#03 Classic meat dumplings


Goggi Mandu 고기만두


You can make a variety of dishes with classic meat dumplings from steamed or fried dumplings to rice cake soup and dumpling hot pot. Making dumplings by yourself is really rewarding as homemade dumplings are a lot tastier than manufactured dumplings from supermarket.


  • 2 cups of beef mince

  • 1 cup of pork mince

  • 1 pack of asian chives (wash and dry before use)

  • 5-7 Shiitake mushrooms (if using dried ones, soak them in water)

  • Half onion

  • Half package of large tofu

  • 1 tbsp of minced garlic

  • 1 tbsp of chopped Thai chilli (optional)

  • Salt

  • Sugar

  • Sesame oil

  • 2 packs of large dumpling skins (diametre: 9-10cm)


Make dumpling fillings

  1. Season beef and pork mince with 1 tsp of salt, 1 tbsp of sesame oil and 1 tsp of grind pepper and mix them well in a large bowl

  2. Chop Shiitake mushroom and half of onion. Mix them with 1 tsp of soy sauce, 1 tsp of sugar and 2 tsp of sesame oil in a small bowl

  3. Chop a pack of Asian chives into 1cm long and mix them with 1 tbsp of sesame oil in a small bowl.

  4. Squeeze a half pack of medium or hard tofu with paper towel and mix it with a pinch of salt and 1 tbsp of sesame oil in a small bowl.

  5. Pour all the ingredients into the large bowl of meat and mix them well with hands

  6. If you like some spicy kick in your dumplings, add 1-2 tbsp of chopped chillis (we use 2-3 Thai chillis without seeds)

Make dumplings

  1. Prepare a small bowl of water, a large tray covered with cling film and dumpling skins and a spoon on the worktop

  2. Hold a dumpling skin on one hand, scoop a spoon of dumpling fillings and put it on the skin

  3. Apply a little bit of water to one edge of the skin using fingertips to make the skin sticky

  4. Fold the dumpling skin in half over the filling and press edges together

  5. Join the ends together into the shape of fortune cookies as above

  6. Put the complete dumpling on the tray

  7. Once done, put the dumpling tray into the freezer

  8. Check if dumpling have become hard enough to keep its shape

  9. If yes, move dumplings from the tray to food bags

  10. Put them back to the freezer

  11. Cook them in your favourite way - fried, steamed or in a soup - when you are hungry

Dumpling/manduMi Eun Kim