Kimchi Mandu (Korean Kimchi Dumplings)

By: takestwoeggsPosted: 31/01/2024 Updated: 31/01/2024
Prep 40 minutes
Cook 30 minutes
Total 1 hour 10 minutes
Kimchi mandu aka kimchi dumplings are spicy, tangy, and savory. These Korean dumplings are created with pork, tofu, and kimchi, wrapped in a thin dough, and steamed until perfection.
Kimchi Mandu (Korean Kimchi Dumplings)

These Kimchi mandu or Korean kimchi dumplings are spicy, tangy, savory, and the most addicting Korean dumpling recipe you will find. They are made with pork, tofu, kimchi, dangmyeon noodles, bean sprouts, aromatics and other seasonings. These flavorful Korean dumplings are also a fun activity for families and friends to come together to assemble.

A pair of chopsticks holding up a korean kimchi mandu.

Kimchi mandu is typically served in many Korean households during Korean Lunar New Year celebrations, also known as Seollal. This kimchi mandu recipe makes the perfect addition to tteok manduguk (Korean rice cake soup with dumplings). If you are looking for more Korean cuisine inspiration, check out our Korean beef bulgogi, japchae (Korean glass noodle stir fry), or jajangmyeon (Korean black bean noodles).

A Korean kimchi dumpling being dipped into a sauce.

What is kimchi mandu?

Kimchi mandu (김치 만두) is a popular dumpling in Korean cuisine. Kimchi dumplings are typically made with kimchi, dangmyeon, tofu, bean sprouts, chives, aromatics, seasonings, and a protein of choice. The dumpling wrapper is made from wheat flour rolled out into thin circles. Korean dumpling wrappers are typically larger and thicker than Chinese dumpling wrappers and can hold more filling. Mandu can be steamed, boiled, pan-fried, or deep-fried.

Kimchi mandu is also a popular dish served during Korean Lunar New Year, aka Seollal. These Korean dumplings symbolize prosperity and wealth in Korean culture.

Looking down at a plate of Korean kimchi mandu surrounded by table settings.

Why You’ll Love This Recipe

If you are a fellow kimchi lover, you will love these Korean dumplings. Here are the top three reasons why you should make this kimchi mandu recipe.

  1. Flavorful and delicious: the kimchi dumplings combine bold and spicy kimchi flavors with savory filling ingredients like pork, tofu, fragrant aromatics, and seasonings for a unique and flavorful combination.
  2. Versatile and customizable: these Korean dumplings can be steamed, boiled, or pan-fried and can easily be adjusted based on your dietary preferences!
  3. Great for sharing: Korean mandu are typically made in large batches making it the perfect recipe for sharing with family and friends.

Kitchen Equipment

You will need the following kitchen equipment items to create this kimchi mandu recipe. I have linked everything that I used for you below.

  • Cheesecloth: to drain the tofu, the easiest method is to use a cheesecloth to squeeze out the excess liquid from the tofu.
  • Mixing Bowl: you will need a large mixing bowl to mix the kimchi mandu filling together.
  • Medium Pot: you will need a medium pot large enough to cook the dangmyeon noodles and to blanch the bean sprouts. If you are boiling the kimchi tofu dumpling, then you will need a pot for this.
  • Steamer: if you are steaming the mandu, then you will need a steamer.

Ingredients

You can find all of the ingredients for this kimchi dumpling recipe at your local Korean grocery market like HMart. I’ve linked everything that I used for you below.

