King-size kimchi dumplings

Kimchi-wangmandu 김치왕만두

Today I’m going to show you a recipe I’m really proud of: king-size kimchi-filled dumplings, or kimchi-wangmandu in Korean. Mandu is the Korean word for dumplings, and recently I showed you how to make your own dumpling skins (mandu-pi in Korean). You can use them for this recipe. I showed you how to make them large, because we’re going to make king-size mandu today: big and substantial. Two or three king mandu should be enough for one meal. If you don’t make your own skins you can buy them in a Korean grocery store.

These mandu are made with fermented kimchi, so they have a serious savory kick, and I also use ground beef, ginger, garlic, and chopped onion, noodles, and tofu which make them full of flavor and juicy.

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Kimchi mandu are authentically Korean and really delicious, and I worked and reworked this recipe’s ratio and technique until I was fully satisfied with the end result. I ate a lot of mandu! But it was worth it in the end, because these are so good. I’m still eating them!

What you need to do is make many of them at a time – 16 in this recipe – and freeze the leftovers for later use. Then they’re always on hand and you can have mandu any time you want. If you like this recipe, also check out my other mandu recipes: fluffy steamed pork buns (Jjinppang-mandu) and Korean dumplings (mandu), which don’t use kimchi.

I hope you make some delicious mandu for your family and friends and have a lot of fun making and eating them. I guarantee everyone will love these, so be sure to make big batches of kimchi king mandu!

mandu

Ingredients (for 16 large dumplings)

  • ½ pound beef brisket (or pork belly or pork shoulder), ground
  • 1 teaspoon worth of ginger, minced
  • 3 garlic cloves, peeled and minced
  • 2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground black pepper
  • 2 ounces dangmyeon (sweet potato starch noodles)
  • 1 cup of minced onion (½ a of large onion)
  • 1½ cups of chopped buchu, (substitute for 8 to 10 chopped green onions)
  • 1 cup of kimchi, chopped
  • ⅓ cup worth medium firm tofu (100 grams: about 4 ounces)
  • 1 teaspoon salt
  • vegetable oil
  • a little flour to dust your fingers

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Dipping sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • ¼ cup worth of chunks of onion
  • 1 jalapeño or Korean green chili pepper, chopped
  • 1 teaspoon sugar (optional)

Directions

  1. Take your mandu wrappers out of the freezer. They can thaw out while we prepare the fillings.dumpling wrappers
  2. Place the beef, garlic, and ginger into a bowl. Use a wooden spoon to mix with 2 teaspoons soy sauce, 1 tablespoon sugar, 2 teaspoons sesame oil, and ½ ts ground black pepper. You can use a food processor if you want to.mandu beefkimchi mandu fillingmandu filling beef
  3. Heat up a skillet over medium high heat and add 1 teaspoon vegetable oil. Stir fry the meat mixture until the meat is no longer pink.kimchi mandu beef cooked
  4. Transfer to a large mixing bowl and be sure to include the juices from the cooked meat.
  5. Bring about 7 to 8 cups of water in a pot to a boil over medium high heat. Add the dangmyeon (aka sweet potato starch noodles) to the boiling water. Cover and cook for 7 to 8 minutes.dangmyeon
  6. Take a sample of the noodles to see if they’re cooked thoroughly. They should be soft with no firm bits in them at all. Strain and rinse under running cold water. Drain. Chop into small pieces. Add to the mixing bowl.sweet potato starch noodles cookedrinse noodlesstarch noodles for filling
  7. Add the minced onion, the chives, and kimchi to the mixing bowl.chop buchumandu filling
  8. Squeeze the tofu slightly by hand to remove excess water and add it to the mixing bowl.kimchi mandu filling
  9. Add 1 teaspoon salt, 1 teaspoon sesame oil, ½ teaspoon ground black pepper. Mix well by hand or a wooden spoon until well mixed

mandu filling seasoningsmandu filling mixdumplings filling

Shaping mandu:

  1. Put a wrapper on your palm and add 2 or 3 spoons of filling to the center.making mandu
  2. Loosely fold it in half vertically. Pinch the bottom on the fold to seal it.
  3. Push the right side in a little bit, so the wrapper folds in on itself slightly.mandu shaping
  4. Pinch that fold to make a pleat.mandu shaping
  5. Do the same on the left side and alternate sides all the way up until the mandu is sealed.
  6. Pinch or wrap the end to seal it.mandu shapingmandu shaping
  7. Repeat until you’ve made mandu from all your fillings.

To freeze for later use (up to 3 months):

  1. Set the mandu on a tray lined with plastic wrap so they aren’t touching each other.
  2. Put into the freezer for 8 hours or so, until they are all frozen.
  3. Gently put them into a plastic bag or airtight container and put them back into the freezer.

