Never miss a new recipe Subscribe

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. πŸ˜€

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) |

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” (κ΅°λ§Œλ‘) 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” (μ°λ§Œλ‘) in Korean and I personally prefer pan fried mandu.

There are lots of kinds of mandu, such as Kimchi mandu (κΉ€μΉ˜ λ§Œλ‘), Meat mandu (κ³ κΈ° λ§Œλ‘), Squid mandu (μ˜€μ§•μ–΄ λ§Œλ‘), Seafood mandu (ν•΄λ¬Ό λ§Œλ‘), even Pizza mandu (ν”Όμž λ§Œλ‘). The mandu I bought was Japchae mandu (μž‘μ±„ λ§Œλ‘).

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


You May Also Like

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!

Leave a Comment

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.


  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! :))

  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.

  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.


Leave a Comment


Join 20,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!