firemadeuk for keeping the setup sharp and the flames steady 🔥

You can even find the recipe in K-Quick, my latest cookbook 📚@quartobooksuk @quartobooksus @whitelionpublishing1 week ago via Instagram
Loading