Steam mandu:

  1. Boil water in a steamer. Line the steamer rack or basket with a parchment paper.
  2. Place some mandu in the steamer basket, but be sure to make room between the mandu because they will expand slightly when cooked. Cover and steam for 15 minutes.
    mandu_in-steamer
    steamed kimchi king mandu
  3. Remove and serve with dipping sauce.

Fry mandu:

  1. Heat up a non-stick pan over medium high heat. Add 2 tablespoons vegetable oil and swirl to spread the oil evenly.
  2. Add some mandu and cook over medium heat, rotating them so each side gets golden-brown.frying mandufried kimchi king mandu
  3. Lower the heat to low and cover. Cook for a few more minutes.
  4. Remove and serve with dipping sauce.

kimchi mandu kimchi fried mandu fried mandu

Dipping sauce:

  1. Combine 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, ¼ cup chunks of onion, 1 chopped green chili pepper (or jalapeño) in a bowl.
  2. Mix well. Optionally, if you like it sweet, add 1 teaspoon sugar.

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34 Comments:

  1. redpoulaine Tucson, Arizona joined 7/17
    Posted July 2nd, 2017 at 9:09 pm | # |

    Hi Maangchi,

    Thanks so much for sharing your cooking techniques online. I never prepared Korean food before learning from your Youtube videos, but for several months now, I prepare many of your recipes, mostly for breakfast. My favorite has to be pajeong, but I love making mandu also and doenjang jigae…well, on and on. Just tried the wangmandu this morning and we have several chilling in the freezer to enjoy later in the week.
    Quick story: About 18 years ago my 15 year old son and I were stopped over on a plane flight in Seoul for about 8 hours. We’d never been to Korea before and it was barely dawn, so we, and two friends, walked from the budget hotel where we were staying out into a small, partly residential , partly commercial, neighborhood, looking for a place to find an early breakfast. Everything was closed up and steel shutters pulled down in front of the businesses. There was a shop that had dried fish displayed in a window and as we stood there, a friendly man came up and asked us what we wanted. When we explained, he knocked on the door and an old woman opened the shop for us and prepared the fish in some broth cooked on a gas burner, and served us that with gim and rice and kimchi. It was my first ever Korean food. We left Korea that afternoon, continuing our flight. Over the years I used to think back on that experience and realize that although I’d spent some time cooking western food professionally, and lived in cities like San Francisco and eaten in some very nice places, that breakfast in Seoul was the best breakfast I had ever eaten. Finally, a few months ago, I decided to research Korean food and found you on Youtube. Your recipes have brought a lot of pleasure to me and my family. Below is this morning’s breakfast, if I can make the image work, on a very messy cutting board. Wangmandu, soft rice, gim, pickled garlic and steamed egg.
    All the best, Red


    See full size image

  2. CreepyPanda Australia joined 6/17
    Posted June 18th, 2017 at 6:51 am | # |

    I made these for dinner tonight and they turned out great! I followed your recipe for mandu-pi, but mine turned out a lot smaller than yours. It’s really difficult to roll the dough in a perfect circle, but you make it look so easy! I might buy pre-made mandu-pi next time I make these. Thanks for the great recipe!

  3. Mi Heui Iran - Tehran joined 5/16
    Posted June 3rd, 2017 at 5:11 pm | # |

    Hi my dear maangchi ^^
    I want make mandu and freeze for later use
    how to use freeze mandu?!
    Thank you my dear ^^

  4. ApronStrings Texas joined 10/16
    Posted October 20th, 2016 at 9:28 am | # |

    This was an amazing dinner last week. We saved some to take for simple lunches at work.
    Thank you!


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    • Maangchi New York City joined 8/08
      Posted October 21st, 2016 at 8:09 am | # |

      Yes, it looks amazing! Huge dumplings filled with all delicious stuff means generosity! You made great wangmandu!

  5. WanTing Malaysia joined 8/16
    Posted August 21st, 2016 at 9:24 am | # |

    hello, maangchi.

    how many grams in 1 pound of ground pork? 450g or 500g?

    • Maangchi New York City joined 8/08
      Posted August 21st, 2016 at 11:41 am | # |

      1 pound pork is 453 grams.

      • WanTing Malaysia joined 8/16
        Posted November 4th, 2016 at 11:01 pm | # |

        hello, sorry for very late reply. thanks for your reply and i had made it before. its so tasty, me and my sis in law love it so much. ^^

  6. suzyb hollister, ca joined 6/16
    Posted June 19th, 2016 at 10:55 am | # |

    I made these yesterday, wrappers too, and they are as good as they look! I did bake the first ones, turned out too dried out and hard. The steamed ones were incredible! Thank you for making it look so easy, it was easy! And such a wonderful smell in the kitchen.♥

  7. maiti SPb joined 11/14
    Posted March 25th, 2016 at 7:22 am | # |

    Thank you for excellent recipe.
    It was so nice eat dumpling for dinner


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