  • Mandu dumpling wrappers: Korean dumpling wrappers are round wheat flour wrappers that are typically thicker and larger than traditional dumpling wrappers. Korean grocery markets often sell them in the frozen aisle.
  • Dangmyeon: dangmyeon or Korean sweet potato starch noodles add a distinctive bouncy and chewy texture.
  • Kimchi: Kimchi is the star ingredient! It adds a complex sour, tangy, salty, spicy, and pungent flavor to this Korean dumplings recipe.
  • Bean sprouts: blanched bean sprouts add a mild, nutty, and earthy flavor.
  • Firm tofu: make sure that you drain the tofu to prevent the filling from being overly wet.
  • Yellow onion, garlic, and ginger: these are the main aromatics.
  • Korean garlic chives: have a garlicky, mild onion, and herbaceous flavor that livens up the rich kimchi and pork flavors in the kimchi mandu.
  • Ground pork: for a juicy kimchi dumpling, buy ground pork that has an 80/20 lean-to-fat ratio.
  • Sesame oil: toasted sesame oil adds a nutty flavor that is very popular in Korean cuisine.
  • Soy sauce: soy sauce adds a salty umami layer to the mandu filling. I used Korean soy sauce for a more authentic mandu flavor.
  • Sugar: sugar gently sweetens and balances out the other savory flavors.
  • Salt and black pepper: salt and black pepper to season the Korean mandu.
All the ingredients for kimchi mandu organized and labeled.

Substitutions and Additions

You can customize this Korean dumpling recipe based on your dietary and idiosyncratic preferences! I’ve listed some suggestions and substitutions for you below.

Substitutions

  • Vegetarian or vegan mandu: instead of using pork, you can use more tofu or substitute with mushrooms or finely chopped vegetables such as cabbage, and carrots.
  • Protein: you can alternatively use ground chicken, ground beef, or ground shrimp for different protein alternatives for your kimchi dumplings.

Additions

  • Egg: if you’d like your filling to be tighter and more bound together, mix in a whole egg for added moisture.
  • Sauces: if you’d like a richer umami flavor in your Korean dumpling recipe, experiment with adding other sauces such as oyster sauce or hoisin sauce.
  • Spice: for a spicy mandu, go ahead and add gochugaru or Korean red chili flakes for an extra kick

How to Make Kimchi Mandu Recipe

Here are the step-by-step instructions on how to make this kimchi dumpling recipe.

Kimchi Filling

  1. Cook the noodles. In a pot heat water to a boil. Boil the noodles according to the package instructions until cooked. Drain and rinse with cold water. Then finely chop the noodles into small pieces.
Cooked dangmyeon chopped into small pieces.
  1. Chop the kimchi. Finely chop the kimchi and gently squeeze out excess liquid by hand.
Someone squeezing the water out of chopped kimchi.
  1. Blanch the bean sprouts. Blanch the bean sprouts in boiling water for 1 minute. Drain and rinse the bean sprouts in cold water to stop them from cooking. Squeeze out any excess liquid and chop them into about 1/4-inch pieces
Chopped blanched bean sprouts in a small glass bowl.
  1. Drain the tofu. Using a cheesecloth, squeeze out the excess water from the tofu. It should be crumbled and broken up.
  2. Combine. In a large mixing bowl, add the chopped dangmyeon noodles, chopped kimchi, chopped bean sprouts, drained tofu, diced yellow onion, chopped garlic chives, ground pork, garlic, ginger, sesame oil, soy sauce, sugar, salt and black pepper. Mix by hand until fully combined. It should look like a paste and be slightly sticky. If it is too dry and does not hold together, either add a little kimchi brine back in or add an egg. It should not be wet or runny.
  1. Taste and adjust. Cook a teaspoon of filling in the microwave for 15-30 seconds and taste. Adjust the seasonings as needed.

