Kimchi Mandu
These Korean kimchi dumplings are filled with a savory and spicy mixture of kimchi, tofu, and ground pork. They are perfect as an appetizer or a light meal, offering a delightful burst of flavor in every bite. Enjoy them steamed or pan-fried for a crispy exterior.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 730 kcal
Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 250 gkimchi, finely chopped
- 300 gfirm tofu, pressed and crumbled
- 200 gground pork
- 50 gglass noodles, cooked and chopped
- 0.5 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 tspginger, grated
- 1 tbspsoy sauce
- 1 tbspsesame oil
- 0.5 tspblack pepper
- 40 pcsmandu wrappers
for sealing
- 2 tbspwater
for pan-frying
- 2 tbspvegetable oil(optional)
dipping sauce
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tspsesame oil
- 0.5 tspred pepper flakes(optional)
Equipment
large bowl · lid · small bowl · steamer basket · large non-stick pan
The method
Step by step
- 1
Squeeze excess liquid from the chopped kimchi and crumbled tofu thoroughly using a cheesecloth or your hands.
About 10 min
Cook’s note: Removing enough liquid is crucial for a firm dumpling filling.
- 2
In a large bowl, combine the squeezed kimchi and tofu with the ground pork, cooked glass noodles, chopped yellow onion, minced garlic, and grated ginger.
About 5 min
- 3
Add the soy sauce, sesame oil, and black pepper to the mixture.
- 4
Mix all ingredients well by hand until thoroughly combined.
About 5 min
Cook’s note: Mixing by hand ensures all ingredients are evenly distributed.
- 5
Take a mandu wrapper and place a tablespoon of the filling in the center.
- 6
Dampen the edges of the wrapper with water.
Cook’s note: This helps create a tight seal.
- 7
Fold the wrapper in half to form a crescent shape, pressing out any air as you seal the edges.
- 8
Pinch and pleat the edges to create a decorative and secure seal, if desired.
About 20 min
Cook’s note: There are many ways to fold dumplings; choose a method you find comfortable.
- 9
Repeat the process with the remaining wrappers and filling.
- 10
To cook by steaming, arrange the dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves.
About 2 min
Cook’s note: Do not overcrowd the steamer to ensure even cooking.
- 11
Steam the mandu over boiling water for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
About 10 min
- 12
To cook by pan-frying, heat the vegetable oil in a large non-stick pan over medium heat.
About 1 min
- 13
Place the mandu in the pan in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
About 3 min
- 14
Add water to the pan until it reaches about one-quarter up the side of the dumplings, then cover immediately with a lid.
Cook’s note: The steam will cook the filling while the bottom crisps.
- 15
Cook for another 5-7 minutes, or until the water has evaporated and the mandu are cooked through.
About 7 min
- 16
For the dipping sauce, combine the dipping sauce soy sauce, rice vinegar, dipping sauce sesame oil, and red pepper flakes in a small bowl.
About 2 min
Cook’s note: Adjust red pepper flakes to your spice preference.
- 17
Serve the kimchi mandu hot with the dipping sauce.
Per serving
Nutrition
- Calories
- 730.2kcal
- Protein
- 26.4g
- Carbs
- 92.9g
- Fat
- 27.5g
- Fibre
- 4.4g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooked mandu in an airtight container in the refrigerator.
Reheat steamed mandu in a steamer or microwave; reheat pan-fried mandu in a pan for crispiness.