#04 Kimchi dumplings


Kimchi Mandu 김치만두


We had lots of kimchi in the fridge after several batches of experimentation. They were aged a bit more than one month and in a perfectly mature stage to be used for kimchi dumplings!


  • 2 cups of mature kimchi

  • 1 cup of pork mince

  • 2 cups of soaked glass noodle

  • 1 cup of sliced spring onion

  • 1 cup of Asian chive (optional)

  • 2 tbsp of soy sauce

  • 1 tbsp of garlic mince

  • 1 tbsp of oyster sauce

  • 2 tbsp of chilli pepper flake

  • 1 tbsp of sugar or honey

  • 1/2 cup of perilla seeds powder (or grind sesame seeds or plain flour)

  • 2 tbsp of sesame oil

  • 2 packs of large dumpling skins (diametre: 9-10cm)


Make dumpling fillings

  1. Soak glass noodles in water for 30 mins while preparing other ingredients

  2. Chop kimchi into tiny pieces

  3. Slice spring onions thinly

  4. Chop Asian chives into 1cm long

  5. Mince garlics

  6. Drain and chop soaked glass noodles

  7. Pour all the ingredients into one big bowl and mix them well with hands

  8. Add 2 tbsp of sesame oil and mix well

Make dumplings

  1. Prepare a small bowl of water, a large tray covered with cling film, a pack of dumpling skins and a spoon on the worktop

  2. Hold a dumpling skin on one hand, scoop a spoon of dumpling fillings and put it on the skin

  3. Apply a little bit of water to one edge of the skin using fingertips to make the skin sticky

  4. Fold the dumpling skin in half over the filling and press edges together

  5. Join the ends together into the shape of fortune cookies as above

  6. Put the complete dumpling on the tray

  7. Once done, put the dumpling tray into the freezer

  8. Check if dumpling have become hard enough to keep its shape

  9. If yes, move dumplings from the tray to food bags

  10. Put them back to the freezer

  11. Cook them in your favourite way; fried, steamed or in a soup