Korean Crispy Kimchi Fried Dumplings
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kimchi gun mandu are pan-fried dumplings filled with finely chopped kimchi, squeezed tofu, ground pork, and green onion seasoned with soy sauce and garlic, shaped into half-moons.
Read more
The bottoms are first crisped in oil, then water is added and the pan is covered for four minutes to steam the tops, achieving a contrast of crunchy base and moist upper wrapper. The kimchi's acidity and heat permeate the pork fat to create a more assertive umami than plain dumplings, and the tofu smooths out the filling's texture. A splash of vinegar in the soy dipping sauce cuts any greasiness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Squeeze 160 g kimchi and 120 g tofu firmly in a cloth or by hand to remove excess moisture.
Finely chop the kimchi and 30 g green onion so the filling seals neatly and does not burst.
- 2Season
Put 120 g ground pork, kimchi, tofu, green onion, 1 tablespoon soy sauce, and 1 teaspoon minced garlic in a bowl.
Mix until the filling feels slightly sticky, but stop before it becomes watery or loose.
- 3Step
Place a modest spoonful of filling on each of the 20 wrappers, avoiding overfilling.
Moisten the edges with water, press out trapped air, and seal each one firmly into a half-moon shape.
- 4Control
Heat a pan over medium heat, then spread 2 tablespoons cooking oil evenly.
Set the dumplings flat-side down with a little space between them and fry for 2 to 3 minutes, until the bottoms turn golden.
- 5Control
When the bottoms have color, pour 80 ml water around the edge of the pan and cover immediately.
Steam over medium heat for 4 minutes so the upper wrappers soften and the pork filling cooks through.
- 6Finish
Uncover and cook for 1 to 2 more minutes to evaporate remaining moisture.
When the bottoms crisp again and the sizzling quiets down, serve right away with soy sauce mixed with a little vinegar.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Squeezed tofu and chopped kimchi fill these half-moon dumplings that are first crisped in oil and then steamed to create a contrast in textures.
- Finish cue
- Set the dumplings flat-side down with a little space between them and fry for 2 to 3 minutes, until the bottoms turn golden.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 9 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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