Kimchi Dumplings

Ingredients

• 60dumpling skins
• 240 ml (1 cup)kimchi
• 240 ml (1 cup)minced pork
• 240 ml (1 cup)Korean sweet potato noodles
• 120 ml (1/2 cup)Asian garlic chives
• 120 ml (1/2 cup)spring onion
• 2 tablespoonsKorean red chilli flakes
• 1 tablespoonminced garlic
• 1 tablespoonsugar
• 1 tablespoonoyster sauce
• 2 tablespoonssoy sauce
• 2 tablespoonssoy sauce
• a splashvinegar
• a splashsesame oil
• a shakesesame seeds

Instructions

1. 1

   Chop the filling

   Finely chop the kimchi. If needed, finely mince the pork with a knife. Cut the garlic chives and spring onion into small pieces. Boil a large handful of glass noodles for 7 minutes, drain and rinse in cold water, then chop them into short pieces. Put all the chopped ingredients in a bowl.

2. 2

   Season the mixture

   Add all the listed seasoning ingredients to the bowl, then mix everything thoroughly with your hands.

3. 3

   Fold the dumplings

   Pour cold water into a small dish. Put a spoonful of filling in the centre of a dumpling skin. Wet the outer edge with a finger dipped in water, fold the skin in half and press it closed. Make two creases on each side, then finish with one fold at the top centre. Repeat with the remaining skins and filling.

4. 4

   Pan-fry the dumplings

   Heat a frying pan over medium-low heat and add oil. When it is hot, add the dumplings. Once the bottoms are crisp, turn them onto one side; when that side is crisp, turn them onto the opposite side.

5. 5

   Cool and serve

   Let the dumplings cool briefly, then serve with soy sauce for dipping.

What are kimchi dumplings?

Kimchi dumplings are a Korean-style mandu filled with kimchi and other savoury ingredients. Mandu come in many forms, and fillings vary between cooks and households.

This version pairs tangy kimchi with pork, glass noodles and greens, then pan-fries the dumplings for a crisp exterior. The filling is mixed by hand and wrapped in purchased skins, keeping the work focused on chopping and folding.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 32g protein, 105g carbs, 25g fat.

The wrappers and glass noodles contribute most of the carbohydrates, while pork supplies much of the protein and fat; sesame oil and the pan-frying oil add further fat. Kimchi and the sauces contribute sodium, so serve the dipping soy sauce separately and add a portion of vegetables alongside.

Build a balanced filling

Kimchi: Chop it finely so it distributes evenly and does not make the wrappers difficult to seal. If it is very wet, let excess liquid drain before mixing.

Noodles and greens: Cut the boiled glass noodles into short pieces, and chop the chives and spring onion small. This makes each spoonful of filling easier to handle.

Get the mixture ready

Pork: Use finely minced pork so it combines readily with the other ingredients. Mix the filling thoroughly by hand, taking care to distribute the seasonings through the bowl.

Seasoning: The recipe includes two separate quantities of soy sauce, each listed as 2 tablespoons. Keep both in the mixture, along with the vinegar and sesame oil described as splashes.

Seal each wrapper

Moisten the rim lightly: too much water can make the wrapper slippery, while a dry edge may not seal. Press the two halves together firmly before shaping the pleats.

Keep the filling in the centre and avoid overfilling. If the edge gets filling on it, wipe it clean before closing so the dumpling can seal.

Look for crisp sides

The method relies on pan-frying over medium-low heat, turning the dumplings as each side becomes crisp. Use the colour and texture of the wrapper as your cue rather than relying on a fixed cooking time, which the recipe does not provide.

The recipe does not specify a pan-frying oil quantity or a steaming step. Avoid crowding the pan so you can turn the dumplings without tearing their wrappers.

Serve them while warm

These dumplings work as a snack or as part of a larger meal. Put soy sauce on the side for dipping, as the recipe suggests.

For a more complete plate, pair them with a simple salad or vegetables. Their filling is savoury and substantial, so a fresh, lightly dressed side offers contrast.

Recipe notes & tips

• Chop the kimchi and noodles small so the filling is easier to spoon into the wrappers.
• Keep a small dish of cold water beside you for sealing the skins.
• Use a spoonful of filling that fits comfortably in the centre without reaching the wrapper edge.
• Make sure the wrapper edges are pressed together before adding the pleats.
• Fry in batches if needed to leave enough room to turn each dumpling.

Variations

• More greens: Increase the chives or spring onion for a greener filling.
• Milder filling: Reduce the Korean chilli flakes to suit your preferred heat.
• Extra tang: Add a little more vinegar to the dipping soy sauce.
• Vegetarian option: Replace the pork with finely chopped mushrooms and check that the sauces suit your needs.
• Boiled style: Cook the filled dumplings in simmering water instead of pan-frying, though this changes the method and texture.

Common mistakes to avoid

• Large kimchi pieces: Chop them finely so they do not catch on the wrapper when sealing.
• Wet wrapper edges: Use just a light coating of water, then press the edge firmly closed.
• Overfilled skins: Use a smaller spoonful so the wrapper can close without stretching.
• Long noodle strands: Chop the noodles after rinsing so they mix evenly into the filling.
• Crowded pan: Fry in batches so the dumplings can crisp and turn without sticking together.

How to store

Refrigerate cooked dumplings in a covered container and eat within 3 days. Reheat in a frying pan until hot throughout and crisp again; uncooked dumplings can be frozen in a single layer, then transferred to a freezer container.

Frequently asked questions