Half-Moon Shaped Korean Mandu with Pork and Cabbage Filling

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Korean dumplings shaped into half-moons filled with a savory mixture of ground pork, napa cabbage, and aromatic garlic, perfect for steaming or pan-frying. This Korean-inspired dumpling recipe, ready in about 35 minutes, pairs ground pork, napa cabbage, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Korean cuisine 250 cal/serving

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Ingredients

8 oz ground pork
1 cup finely chopped napa cabbage
2, finely chopped green onions
3, minced garlic cloves
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp black pepper
20 pieces mandu wrappers
2 tbsp for sealing edges water

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Instructions

Step 1: In a large bowl, combine 8 ounces ground pork, 1 cup finely chopped napa cabbage, 2 finely chopped green onions, 3 minced garlic cloves, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until evenly combined.
Step 2: Place 1 mandu wrapper on a clean surface. Spoon about 1 tablespoon of the pork mixture into the center. Dip your finger into 2 tablespoons water and moisten the edges of the wrapper. Fold it over to form a half-moon shape and press edges firmly to seal.
Step 3: Repeat until all filling and wrappers are used. To cook, steam the mandu for 8-10 minutes until pork is cooked through or pan-fry in 2 tablespoons oil over medium heat for 3-4 minutes per side until golden and crispy.