Korean Meat Mandu (Pork and Beef Dumplings with Tofu Filling)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Gogi-mandu is a Korean meat dumpling filled with ground pork, ground beef, squeezed tofu, onion, scallion, and garlic, seasoned with soy sauce and sesame oil.
Read more
Kneading the filling in a single direction develops myosin bonds in the meat proteins, giving the mixture a sticky consistency that helps it hold together and retain moisture during cooking. The pork contributes fat and a mild sweetness, the beef adds a deeper, more savory flavor, and the tofu, wrung dry before mixing, softens the overall texture and prevents the filling from becoming too dense. These dumplings can be steamed in a basket for a clean, light result, or cooked using the steam-then-fry method: a splash of water in a covered pan brings them through with heat, then the lid is removed and the bottoms are crisped directly on the pan surface, producing a golden, crunchy base that contrasts with the soft filling above.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Wrap 100 g tofu in a clean cloth and squeeze until it feels dry and crumbly.
Finely mince 80 g onion and 40 g green onion under 0.5 cm, then press them with paper towels to reduce excess moisture.
- 2Season
Put 200 g ground pork, 100 g ground beef, tofu, the minced vegetables, and 1 tbsp minced garlic in a bowl.
Add 1 tbsp soy sauce, 1 tbsp sesame oil, 0.5 tsp salt, and 0.25 tsp black pepper.
- 3Heat
Knead the filling in one direction for about 3 minutes with a hand or sturdy spatula.
Stop when it turns sticky, pulls together, and clings to the side of the bowl, which helps keep juices inside during cooking.
- 4Step
Place 1 tbsp filling in the center of each of the 30 wrappers.
Moisten the edge lightly with water, fold into a half moon, and make 8 to 10 pleats while pressing out trapped air so the seams do not open.
- 5Control
For steaming, line the steamer with oiled parchment and arrange the dumplings with space between them.
Once the water boils, reduce to medium heat and steam about 15 minutes, until the wrappers look slightly translucent and the filling is firm.
- 6Finish
After steaming for 15 minutes, split the thickest dumpling and check that the filling is cooked through with no pink remaining.
Serve when the wrapper is translucent and the filling is fully cooked.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gogi-mandu balances ground pork and beef with pressed tofu for a rich, umami-heavy filling.
- Finish cue
- Serve when the wrapper is translucent and the filling is fully cooked.
- Avoid this
- Keep filling off the wrapper edges and press out trapped air before sealing so the dumplings do not open during steaming.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 11 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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