Homemade kimchi mandu are a Lunar New Year favorite! Symbolizing prosperity and togetherness. Filled with bold Mother-in-Law’s kimchi, a savory pork and beef blend, tofu, glass noodles, fresh garlic chives, and onion, these dumplings are juicy, aromatic, and perfect when steamed!
INGREDIENTS (makes about 25–30 dumplings)
Filling:
- 1 cup finely chopped Mother-in-Law’s kimchi (squeezed well to remove excess juice)
- 4 oz ground pork
- 4 oz ground beef
- ½ block (7 oz) firm tofu, pressed and crumbled
- ½ cup cooked glass noodles (dangmyeon), finely chopped
- ¼ cup finely chopped garlic chives
- ¼ cup finely diced onion
- 1 tablespoon minced garlic
- ½ tablespoon minced green onion
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- ½ teaspoon black pepper
Wrapper:
- 25–30 round dumpling wrappers (mandu skins)
- Small bowl of water (for sealing)
For Serving:
- Mother-in-Law’s Original Gochujang Korean Chile Sauce
DIRECTIONS
- Finely chop the kimchi and squeeze out as much liquid as possible using your hands or a clean towel to prevent soggy dumplings.
- In a large bowl, combine the kimchi, ground pork, ground beef, crumbled tofu, chopped glass noodles, garlic chives, onion, garlic, green onion, soy sauce, sesame oil, sugar, and black pepper. Mix thoroughly until evenly incorporated and slightly sticky.
- Place a dumpling wrapper in your palm and add about 1 tablespoon of filling to the center. Lightly wet the edges with water, fold in half, and pleat tightly to seal. Repeat with remaining wrappers.
- To steam: Arrange dumplings in a lined steamer basket and steam for 8–10 minutes, until fully cooked.
- Serve warm with Mother-in-Law’s Original Gochujang Korean Chile Sauce for dipping.
Savory, aromatic from the garlic chives, slightly sweet from the onion, and perfectly balanced with spicy kimchi! These mandu are made for celebrating abundance and a fresh start!
Recipe, Photography, and Videography by Gina Hanbi Kang