If you like kimchi, you would love these Korean Kimchi Mandu Dumplings with my homemade dipping sauce. Steamed to perfection, they are soft, juicy, and satisfying.
If you like dumplings, check out my SPICY WONTONS WITH CHILI OIL, CRISPY RICE PAPER DUMPLINGS, and SHRIMP AND CHIVES WONTONS RECIPE.
WATCH KIMCHI MANDU RECIPE VIDEO BELOW:
WHAT ARE KIMCHI MANDU?
Kimchi Mandu are Korean dumplings that are flavorful, versatile, and perfect for any meal. These dumplings are typically filled with ground pork, kimchi, glass noodles, bean sprouts, and tofu. The addition of kimchi and gochugaru (Korean chili powder) gives the dumplings a balanced filling with a kick of spice. The dumpling dough is thin and soft, wrapping around a generous amount of juicy filling, which bursts in your mouth when steamed.
One thing I love about mandu is the versatility. You can easily substitute ground pork with other meat such as ground beef or chicken. You can also add other vegetables to your liking. The star ingredient is kimchi, which adds a ton of spicy and savory flavors!
INGREDIENTS:
- Korean Dumpling Wrappers
- Fermented Kimchi
- Ground Pork or Beef
- Glass Noodles/Sweet Potato Noodles
- Bean Sprouts
- Firm Tofu
- Yellow Onion
- Chives
- Ginger
- Garlic
- Soy Sauce
- Sesame Oil
- Gochugaru or Korean chili powder
- Sugar
- Salt
- Pepper
HOW TO MAKE KIMCHI MANDU?
Prepare the Filling
In a large bowl, add ground pork, chopped kimchi, glass noodles, chopped bean sprouts, tofu, chopped onion, chopped chives, minced ginger, minced garlic, soy sauce, sesame oil, gochugaru, sugar, salt, and pepper. Mix until well combined.
Fold the Dumplings
Scoop a generous amount (1-2 tbsp) of filling onto the center of the wrapper. Use your index finger and wet the edges of the wrapper with water. Fold the wrapper in half and press the edges together to form a tight seal. Then wet the two corners with some more water. Bring the corners together and press to seal. Repeat this process with the remaining filling and wrappers.
Steam the Dumplings
Place the assembled mandu in a bamboo steamer or any steamer lined with parchment paper. Steam over boiling water for about 12 minutes or until the filling is cooked through.
SERVE WITH HOMEMADE DIPPING SAUCE:
Steamed kimchi mandu is best served hot with dipping sauce. You can use any store bought dumpling dipping sauce or you can make my homemade dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp gochugaru (add more if you like more spice)
- white sesame seeds
- chopped green onion
HOW TO STORE AND FREEZE KIMCHI MANDU:
Kimchi mandu can be stored in the freezer for up to 3 months. Place the assembled mandu on a tray lined with parchment paper or dusted with flour/corn starch. Put the tray in the freezer for about 2 hours, or until frozen. Then transfer the frozen mandu into a plastic bag or airtight container.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Korean Kimchi Mandu Dumplings (Steamed)
Description
If you like kimchi, you would love these Korean Kimchi Mandu Dumplings with dipping sauce. Steamed to perfection, they are soft, juicy, and satisfying.
Ingredients
- 40 wrappers
- 3/4 lb ground pork
- 2 oz glass noodles or sweet potato noodles
- 1 cup of fermented kimchi
- 1/3 cup bean sprouts
- 1 cup chives, chopped
- 8oz firm tofu
- 1/2 yellow onion, chopped
- 4 clove garlic, minced
- 2 tsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochugaru
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp gochugaru (add more if you like more spice)
- white sesame seeds
- green onion, chopped
Instructions
- First, prepare the filling. Boil the glass noodles according to package instructions. Drain and rinse under cold water. Use scissor or knife to cut the noodles into small pieces. Then blanch the bean sprouts and chop them into small pieces. Drain excess kimchi juices and chop kimchi into bite-sized pieces.
- In a large bowl, add ground pork, chopped kimchi, glass noodles, chopped bean sprouts, tofu, chopped onion, chopped chives, minced ginger, minced garlic, soy sauce, sesame oil, gochugaru, sugar, salt, and black pepper. Mix until well combined.
- Scoop a generous amount (1-2 tbsp) of filling onto the center of the wrapper. Use your index finger and wet the edges of the wrapper with water. Fold the wrapper in half and press the edges together to form a tight seal. Then wet the two corners with some more water. Bring the corners together and press to seal. Repeat this process with the remaining filling and wrappers.
- Place the assembled mandu in a bamboo steamer or any steamer lined with parchment paper. Steam over boiling water for about 12 minutes or until the filling is cooked through.
- Serve hot with dipping sauce. You can use any store bought dumpling dipping sauce or you can make my homemade dipping sauce.
- To make the dipping sauce, combine 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tsp of sesame oil, 1 tsp of gochugaru, white sesame seeds, and some chopped green onions in a small bowl. Mix well until combined. Add more gochugaru if you like more spice.
Notes
*Kimchi mandu (uncooked) can be stored in the freezer for up to 3 months.
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