Korean Kimchi Mandu
These savory Korean dumplings are filled with a flavorful mixture of kimchi, tofu, and ground pork. They are perfect as an appetizer or a light meal, offering a delightful balance of spicy, savory, and umami tastes.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 738 kcal
Allergen information: may contain eggs, fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gground pork
- 200 gkimchi, finely chopped, squeezed dry
- 150 gfirm tofu, drained and crumbled
- 50 gglass noodles, cooked and chopped
- 2 clovegarlic, minced
- 1 tspginger, grated
- 1 tbspsoy sauce
- 1 tspsesame oil
- 0.5 tspblack pepper
- 1 pcsegg
- 30 pcsmandu wrappers
for sealing
- 2 tbspwater
dipping sauce
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tspsesame oil
- 1 tspsesame seeds, toasted(optional)
Equipment
large pot · cutting board · knife · small bowl · large mixing bowl · steamer basket
The method
Step by step
- 1
Cook the glass noodles according to package instructions, then drain, rinse with cold water, and chop into small pieces.
About 10 min
- 2
In a large mixing bowl, combine the ground pork, kimchi, firm tofu, glass noodles, garlic, ginger, soy sauce, sesame oil, and black pepper.
About 5 min
Cook’s note: Squeeze out as much liquid as possible from the kimchi and tofu to prevent a watery filling.
- 3
Add the egg to the mixture and mix thoroughly until all ingredients are well combined.
About 2 min
Cook’s note: Using your hands ensures everything is evenly distributed.
- 4
Prepare your workstation with mandu wrappers, the filling, and a small bowl of water for sealing.
About 1 min
- 5
Take one mandu wrapper and place a spoonful of filling in the center.
Cook’s note: Do not overfill, or the dumplings will be difficult to seal.
- 6
Moisten the edges of the wrapper with water using your finger.
- 7
Fold the wrapper in half to form a half-moon shape and press the edges firmly to seal.
- 8
Create pleats along the sealed edge, pressing each pleat firmly to secure the dumpling.
About 20 min
Cook’s note: You can also bring the two ends of the half-moon together and press to form a ring shape.
- 9
Repeat the filling and folding process with the remaining wrappers and filling.
Cook’s note: Place finished dumplings on a lightly floured surface to prevent sticking.
- 10
To cook the mandu, fill a large pot with water and bring it to a rolling boil.
About 5 min
- 11
Carefully add a batch of mandu to the boiling water, ensuring not to overcrowd the pot.
- 12
Cook for 5-7 minutes, or until the mandu float to the surface and the wrappers appear translucent.
About 7 min
- 13
Alternatively, steam the mandu in a steamer basket lined with parchment paper for 7-10 minutes over simmering water.
About 10 min
Cook’s note: Steaming yields a softer texture.
- 14
While the mandu cook, prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, and toasted sesame seeds in a small bowl.
About 2 min
- 15
Serve the cooked mandu hot with the dipping sauce.
Per serving
Nutrition
- Calories
- 738kcal
- Protein
- 28.9g
- Carbs
- 104.7g
- Fat
- 21.2g
- Fibre
- 4.4g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked mandu in an airtight container in the refrigerator.
Reheat mandu by steaming, pan-frying, or boiling until heated through.
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