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Mandu - Korean Kimchi Dumplings

Mandu - Korean Kimchi Dumplings

We all love a big plate of steamy dumplings! And lucky for us they are not hard to make at all. What this means, is we can actually make dumplings at home and keep the them coming for days! Toady, I'm going to show you how to make Mandu, Korean dumplings. 

Dumplings are well known in Asian cuisine. Each country has its own version and is no different for Korea. Koreans mastered the dumpling game and created beautiful mouthwatering dumplings which are called mandu. 

Back in the old days, only royals were able to eat and enjoy mandu. Nowadays, mandu is available in pretty much every Korean restaurant or supermarket you come across. They are very popular worldwide and without a doubt, there's a recipe for every like and preference.

Mandu is cooked in many different ways. You can steam, pan-fry, boil, or even deep fry your mandu. And there are so many different kinds depending on the region you go to within Korea. There are the folded dumplings we all know but you will also find squares, balls, and unwrapped ones. 

For mandu, as for any other kind of dumplings, you can make the filling with a bunch of different ingredients. For this recipe, we are making kimchi-mandu. The name is pretty self-explanatory. You guessed it right! We are using kimchi to make the stuffing, and we'll add a few other things to make our mandu even more delicious and filling. 

I love the idea of having kimchi inside a dumpling. Kimchi is an ingredient worth adding to whatever meal you possibly can. It will help your gut stay healthy meaning it will help YOU stay healthy and have a better immune system, better digestion, and more control over your weight management. These are just some of the benefits we can get from fermented food.

But, aside from the health aspect kimchi is such a blast of flavour on its own. We don't really need to add anything else to get an incredible and tasty filling for our mandu. The rest of the ingredients provide this recipe with a lot more nutrients and protein, and they'll give the stuffing a nice texture. But the kimchi is definitely the king of flavour here. 

As you can see I love kimchi and I get super excited about it. I don't like any of it going to waste and I always try to make use of absolutely everything that comes in the jar. So, I'm putting the leftover juice to work by adding it to the dipping sauce.

There's no point on having mandu without a good dipping sauce. Is so satisfying to go extra with the sauce and then shamelessly stuff your face. So make sure you always save that kimchi juice.  We will mix it with maple syrup, rice vinegar, tapioca starch and light soy sauce. The consistency will come out really nice and it will allow the sauce to actually stay on the mandu while it makes its way to your mouth.

Ingredients
14
Prep time
30 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Mushrooms, Soy

Ingredients

For the filling

  • 8 dried shiitake mushrooms (thinly sliced)
  • 15 oz extra firm tofu (crumbled)
  • 2 cloves garlic (minced)
  • 1 cup kimchi (express kimchi juice and keep / thinly sliced)
  • 1 tbsp light soy sauce
  • 2 cups mung bean sprouts (washed dried and thinly sliced)
  • 1 small onion (thinly sliced)
  • 2 medium scallion (thinly sliced)

For the dumpling

  • 48 gyoza wrappers
  • 4 tsps toasted sesame oil
  • 2 tsps toasted sesame oil
  • 6 tbsps water

For the sauce

  • 4 tbsps kimchi juice
  • 2 tbsps light soy sauce
  • 2 tbsps maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp tapioca starch

For the garnish

  • 1 tablespoon roasted sesame seeds

Directions

  1. Heat up the oil for the filling in a frying pan and roast the chopped onion for about 3 minutes on high heat and add add the garlic for 30 more seconds.
  2. Add the tofu and stir fry for 3 more minutes, also add the soy sauce for the filling.
  3. Add the bean sprouts and scallion and stir fry for 1 more minute.
  4. Add the rest of the filling ingredients and give it a good stir, pour excessive liquid into the jar where you keep the kimchi juice.
  5. Place the sauce ingredients in a saucepan and heat up until it thickens a bit, then set aside until it cools down.
  6. To prepare the dumplings, on one of the gyoza wrappers place a small amount of the mushroom mixture, and wet half of the wrapper with your finger.
  7. To close it, put the dumpling on your hand, fold the wrapper in half and starting from the middle, press the the edges together with your fingers. Set them aside in a flat surface and repeat the process until you're out of filling.
  8. In a big frying pan heat some of the sesame oil for the dumplings, place 8 dumplings in the pan (less if they overlap), and fry for about 1 minute on each side.
  9. Add to the frying pan 1 or 2 tbs of water (adjust accordingly if you have less dumplings in the pan), immediately put the lid and steam the dumplings until all the water is gone.
  10. Carefully take the dumplings out of the pan and repeat the process with the rest of the dumplings.
  11. Lastly, sprinkle the sauce with the toasted sesame seeds and serve the dumplings with the sauce on the side. Enjoy!

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