Kimchi Mandu: A Delicious Fusion of Flavors

Kimchi Mandu: A Delicious Fusion of Flavors

Kimchi mandu, or kimchi dumplings, are a delightful way to enjoy the bold, tangy flavors of kimchi in a whole new context. By incorporating kimchi into the dumpling filling, you create a balance of sourness, crunch, and spice that elevates these parcels into something truly special. Whether steamed, fried, or boiled, kimchi mandu is a versatile dish perfect for sharing or meal prepping. Here’s everything you need to know to make your own batch at home.


Why Kimchi Mandu?

Kimchi mandu combines the art of fermentation with the comfort of dumplings. The fermented kimchi brings depth and complexity to the filling, while the dumpling wrapper provides a satisfying chew. They’re perfect as appetizers, main dishes, or even quick snacks. For more about the wonders of kimchi, check out our Kimchi Workshop page.


Ingredients for 20 Kimchi Mandu

Filling:

  • 1 pack of dumpling wrappers (available at Asian supermarkets)
  • 200g ground pork or beef (preferably with a high-fat content for juiciness)
  • 15g grated ginger
  • 40g finely chopped onions
  • 80g Chinese leaf kimchi (squeeze out excess liquid)
  • Salt and pepper, to taste

Dipping Sauce:

  • 3 tablespoons Japanese or Korean soy sauce
  • 1 tablespoon sesame oil
  • 1 dash cider vinegar
  • 1 teaspoon mirin

Instructions

  1. Prepare the Filling:
    In a mixing bowl, combine the ground pork or beef, grated ginger, chopped onions, and kimchi. Season with salt and pepper, then mix thoroughly until the ingredients are evenly distributed. Be sure to squeeze the excess liquid out of the kimchi beforehand to prevent the filling from becoming too watery.
  2. Assemble the Dumplings:
    Take a dumpling wrapper and place a small amount of filling in the center. Be careful not to overfill, as this can cause the wrapper to tear. Wet the edges of the wrapper with water, fold it over the filling, and press to seal. You can crimp the edges for a decorative touch.
  3. Cooking Options:
    • Steaming: Place the dumplings in a steamer lined with parchment paper and steam for 8-10 minutes.
    • Frying: Heat a tablespoon of oil in a non-stick pan, arrange the dumplings, and cook until the bottoms are golden brown. Add a splash of water, cover, and let them steam through for 5-7 minutes.
    • Boiling: Drop the dumplings into boiling water and cook for 4-6 minutes, or until they float to the surface.
  4. Prepare the Dipping Sauce:
    In a small bowl, mix the soy sauce, sesame oil, cider vinegar, and mirin. Adjust to taste and garnish with finely chopped spring onions if desired.
  5. Serve and Enjoy:
    Serve the dumplings hot with the dipping sauce on the side. Kimchi mandu pairs wonderfully with steamed rice or a light salad.

Tips for Success

  • Make Ahead: Kimchi mandu freezes exceptionally well. Arrange uncooked dumplings on a tray, freeze until solid, and then store in a sealed bag or container. Cook straight from frozen when needed.
  • Experiment with Fillings: Try adding tofu, mushrooms, or shredded vegetables for a vegetarian twist.
  • Customizable Spice: Adjust the amount of kimchi or add gochugaru (Korean chili flakes) for extra heat.

Kimchi mandu is more than just a dish; it’s a way to experience the versatility of kimchi. For more recipes and insights into fermentation, sign up for our newsletter here. Explore, experiment, and enjoy the journey into the world of kimchi!