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Korean Frozen Dumplings (Mandu)

Cooking Korean frozen dumplings!
Instant dumplings- Panfried mandu

One thing I don’t like about winter is its weather. It is just too cold, so I am not as motivated as other seasons to cook any meals. I just want to stay in my room and snuggle up. However, the fact that we have to eat to survive is what makes me still cook something. I have to admit that I am a lazy cook. 😀

So this is what we had for dinner last night. No rice! No Kimchi! Just some fried frozen mandu. (We had kind of a big lunch luckily, so we could cope with just some mandu for dinner.)

Korean frozen dumplings (frozen mandu) | MyKoreanKitchen.com

I bought these packs last week at Homeplus. It was really a good deal, because I got these two packs (total 2.4 kg) for 5,880 won (US $ 6.20). Great bargain, isn’t it? So I still have lots more leftover to go though. (I am planning to make some manduguk this weekend.)

I pan fried them, not deep frying. I think pan frying is a more common way to eat mandu instead of deep frying in Korea, and pan fried mandu is called “Gun-Mandu” (군만두) in Korean. To get the best result (crispy texture), defrost them completely before you cook them.

You can also steam them or cook them with a microwave.
If you steam them, you can get a result like this. (Eat them while it is still hot. When it gets cold, it is not very nice.)

Instant dumplings- Steamed mandu

Steamed mandu is “Jjin-Mandu” (찐만두) in Korean and I personally prefer pan fried mandu.

There are lots of kinds of mandu, such as Kimchi mandu (김치 만두), Meat mandu (고기 만두), Squid mandu (오징어 만두), Seafood mandu (해물 만두), even Pizza mandu (피자 만두). The mandu I bought was Japchae mandu (잡채 만두).

You can use some plain soy sauce as a dipping sauce or make some easy korean dumpling dipping sauce!

 


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Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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10 thoughts on “Korean Frozen Dumplings (Mandu)”

  1. I need to make these for a party ahead of time. Can they be made earlier in the day and eaten room temperature later on? or will they get mushy and yucky if I do that.

    Thanks

    Reply
  2. Hi baobaighost,

    Does black vinegar smell better? I didn’t know that. Thanks.
    I don’t watch any Korean TV programs though, it seems that drinking black vinegar is kind of a trend in Korea at the moment. (Apparently it is good for health. Koreans.. are really healthy obsessed! :))

    Reply
  3. Hi,
    To me, black vinegar is black color vinegar. My sister said that black vinegar smells better than the regular vinegar. I think the flavor is stronger.

    Reply
  4. Yum! I like to eat this too! The Chinese call the pan-fried version ‘potstickers’ or ‘guo tie’ and use black vinegar and minced ginger for the dipping sauce.

    Reply

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