Homemade Korean Dumplings Recipe (Mandu) Made Gluten Free!

Make juicy Korean-style dumplings, or mandu (만두) from scratch packed with meat and vegetables. I’ve made this gluten-free dumplings recipe with delicious and sturdy homemade, gluten-free dumpling wrappers, but you can also use pre-made wrappers. So yummy served with addicting dipping sauce!

Why You’ll Love This Korean Dumpling Recipe (Mandu)

Whether it’s for Seollal (Korean Lunar New Year), Chuseok (harvest season), or any special occasion, I grew up eating mandu, or Korean dumplings. My whole family and I would sit together and make a giant batch together, and my mom would freeze them so we could just pull them out anytime we wanted a quick meal. It’s a fun activity for both kids and adults.

After going gluten-free, I wasn’t able to eat mandu for a long time because the wrapper in the classic recipe is made with regular flour and I missed this perfect comfort food so much! However, I was able to make gluten-free dumplings wrappers that are simple, sturdy, and easy to work with! The filling is juicy and tastes wonderful as well, and my entire family (including my 4-year-old and 1-year-old) loves this meal. It’s a favorite recipe of ours that I am so happy to share with you. 

For a paleo and grain-free dumpling wrapper recipe, make sure to grab my cookbook, Korean Paleo.

Watch a Short Video of This Recipe

What is Mandu?

Mandu are Korean dumplings. They are made with thin wrappers and packed with a savory filling consisting of ground meat and vegetables like chives, mung bean sprouts, mushrooms, onion, green onion, garlic, ginger, and more, and some even like to add tofu. The filling is actually very versatile depending on what meat or veggies you have on hand, and I personally like to add kimchi to my filling.

They come in a variety of shapes, but most commonly in a half-moon shape. You can cook them by steaming them (called jjin mandu), pan-frying, or boiling them in mandu guk (dumpling soup). Don’t forget to dip them in umami soy sauce-based dipping sauce that’s so addicting and delicious! 

Making your own dumplings may seem intimidating, but I promise it’s actually quite easy and forgiving. Even if there are imperfections in your wrappers, you’ll get delicious dumplings no matter what! 

Ingredient Notes

If you aren’t gluten-free, feel free to use pre-made dumpling wrappers to cut back on time! You can find these store-bought wrappers at your local grocery store or at Asian markets. 

Filling Ingredients

• ground pork
• ground beef: I really love this combination of ground pork and ground beef, but feel free us any other combination of ground meat like ground turkey and/or ground chicken.
• kimchi: I recommend using sour, well-fermented kimchi for the best flavor. Keep in mind that most of the spiciness will go away once you cook these, and both of my kids love them. If you don’t have kimchi, you can use chopped cabbage or napa cabbage.
• mushrooms: I used plain white mushrooms, but any other mushrooms will work well. Shiitake mushrooms are also a great option.
• green onion
• ginger 
• garlic cloves
• egg: Helps bind the filling together
• sesame oil
• salt and black pepper to taste

Gluten-Free Wrappers

• gluten-free all-purpose flour: I recommend Bob’s Red Mill gluten free flour blend. I have not tested this out with any other gluten-free flours. 
• xanthan gum: This is in addition to the xanthan gum already in the gluten-free flour. Xanthan gum helps the dough become stretchy so it’s easier to work with.
• sea salt
• avocado oil: Or any neutral flavored oil will work.
• hot boiled water

You’ll also need to make a simple dipping sauce for serving. Use the dipping sauce recipe HERE.

How to Make Mandu: Step-by-Step Instructions

1. Combine all ingredients for the dumpling filling (except the dipping sauce) in a large mixing bowl, and mix until just combined. Cover, and transfer to the fridge while you make the wrappers.
2. Add flour, xanthan gum, and salt in a large bowl and stir together.
3. Add oil and hot water and stir with a wooden spoon until combined. You can add more water until a workable dough is formed. 
4. Knead with your hands for about 5 minutes until smooth and soft. The dough will get smoother as you keep kneading. Wrap it in plastic wrap to prevent it from drying while you work.
5. Take a small piece of the dough and roll it into a 1-inch wide ball. On a lightly floured surface, use a rolling pin to roll out into a thin circle, about 1-2 mm thick and 3.5-4 inches in diameter.
6. You can fill the wrapper right away with the filling, but I prefer to make all the wrappers first before filling them. For the latter, lightly coat the wrappers in flour to keep them from sticking and stack them in a resealable plastic bag to keep them from drying. You can freeze them this way if you aren’t filling the dumplings right away.
7. To fill the dumplings, have a small bowl of water ready and place a wrapper on your non-dominant hand. Use the other hand to add about 1½ tbsp of the filling to the center of the wrapper. Do not overfill. Dip your index finger in the water, and moisten the outer edges of the wrapper.
8. Fold the wrapper in half and pinch the edges together to close. I like to crimp the edges with my fingers.
9. Place the dumplings on a baking sheet and cover them with plastic cling wrap as you work to keep them from drying out. Cook right away or freeze (see notes for how to freeze). If you’re making a larger batch, you may need two baking sheets. 
10. To steam: Fill a large pot with 1 inch of water, and line the inside of a bamboo steamer or steamer basket with parchment paper, cheesecloth, or napa cabbage leaves. Boil the water over high heat, then reduce to medium. Add the dumplings in a single layer and make sure to leave some space between them – dumplings will expand as they cook. Steam for 7-8 minutes (or 12-15 minutes if frozen) until cooked through.
11. To pan fry: Heat a thin layer of oil in a non-stick skillet over medium heat until shimmering. Add the dumplings in a single layer and cook for 1-2 minutes until the bottoms begin to brown. Add 1/4 cup water and cover for 4-5 minutes (8-9 minutes for frozen dumplings) until the dumplings are cooked through and golden brown. Uncover and let the dumplings cook until all the water has evaporated.
12. Enjoy these juicy dumplings hot, dipped in, or drizzled with dipping sauce.

Expert Tips

• The more you knead the dough, the easier it will be to work with. It’ll become a smoother and more elastic consistency. Make sure you use enough water to create a workable dough. 
• Try to roll out the wrapper as thin as you can for the best flavor of the mandu.
• Watch the amount of filling you place in the wrappers. Do not overfill the dumplings or the wrapper will be difficult to seal.

Storage Tips

• Both the gluten-free dumplings wrappers and the filling can be made ahead of time. After step 6, freeze the wrappers in a freezer bag. The filling can be made 2 days in advance. Keep the filling in an airtight container in the fridge until ready to use.
• I don’t recommend storing uncooked wrappers or dumplings in the refrigerator. The moisture will build and make the dumplings soggy. Freeze them instead.
• To freeze uncooked dumplings, place them on a baking tray in a single layer without touching each other. Place in the freezer for 2-3 hours, then transfer to a freezer-safe resealable bag before storing in the freezer for up to 3 months.
• You can store cooked mandu in an airtight container in the fridge for up to 3 days. Coat them in a little bit of sesame oil to keep them from sticking to each other.

More Korean-Inspired Recipes

Korean Pork Bulgogi Recipe (Spicy & Non-Spicy Option)

Korean Kimchi Pancake Recipe (Kimchijeon 김치전)

Mayak Eggs (Korean Marinated Eggs)

TteokGuk 떡국 | Korean Rice Cake Soup

Instant Pot Korean Oxtail Soup (Kkori Gomtang)

If you make this Mandu recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!