Making Korean Dumplings From Scratch at Home

Homemade Korean Dumplings

Craving something cozy, homemade, and full of real Korean flavor? Today, I’m sharing how to make Korean dumplings (mandu) completely from scratch from the soft, chewy wrappers to the juicy, flavorful filling.

Making dumplings at home may look tricky, but once you try this recipe, you’ll see how fun and rewarding it is. You can steam them, pan-fry them, or enjoy them in soup —no matter how you cook them, homemade dumplings always taste the best.

Wrapper Ingredients:

3 cups bread flour or all-purpose flour
2 pinches salt,
1.5 tablespoons cooking oil,
1 cup warm water

Instructions:

Put 3 cups of bread flour in a bowl. Add 2 pinches of salt. Add about 1 and a half tablespoons of cooking oil.

When kneading, I will knead with 1 cup of warm water instead of cold water. Mix it with a spoon and when it seems to have become dough, knead it with your hands. It's good to knead it when it comes together like this. If you think the water is not enough, try adding a little more.

When the dough comes together properly, put it in a zip lock bag and let it age for hour at room temperature.

1 hour later. The dough turned out so well. Sprinkle some flour on the cutting board.

Method 1

Make the dough long. And cut it into small pieces. Sprinkle them with flour so they don't stick together. Press the dough with the top of your hand. Then it becomes flat. Roll it evenly from front to back with a rolling pin.

Method 2

Press the dough moderately flat with your hands. Sprinkle with a little flour. Roll out the dough thinly with a rolling pin.

When the dough is stretched out to some extent, press it with a round frame or cutter. Then it becomes a round dumpling wrapper. Sprinkle a little flour to prevent the dumpling wrappers from sticking together.

This is a very chewy and delicious homemade dumpling wrapper.

Making the dumpling filling

Ingredients

1 lb. pork
1 lb. beef
1 tofu
1/2 onion
3 scallions
1 egg
4 oz. (110gram) garlic chives
1 lb. bean sprouts
a handful of dangmyeon (sweet potato starch noodles)

Instructions:

Soak a handful of dangmyeon in warm water for 30 minutes.

Finely grind pork and beef.

Mix meat with 3T soy sauce, 1T sugar, 1T minced garlic, 1T cooking wine, 1T sesame oil, and some pepper.

Blanch dangmyeon and mung bean sprouts in boiling water.

Squeeze excess water out of tofu and mung bean sprouts.

Chop 1/2 onion, garlic chives, and scallions.

Add mung bean sprouts, tofu, and dangmyeon. Knead it well first.

Add 1T minced garlic, 1T sesame oil, 1/2T salt, some ground pepper, and 1egg. Mix well.

Place filling in dumpling wrappers and fold into desired shape. Dumplings can be folded in several ways.

#1 Basic shape

Put enough dumpling filling into the dumpling wrapper. Seal it in half first. Make sure to press the edges tightly so that they stick together. Then you just need to pinch the ends together.

#2 Half-moon shape

Put enough dumpling filling into the dumpling wrapper. Leave one side as it is and crease the other side a little.

#3 Leaf shape

Fold the end of the dumpling wrapper like this. Seal the dumpling wrappers in the middle. Then, pull it all the way and place it toward the center of the dumpling filling, and continue sealing it.

#4 Triangular dumplings

Put enough dumpling filling into the dumpling wrapper. And seal one side. And seal the rest of the sides together. Then you will have triangular dumplings.