Korean Kimchi Pork Crispy Dumplings
Kimchi pork gunmandu are pan-fried dumplings with a filling of ground pork, well-drained kimchi, garlic chives, firm tofu, soy sauce, garlic, and sesame oil. The near-equal ratio of 180g pork to 150g kimchi puts the kimchi's fermented tang front and center. Garlic chives add a sharp, onion-like depth, and the tofu absorbs excess moisture from the filling to prevent wrapper breakage. The dumplings are first pan-fried to crisp the bottoms, then steamed with a splash of water, and finished uncovered to evaporate remaining liquid.
Adjust Servings
Instructions
- 1
Finely chop kimchi and chives, and squeeze moisture from tofu.
- 2
Mix pork, kimchi, chives, tofu, soy sauce, garlic, and sesame oil.
- 3
Place filling on wrappers, moisten edges, and fold into half moons.
- 4
Pan-fry dumplings over medium heat until the bottoms are golden.
- 5
Add 50ml water, cover for 3 minutes, then uncover to evaporate moisture.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Crispy Kimchi Fried Dumplings
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. 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.
Korean Crispy Pan-Fried Dumplings
Crispy gunmandu uses a two-stage pan-frying method: frozen dumplings are first seared in oil until the bottoms turn golden, then water is added and the lid goes on to steam the filling through. Once the water evaporates, the lid comes off so the base crisps up a second time. Adding a thin flour-water slurry instead of plain water creates a lacy, connected crust across the bottom of all the dumplings. Dipped in a sauce of soy, vinegar, and gochugaru, the nutty browned crust contrasts with the moist, seasoned filling inside.
Korean Meat Mandu (Pork and Beef Dumplings with Tofu Filling)
Gogi-mandu is a Korean meat dumpling filled with a mixture of ground pork, ground beef, squeezed tofu, onion, scallion, and garlic, seasoned with soy sauce and sesame oil. Kneading the filling in one direction develops protein bonds that create a sticky mass, which locks in moisture during steaming or pan-frying. The pork contributes fat and richness while the beef adds depth of flavor, and the tofu absorbs liquid to keep the filling soft rather than dense. These dumplings can be steamed for a clean taste or pan-fried with a splash of water and a lid for a crispy-bottomed finish.
Korean Steamed Mandu (Pork and Tofu Dumplings Steamed in Half-Moon Shape)
Jjin mandu are Korean steamed dumplings filled with a mixture of ground pork, squeezed tofu, soaked glass noodles, garlic chives, and onion seasoned with soy sauce and sesame oil, folded into half-moon shapes and steamed for 12 to 15 minutes. Cooking by steam rather than oil keeps the wrapper moist and supple while letting the filling's own flavors come through cleanly. Tofu absorbs excess moisture and softens the texture of the filling, while garlic chives add a pungent bite that tempers the pork. They are served with a dipping sauce of soy sauce, vinegar, and red chili flakes.
Korean Kimchi Pork Jeon (Fermented Kimchi and Pork Crispy Pancake)
Well-fermented kimchi and pork shoulder are the backbone of this hearty Korean pancake. Kimchi brine is mixed directly into the batter, intensifying both the color and the tangy, fermented depth of flavor. A small amount of sugar balances the acidity, while green onion and onion add texture throughout. Pressing the pancake flat in a generously oiled pan over high heat produces deeply caramelized, crispy edges that contrast with the soft, savory interior.
Korean Sweet Potato Pancakes
Goguma-jeon is a Korean sweet potato pancake made by julienning peeled sweet potatoes, folding them into a batter of pancake mix, water, salt, and a touch of sugar, then spreading the mixture thin in an oiled pan and frying both sides until golden. The sweet potato's starch gelatinizes in the heat and bonds with the batter to create lacy, crisp edges, while the center retains the tuber's natural moist sweetness. Keeping the pancake thin is non-negotiable-pressing the batter flat with the back of a spoon ensures even cooking and maximum crunch, because thick portions steam internally and turn soggy. Adding a teaspoon of sugar to the batter amplifies the sweet potato's subtle sweetness and encourages faster caramelization at the edges.