Shrimp Dumplings (Saeu Mandu)

Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful!

5 pan-fried shrimp dumplings on a dark stone plate with chopsticks on and a dipping sauce at the top

Happy New Year! I’m kicking off the New Year with these delicious shrimp dumplings, saeu mandu (새우 만두). Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful! This recipe also includes how to make homemade dumpling wrappers as an option for you to try.

The wrappers

You can always use store-bought dumpling wrappers for convenience. They come in refrigerated or frozen, and are available at Korean/Asian markets or even at your local grocery stores. When I make dumplings, I make a lot of them to freeze, so I often use store-bought ones to save time.

However, it’s really not that hard to make wrappers at home. All you need is good old all-purpose flour, salt and water. Homemade wrappers taste much better. They are also more resilient and durable to work with.

Making dumpling wrappers on a cutting board

Be aware that 1 cup of all-purpose flour can weigh quite differently depending on the flour and how you packed the cup — anywhere from 120 grams to 140 grams. Also, depending on the flour, the amount of water needed can vary. So, it’s important to feel the dough and adjust the moisture level as necessary by adding a little more water or flour as necessary. The dough should be slightly stiff. It will relax after resting for easy rolling.

You don’t really have to roll the dough to perfect rounds, but feel free to use a round cutter if you have one. 

Lately, I’ve been having fun creating colorful doughs. The green dough in this post was made with spinach. You can also use garlic chives. Beets are great for pink/red dough, and carrots for orange dough. Simply cook the vegetables, puree, and strain to make colorful liquid for the dough. Try the same to make colorful homemade noodles for kalguksu (knife cut noodles).

Pan-fried shrimp dumplings on a white plate with a dipping sauce in the middle

The filling

In addition to shrimp, I also used green cabbage, mushrooms and onion. You can swap out some shrimp with minced pork if you want. Also, garlic chives or scallions are all great additions to the filling. Feel free to use any vegetables you want or to adjust the amounts of vegetables.

You can coarsely chop the shrimp or as finely as you want. For a smooth texture of the filling, however, I finely chop the vegetables. It’s, of course, fine to use a food processor if available, using the pulse function.

Uncooked pleated green color dumplings on a cutting board

How to fold dumplings

The easiest folding technique is a half-moon shape, which you can do by simply folding the wrap in half over the filling and sealing it by tightly pinching the edges together. Once you get the hang of filling the dough and crimping, add some pleats before pinching the edges together.

Wet the edges if using store-bought wrappers so they can be glued together. This is not necessary for homemade wrappers.

Morea dumpling recipes

Mandu (dumplings)
Kimchi mandu 
Hobak (zucchini) mandu – vegan

6 Pan-fried shrimp dumplings with crispy browned bottom

Have you tried this shrimp dumpling recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

5 pan-fried shrimp dumplings on a dark stone plate with chopsticks on and a dipping sauce at the top


Shrimp dumplings (saeu mandu)

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Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful!
Course Appetizer
Cuisine Korean
Keyword dumplings, grilled shrimp, mandu, shrimp dumplings
Prep Time 30 minutes
Cook Time 10 minutes
Author Hyosun


For the wrappers (about 33 wrappers) – or use store bought ones

  • 2 cups all purpose flour (about 9 ounces/260 grams, more for dusting)
  • 1/2 teaspoon salt
  • 2/3 cup water

If making green dough

  • 2 to 3 ounces (60 to 90 grams) spinach

For the filling:

  • 12 ounces (340 grams) raw shrimp Peeled and deveined
  • 10 ounces (280 grams) green cabbage
  • 4 ounces (110 grams) fresh mushroom caps, stems removed (shiitake, button, crimini, etc.)
  • 1/2 small onion
  • 1 teaspoon minced garlic
  • 1 teaspoon finely grated ginger or juiced
  • 1 teaspoon soy sauce
  • 2 teaspoons sesame oil
  • salt to taste about 1/4 teaspoon
  • pinch pepper

Dipping Sauce:

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • pinch of black pepper and/or gochugaru (red chili pepper flakes)


For the wrappers:

