INTRODUCTION TO KIMCHI DUMPLINGS

Kimchi dumplings, known as kimchi mandu in Korean, are a beloved dish that brings together the bold, tangy flavours of well fermented kimchi with a savoury filling, all wrapped in tender dumpling pastry.  These Korean dumplings are enjoyed steamed, boiled, or pan-fried and are a staple in Korean cuisine, especially during festive seasons and family gatherings.  The combination of kimchi, pork, tofu, and vegetables creates a juicy, flavourful bite that’s both comforting and satisfying (jump to recipe).  Whether you’re new to Korean cooking or a seasoned home chef, making kimchi dumplings at home with this mandu recipe is a rewarding experience that is easier than you might think.

KIMCHI DUMPLINGS INGREDIENTS (4 SERVES)

To make about 25 kimchi dumplings for 4 people you will need the following ingredients:

• 25 large dumpling wrappers

• 250 g well fermented kimchi, finely chopped

• 250 g firm tofu, pressed and minced

• 200 g mung bean sprouts, parboiled and finely chopped

• 50 g dangmyeon (sweet potato starch noodles or glass noodles)

• 130 g minced pork (or beef), excess moisture removed

• ½  medium onion, finely chopped

• 10 g garlic chives, finely chopped

• 1 egg

• 1 teaspoon fine sea salt

• 1 teaspoon sesame oil

• ½  teaspoon crushed garlic

• Ground black pepper

• Water 

HOW TO MAKE KIMCHI DUMPLINGS

1. Prepare the Dumpling Fillings:

• Squeeze out excess liquid from the kimchi and excess water from the tofu to prevent soggy dumplings.

• Finely chop the kimchi, tofu, bean sprouts, onion, and garlic chives.

• Add the sweet potato starch noodles (dangmyeon) to boiling water and cook for 7 minutes on medium high heat.  Strain and set aside.

• In a large bowl, combine all the filling ingredients: kimchi, tofu, bean sprouts, dangmyeon, pork, onion, garlic chives, egg, salt, sesame oil, minced garlic, and pepper.  

• Mix well until evenly combined.

2. Assemble the Dumplings:

• Wet your hands

• Place a dumpling wrapper on your palm.  

• Place 1 tablespoon of filling into the centre.

• Run a wet finger around the edge of the dumpling wrapper.

• Fold the wrapper in half and press the edges together, taking care to ensure a tight seal made and there are no air pockets inside.

• Repeat with the remaining wrappers and filling.

3. Cook the Dumplings:

• Steamed: Line the steamer with parchment paper.  Place the dumplings next to each other on the paper but not touching.  Steam for 10–15 minutes until cooked through.

• Boiled: Drop dumplings into boiling water and cook until they float, about 5–7 minutes.

• Pan fried: Heat a little vegetable oil in a non-stick pan to medium high heat.  Place dumplings flat side down, cook until golden, then add a splash of water and cover to steam until the water evaporates and dumplings are cooked.

HOW TO FOLD DUMPLINGS

Folding dumplings is easy with a little practice.  The simplest method is the half-moon fold:

• Have wet hands.

• Place filling in the centre of the wrapper.

• Moisten the edge with cold water.

• Fold the wrapper over the filling so that the edges meet and seal tightly.

• When folding, take care to ensure there are no air pockets within the dumpling.

• For a decorative touch, pleat the edges by pinching small sections together as you seal.

• You can also try the round “purse” shape by gathering the edges up and pinching them together at the top.

DIPPING SAUCE FOR KIMCHI DUMPLINGS

A simple Korean-style dipping sauce enhances the flavour of kimchi dumplings.  Mix together:

• 2 tablespoons soy sauce or fish sauce

• 1 tablespoon rice vinegar or lemon or lime juice

• 1 teaspoon sesame oil

• 1 teaspoon sugar (optional)

• 1 clove garlic, minced

• Sliced green onions 

• Finely chopped chilli for heat (small pieces)

Stir until the sugar dissolves.  Adjust the proportions to taste.  This sauce adds a salty, tangy, and nutty kick that pairs perfectly with the dumplings.

HOW TO FREEZE KIMCHI DUMPLINGS 

Kimchi dumplings freeze very well, making them a convenient make-ahead meal.  Freeze the dumplings PRIOR to cooking, following these instructions:

• Arrange uncooked dumplings in a single layer on a baking sheet, making sure they don’t touch.

• Place on a flat surface in the freezer for 1 hour or until they are frozen solid. 

• Transfer well frozen dumplings to a freezer-safe plastic bag or container.

• Cook from frozen by steaming, boiling, or pan-frying, just making sure to add an extra 2 minutes to the cooking time.

• Freezing prevents the wrappers from sticking together and preserves the texture and flavour of the filling.

HOW LONG DO KIMCHI DUMPLINGS LAST IN THE FRIDGE?

Cooked kimchi dumplings can be stored in an airtight container in the refrigerator for up to 3–4 days.  Reheat by steaming or microwaving until hot throughout.  Uncooked dumplings should be cooked within 1–2 days or frozen for longer storage.

SUMMARY

Kimchi dumplings are a classic Korean comfort food that are easy to make at home.  The combination of spicy kimchi, savoury pork, tofu, and vegetables makes for a juicy, flavourful filling wrapped in a tender dumpling skin.  Best served piping hot, with a tangy dipping sauce.  Kimchi dumplings freeze well and can be stored in the fridge for several days, making them a smart choice for meal preparation or larger gatherings.  Dig into the delicious results of homemade kimchi mandu.

Buy kimchi ready to eat or you can make your own using our beautiful crocks.