There’s something incredibly satisfying about folding dumplings by hand. It’s a meditative, rewarding process that somehow makes the final bite taste even better. This shrimp and pork Korean mandoo with scallions is a perfect recipe to dive into if you're looking to level up your home-cooked Korean dumplings game. Combining succulent shrimp, flavorful pork, and aromatic scallions, this dish strikes the perfect balance of savory, juicy, and fresh. Whether you're new to Korean cooking or looking for your next go-to mandu recipe, this version is approachable and rewarding for cooks of all levels.
Shrimp and Pork Korean Mandoo with Scallions
Prep Time 35 minutes mins
Cook Time 15 minutes mins
Total Time 50 minutes mins
Course Appetizer, Main Course
Cuisine Korean
Servings 4 (makes around 30–35 dumplings depending on filling size)
Mixing bowls For preparing the filling
Cutting board and sharp knife Essential for prepping ingredients
Small spoon or scoop Helps portion out the filling evenly
Small bowl of water Used to seal the dumpling wrappers
Large skillet with lid or steamer For pan-frying or steaming the dumplings
Tray lined with parchment paper Prevents sticking if you prep ahead
For the Filling
- ½ pound ground pork not lean – 70/30 works best
- ½ pound raw shrimp peeled and deveined, finely chopped
- 1 cup napa cabbage finely chopped
- ½ cup scallions thinly sliced (white and green parts)
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 egg to bind the mixture
For the Dumpling Wrappers
- 1 pack of round dumpling wrappers about 40 pieces
- You can also use square ones and trim them to size if needed
For Cooking
- 2 tablespoons neutral oil such as canola or grapeseed
- ¼ cup water for steaming, if pan-frying
- Optional Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Pinch of red pepper flakes
- Thinly sliced scallions optional
Prepare the Vegetables
Start by finely chopping the napa cabbage and scallions. Place the cabbage in a small bowl and sprinkle with a pinch of salt. Let it sit for about 10 minutes, then squeeze out the excess moisture with your hands or a cheesecloth. This prevents the filling from being watery.
Make the Filling
In a large bowl, combine the ground pork, chopped shrimp, squeezed cabbage, scallions, garlic, ginger, soy sauce, sesame oil, sugar, salt, white pepper, and egg. Mix thoroughly using your hands or a sturdy spoon until everything is well incorporated. The mixture should feel sticky — this ensures the dumplings hold together.
Assemble the Dumplings
Set up a dumpling-making station with your wrappers, a small bowl of water, and your filling.
Place a wrapper in your palm.
Scoop about 1 teaspoon of filling into the center.
Dip your finger in water and run it along the edge of the wrapper.
Fold in half and press the edges together, creating pleats if you like.
Make sure they’re sealed tightly.
Place finished dumplings on a parchment-lined tray and cover with a damp towel as you work.
Pan-fry & steam (the classic way):
Heat 1 tablespoon of oil in a skillet over medium heat.
Add dumplings flat-side down in a single layer (don’t crowd the pan).
Cook for 2-3 minutes until bottoms are golden brown.
Add ¼ cup water and cover immediately to steam.
Steam for 4-5 minutes, then uncover and let any remaining water evaporate.
Remove when bottoms are crisp again.
Alternative Methods:
Steam in a bamboo or metal steamer for 8–10 minutes.
Boil for 5–6 minutes in salted water for softer mandoo.
Air fry at 375°F for 12 minutes, flipping halfway through.
Serve
Serve hot with dipping sauce on the side. These are also fantastic added to soups or eaten cold the next day, tucked into lettuce wraps.
Perfect Pairings
These Korean dumplings are so versatile that they can easily be the star of the table or an indulgent side. Here are a few pairing ideas:
- Kimchi Pancakes (Kimchi Jeon): Tangy and crispy, they complement the rich filling of the mandoo beautifully.
- Spicy Cucumber Salad: A chilled, vinegary side that helps cut through the fat of the pork.
- Doenjang Jjigae (Soybean Paste Stew): For a heartier meal, serve mandoo alongside a warm bowl of this umami-rich Korean stew.
- Makgeolli (Korean Rice Wine): The gentle sweetness and fizz of this drink makes it an ideal pairing with fried dumplings.
- Steamed Jasmine or Sticky Rice: Simple but effective, especially if you want to turn this into a fuller dinner.
FAQs
1. What type of pork should I use for mandoo?
Use regular ground pork with a higher fat content (around 70/30 or 80/20). Lean pork can result in a dry filling, and the fat helps bind everything together and keeps it juicy.
2. Can I use frozen shrimp?
Yes! Just make sure it's fully thawed and patted dry before chopping. Excess moisture from frozen shrimp can make the filling soggy and hard to seal.
3. Is it better to use round or square wrappers?
Round dumpling wrappers are more traditional for mandu Korean dumplings, and they make folding easier. However, square wrappers work in a pinch—just trim the corners or fold them into triangles or boats.
4. Can I freeze mandoo?
Absolutely. Lay the uncooked dumplings in a single layer on a tray and freeze until solid, then transfer to a freezer bag. Cook them straight from frozen — just increase the steam time by 2–3 minutes.
5. What’s the difference between mandu and gyoza?
Mandu is the Korean version of dumplings and typically has a thicker wrapper and a variety of fillings including tofu, kimchi, or glass noodles. Gyoza is the Japanese variant, usually smaller with thinner wrappers and a garlic-forward pork filling. Both are delicious but distinct in texture and flavor.
