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These homemade kimchi dumplings come together in just 30 minutes, featuring tangy kimchi, savory pork, and chewy sweet potato noodles wrapped in soft dumpling skins. Pan-fried until golden and crispy, they’re easy, delicious, and perfect for sharing. Serve with a simple dipping sauce, and they’ll be gone in no time!
Kimchi Mandu
I have a deep love for all kinds of dumplings—boiled, steamed, or pan-fried—they always satisfy my cravings. Recently, I had some leftover kimchi in the fridge and decided to transform it into homemade kimchi dumplings. The result was a delightful blend of savory pork, chewy sweet potato noodles, and spicy, tangy kimchi. They were so delicious that I lost track of how many I consumed!
These kimchi mandu are simple to prepare and add a fun Korean twist to your usual dumpling repertoire. Ideal for a quick snack or meal, they are bold, satisfying, and utterly irresistible. Try them out and enjoy a new favorite! Don’t forget to check out my tips and tricks below for making the best pork kimchi dumplings every time!
What Makes This Recipe So Irresistible
Here’s why my recipe is a must-try and will have you coming back for more—it’s quick, packed with flavor, and perfect for any time you’re craving something delicious!
- Ready in just 30 minutes: Yes, you read that right—these come together in just 30 minutes! Quick, easy, and perfect for busy weeknights. And the best part? It’s a delicious way to use up leftover kimchi!
- Crispy outside, juicy inside: Pan-fried until perfectly golden, these dumplings have a crispy bottom with a tender, juicy filling. The combination of tangy kimchi, savory pork, and chewy sweet potato noodles makes every bite truly delightful!
- Freezer-friendly for busy days: Make a large batch and stash them in the freezer! They cook straight from frozen, ensuring you always have a quick, homemade meal at your fingertips.
Ingredients You’ll Need
- Dumpling wrappers
- Oil – Use vegetable or canola oil.
Filling
- Korean dried sweet potato noodles – Look for Korean sweet potato noodles (dangmyeon) for that chewy texture that’s perfect in dumplings. If you can’t find them, regular glass noodles will suffice—just know the texture will differ slightly.
- Ground pork – I recommend ground pork for the best flavor, aiming for an 80% lean to 20% fat ratio (or 70:30 for extra juiciness). Ground chicken is a great Halal-friendly option—use skinless, boneless chicken thighs for the juiciest, most tender dumplings.
- Kimchi
- Ginger
- Scallion
- Soy sauce
- Rice wine – You can use Chinese rice wine or Japanese cooking sake; if unavailable, dry sherry works as a great substitute.
- Sesame oil
- White pepper
- Salt
Dipping Sauce
- Chinese black vinegar – I used Chinese black vinegar (Chinkiang brand), but Japanese ponzu works well as a substitute too.
- Scallion
- Sesame seeds
Check out the recipe card below for the full ingredient details.
How To Make Kimchi Dumplings
Cook the sweet potato noodles according to the package instructions. Once cooked, rinse them under cold water to cool them down, then drain and pat them dry with paper towels. Give them a quick chop so they’re easier to mix into the filling—nothing fancy, just smaller pieces that’ll blend in nicely!
Mix up the dipping sauce by combining all the ingredients in a small bowl and stirring well. Set it aside until you’re ready to enjoy your dumplings.
Combine the chopped sweet potato noodles with the remaining filling ingredients in a bowl. Mix everything thoroughly until it becomes sticky—that’s how you know it’s ready!
Now it’s time to make the dumplings! Take a dumpling wrapper and place it in your palm. Scoop about half a heaping tablespoon of filling into the center—don’t overstuff it, or sealing will be tricky! Dip your finger in a little bowl of water and run it around the edges. Fold it in half to create a half-moon shape and pinch to form 5-6 pleats. Press the edges tightly to seal it up, and you’re good to go!
Ensure you press and seal the edges tightly so nothing spills out during cooking. Place the finished dumplings on a plate lined with parchment paper to prevent sticking. Continue until you’ve used up all the filling.
Heat a little oil in a pan over low to medium heat. Arrange about 8 dumplings in the pan, ensuring they’re not overcrowded. Let them sizzle until the bottoms turn a nice golden brown, about 2 to 3 minutes. Flip them over and do the same for the other side. Cover the pan with a lid while they cook to trap steam and keep them tender. Repeat until all your dumplings are cooked, then serve them warm with the dipping sauce. Enjoy!
Folding Dumpling Guide: Need help with folding? Check out the How to Wrap and Fold Dumplings section in my Steamed Dumplings recipe for a step-by-step photo guide! You can also watch a dumpling wrapping video from Asian Dumplings cookbook author Andrea Nguyen.
Other Ways To Cook It
- Steamed: Line your steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in a single layer and steam over boiling water for 8–10 minutes, until the wrappers turn slightly translucent. This method yields soft, juicy dumplings with a delicate bite.
- Boiled: Bring a pot of water to a boil, then gently drop in the dumplings. Stir to prevent sticking. Once they float, let them cook for another 2–3 minutes, then scoop them out. This method keeps them light, tender, and incredibly satisfying.
- Air-Fried: Lightly brush or spray the dumplings with oil, then air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway through. They come out crispy and golden.
Secrets To Perfect Kimchi Mandu Every Time
Here are my tried-and-true tips to help you create crispy, juicy, and flavorful kimchi mandu every single time!
- I prefer ground pork with a nice 80/20 lean-to-fat ratio (or 70/30 for extra juiciness), but if you’re looking for a Halal-friendly alternative, ground chicken is a great choice. Just ensure you use skinless, boneless chicken thighs for the most tender, flavorful dumplings!
- I always make sure to squeeze out the extra liquid from the kimchi before adding it to the filling. This prevents the wrappers from becoming soggy and helps everything hold together perfectly.
- I know it’s tempting to add more filling, but I usually go for a heaping teaspoon per wrapper. Overfilling can complicate sealing and increase the risk of them bursting during cooking. Keep it just right for the best results.
Frequently Asked Questions
Yes. Swap out the pork for crumbled tofu or mushrooms, and adjust the seasoning to your taste. The kimchi and sweet potato noodles still bring tons of flavor.
Yes. You can prepare the dumplings ahead and keep them in the fridge for up to 24 hours before cooking. Alternatively, freeze them for up to 3 months—there’s no need to thaw; just cook straight from frozen.
Heat your pan well with a light coat of oil before adding the dumplings. Avoid overcrowding them, and let them sit for a few minutes—no touching! That’s how you achieve that perfect crispy bottom.
Store any leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat them in a pan to restore their crispiness, or pop them in the microwave if you’re short on time.
This recipe contains approximately 259 calories per serving.
What To Serve With Kimchi Dumplings
For a wholesome meal and easy weeknight dinner, I recommend pairing these dumplings with various side dishes.
