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Gogi Mandu (Korean Meat Dumplings) #FoodieExtravaganza

Ahead of National Dumpling Day - September 26th - Karen of Karen's Kitchen Stories is hosting the #FoodieExtravaganza group to share dumpling recipes.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
As I said, we are honoring National Dumpling Day this month. Here's the dumpling line-up...


Dumplings are some of our favorites. Whenever we have to chance to eat them, we do. 

We found a dumpling spot within walking distance of R's new apartment in Santa Cruz.

While we were on Oahu this summer, we feasted on sweet and savory dumplings at the Maunakea Marketplace in Chinatown.

Then, when we dropped D off at school, I found a great dumpling house within walking distance of his dorm, Dumpling Kitchen.

So, I had lots of reference and inspiration when I saw this event pop up. I considered trying my hand at shumai which is one of my favorites.

But then I asked the boys what we should make and D requested Mandu, Korean dumplings. Done!

Gogi Mandu


  • 1 pound ground pork (you can used ground beef or other meat as you wish)
  • 1 medium onion, finely chopped, approximately 1 cup
  • 1 cup finely chopped cabbage 
  • 1 cup diced zucchini
  • 5 cloves garlic, finely chopped
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 2-inch knob ginger, peeled and grated
  • 1 egg
  • 1 Tablespoon chives, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 package wrappers, approximately 50 wrappers


Place all ingredients, except wrappers, in a large mixing bowl.

Mix with hands until well-combined.


Place about 1 Tablespoon of filling in the center of a dumpling wrapper.


Dip your finger in water and moisten the perimeter of half of the wrapper. Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.


You can steam, boil, fry, or sauté the dumplings as you wish. I pan-fried them a little bit of oil until the bottom was browned. Then I added in water and steamed until the dumplings were cooked.

That's a wrap on my #FoodieExtravangza dumpling offering. We will be back next month to celebration National Dessert Month. Stay tuned!


  1. Love Mandu! They look fantastic and I love the addition of all the vegetables. So much flavor!

    1. I have always added vegetables to everything...more nutrition for my growing boys. And even though they have grown and flown, it's a habit that won't die. Your dumplings look amazing, too.

  2. I want you along when I go anywhere. You always have the right radar for finding delicious food. These sound amazing.

    1. Haha. Thanks! Actually, D was the architect of the dumpling find on Oahu. I guess I trained them well. LOL. Thanks for hosting. I will definitely be making several of these recipes this month.

  3. I have tons of dumpling recipes too, they are a favorite around here as well and nearly every culture has at least one type of dumpling.

  4. Beautiful and delicious dumplings, thanks for sharing this wonderful recipe.

  5. These dumplings look fantastic, filled with veggies as well!


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