Korean Mandu with Kimchi and Pork
Korean mandu are versatile dumplings filled with a bold and tangy mixture of fermented kimchi, ground pork, tofu, and glass noodles that can be steamed, boiled, pan-fried, or even added to soup. The fermented kimchi in the filling gives these dumplings a distinctly funky depth of flavor that sets them apart from other Asian dumplings.
Bold Korean dumplings packed with kimchi, pork, and tofu that can be cooked any way you prefer.
Nutrition per serving
Ingredients
Dough
Filling
Instructions
Prepare the Filling
Squeeze the chopped kimchi in a clean cloth until very dry, reserving the liquid for another use. Combine kimchi with ground pork, pressed tofu, chopped soaked glass noodles, sesame oil, soy sauce, garlic, and a pinch of sugar. Mix until evenly incorporated.
Fill and Seal the Mandu
Place a wrapper on your palm and add a heaping teaspoon of filling to the center without overfilling. Moisten the edges with water and fold into a half-moon, pressing out any air pockets. Press the edges firmly and optionally crimp with a fork or pleat decoratively.
Choose Your Cooking Method
For pan-fried mandu heat oil in a skillet and fry flat-side down for 2 minutes, then add water, cover, and steam for 5 minutes. For boiled mandu drop into salted boiling water and cook for 5 to 6 minutes until they float and are cooked through.
Serve with Dipping Sauce
Mix soy sauce, rice vinegar, gochugaru, and a few drops of sesame oil to make a dipping sauce. Arrange mandu on a plate and garnish with sliced green onions and sesame seeds. Serve immediately while piping hot.
Substitutions
Common mistakes
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