Assemble

  1. Wrap the dumpling. Place a dumpling wrapper in the palm of your hand and add about 1-2 tablespoons of filling in the center. Wet your finger and lightly wet the outer edge of the dumpling wrapper. Fold in half and completely seal the dumpling.
  1. Create a half-moon shape. To create the half-moon shape, bring the two edge pieces together and seal by adding water and pinching tightly. Place the dumplings on a parchment-lined baking sheet and cover them with plastic wrap to prevent them from drying out while you finish assembling the rest of the dumplings.
  1. Steam (option 1). Prepare your steamer, by boiling water over medium-high heat and lining your steamer basket with parchment paper. Place the mandu in the steamer leaving space between each piece to prevent them from touching. Cover and steam for 15 minutes.
  2. Boil (option 2). Bring a pot of water to a boil over high heat. Carefully add the mandu in batches into the pot and boil in the water stirring periodically until they begin to float and then cook them for an additional 1-2 minutes or until done about 6 minutes total. Remove the kimchi dumplings with a spider strainer and serve immediately.

Tips for the Best Kimchi Mandu

  • Prepare dumpling station. Have a bowl of water, a parchment-lined baking sheet covered with plastic wrap, or a dish towel ready before you begin assembling the Korean dumplings.
  • Taste the filling and adjust: Before you assemble your dumplings, take a small teaspoon and microwave it for 15-30 seconds or until cooked and taste. Adjust the seasonings as needed.
  • Check the texture and consistency. The ideal texture for the kimchi dumpling filling should be moist enough to hold together but not overly wet. If the filling is too dry, add a little more kimchi brine or an egg.
  • Cover the wrappers while assembling. When you bring the wrappers to room temperature, make sure to keep the wrappers covered with a damp cloth or paper towel to prevent them from drying.
  • If the wrappers are tearing, while you assemble the mandu, rehydrate the edges of the wrapper with water before you begin assembling.
  • Seal the wrappers shut. Make sure to pinch the edges of the kimchi mandu tightly to prevent them from bursting when cooked. To ensure they are sealed, tap your finger in water and gently run it across the seam of each Korean dumpling.
  • Don’t overcrowd. Whether you boil or steam the Korean mandu, do not overcrowd the pot or steamer. Give them enough space to cook without sticking together.
A tray of raw mandu ready to be steamed.

Storage Instructions

You can store the freshly cooked Korean dumplings in an airtight container in the refrigerator for up to 3-4 days. Keep in mind, the texture of the dumpling wrappers will dry out over time.

Reheat: microwave or steam the leftover kimchi dumplings until warm.

Freeze: Arrange the kimchi mandu on a single layer on a parchment-lined baking sheet without touching. Freeze until frozen, about 2 hours. Then transfer the mandu to an airtight container for up to 3 months. To reheat, do not thaw cook them frozen and add 2-3 more minutes to the cooking time.

Frequently Asked Q’s and A’s

What is kimchi mandu made of?

This kimchi dumpling recipe consists of kimchi, ground pork, dangmyeon potato starch noodles, tofu, bean sprouts, onion, garlic, ginger, Korean garlic chives, soy sauce, sesame oil, salt and pepper. They are then wrapped in a wheat flour mandu dumpling wrapper.

Can I make these Korean dumplings vegetarian or vegan?

Yes! You can easily make vegan mandu or vegetarian mandu by omitting the pork and using extra tofu or added vegetables as filling. You may also need to get vegan or vegetarian kimchi, and soy sauce as well.

Are Korean dumplings healthy?

Yes, this Korean dumpling recipe is healthy since it is made with fresh whole ingredients and vegetables. Kimchi is also known to contain many probiotics that help regulate the immune system.

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Recipe

A plate of Korean kimchi mandu garnished and served with a dipping sauce.

