Kimchi pork dumplings (mandu in Korean) are dough dumplings usually filled with minced pork livened up with funky kimchi and strong seasoning. While it may take some work to work with the dough and filling, the rich pork and kimchi combination are sure worth the time and effort.

Almost the same as Japanese gyoza, these dumplings are perfect either steamed or fried. For Koreans, it comes best as a side dish with rice cakes or simply fried for to achieve a delicious crunchy texture. This pork dumplings recipe is also a great way to use up any leftover kimchi you have at home.



Mandu Wrappers

  • 2 ½ cups flour
  • 1 cup water

Kimchi Pork Filling

  • 450g pork mince
  • ¾ cup chopped kimchi
  • 2 chopped scallions
  • 1 tbsp ginger
  • ¼ tsp cumin
  • 1 chopped garlic clove
  • 1 tbsp cilantro
  • 1 tsp sesame oil
  • ½ tsp chili powder
  • 1 tsp mirin
  • 1 tsp kosher salt
  • Pinch of sugar
  • 1 large egg
  • 1 tsp hot sauce


  1. Combine water and flour in a large mixing bowl and mix until a shaggy dough is formed. Transfer dough on a floured board then knead for 7 minutes. Place dough back in the bowl, cover with flour, and allow to rest for 10 to 15 minutes.
  2. While the dough is resting, add all the ingredients, except the vegetable oil, in a mixing bowl. Combine until everything is incorporated well. Place the pork dumpling mix in the fridge to set.
  3. Meanwhile, make a long rope out of then dough then section into 2.5cm pieces. Roll into balls and place on a floured sheet tray. Place the dough ball in between two squares of parchment paper. Use the Victoria Cast Iron Tortilla Press to create the dumpling dough. Repeat until finished.
  4. Fill dumplings with about a tablespoon of filling. Create pleats and set on the sheet tray.
  5. Set your chef’s pan over medium high heat then add vegetable oil. Place dumplings down and cook for about 3 minutes, until browned. Add about one-third of cup water and cover with lid for about 5 minutes or until fully cooked. Remove lid once water is evaporated and add a touch more oil. Brown for about 30 seconds.
  6. Remove then serve with a sprinkle of chopped spring onions (optional).

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Recipe adapated from Victoria Cookware.

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Kimchi Pork Dumplings (Mandu) Recipe
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KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

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