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Korean mandu guk with dumplings, eggs, and spinach in clear broth

Easy Korean Mandu with American Ingredients (Pan-Fried, Steamed & Soup)

This quick and flavorful Korean mandu recipe uses easy-to-find American ingredients like ground turkey, sauerkraut, and coleslaw mix. Whether pan-fried (yaki mandu), steamed (gun mandu), or added to soup (mandu guk), these dumplings are the perfect blend of Korean flavor and weeknight convenience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Snack
Cuisine Korean-American
Servings 4 people
Calories 300 kcal

Ingredients
  

For the Mandu Filling:

  • 1 lb ground turkey or beef/pork
  • 1 cup coleslaw mix or shredded cabbage and carrot
  • ½ cup sauerkraut drained and chopped
  • 2 green onions finely chopped
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp ground black pepper

For Wrapping:

  • 20 –25 square wonton wrappers or round dumpling wrappers
  • Small bowl of water for sealing

Optional for Pan-Frying (Yaki Mandu):

  • 2 tbsp neutral oil canola or vegetable
  • 2 –3 tbsp water for steaming in pan

Optional for Mandu Guk (Soup):

  • 6 cups chicken or vegetable broth
  • 1 cup baby spinach or bok choy
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 egg (Optional) beaten

Instructions
 

Prepare the Filling

  • In a large mixing bowl, combine ground turkey, coleslaw mix, sauerkraut, green onions, garlic, soy sauce, sesame oil, and black pepper.
  • Mix well until all ingredients are evenly distributed. No need to cook the filling beforehand!

Fill and Seal the Mandu

  • Place 1 teaspoon of filling in the center of each wrapper.
  • Dip your finger in water and run it around the edges.
  • Fold into a triangle or half-moon, then press edges together or crimp with a fork to seal.

Cook Your Mandu (Choose a Method):

    Pan-Fried (Yaki Mandu)

    • Heat 1 tbsp oil in a skillet over medium heat.
    • Add mandu and fry for 2–3 minutes until bottoms are golden.
    • Add 2 tbsp water, cover, and steam for 2–3 more minutes. Remove lid and crisp up if desired.

    Steamed (Gun Mandu)

    • Arrange mandu in a steamer lined with parchment paper.
    • Steam over boiling water for 10 minutes or until cooked through.

    Soup (Mandu Guk)

    • Bring broth to a gentle boil in a medium pot.
    • Add mandu one by one, stir to prevent sticking.
    • Simmer for 5–6 minutes until mandu float.
    • Add spinach and simmer 1–2 more minutes.
    • Stir in soy sauce, sesame oil, and optional beaten egg. Adjust seasoning to taste.

    Notes

    • Make-Ahead: Freeze uncooked mandu on a tray, then store in freezer bags. Cook directly from frozen—just add a couple minutes.
    • Ingredient Swaps:
      • Use kimchi instead of sauerkraut for a spicier version.
      • Coleslaw mix is a shortcut for Korean napa cabbage.
    • Dip It Good: Serve with a dipping sauce of soy sauce, vinegar, and a dash of gochugaru or chili flakes.
    • Fusion Flair: Add a slice of American cheese inside for a Korean street food twist!
    Keyword easy mandu recipe, Korean dumplings, mandu, pan-fried dumplings