Korean Tofu Dumplings

Yield: 30 to 35 pieces

Time: 3 hours

Watch Video

These vegetarian mandu have a soft tofu filling with bites of shiitake and mung bean noodles. The buchu packs a garlicky punch and pairs perfectly with black vinegar. 




200g all-purpose flour, plus more for rolling
1 tsp salt
100g boiling water



1½ lbs firm tofu
3 oz mung bean noodles
5 dried shiitake
½ onion
6 cloves garlic
2 cups buchu (Korean chives or Chinese chives)
2 tsp sugar
2 tsp soy sauce
3 tsp sesame oil
¼ tsp white pepper
salt to taste
Optional: 2 tsp fish sauce
Plus black vinegar, soy sauce, and black peppers to serve



1. Combine the flour and the salt. Add the boiling water and mix with a spoon. 

2. When the dough is cool enough to handle, knead until the flour is incorporated. (Depending on your flour, it may need an extra few tablespoons of water to come together.) Some dry spots are okay.  Wrap the dough in plastic and let it rest at room temperature for 10 minutes. 

3. Knead a second time, until the dough forms a smooth ball.

4. Divide the dough in half, and roll into two 12-inch logs. Cover with plastic wrap and let it rest at room temperature for at least 1 hour, or up to 4 hours.

5. Flour your work surface. With a knife or bench scraper, cut the logs into 15–17 pieces each, for a total of 30–35 pieces. 

6.  Roll each piece into a ball, and then flatten into thin round wrappers using a rolling pin. Continually dust your work space and wrappers with flour to avoid sticking. Stack  the wrappers, dusting generously with flour between each layer. Cover with plastic and set aside.



1. Wrap the tofu in a towel and press with a heavy pan for about one hour. Crumble the dehydrated block. 

2. Soak the shiitakes and mung bean noodles in hot water for about 5 minutes. Squeeze out excess water and mince.

3. Mince the onion, garlic, and buchu (or chives). Mix them with the tofu, noodles, and shiitakes in a big bowl. 

4. In a separate bowl, mix the sugar, soy sauce, sesame oil, and (optional) fish sauce.

5. Pour the seasoning over the dumpling filling and mix thoroughly. Season with ¼ tsp of white pepper, and salt generously.


1. Place 1–2 teaspoons of filling in each wrapper. Wet the edges with water and fold over to make a tight seal.

2. Heat the skillet on high, then lower to medium and add 1–2 tablespoons of vegetable oil. Fry the mandu until at least one side is golden brown. 

3. Pour ¼ cup of water into the pan. Immediately cover and lower heat. Cook 5–6 minutes, until the water has evaporated and filling is cooked. Optional: Add 1 tablespoon of sesame oil  to the pan as the mandu finish cooking uncovered.

 4. Remove from heat, and serve with a dipping sauce vinegar or a mix of black vinegar, black pepper, and a splash of soy sauce. 

Recipe by Katie Yun

“There are so many varieties of mandu. Replace the tofu with ground pork or shrimp! Put some kimchi in it! Mandu from scratch do take time, but the result is really worth it. I always double or triple the recipe so I can freeze the extra. Find yourself stuck with leftover dough? Make sujebi – Korean hand-torn noodle soup! Just tear off pieces of the dough into a soup, and in 1-2 minutes you have noodles. Need another soup idea for the winter? Try mandu guk, a dish my father has down to a science. His recipe calls for a box of beef or chicken stock, a couple of garlic cloves, and a bit of fish sauce. He boils everything together in a pot and throws in frozen mandu—and if I’m lucky, some tteok. At the last moment, he streams in some beaten egg, and serves it with a bit of sesame oil roasted seaweed. It’s perfect.” Editor’s note: Use the same dough to make pork gyoza.

KATIE YUN is a Brooklyn-based cook who has worked as a printmaking apprentice, dreamweaver, calligrapher, and barista, all while cooking and hosting events, and creating Katie’s Kimchi. Yun and collaborator Sachi Nagase are the co-founders of both/&, an art collective turned cooking practice celebrating the Japanese and Korean cuisine of their childhoods.

May 29, 2020. Photo by Angeline Gragasin.

More Recipes

Oral Traditions

About this project

Recipe Title Here

Recipe English Here