Kimchi Mandu (김치만두)

김치만두 (Kimchi Mandu) is a popular Korean dumpling dish that is filled with a delicious mixture of kimchi, pork, and various seasonings. It is a beloved dish in Koryo-saram Cuisine, and is often enjoyed as a snack or appetizer.

Kimchi Mandu (김치만두)

Ingredients

  • 1 cup chopped kimchi
  • 1/2 pound ground pork
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 20 round dumpling wrappers

Instructions

  1. In a large bowl, combine the chopped kimchi, ground pork, green onions, garlic, soy sauce, sesame oil, sugar, and black pepper. Mix well.
  2. Place a small spoonful of the filling in the center of each dumpling wrapper. Moisten the edges with water, then fold the wrapper in half and press the edges together to seal.
  3. Heat a large non-stick skillet over medium heat. Add a thin layer of oil to the skillet.
  4. Place the dumplings in the skillet in a single layer, making sure they are not touching each other. Cook for 2-3 minutes, or until the bottoms are golden brown.
  5. Pour 1/4 cup of water into the skillet and immediately cover with a lid. Steam the dumplings for 5 minutes, or until the filling is cooked through.
  6. Remove the lid and continue to cook for another 1-2 minutes, or until all the water has evaporated and the bottoms of the dumplings are crispy.
  7. Transfer the cooked dumplings to a serving plate and serve with dipping sauce.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
10 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
8g
Carbohydrates
12g
Fat
7g

Supplies

Large bowl Non-stick skillet Lid Serving plate

Tools

Cutting board Knife Spoon Small bowl for dipping sauce

Serving suggestions

Serve the 김치만두 as an appetizer with a side of soy-vinegar dipping sauce.

Tips & tricks

For a vegetarian option, you can substitute the ground pork with tofu or mushrooms.

Cost

$10