Kimchi Pork Dumplings (Mandu)

Kimchi Pork Dumplings (Mandu)

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Recipe by Admin Course: Featured, Healthy, Recipe, Skillet, Tortilla press, Dutch oven

Prep time

Cooking time




  • cups 2 1/2 cups flour

  • cup 1 cup water

  • pound 1 pound ground pork

  • cups 3/4 cups chopped kimchi

  • 2 chopped scallions

  • tablespoon 1 tablespoon ginger

  • 1 chopped garlic clove

  • tablespoond 1 tablespoond cilantro

  • teaspoon 1 teaspoon sesame oil

  • teaspoon 1 teaspoon mirin

  • teaspoon 1/4 teaspoon cumin

  • teaspoon 1/2 teaspoon chili powder

  • teaspoon 1 teaspoon kosher salt

  • pinch of sugar

  • 1 large egg

  • teaspoon 1 teaspoon Tapatio


  • Create dough by adding water to flour until a shaggy dough is formed. Knead for 7 minutes. Place dough in bowl, cover with flour, and allow to rest for 10—15 minutes.
  • While dough is resting, add all ingredients other than the vegetable oil together. Combine until well mixed. Place in fridge to set.
  • Make long rope out of dough and section into about 1 inch pieces. Roll into balls and place on floured sheet tray. Place the dough ball in-between two squares of parchment paper. Use tortilla press to create the dumpling skin. Repeat until finished.
  • fill dumplings with about 1 tablespoon of filling. Create pleats and set on sheet tray.
  • Heat skillet to medium high heat. Add vegetable oil. Place dumplings down and cook for about 3 minutes, until browned. Add about 1/3 cup water and cover with lid until fully cooked, about 5 minutes. Remove lid once water is evaporated and add a touch more oil. Brown for about 30 seconds.
  • Remove and serve!

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