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Korean

Kimchi mandu (kimchi dumplings)

Non-vegetarian

김치만두 · gimchi mandu

Plump Korean dumplings filled with sour kimchi, pork, tofu and glass noodles. Steamed, pan-fried or added to soup.

Kimchi mandu (kimchi dumplings) is a Korean dumpling dish from South Korea, ready in about 57 minutes and made with kimchi, ground pork and wonton / dumpling wrappers. It serves 4 and is rated intermediate to cook.

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A vibrant assortment of steamed Korean dumplings, served fresh in Seoul.
Photo: Theodore Nguyen / Pexels · Pexels License
Prep
45 min
Cook
12 min
Total
57 min
Serves
4
Level
Intermediate
Calories
546

Ingredients

4 servings (about 36 mandu)

Equipment

Method

  1. Step 1

    Mix the kimchi (opens in a new tab), pork, tofu (opens in a new tab), noodles, spring onion (opens in a new tab), garlic (opens in a new tab), egg (opens in a new tab), sesame oil (opens in a new tab), soy sauce (opens in a new tab), salt and pepper (opens in a new tab) thoroughly.

    • 10 min

    Food safety: Wash hands and surfaces after handling raw pork and egg.

  2. Step 2

    Place a spoonful in the centre of each wrapper, wet the edge, fold into a half-moon and press out the air. Bring the two corners together and pinch to make a round shape if you like.

    • 30 min

  3. Step 3

    Steam on a lined steamer (opens in a new tab) over high heat until the wrappers are translucent and the filling is cooked through.

    Food safety: The filling should be piping hot throughout.

  4. Step 4

    For crisp mandu, fry the steamed dumplings in the oil until golden underneath. Serve with soy sauce (opens in a new tab) and vinegar.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
South Korea · Well documentedMore food from South Korea
Dish
Lunch · Dinner · Snack · Dumplings
Cooking method
Steamed, Pan-fried
Taste
sour, spicy (chilli heat), savoury
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Freezer-friendly · Make-ahead · Batch cooking
Cook more with
Kimchi · Ground pork · Wonton / dumpling wrappers · Tofu · Glass noodles · Spring onion
Techniques
Pan-frying · Steaming

Allergens

  • Contains: Eggsfrom egg, wonton / dumpling wrappers
  • Contains: Fishfrom kimchi
  • Contains: Crustaceansfrom kimchi
  • Contains: Wheatfrom soy sauce, wonton / dumpling wrappers
  • Contains: Glutenfrom soy sauce, wonton / dumpling wrappers
  • Contains: Soyfrom tofu, soy sauce
  • Contains: Sesamefrom toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

546 kcal per serving

Calculated

1 serving ≈ 286 g · recipe makes 4

Where the energy comes from

  • Protein 21%
  • Carbohydrate 40%
  • Fat 39%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy546 kcal191 kcal
Protein29 g10.1 g
Carbohydrate55 g19.2 g
Net carbohydrate51.2 g17.9 g
Sugars——
Added sugars0 g0 g
Fibre3.8 g1.3 g
Fat23.6 g8.3 g
Saturated fat6.7 g2.3 g
Trans fat——
Cholesterol98 mg34 mg
Sodium1155 mg404 mg
Salt equivalent2.9 g1 g
Vitamins & minerals per serving
Potassium
511 mg
Calcium
426 mg
Iron
6.5 mg
Magnesium
69 mg
Vitamin A (RAE)
—
Vitamin C
3 mg
Vitamin D
—
Vitamin B12
0.6 µg
Folate (DFE)
158 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: neutral vegetable oil.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Squeeze the kimchi and tofu really dry, or the filling makes the wrappers soggy and split.
  • Freeze uncooked mandu on a tray, then bag them; steam from frozen for 3–4 minutes longer.

Common mistakes

  • Not squeezing the kimchi and tofu — the filling turns watery and the wrappers burst.

Storage

  • Freeze uncooked on a tray, then bag; keep 2 months.

Reheating

  • Steam from frozen for 15 minutes or drop into simmering soup.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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