These Korean dumplings filled with a kimchi mixture are highly popular in Korea. If you like kimchi, you’ll love this dumpling recipe. Kimchi adds tons of spicy and savory flavors!
What’s your favorite dumpling variation? Filled with a kimchi mixture, these Korean dumplings, known as kimchi mandu (김치 만두), are highly popular in Korea. Needless to say, kimchi adds tons of spicy and savory flavors to the dumplings.
Kimchi mandu is great for making soup, such as manduguk (dumpling soup) or tteok-manduguk (tteokguk with dumplings), which is a must-eat New Year’s dish. As such, it’s a popular dumpling variation for the New Year’s feast. Kimchi mandu gives nice flavor and textural contrasts to the mildly-flavored broth and soft rice cake slices.
In Korea, steamed kimchi mandu is also popular as a street food and at restaurants.
In preparation for the upcoming New Year’s feast, I’ve updated my kimchi mandu recipe, which was originally posted in January 2012, with new photos and an improved recipe.
Kimchi dumpling filling
Typically, kimchi dumplings are filled with a mixture of kimchi, pork, tofu, bean sprouts, onions, and scallions. In this updated recipe, I also used dangmyeon (당면), sweet potato starch noodles, which is also common in mandu fillings.
The key to making good kimchi mandu is to use fully fermented kimchi. I usually add some gochugaru (Korean red chili pepper flakes) for extra spicy dumplings, but you can skip it or use less (or more) to your taste.
By now, you should probably know that kimchi and pork are a classic match in Korean cooking, but feel free to use beef or other protein if preferred. You can also replace the meat with mushrooms. Or, simply omit the meat, and increase the other ingredients such as kimchi, tofu, etc. If you start with vegan or vegetarian kimchi, you can even make the dumplings vegan.
Finally, if you have perilla seed oil, try using it instead of sesame oil. It lends a distinct nutty flavor to the kimchi filling. It’s even better if you add ground perilla seeds if available! Mix in a generous amount and enjoy the complexity of the flavors that perilla seeds add to the dumplings.
How to fold dumplings
As I said in my other mandu recipe, a dumpling can be fold in many different ways. The easiest is a half-moon shape, which you can do by simply folding the dumpling wrap in half and sealing it by tightly pinching the edges together. Typically, dumplings made for soups are shaped to a round by glueing the ends of the half-moon shape together. Wet the edges of store-bought dumpling wrappers so they can be glued together. Be light on the filling for easier folding and crimping.
More dumpling recipes
Saewu (shrimp) mandu – with homemade wrappers
Hobak (zucchini) mandu – vegan
Have you tried this dumpling recipe? Please rate the recipe below by either clicking the stars in the recipe card or in the comment section! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.
These Korean dumplings filled with a kimchi mixture are highly popular in Korea. If you like kimchi, you'll love this dumpling recipe. Kimchi adds tons of spicy and savory flavors!
- Makes about 40 dumplings
- 40 dumpling wrappers slightly thick
- 2 ounces dangmyeon sweet potato starch noodles, soaked in warm water for about 30 min.
- 1 cup packed finely chopped kimchi
- 8 ounces tofu
- 10 ounces mung bean sprouts, sukju namul (숙주나물)
- 1/2 medium onion
- 2 to 3 scallions
- 8 ounces ground pork or beef (or mix)
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger or juiced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (adjust to taste)
- salt to taste about 1/4 teaspoon
- pepper to taste about 1/8 teaspoon
- 1 tablespoon Perilla seed oil (in lieu of sesame oil)
- 2 to 4 tablespoons ground perilla seeds
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Finely chop the kimchi and squeeze out excess liquid by hand.
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Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.
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Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.
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Combine all the filling ingredients in a large bowl. Mix well by hand.
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Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shape dumpling.) Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
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Kimchi mandu can be steamed for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent mandu from sticking.
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For boiling, pan-frying and deep-frying dumplings, see my other mandu recipe.
Kimchi mandu is well seasoned, but you can serve them with a dipping sauce if preferred.
Tips for freezing: Freeze the dumplings on a tray with the pieces not touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.
Gypsum, thanks for guesting posting and sharing Korean culture with us! Happy Lunar New Year!
Thanks for the opportunity, Bee! It was an honor for me. Happy Lunar New Year!
Whoaaaaa… those look way too pretty! Almost too pretty to eat. I’d love to try these (even though I’m sure I couldn’t make them this beautiful)… any idea where I can find these wrappers? I live in France… maybe there’s a place which sells them online, because I’m not sure if I’ve seen them before!
The filling just looks delicious too – I’m sure these are fabulous! Definitely pinning these so I can try them soon! Thanks for sharing 🙂
Charles – Thanks for the kind words! Any Asian markets should have them. Are you near Paris? If so, how about this: http://20littlecities.com/where-to-shop/k-mart-a-korean-and-japanese-supermarket-in-paris/
This is such a work of art! I want to eat all of them!
Thank you, Cynthia!
Wow. These look absolutely wonderful! No doubt I’m making this recipe. Bookmarked!
Thank you! Let me know how it turns out for you.
These are the cutest dumplings ever! Can’t wait to try this out!
Thank you, Fern! I look forward to seeing it on your blog one day. Cheers!
i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone who wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
Thank you. I will definitely consider that in the future.
Hyosun, these are the most beautiful mandu I have ever seen. I made mandu (recipe from a Korrean cookery book) several times (I have posted them a long time ago) and they were delicious, but not even half as beautiful. I rememeber it was my first discovery of tofu and meat as a dumpling filling and also remember how soft and juicy it was. Since then I started adding tofu very often to other dumpling recipes: this way I don’t need fat meat to make it juicy.
