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These homemade kimchi dumplings come together in 30 minutes with tangy kimchi, savory pork, and chewy sweet potato noodles wrapped in soft dumpling skins. Pan-fried until golden and crispy, they’re easy, delicious, and perfect for sharing. Serve with a simple dipping sauce, and they’ll be gone in no time!
Kimchi Mandu
I love all kinds of dumplings—boiled (like my Pork and Chive Dumplings), steamed (check out my Steamed Dumplings), or pan-fried (can’t go wrong with my Potstickers)—they always hit the spot. Last week, I had some leftover kimchi in the fridge and decided to turn it into homemade kimchi dumplings. The result? A perfect mix of savory pork, chewy sweet potato noodles, and spicy, tangy kimchi. They were so good, I lost count of how many I ate!
These kimchi mandu are easy to make and bring a fun Korean twist to your usual dumpling routine. Perfect for a quick snack or meal, they’re bold, satisfying, and impossible to resist. Give them a try and enjoy a new favorite! Don’t miss my tips and tricks below for making the best pork kimchi dumplings every time!
For more delicious Korean recipes, check out my Spicy Korean Chicken recipe next!
What Makes This Recipe So Irresistible
Here’s why my recipe is a must-try and will have you coming back for more—it’s quick, packed with flavor, and perfect for any time you’re craving something delicious!
- Ready in just 30 minutes. Yes, you read that right—these come together in just 30 minutes! Quick, easy, and perfect for busy weeknights. And the best part? It’s a delicious way to use up leftover kimchi!
- Crispy outside, juicy inside. Pan-fried until perfectly golden, these dumplings have a crispy bottom with a tender, juicy filling. The combo of tangy kimchi, savory pork, and chewy sweet potato noodles makes every bite seriously good!
- Freezer-friendly for busy days. Make a big batch and stash them in the freezer! They cook straight from frozen, so you’ll always have a quick, homemade meal ready to go.
Ingredients You’ll Need
- Dumpling wrappers
- Oil – Use vegetable or canola oil.
Filling
- Korean dried sweet potato noodles – Look for Korean sweet potato noodles (dangmyeon) for that chewy texture that’s perfect in dumplings. But if you can’t find them, regular glass noodles will do the trick—just know the texture will be a little different.
- Ground pork – I prefer ground pork for the best flavor, aiming for an 80% lean to 20% fat ratio (or 70:30 for extra juiciness). Ground chicken is a great Halal-friendly option—use skinless, boneless chicken thighs for the juiciest, most tender dumplings.
- Kimchi
- Ginger
- Scallion
- Soy sauce
- Rice wine – You can use Chinese rice wine or Japanese cooking sake, but if you can’t find them, dry sherry works as a great substitute.
- Sesame oil
- White pepper
- Salt
Dipping Sauce
- Chinese black vinegar – I used Chinese black vinegar (Chinkiang brand), but Japanese ponzu works great as a substitute too.
- Scallion
- Sesame seeds
Check out the recipe card below for the full ingredient details.
How To Make Kimchi Dumplings
Cook the sweet potato noodles just like the package says. Once they’re done, rinse them under cold water to cool them down, then drain and pat them dry with some paper towels. Now, just give them a quick chop so they’re easier to mix into the filling—nothing fancy, just smaller pieces that’ll blend in nicely!
Mix up the dipping sauce by tossing all the ingredients into a small bowl and giving it a good stir. That’s it! Just set it aside until you’re ready to dig in.
Throw the chopped sweet potato noodles into a bowl with the rest of the filling ingredients. Mix everything really well until it gets nice and sticky—that’s how you know it’s ready!
Time to make the dumplings! Grab a dumpling wrapper and place it in your palm. Scoop about half a heaping tablespoon of filling into the center—don’t overstuff it, or sealing will be tricky! Dip your finger in a little bowl of water and run it around the edges. Now, fold it in half to make a half-moon shape and start pinching to create 5-6 pleats. Press the edges tight to seal it up, and you’re good to go!
Make sure to press and seal the edges tightly so nothing spills out when cooking. Place the finished dumplings on a plate lined with parchment paper—this keeps them from sticking. Keep going until you’ve used up all the filling.
Heat up a little oil in a pan over low to medium heat. Place about 8 dumplings in the pan, making sure they’re not too crowded. Let them sizzle until the bottoms turn a nice golden brown, about 2 to 3 minutes. Flip them over and do the same for the other side. Cover the pan with a lid while they cook to trap some steam and keep them nice and tender. Repeat until all your dumplings are done, then serve them up warm with the dipping sauce. Enjoy!
Folding Dumpling Guide: Need help with folding? Check out the How to Wrap and Fold Dumplings section in my Steamed Dumplings recipe for a step-by-step photo guide! You can also watch this dumpling wrapping video from Asian Dumplings cookbook author Andrea Nguyen.
