Korean Steamed Mandu (Pork and Tofu Dumplings Steamed in Half-Moon Shape)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Jjin mandu are Korean steamed dumplings filled with a mixture of ground pork, thoroughly squeezed tofu, soaked glass noodles, garlic chives, and onion, seasoned with soy sauce and sesame oil, then folded into crescent shapes and steamed for 12 to 15 minutes.
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The steaming method sets these apart from pan-fried or boiled dumplings in a fundamental way: no oil is added, so the wrapper stays moist and clings to the filling rather than crisping, and the filling's own flavors come through without the richness that frying introduces. Removing as much moisture as possible from the tofu before mixing it in is one of the most important steps - tofu that has not been squeezed dry will release liquid during steaming and make the filling watery and the wrapper soggy. Once the moisture is gone, the tofu blends into the pork and gives the filling a softer, more yielding texture than ground meat alone. Garlic chives provide a pungent, grassy bite that naturally cuts through the fat in the pork, while the glass noodles add a slippery, chewy element that contrasts with the tender meat. At the end of steaming, the wrappers turn translucent and the filling becomes just visible through the dough - a reliable sign that the dumplings are fully cooked. A dipping sauce of soy sauce, rice vinegar, and red chili flakes provides acidity and heat that lifts the mild, clean flavor of the filling.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wrap the 150 g tofu in a clean cloth and press firmly until it feels crumbly rather than wet.
Finely chop the 80 g garlic chives and 80 g onion so no large pieces tear the wrappers.
- 2Season
Cut the 50 g soaked glass noodles into short pieces.
Add the pork, tofu, vegetables, garlic, soy sauce, sesame oil, salt, and pepper, then mix until the filling lightly binds and no wet pockets remain.
- 3Step
Place about one spoonful of filling in the center of each wrapper, without overfilling.
Moisten the edge with water, press out trapped air, and seal into a firm half-moon so steam does not open it.
- 4Heat
Line the steamer with paper and bring the water to a full boil first.
Arrange the dumplings with space between them, then place them in only after steady steam is rising.
- 5Control
Cover and steam over high heat for 12 to 15 minutes.
Avoid opening the lid often because the temperature drops quickly, and cook until the wrappers look translucent and the filling shows through faintly.
- 6Finish
Let the cooked dumplings stand for about 1 minute before lifting them so the softened wrappers tear less easily.
Serve with soy sauce, vinegar, and gochugaru dipping sauce, and freeze any uncooked extras.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Jjin-mandu presents half-moon dumplings filled with pork and tofu, steamed for a clean flavor.
- Finish cue
- Avoid opening the lid often because the temperature drops quickly, and cook until the wrappers look translucent and the filling shows through faintly.
- Storage and reheating
- Make a big batch and freeze for quick steaming anytime.
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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Ground pork, Tofu
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Dumpling wrappers, Ground pork
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Dumpling wrappers, Ground pork
Tips
Estimated nutrition (per serving)
Variations
Giant Korean Dumplings
Extra-large Korean dumplings generously filled with seasoned pork, vegetables, and glass noodles. Steamed or pan-fried, they are a satisfying, hearty street food.