The half-moon shape is so cute!
I also see this is another recipe where I can use some of my kimchi 🙂 I have really enjoyed reading about Korean New Year’s customs.
Sissi – I am not surprised to hear you’ve been making delicious mandu. I am sure yours look great too. I will come over to see your old post. I knew it wouldn’t take you long to figure out what to do with all that kimchi you made. Happy cooking!
Congrats Hyosun!!! SO sorry I completely missed your post! I’m heading over to read now. Your mandu is PERFECTLY wrapped. Your detail work is amazing. It really shows how much you care to make the food. Really beautiful!
Nami – Thank you so much for such generous words! I understand. It’s so hard to keep up with everything. However, I think you’re actually doing very well on that. It’s me who’s struggling to keep up. Thanks for taking your busy time to visit!
Congratulations Hyosun.
I love reading about other countries celebrations.
These dumplings look so professional. You’re so good. I don’t think I could have made 2 dumplings look alike.
Roxana – Thank you! With all your cooking and baking talents, I know this would be easy for you. It helps since I make these quite often in large quantities.
I can’t get enough mandu, especially kimchi and ground chicken mandu! Yum! You singlehandedly made me very hungry.
Hi Tammy – Oh I remember you don’t eat pork. I am sure the ground chicken version is great too. Thanks for stopping by!
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
Thank you, FoodEpix. I will definitely consider it.
How cute and pretty the way you shaped your mandu. I will try this shape the next time I make dumplings. Thanks!
Thank you! It’s really easy to make this shape. Just make sure seal tightly all the way.
Oh my goodness..this looks stunning and so tasty! I have to learn how to make it! Congrats on the guest post..Great recipe and fantastic photographs!Have a wonderful weekend!!!!
Sandra – Thank you so much! Hope you had a wonderful weekend. I am just catching with the comments from the past weekend.
what an exquisite dumpling. don’t think i’ve had mandu, but i love any type of dumplings. I love your blog and recipes, will try making simple korean food more often.
Shannon – Thank you for visiting and for the nice words. My family love dumplings, and, in fact, I’ve not met anyone yet who does not like dumplings. Happy cooking!
Hyosun, your mandu looks beautiful. I was looking for a large size dumpling wrapper in KL but couldn’t find them, so I had to make mine small this time. My mother used to tell me that if you shape your mandu beautifully, you will have a beautiful daughter. I bet your daughter is goergeous by looking at your dumpling. 🙂
Holly – Your mandu looks great too. Koreans say the same thing about sognpyeon as well. Thank you for visiting!
Your mandus are beautiful! I can see how much care you have put into wrapping them. The filling must be delicious with the chopped kimchi. Happy Lunar New Year!
Biren – Thank you! I’ve just had a lot of practices over the years. Kimchi mandu is delicious and very popular in Korea.
Those dumplings look amazing!
I have never tried this before. Looking forward to try it during this weekend.
Wow, these are beautiful dumplings! I’m no pro, but I make pot stickers and steamed dumplings all the time. It is a great thing to do as a family. My most creative was with Thanksgiving leftovers. Turkey w/apple Vidalia chutney, sweet potato w/maple syrup cream sauce, and oyster dressing w/Asian dipping sauce. I read the explanation of how to form these but it seemed like it was explaining how you make the little hats (as I call them) I’m missing something. –can you explain more on how to form?
Just make a half-moon shape first and then bring the two ends together. Tightly press the ends together. Hope this helps.
Your mandu looks beautiful! Which brand of wrappers do you use?? The Korean brand that I’ve used cracks when stored in freezer and ended up w/ a mush when cooked!! 🙁 do you have any suggestions??
Hyosun-선생님, I just want to thank you so much for your blog and especially this recipe. I just started learning how to cook three months ago and out of the three blogs that are my go-to for recipes yours is the one I use the most. I’ve learned so many techniques and how to cook so many different things from your blog that I really wanted to thank you from the bottom of my heart. Also I am now addicted to mandu ^<__<^;; Today is the second time I make them and I think I finally got the hang of folding them like you do about halfway through the batch ^^;; So again thank you so much for this blog, I have really learned a lot from you.
About 50 years ago a lady from Korea gave my mom a modified recipe of Mandu.
It included ground pork, onion cabbage. spices.
I know it used 1 ib. of ground pork, but I can’t remember how much cabbage or onion, or how much or what spices.
Could you help me with some measurements please.
I would love to make some for Christmas..
Hi Charlie – It sounds similar to this recipe. Hope this is close enough. Enjoy!
https://www.koreanbapsang.com/2009/09/mandu-korean-dumplings_20.html
Is There a ginger replacement?
You can simply omit it. Enjoy!
These look awesome! Can I omit the meat? Would need to substitute a different ingredient?
Thanks for the recipe.
What type of tofu would you recommend? Would firm tofu be ok. Thank you
Yes, firm tofu is what I use. Enjoy making and eating homemade dumplings!
Thank you for posting such a wonderful recipe! One of my favorite foods are dumplings and I used to buy frozen ones that were this shape! I will try to make my own 🙂
Great! You won’t regret it. Nothing better than homemade dumplings.
Hi! Do you have any recommendations on how to make this vegetarian friendly? I was thinking more tofu, but would love to hear some suggestions.
Yes simply omit the meat, and add more of the other ingredients such as kimchi, tofu, noodles, etc. and/or add mushrooms.