Kimchi mandu (김치만두) are Korean dumplings filled with fermented kimchi, meat, tofu, and vegetables. Every bite has something going on: the kimchi brings a pleasantly sour, spicy kick, the pork adds richness, and the tofu keeps the filling tender. Sweet potato starch noodles and crunchy bean sprouts give the inside a lovely mixture of textures.
These dumplings are especially good with well-fermented kimchi that's had a little time to develop its tang. You don't need a fresh batch of kimchi for this recipe; the jar that's been sitting in your refrigerator for a few weeks is often exactly what you want. Just chop it finely and squeeze out the excess liquid so your wrappers don't turn soggy.
I like making a generous batch because folding dumplings is one of those kitchen jobs that's much more enjoyable when you have a whole tray to show for it. You can steam them for soft, chewy wrappers or pan-fry them until the bottoms are crisp and golden. Serve them with a simple soy-vinegar dipping sauce, and freeze the extras for another day.
Kimchi Mandu
Traditional Korean kimchi mandu filled with tangy fermented kimchi, savory ground pork, tofu, mung bean sprouts, and chewy sweet potato noodles. Steam them until tender or pan-fry them for crispy bottoms, then serve with a tangy soy dipping sauce.
Prep 45 min
Cook 15 min
Cuisine Korean
Yield
6 dumplings (approximately 35–40)
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Ingredients
Instructions
Prepare the wrappers and noodles. If using frozen dumpling wrappers, thaw them according to the package directions. Keep them covered so the edges don't dry out. Bring a pot of water to a boil, cook the sweet potato starch noodles according to the package instructions, and drain. Rinse under cold water, drain thoroughly, and chop into short pieces about 1/2 inch long.
Blanch the bean sprouts. Add the mung bean sprouts to boiling water and cook for about , just until they soften slightly. Drain and rinse under cold water to stop the cooking. Once cool enough to handle, squeeze out the excess water and chop the sprouts into small pieces.
Prepare the kimchi and tofu. Finely chop the kimchi and gently squeeze out excess brine. Don't wring it completely dry; a little moisture helps preserve its flavor. Wrap the tofu in a clean kitchen towel or several layers of paper towel, press out as much liquid as possible, and crumble it into a bowl.
Mix the filling. Add the ground pork, prepared kimchi, tofu, bean sprouts, noodles, onion, green onions, garlic, ginger, soy sauce, sesame oil, gochugaru if using, salt, and black pepper to a large mixing bowl. Mix thoroughly until the ingredients are evenly distributed and the filling feels cohesive. If liquid starts pooling at the bottom, drain off the excess before filling the wrappers. Keep the filling refrigerated if you're not assembling the dumplings immediately.
Fill the dumplings. Place one wrapper in your palm and spoon about 1 tablespoon of filling into the center, adjusting the amount to suit the wrapper's size. Avoid overfilling; you need enough clear edge to seal the dumpling properly.
Fold and seal. Lightly moisten the edge of the wrapper with water. Fold it in half over the filling to create a half-moon shape, pushing out any trapped air as you go. Press the edges together firmly. You can leave the dumplings as half-moons or make pleats along the sealed edge for a traditional look. Keep the finished dumplings covered with a clean towel while you assemble the rest.
Prepare the dipping sauce. Stir together the soy sauce, rice vinegar, water, sesame oil, and sugar if using. Add the gochugaru, sliced green onions, and sesame seeds. Taste and adjust the vinegar or soy sauce to suit your preference.
Steam the dumplings. Bring water to a steady boil in a pot fitted with a steamer basket. Line the basket with parchment paper punched with a few holes, or use cabbage leaves to prevent sticking. Arrange the dumplings in a single layer with space between them. Cover and steam for , depending on their size, until the wrappers are tender and the pork filling reaches an internal temperature of 160°F (71°C).
