Pan-Fried Korean Mandu with Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Delicate Korean dumplings stuffed with savory pork and vegetables, pan-fried to golden perfection and served with a tangy soy dipping sauce. This Korean-inspired street-food recipe, ready in about 45 minutes, pairs ground pork, green onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1/2 lb ground pork
• 2 stalks finely chopped green onion
• 2 cloves minced garlic
• 1/4 cup firm tofu, crumbled tofu
• 1 cup finely shredded cabbage
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 20 pieces mandu wrappers
• 2 tbsp vegetable oil
• 3 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 1/4 tsp optional chili flakes

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Instructions

1. Step 1: In a large bowl, combine 1/2 lb ground pork, 2 finely chopped green onions, 2 minced garlic cloves, 1/4 cup crumbled firm tofu, 1 cup finely shredded cabbage, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp black pepper. Mix until well combined.
2. Step 2: Place 1 mandu wrapper on a clean surface and spoon about 1 tablespoon of filling in the center. Moisten edges with water and fold to create a half-moon shape, pressing edges to seal. Repeat with remaining wrappers and filling.
3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Arrange mandu in a single layer and cook for 3-4 minutes until bottoms are golden brown.
4. Step 4: Carefully pour 1/4 cup water into the skillet and cover immediately. Steam for 5 minutes until filling is cooked through and wrappers are tender.
5. Step 5: Remove lid and cook uncovered for another 1-2 minutes to crisp the bottoms again.
6. Step 6: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame seeds, and optional 1/4 tsp chili flakes in a small bowl.
7. Step 7: Serve mandu hot with the soy dipping sauce.