  • Add 2 cups of flour to a bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup of water. Gradually add the water to the flour while mixing and checking the moisture level. Keep mixing by hand until the dough comes together, and knead with the heel of your hand until the dough is smooth bur slightly stiff. You can adjust the dough by kneading in a little more flour or more water.
    kneading dumpling wrapper dough
  • Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)
    Homemade dumpling wrapper dough in a pirex bowl
  • When ready to use, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log, 3/4 to 1-inch diameter. (Cover the remaining dough to keep it from drying out.)
    DSC 0872 300x201 - Shrimp Dumplings (Saeu Mandu)
  • Cut each log into 3/4 to 1-inch pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3.5-inch circle. (You can also use a round cutter or wine glass.) Make a few wrappers at a time and wrap the filling in. Always cover the dough and wrappers that are not being used.
    PicMonkey Collage 300x203 - Shrimp Dumplings (Saeu Mandu)

If making green dough

  • Blanch the spinach in boiling water, puree in a food processor. Run it through a sieve to extract green juice, about 2/3 cup. Follow the same steps for the wrappers above.
    4 photo collage making green color dough

For the filling:

  • Coarsely chop the shrimp or pulse several times in a food processor. Finely chop the cabbage. Mix with 1 teaspoon of salt. Let sit for 5 – 10 minutes. Squeeze out excess water. (If using a food processor, add salt with the cabbage before pulsing.) Finely chop the onion and mushrooms. Combine all the filling ingredients in a large bowl. Mix well by hand.
    Chopped shrimp dumpling ingredients in a bowl

To assemble:

  • Place a tablespoon of the filling on a wrapper. You don’t need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.
    Shaping and closing a dumpling wrapper

To cook:

  • Steaming: steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.
  • Boiling: bring a pot of water to a boil. Add mandu (stirring gently so they don’t stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.
  • Pan frying, heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1 – 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.
    DSC6577 300x200 - Shrimp Dumplings (Saeu Mandu)


Tips for freezing: Freeze the dumplings on a tray with no pieces touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.

This shrimp dumpling recipe was originally posted in February 2013. I’ve updated it here with more information, new photos and improvements to the recipe. 

The post Shrimp Dumplings (Saeu Mandu) appeared first on Korean Bapsang.

Originally posted at Korean Bapsang

Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

Made with bouncy sweet potato starch noodles, japchae (or chapchae) is a classic Korean dish everyone loves! Find out how to make authentic, delicious japchae with this time tested, readers’ favorite recipe!
Stir-fried glass noodles with beef and vegetables in a square bowl

What is japchae?

Japchae (잡채) literally means “mixed vegetables.” However, the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon, 당면), also known as glass noodles. Japchae is an essential dish for traditional holidays and special occasions.

There are many variations using different ingredients, such as Spicy Seafood Japchae and Kongnamul Japchae.

For traditional japchae, the chewy and springy noodles are nicely paired with thin strips of beef (or pork) and various vegetables in a slightly sweet and savory sauce. It’s also common to add an egg garnish (jidan, 지단). Sometimes, I also sprinkle with some finely chopped pine nuts.

To make vegan japchae, simply omit the meat and add a little more mushrooms or other vegetables. Pan-fried tofu is also a good substitute for the meat. 

Serve it as an appetizer or a side dish or over a bed of rice to make it a main dish.

Stir-fried starch noodles with beef, spinach, carrot and mushroom strips in a big Pyrex bowl

How to make japchae


Sweet potato starch noodles (dangmyeon, 당면) are a staple in Korean homes. I always have a couple of bags in my pantry. They are not only used for this iconic dish, but also great in soups and stews

Korean sweet potato starch noodles

There are various ways to prepare japchae noodles. Some people presoak the noodles before cooking them. Some don’t rinse the noodles after cooking. Even the package instructions vary, depending on brands. I don’t find it necessary to soak the noodles. The noodles cook up pretty fast without being soaked. I boil for about 8 minutes until the noodles are soft and elastic. These noodles should NOT be “al dente!” 

I then rinse the noodles in cold water, drain well, marinate with the prepared sauce, and then pan-fry to give them a soft yet bouncy texture.

