(Kimchi Dumplings)

Kimchi Mandu

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!

Finely chop the kimchi and squeeze out excess liquid by hand.


Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.


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.


Combine all the filling ingredients in a large bowl. Mix well by hand.


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.


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.


For boiling, pan-frying and deep-frying dumplings, see my other mandu recipe.



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