Alternatively, pan-fry the dumplings. Heat 1–2 tablespoons of neutral oil in a nonstick skillet over medium-high heat. Arrange the dumplings flat-side down and cook for , until their bottoms are golden brown. Carefully pour in about 1/4 cup water and immediately cover the skillet. Reduce the heat to medium-low and steam for , or until the filling reaches 160°F (71°C). Remove the lid and let any remaining water evaporate. Allow the bottoms to crisp again briefly before transferring the dumplings to a plate.
Serve while hot. Arrange the cooked kimchi mandu on a serving plate and bring the dipping sauce to the table. The steamed version has a soft, chewy wrapper, while the pan-fried version gives you a crisp bottom and a juicy filling. Both are excellent with the tangy sauce.
Notes & Variations
Squeeze out excess moisture. Kimchi, tofu, and bean sprouts all release water. Removing that excess moisture is the easiest way to prevent soggy filling and wrappers that split while you're folding or cooking.
Use properly fermented kimchi. Kimchi that's a few weeks old usually brings the tangy, savory flavor that makes these dumplings special. If yours is very salty or spicy, start with a little less salt and gochugaru, then adjust the filling to taste.
Make them vegetarian. Replace the ground pork with additional firm tofu and finely chopped shiitake mushrooms. Use vegetarian kimchi and check that your dipping sauce ingredients are suitable for your diet.
Freeze extras for later. Arrange uncooked dumplings on a parchment-lined tray without letting them touch. Freeze until firm, then transfer them to an airtight freezer bag for up to 2–3 months. Steam or pan-fry them directly from frozen, adding a few extra minutes and checking that the filling is fully cooked.
Nutrition (approx., per serving): Calories: 90 · Protein: 5g · Carbs: 10g · Fat: 3g · Saturated fat: 1g · Cholesterol: 10mg · Sodium: 180mg · Fiber: 1g · Sugar: 1g Estimated values per dumpling, based on the ingredients used and approximately 40 dumplings per batch. Actual nutrition may vary depending on the wrapper brand, kimchi, meat fat content, and cooking method. Dipping sauce and additional frying oil are not included.
FAQ
Can I use store-bought wrappers for kimchi mandu?
Yes, store-bought Korean dumpling wrappers work very well for kimchi mandu and save considerable preparation time. Look for thicker wheat-flour mandu wrappers at a Korean or Asian grocery store rather than thin wonton wrappers. Let refrigerated wrappers soften slightly at room temperature while covered, and moisten the edges with water before sealing if they feel dry.
Why does my kimchi mandu filling become watery?
Excess moisture from kimchi, tofu, and bean sprouts is usually the culprit. Squeeze the kimchi gently, press the tofu in a clean towel, and blanch, drain, and squeeze the sprouts before chopping them. If you notice liquid pooling in the mixing bowl, remove the excess before assembling the dumplings so the wrappers stay intact.
How long should I steam kimchi mandu?
Steam fresh kimchi mandu for approximately 12–15 minutes, depending on their size and how tightly they're filled. Keep the water boiling steadily beneath the steamer and leave space between the dumplings so steam can circulate. For pork-filled dumplings, check that the center reaches 160°F (71°C) before serving.
Can I freeze homemade kimchi mandu?
Yes, uncooked kimchi mandu freeze well for approximately 2–3 months when stored properly. Arrange them on a tray without touching, freeze until firm, and then transfer them to a freezer bag. Cook them straight from frozen rather than thawing them on the counter, allowing extra cooking time to ensure the filling is thoroughly cooked.
How do I pan-fry kimchi mandu without burning the bottoms?
Brown the dumplings in a lightly oiled skillet for 2–3 minutes, then add water and cover the pan to finish cooking with steam. If the bottoms are darkening too quickly, lower the heat before adding the water. Once the filling is cooked through, uncover the skillet and let the remaining water evaporate to restore the crispy golden base.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She writes approachable home-style recipes — Korean rice, soup, banchan, and fermented staples, plus favorite dishes from across Asia — explained simply for cooks outside Korea.
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