Kimchi Mandu (Korean Kimchi Dumplings)

5 from 1 vote
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Kimchi mandu aka kimchi dumplings are spicy, tangy, and savory. These Korean dumplings are created with pork, tofu, and kimchi, wrapped in a thin dough, and steamed until perfection.
Servings: 35 dumplings
Print Recipe

Ingredients

  • 1 pack round mandu dumpling wrappers room temperature
  • 2 ounces dangmyeon (sweet potato starch noodles) cooked and chopped into small pieces
  • 1 cup kimchi finely chopped and drained
  • cup bean sprouts blanched and chopped
  • 8 oz firm tofu 1/2 a pack drained
  • ½ medium yellow onion minced
  • 1 cup Korean garlic chives finely chopped
  • ½ lb ground pork 80/20 lean to fat ratio
  • 1 tablespoon garlic minced
  • 2 teaspoon ginger grated
  • 2 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

Kimchi Filling

  • Cook the noodles. In a pot, heat water to a boil. Boil the noodles according to the package instructions until cooked. Drain and rinse with cold water. Then finely chop the noodles into small pieces.
  • Chop the kimchi. Finely chop the kimchi and gently squeeze out excess liquid by hand.
  • Blanch the bean sprouts. Blanch the bean sprouts in boiling water for 1 minute. Drain and rinse the bean sprouts in cold water to stop them from cooking. Squeeze out any excess liquid and chop them into about 1/4-inch pieces
  • Drain the tofu. Using a cheesecloth, squeeze out the excess water from the tofu. After the tofu is squeezed it should be crumbled and broken up.
  • Combine. In a large mixing bowl, add the chopped dangmyeon noodles, chopped kimchi, chopped bean sprouts, drained tofu, diced yellow onion, chopped garlic chives, ground pork, garlic, ginger, sesame oil, soy sauce, sugar, salt and black pepper. Mix by hand until fully combined. It should look like a paste and be slightly sticky. If it is too dry and does not hold together, either add a little kimchi brine back in or add an egg. It should not be wet or runny.
  • Taste and adjust. Cook a teaspoon of filling in the microwave for 15-30 seconds and taste. Adjust the seasonings as needed.

Assemble

  • Wrap the dumpling. Place a dumpling wrapper in the palm of your hand and add about 1-2 tablespoons of filling in the center. Wet your finger and lightly wet the outer edge of the dumpling wrapper. Fold in half and completely seal the dumpling.
  • Create a half-moon shape. To create the half-moon shape, bring the two edge pieces together and seal by adding water and pinching tightly. Place the dumplings on a parchment-lined baking sheet and cover them with plastic wrap to prevent them from drying out while you finish assembling the rest of the dumplings.
  • Steam (option 1). Prepare your steamer, by boiling water over medium-high heat and lining your steamer basket with parchment paper. Place the mandu in the steamer leaving space between each piece to prevent them from touching. Cover and steam for 15 minutes.
  • Boil (option 2). Bring a pot of water to a boil over high heat. Carefully add the mandu in batches into the pot and boil in the water stirring periodically until they begin to float and then cook them for an additional 1-2 minutes or until done about 6 minutes total. Remove the kimchi dumplings with a spider strainer and serve immediately.

Notes

  • Prepare dumpling station. Have a bowl of water, a parchment lined baking sheet covered with plastic wrap or a dish towel ready before you begin assembling the Korean dumplings.
  • Taste the filling and adjust: Before you assemble your dumplings, take a small teaspoon and microwave it for 15-30 seconds or until cooked and taste. Adjust the seasonings.
  • Check the texture and consistency. The ideal texture for the kimchi dumplings filling should be moist enough to hold together but not overly wet. If the filling is too dry, add a little more kimchi brine or an egg.
  • Cover the wrappers while assembling. When you bring the wrappers to room temperature, make sure to keep the wrappers covered with a damp cloth or paper towel to prevent them from drying.
  • If the wrappers are tearing, while you assemble the mandu, rehydrate the edges of the wrapper with water before you begin assembling.
  • Seal the wrappers shut. Make sure to pinch the edges of the kimchi mandu tightly to prevent them from bursting when they are cooked. To make sure they are sealed, tap your finger in water and gently run it across the seam of each Korean dumpling.
  • Don’t overcrowd. Whether you boil or steam the Korean mandu, do not overcrowd the pot or steamer. Give them enough space to cook without sticking together.

Nutrition:

Calories: 70kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 158mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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