Other Ways To Cook It
- Steamed: Line your steamer with parchment paper or cabbage leaves so the dumplings don’t stick. Arrange them in a single layer and steam over boiling water for 8–10 minutes, until the wrappers turn slightly translucent. This gives you soft, juicy dumplings with a delicate bite.
- Boiled: Bring a pot of water to a boil, then gently drop in the dumplings. Give them a stir so they don’t stick together. Once they float, let them cook for another 2–3 minutes, then scoop them out. This method keeps them light, tender, and super satisfying.
- Air-Fried: Lightly brush or spray the dumplings with oil, then air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway through. They come out crispy and golden.
Secrets To Perfect Kimchi Mandu Every Time
Here are my tried-and-true tips to help you create crispy, juicy, and flavorful kimchi mandu every single time!
- I prefer ground pork with a nice 80/20 lean-to-fat ratio (or 70/30 if you want them extra juicy), but if you’re after a Halal-friendly alternative, ground chicken is a great choice. Just be sure to go with skinless, boneless chicken thighs for the most tender, flavorful dumplings!
- I always make sure to squeeze out the extra liquid from the kimchi before adding it to the filling. This keeps the wrappers from getting soggy and helps everything hold together just right.
- I know it’s tempting to add more filling, but I usually go for a heaping teaspoon per wrapper. Overfilling can make sealing tricky and increase the risk of them bursting while cooking. Keep it just right for the best results.
Frequently Asked Questions
Yes. Swap out the pork for crumbled tofu or mushrooms, and tweak the seasoning to your taste. The kimchi and sweet potato noodles still bring tons of flavor.
Yes. You can make the dumplings ahead and keep them in the fridge for up to 24 hours before cooking. Or freeze them for up to 3 months—no need to thaw, just cook straight from frozen.
Get your pan nice and hot with a light coat of oil before adding the dumplings. Don’t overcrowd them, and let them sit for a few minutes—no touching! That’s how you get that perfect crispy bottom.
Keep any leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat them in a pan to crisp them back up, or just pop them in the microwave if you’re short on time.
This recipe is only 259 calories per serving.
What To Serve With Kimchi Dumplings
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Kimchi Dumplings
Ingredients
- 1 pack dumpling wrappers, round-shaped
- oil , for pan-frying
For the Filling:
- 1 oz (500g) Korean dried sweet potato noodles
- 8 oz (230g) ground pork
- 2 oz (60g) kimchi, squeeze and discard the excess kimchi juice and then finely sliced
- 1 teaspoon ginger, grated
- 1 tablespoon scallion, chopped
- 2 tablespoons soy sauce
- 1 teaspoon rice wine
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1 pinch salt
Dipping Sauce:
- Chinese black vinegar , or Japanese ponzu for dipping
- Scallion, chopped
- Sesame seeds
Instructions
- Cook the sweet potato noodles according to the package instructions. Once cooked, rinse them with cold water, drain, and pat dry with paper towels. Roughly chop the noodles into short strands.
- Prepare the Dipping Sauce by combining all the ingredients in a small bowl. Set aside.
- Combine the chopped sweet potato noodles with the remaining filling ingredients. Stir well until the filling is sticky and thoroughly mixed.
- To assemble the dumplings, place a piece of the wrapper in your palm and spoon 1/2 heaping tablespoon of filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape, then pinch to create about 5-6 pleats.
- Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to prevent them from sticking to the bottom of the plate. Repeat the steps above until the filling is used up.
- Heat some oil in a small skillet or pan over low to medium heat. Arrange 8 dumplings in the skillet or pan and pan-fry until the bottoms turn light brown, about 2 to 3 minutes. Turn them over and pan-fry the other side until light brown, covering the skillet or pan with a lid while cooking. Repeat this process until all dumplings are cooked. Serve the dumplings warm with the Dipping Sauce.
Notes
- I prefer ground pork with a nice 80/20 lean-to-fat ratio (or 70/30 if you want them extra juicy), but if you’re after a Halal-friendly alternative, ground chicken is a great choice. Just be sure to go with skinless, boneless chicken thighs for the most tender, flavorful dumplings!
- I always make sure to squeeze out the extra liquid from the kimchi before adding it to the filling. This keeps the wrappers from getting soggy and helps everything hold together just right.
- I know it’s tempting to add more filling, but I usually go for a heaping teaspoon per wrapper. Overfilling can make sealing tricky and increase the risk of them bursting while cooking. Keep it just right for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing. It looks delicious. I can’t wait to try it.
Thank you for sharing!
Hi, love your yummy recipes. My wife loves your cooking style & me too. Thanks for sharing this recipe.
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Irresistible appeal of this dish, I wish my husband made this dish for me, lol
Lol, print out the kimchi dumplings recipe for him.
Yummy and testy post and food too, thank you such a nice sharing.
This food actually looks healthy and tasty. Maybe i will give it a try
Sure, try it!! :)
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Yummy, best post on food, enjoying on this post thank you.