How to Make Kimchi Mandu (Korean Kimchi Dumplings)

Kimchi Mandu are flavorful Korean dumplings filled with a mixture of spicy kimchi, meat, tofu, and vegetables. These dumplings are perfect for steaming, frying, boiling, or adding to soups like Tteok Mandu Guk. Here's how to make delicious Kimchi Mandu at home.

Ingredients (for about 20-25 dumplings)

• 1 cup kimchi, chopped and squeezed of excess liquid
• 200 grams ground pork (or beef, chicken, or tofu)
• 1/2 small onion, finely chopped
• 1/2 cup napa cabbage, finely chopped and salted
• 1/4 cup carrots, finely chopped
• 1/2 cup firm tofu, crumbled
• 1 tablespoon garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochugaru (Korean red chili flakes, optional)
• 1 egg (optional, for binding)
• Dumpling wrappers (store-bought or homemade)
• Water (for sealing dumplings)

7 Steps to Make Kimchi Mandu

1. Prepare the Ingredients

Chop the kimchi and squeeze out the excess liquid using a cheesecloth or paper towel. This helps prevent the filling from becoming too watery. Salt the napa cabbage for 10 minutes, then squeeze out the moisture. Crumble the tofu and press to remove excess water.

Tip: Removing moisture from the ingredients is key to preventing soggy dumplings.

2. Mix the Filling

In a large bowl, combine the ground pork, chopped kimchi, cabbage, onion, carrots, tofu, minced garlic, soy sauce, sesame oil, and gochugaru (if using). Add an egg for binding (optional). Mix the filling thoroughly until well combined.

Tip: Mixing by hand ensures all the ingredients are evenly distributed.

3. Prepare the Dumpling Wrappers

If using store-bought dumpling wrappers, keep them under a damp towel to prevent them from drying out. If making your own wrappers, roll out thin circles about 3 inches in diameter.

4. Fill the Dumplings

Place about 1 tablespoon of the filling in the center of each dumpling wrapper. Wet the edges of the wrapper with water, fold it in half to form a half-moon shape, and press the edges firmly to seal. You can also pleat the edges for a more decorative look.

Tip: Make sure the edges are sealed tightly to prevent the filling from leaking out during cooking.

5. Cook the Kimchi Mandu (Choose Your Method)

• Steaming: Steam the dumplings for about 10 minutes until the wrappers are translucent and the filling is fully cooked.
• Pan-Frying: Heat a tablespoon of oil in a pan over medium heat. Fry the dumplings for 2-3 minutes until the bottoms are golden brown, then add a small amount of water, cover, and steam for another 4-5 minutes until cooked through.
• Boiling: Boil the dumplings in salted water for 6-8 minutes until they float to the top and the filling is fully cooked.

Tip: Pan-frying followed by steaming is a popular method that gives you crispy bottoms and soft tops.

6. Serve the Mandu

Transfer the cooked dumplings to a serving plate. Serve with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and a sprinkle of chili flakes or chopped green onions.

Tip: Kimchi Mandu is also great in soups like Tteok Mandu Guk for added flavor.

7. Store Extra Mandu

To freeze, place uncooked dumplings on a tray in a single layer. Once frozen, transfer to an airtight bag. You can cook them directly from frozen by steaming, frying, or boiling.

Tip: Frozen Kimchi Mandu can be stored for up to 3 months for a quick and easy meal anytime.

Pro Tips for Perfect Kimchi Mandu:

1. Remove excess moisture: Squeezing the liquid from the kimchi, cabbage, and tofu prevents soggy dumplings and helps the filling hold together.
2. Customize the filling: You can add more spice by increasing the gochugaru or mixing in some gochujang (Korean chili paste).
3. Perfect sealing: Ensure the dumpling edges are well sealed to prevent them from opening during cooking.
4. Versatile cooking methods: Experiment with steaming, pan-frying, boiling, or adding the dumplings to soups for different textures and flavors.

Enjoy your savory and spicy Kimchi Mandu, perfect for a meal or snack!