4 photo-collage for boiling, rinsing, draining and marinating starch noodles

Meat and vegetables:

I usually use lean, tender beef but pork loin is also very common in japchae. The classic vegetable additions are carrots, spinach, mushrooms, onions and scallions. Other common vegetable options are chili peppers, bell peppers, garlic chives, cucumbers, etc.

Shiitake (pyogo beoseot, 표고버섯) and wood ear mushrooms (mogi beoseot, 목이버섯) are most typical in this dish, but oyster mushrooms (neutari beoseot, 느타리버섯) are also commonly used.

The japchae ingredients are separately cooked and combined at the end into a deliciously colorful dish. This traditional method is what makes this dish so special! Once you have the meat and vegetables prepared, it really doesn’t take much time to cook. 

Here, I’ve streamlined the process a little and cook some of the ingredients together, where appropriate. Regardless, do not overcook the vegetables. The vegetables should be slightly crunchy or “al dente” to pair well with soft noodles. 


The real secret to successfully creating the authentic flavor of this dish is to find the right balance between soy sauce and sugar. This japchae recipe will give you that right balance! Be sure to proportionately increase the sauce amount if you’re using more ingredients than the amounts called for in the recipe. 

To make the process a little easier, I make a bowl of sauce first to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor. 

How to store leftover japchae

Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.

More japchae recipes

Spicy seafood japchae
Kongnamul japchae (Soybean sprout japchae)

Japchae recipe

Have you tried this japchae recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram

Korean starch noodles with beef and vegetables


Japchae (stir-fried starch noodles with beef and vegetables)

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Japchae (or chapchae) is a classic Korean dish made with sweet potato starch noodles, meat, and vegetables! Find out how to make authentic, delicious japchae with this time tested recipe!
Course Appetizer, Side Dish
Cuisine Korean
Keyword beef, chap chae, glass noodles, japchae, Starch noodles, stir-fry, vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Hyosun


  • 7 ounces Korean potato starch noodles (dangmyeon, 당면)
  • 1 carrot (about 3 ounces)
  • 1/2 medium onion, preferably sweet variety, (4 to 5 ounces)
  • 2 scallions
  • 4 ounces lean beef (sirloin or rib eye) or pork loin
  • 3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump) Or oyster mushrooms, wood ear mushrooms or button mushrooms. See note 1.
  • 6 ounces fresh spinach (preferably a bunch of spinach)
  • oil for stir frying
  • salt
  • egg garnish (jidan) – optional


  • 3.5 tablespoons soy sauce
  • 3 tablespoons sugar (or brown sugar) You can use a little less if you want.
  • 2 tablespoons sesame oil
  • 2 teaspoons minced garlic
  • 1 tablespoon roasted sesame seeds
  • black pepper to taste


  • Clean all the ingredients. Cut the carrot into match sticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
    cut beef, mushrooms, onion, carrot, and spring onion on a cutting board
  • Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
    Japchae sauce
  • In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
    PicMonkey Collage 300x199 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
  • Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
    4-photo collage for blanching, rinsing cutting and seasoning spinach
  • Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
    Stir-frying glass noodles
  • Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are a half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
    Stir-fry carrot, onion, and scallions for japchae
  • Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 – 3 minutes. Transfer to the bowl with the noodles.
    DSC5101 300x200 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
  • Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.
    DSC5117 300x200 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

Optional egg garnish

  • Separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.) Roll it and thinly slice.
    egg crepe


  1. Shiitake and wood ear mushrooms are typical for japchae. Dried shiitake has concentrated flavor and meatier texture. You can use any kind of fresh/dried mushrooms such oyster mushrooms or button mushrooms.
  2. In this updated recipe, you’ll use the same pan for cooking the noodles and spinach and for stir-frying the noodles and other ingredients. 
  3. Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.

This japchae recipe was originally posted in January 2010. I’ve updated here with new photos, more information, and minor changes to the recipe. 

The post Japchae (Stir-Fried Starch Noodles with Beef and Vegetables) appeared first on Korean Bapsang.

Originally posted at Korean Bapsang