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Korean dumplings (mandu) with kimchi are a tasty mix of savory flavors wrapped in soft dumpling skins. With this easy mandu recipe, you’ll be able to enjoy delicious dumplings in just 20 minutes, packed with seasoned meat, fresh veggies, and tangy kimchi in every bite!
Korean Dumplings Recipe
Korean dumplings, or mandu, are a tasty treat that really highlight the deliciousness of Korean cuisine. These little pockets of goodness are typically filled with a mix of seasoned meat, fresh veggies, and, of course, kimchi.
Korean dumplings are a favorite during celebrations like Lunar New Year (Seollal), which is a big three-day holiday in Korea. It’s all about family coming together, honoring ancestors, and enjoying traditional foods. Making mandu is a fun way to get everyone involved as you prepare for the New Year feast.
One special tradition is honoring elders with a bow called sebae. Young folks wish their elders a prosperous and healthy year ahead, and they usually get gifts in return, often money.
Kimchi mandu really shines during this time, thanks to its bold flavor and crunchy texture. They’re perfect for dishes like manduguk (Korean dumpling soup) or tteok-manduguk (a rice cake soup with dumplings). The kimchi adds a nice kick, making these dumplings a must-have for any celebration.
This steamed Korean dumplings recipe can be made in just 20 minutes and 6 simple steps, so you’ll be able to enjoy delicious and flavorful dumplings with Korean dumplings sauce in no time.
For more Korean mandu recipes, check out my Pan-Fried Mandu recipe!
Why You’ll Love This Recipe
- Bursting with flavor. The filling is a delicious mix of kimchi, tofu, and ground pork, loaded with savory goodness and a hint of heat from the kimchi.
- Simple and delicious. This mandu recipe is really easy to make and foolproof, making it great for beginners!
- Healthier option. Loaded with fresh veggies, these Korean steamed dumplings taste so much better than store-bought ones!
- Convenience. These dumplings are perfect for a quick snack or a light meal. I like making a big batch and keep them in the freezer and enjoy them as often as I want.
Korean Dumplings Ingredients
- Dumpling wrappers
- Kimchi – This spicy, fermented veggie adds a zesty kick and loads of flavor.
- Tofu – Gives the filling a creamy texture and keeps it light.
- Ground pork – If you prefer, you can swap it out for ground beef.
- Mung bean sprouts – Add a nice crunch!
- Onion
- Scallions
- Garlic
- Ginger
- Sesame oil – This nutty oil adds a rich taste to the filling.
- Soy sauce
- Salt
- Pepper
Korean Dumplings Sauce
- Soy sauce
- Sugar
- Ground black pepper
- Red pepper flakes (gochugaru) – Adds heat and a beautiful color to the sauce.
- Vinegar – Adds a bright touch to the sauce and balances out the savory filling of the mandu, giving it a nice zesty kick.
See the recipe card for full information on ingredients.
How To Make Korean Dumplings (Mandu)
Step 1: Finely chop the kimchi and squeeze out as much liquid as possible by hand. For the tofu, press it under a heavy object like a cutting board to remove excess water, then squeeze by hand. Using a cheesecloth can make this process easier.
Step 2: Blanch the bean sprouts in boiling water, then drain, chop, and squeeze out excess water. Finely chop the onion and squeeze out any remaining moisture. Lastly, finely chop the scallions.
Step 3: The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.
Step 4: Place one heaping teaspoon to a tablespoon of filling on a wrapper. Wet the edges with water or egg wash, then seal it tightly into a half-moon shape, pushing out any air with your fingers. (If you want half-moon dumplings, you can stop here!) Next, bring the two ends together, moisten the overlapping side, and press tightly to create a round shape.
Step 5: Kimchi mandu can be steamed for about 8 minutes in a steamer (longer if frozen). Just be sure to line the steamer with cheesecloth or a paper towel to prevent the mandu from sticking.
Step 6: To make the dipping sauce, combine all the ingredients in a bowl and mix well. Serve the mandu alongside the sauce for dipping.
Helpful Tips
- When you’re adding filling to the wrappers, keep it light. A little goes a long way! Overstuffing can lead to tearing and make sealing a pain.
- Make sure to press the edges of the wrappers together really well to avoid any leaks while cooking.
- Don’t crowd the Korean dumplings in the steamer. Cooking them in smaller batches helps everything cook evenly and prevents them from sticking together.
