Korean Mandu Dumplings (Kimchi & Tofu)

Dumpling wrappers (store-bought or homemade)

The Filling
200g firm tofu, crumbled
Handful kimchi, finely chopped
Handful bean sprouts
50g sweet potato noodles
2 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
2 spring onions, finely chopped

The Seasoning
Pinch salt
Pinch sugar
1 teaspoon sesame oil
1 teaspoon light soy sauce
1 teaspoon gochugaru (Korean chilli flakes)
1 tablespoon kimchi juice

PREPARATION

1. Blanch bean sprouts briefly in boiling water, then drain well to remove excess moisture.
2. Cook sweet potato noodles according to packet instructions, drain and finely chop.
3. In a bowl, combine tofu, chopped kimchi, bean sprouts, noodles, garlic, ginger and spring onions.
4. Add salt, sugar, sesame oil, soy sauce, gochugaru and kimchi juice, then mix thoroughly.
5. Place a spoonful of filling into the centre of each dumpling wrapper.
6. Fold into a half-moon shape, sealing edges tightly.
7. Bring the two corners together and pinch to form a classic mandu shape.
8. Place dumplings into a steamer lined with parchment or cabbage leaves.

COOKING

1. Steam for 7–10 minutes until cooked through.
2. Allow to rest for 1–2 minutes before serving.
3. Serve hot with dipping sauce if desired.

School of Wok Tips

• Blanch bean sprouts to reduce moisture in the filling.
• Chop noodles finely for better texture and binding.
• Seal dumplings tightly to prevent leaks during steaming.
• Don’t overcrowd the steamer—leave space between dumplings.

FAQs

Can I pan-fry these instead?
Yes, you can steam-fry for a crispy bottom.

Can I add meat?
Absolutely—pork or chicken works well.

Why add kimchi juice?
It boosts flavour and adds depth to the filling.