Mandu / Pork & kimchi dumplings

A delicious dish inspired by episode six of John Torode's Korean Food Tour.
Mandu / Pork & kimchi dumplings
  • Rating:
  • Serves: Makes 22 dumplings
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: hard



  • 22 mandu / gyoza skins
  • 1 tbsp vegetable oil

For the filling

  • 150g minced kimchi, drained
  • 150g minced pork
  • 75g firm tofu
  • 1/2 spring onion, finely chopped
  • 1/2 tsp minced garlic
  • 1/2 tsp minced ginger
  • 25g sweet potato noodles (dangmyeon) chopped
  • 1 egg
  • 1 1/2 tsp Korean ground chilli (gochugaru)
  • 1 tsp regular soy sauce
  • 1 tbsp sesame oil
  • 1 tsp mirin, sweet rice wine
  • Salt and pepper

For the dipping sauce

  • 4 tbsp rice vinegar
  • 4 tbsp regular soy sauce
  • 2 spring onions, finely chopped
  • 1/4 red chilli, finely chopped
  • 1/4 tsp minced garlic


1. Soak the sweet potato noodles for 5 minutes in boiling water to soften, then drain and chop.

2. Put the kimchi, minced pork, tofu and all the rest of the ingredients for the filling into a bowl and mix well.

3. Add a spoonful of filling in the middle of each mandu skin, wet the inner edges with water and press together to form semi-circles.

4. These semi-circular mandu are for frying. Heat a little oil on a medium heat and fry until the bottoms are crisp and lightly browned. Then add water, clamp a lid on top and steam until soft.

5. For the steamed ones, take some of the uncooked semi circular mandu and pinch the two corners together and seal to make mandu that look like large tortelloni. Then place in a steamer over boiling water and cook until they are soft and the wrappers become translucent (around 12 minutes).

6. For the dipping sauce, add soy sauce and vinegar to a bowl, finely chopped chilli, spring onions and garlic. Mix well.

7. Finally take the lid off the frying mandu and allow the water to evaporate, so that the bottoms of the dumplings crisp a little more.

8. Serve arranged on a place with a bowl of dipping sauce.

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