- To freeze the dumplings, place them on a tray without letting them touch and freeze for about an hour. Once they’re frozen, transfer them to a freezer bag. This keeps the skins from getting soggy and sticking together.
Frequently Asked Questions
Mandu are Korean version of dumplings while Gyoza are Japanese dumplings. Mandu are usually bigger and can be boiled, steamed, or pan-fried. On the other hand, gyoza are mainly pan-fried, giving them that nice crispy bottom. Plus, gyoza often has more cabbage in the filling.
The dumplings will become slightly translucent, and the filling should be hot throughout. You can cut one open to check if the filling is fully cooked.
They can last for about 2 to 3 months in the freezer if stored properly in an airtight bag.
The best method to reheat frozen Korean dumplings is by steaming them directly from the freezer. Just add a few extra minutes to the steaming time for perfectly warm dumplings.
This recipe is only 61 calories per dumpling.
What To Serve With Korean Dumplings
For an easy and wholesome Korean meal, I recommend the following recipes:
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Korean Dumplings (Mandu)
Ingredients
- 25 – 30 dumpling wrappers, slightly thick
Filling:
- 1 cup packed finely chopped kimchi
- 6 oz (175g) tofu
- 8 oz (250g) mung bean sprouts
- 1/2 medium onion
- 3 scallions
- 4 oz (125g) ground pork, or beef
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger , or juiced
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1/2 egg, use the other half to seal the wrappers
- salt to taste, 1/4 teaspoon
- 1 pinch pepper
Dipping Sauce:
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1 pinch ground black pepper
- 1 pinch red pepper flakes, gochugaru
Instructions
- Finely chop the kimchi and squeeze out as much liquid as possible by hand. For the tofu, press it under a heavy object like a cutting board to remove excess water, then squeeze by hand. Using a cheesecloth can make this process easier.
- Blanch the bean sprouts in boiling water, then drain, chop, and squeeze out excess water. Finely chop the onion and squeeze out any remaining moisture. Lastly, finely chop the scallions.
- The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.
- Place one heaping teaspoon to a tablespoon of filling on a wrapper. Wet the edges with water or egg wash, then seal it tightly into a half-moon shape, pushing out any air with your fingers. (If you want half-moon dumplings, you can stop here!) Next, bring the two ends together, moisten the overlapping side, and press tightly to create a round shape.
- Kimchi mandu can be steamed for about 8 minutes in a steamer (longer if frozen). Just be sure to line the steamer with cheesecloth or a paper towel to prevent the mandu from sticking.
- To make the dipping sauce, combine all the ingredients in a bowl and mix well. Serve the mandu alongside the sauce for dipping.
Notes
- When you’re adding filling to the wrappers, keep it light. A little goes a long way! Overstuffing can lead to tearing and make sealing a pain.
- Make sure to press the edges of the wrappers together really well to avoid any leaks while cooking.
- Don’t crowd the Korean dumplings in the steamer. Cooking them in smaller batches helps everything cook evenly and prevents them from sticking together.
- To freeze the dumplings, place them on a tray without letting them touch and freeze for about an hour. Once they’re frozen, transfer them to a freezer bag. This keeps the skins from getting soggy and sticking together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was my first making dumplings and I had so much fun. The recipe was authentic, thank you soo much for posting it. The instructions are easy to follow and the results are amazing.
Hi Khule, that’s awesome. I am so glad you like this recipe, please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
It was my first making dumplings and I had so much fun. The recipe was authentic, thank you soo much for posting it. The instructions are easy to follow and the results are amazing.
Does the nutrition label apply to one dumpling or to the full 30 one can make with this recipe?
I’m planning on making these tonight, with alterations to make them keto! Not adding sugar or tofu, substitute Bragg’s aminos for soy, and rolled in crushed pork rinds before frying. I’ll post the results!
Hey Tracey, sounds very yummy! Let me know how your Korean dumplings turn out.
Will it be ok if i don’t put tofu in my mandu? Is there anything i can use as a replacement for tofu?
You can skip.
Hii lov ed ur recipes love them,chinise recipes on ur site are YUMM..Is it possible for to give a demo of how to make the dumplings :) wud really appriciate .:) Thanx alott for sharin ur wonderful n easy recipes ..It Makes the Kitchen Queen :D at my place and im proud of meeself ..Thanx