Kimchi Dumplings: A Labour of Love Worth Every Minute
There's something deeply satisfying about making dumplings by hand. The rhythmic folding, the anticipation as they cook, the first bite into a perfectly pleated parcel. When you fill those dumplings with kimchi, you're creating something truly special.
My Introduction to Mandu
I first learned to make kimchi dumplings from a Korean grandmother in Seoul. She didn't speak much English, and my Korean was non-existent, but we communicated through the food. She showed me how to fold, how to seal, how to know when they were perfectly cooked. That afternoon changed how I think about dumplings forever.
The Filling
The filling is everything. Here's what I use:
- 200g well-drained kimchi, finely chopped
- 200g pork mince (or beef, or a mixture)
- 100g firm tofu, pressed and crumbled
- 2 spring onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Salt and white pepper to taste
The key is draining the kimchi properly. If it's too wet, your dumplings will be soggy and won't seal properly. I squeeze it in a clean tea towel until barely any liquid comes out.
The Wrapper Debate
You can make your own wrappers, and I do sometimes when I have the time. But honestly? Good quality shop-bought dumpling wrappers work brilliantly. Look for the round ones in the freezer section of Asian supermarkets.
Folding Technique
- Place a heaped teaspoon of filling in the centre of each wrapper
- Wet the edges with water using your finger
- Fold in half to create a half-moon shape
- Press the edges firmly to seal
- For pleats, pinch small folds along the sealed edge
Don't stress about perfect pleats. Rustic-looking dumplings taste just as good, and there's a certain charm to homemade imperfection.
Cooking Methods
Pan-fried (Crispy): Heat oil in a non-stick pan, add dumplings flat-side down, cook until golden (2-3 minutes), add 50ml water, cover and steam until water evaporates (4-5 minutes).
Steamed (Delicate): Line a steamer with cabbage leaves or baking paper, steam for 8-10 minutes until wrapper is translucent.
Boiled (Soup-ready): Drop into simmering broth and cook for 6-7 minutes until they float.
The Dipping Sauce
Mix together:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Pinch of sugar
- Sliced spring onion
- Optional: chilli flakes
Making Ahead
These freeze brilliantly. Lay them on a tray lined with baking paper, freeze until solid, then transfer to a bag. Cook from frozen, adding an extra minute or two to the cooking time.
There's nothing quite like sitting down to a plate of homemade kimchi dumplings. They're the kind of food that brings people together, whether you're making them alone on a Sunday afternoon or turning it into a family activity. The effort is worth it, every single time.
