Kimchi Mandu (Kimchi Dumplings)

Kimchi mandu bring the punchy character of well-fermented kimchi into a Korean dumpling format: savoury, tangy filling wrapped in thin skins and cooked until crisp-edged and juicy. The mixture of minced pork, tofu, garlic, spring onion, soy sauce and sesame oil gives the dumplings depth without dulling the kimchi’s acidity. Pan-frying first creates a deep golden base, while a short covered steam cooks the filling through and keeps the wrappers tender. They work well as a hot appetiser, a sharing plate or part of a larger Korean-style meal, with the key to neat, well-textured dumplings lying in squeezing excess moisture from both the kimchi and tofu before wrapping.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Korean home cooking
Flavor profile Tangy • Savoury • Umami-rich
Techniques Pan-frying • Steaming • Pleating
Key equipment Large frying pan • Mixing bowl
Cooking style Make-ahead friendly • Freezer-friendly • Crowd-friendly
Time commitment Under 1 hour

Why this recipe works

  • Crisp base, juicy centre: Pan-frying before steaming gives the dumplings a golden underside while keeping the pork, kimchi and tofu filling moist.
  • Deep savoury flavour: Well-fermented kimchi brings acidity and complexity, while soy sauce, sesame oil, garlic and spring onion round out the filling.
  • Easy to prepare ahead: The dumplings can be frozen uncooked, then cooked straight from frozen with a slightly longer steaming time.

Get the most out of this recipe

Ingredient notes

  • Use well-fermented kimchi: Mature kimchi gives the filling its characteristic tang and savoury depth; very fresh kimchi will taste milder and less rounded.
  • Remove excess moisture: Squeezing both the kimchi and tofu helps prevent the wrappers from softening before cooking.
  • Tofu affects the filling: Firm tofu keeps the mixture tender, while extra-firm tofu makes the filling drier and easier to wrap.

Texture tips

  • Re-crisp before serving: After steaming, uncover the pan and let the remaining water evaporate so the bases regain their crisp texture.
  • Keep the crisp side up: Once cooked, transfer the mandu to a plate with the browned side facing up to stop trapped steam softening the base.

Common mistakes

  • Do not overcrowd the pan: Cook in batches if needed so the dumplings brown evenly and have enough room to steam properly.
  • Avoid a loose filling: Mix until the filling looks cohesive and slightly sticky; this helps it hold together inside the wrapper.
  • Check the pork is cooked through: The wrappers should look slightly translucent and the pork filling must be fully cooked before serving.

Make-ahead tips

  • Freeze uncooked dumplings: Arrange them in a single layer until firm, then bag them so they do not stick together.
  • Reheat with steam and heat: Warm cooked mandu in a lightly oiled frying pan with a splash of water, covered until piping hot, then uncover to crisp the bases.
  • Useful for larger batches: Cook in batches and keep finished dumplings warm in a 120°C (250°F) oven while the remaining mandu cook.

Equipment you'll need

Chef’s knife Cutting board Large frying pan Mixing bowl Tongs
Ingredients
Instructions
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  1. Finely chop the kimchi, then squeeze out excess liquid and set it aside. Crumble the tofu into a mixing bowl and squeeze it firmly to remove as much moisture as you can. Thinly slice the spring onion and finely grate the garlic.
  2. Add the minced pork, chopped kimchi, spring onion, garlic, soy sauce, sesame oil and black pepper to the bowl with the tofu. Mix thoroughly until the filling looks cohesive and slightly sticky. Sprinkle in the roasted sesame seeds and mix again.
  3. Lay out the gyoza dumpling wrappers and keep the rest covered so they do not dry out. Place a small spoonful of filling in the centre of each wrapper, then lightly moisten the edge with a fingertip dipped in water. Fold and pleat to seal, pressing out any air pockets as you go.
  4. Heat the vegetable oil in a large frying pan over a medium-high heat. Arrange the dumplings in a single layer and cook for 2 to 3 minutes until the bases are deep golden. Reduce the heat to medium.
  5. Carefully pour the water into the pan and immediately cover with a lid. Steam for 5 to 6 minutes, until the wrappers look slightly translucent and the pork is cooked through. Uncover and cook for 1 to 2 minutes more to drive off any remaining water and re-crisp the bases.
  6. Transfer to a plate, keeping the crisp side facing up. Serve hot.

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Recipe notes

Tips

  • Squeezing the kimchi and tofu well keeps the filling juicy without making the wrappers soggy.
  • If you are cooking in batches, keep the first batch warm on a baking tray in a 120°C (250°F) oven while you finish the rest.
  • For vulnerable groups, make sure the pork is fully cooked through before serving.

Substitutions

  • Replace minced pork with minced chicken for a lighter filling.
  • Replace firm tofu with extra-firm tofu for an even drier, easier-to-wrap filling.
  • Replace soy sauce with light soy sauce for a slightly saltier, cleaner flavour.

Storage

  • Refrigerate up to 2 days
  • Cool completely, then refrigerate in a sealed container. Reheat in a lightly oiled frying pan with a splash of water, cover to steam until piping hot, then uncover to re-crisp. Freeze uncooked dumplings in a single layer, then bag; cook from frozen, adding 2 to 3 minutes to the steaming time.

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Recipe overview

  • Servings: 4 servings
  • Total time: 1h (50min active)
  • Difficulty: Medium
  • Cuisine: Korean
  • Allergens:
    Gluten Sesame Soybeans Wheat
Freezer friendly
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Equipment you'll need

Chef’s knife Cutting board Large frying pan Mixing bowl Tongs
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Black pepper

1 cup ≈ 110.4 g
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Roasted sesame seeds

1 cup ≈ 128 g
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Sesame oil

1 cup ≈ 240 ml
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Soy sauce

1 cup ≈ 240 ml
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Vegetable oil

1 cup ≈ 240 ml
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Water

1 cup ≈ 240 ml
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