Korean Dumplings (Mandu)


Kimchi-based mandu (dumplings) are a simple and delicious way to enjoy Korean cuisine. During the Lunar New Year, Mandu is a must-have dish. It’s the simplest and finest!

All around Asia, especially in China, Hong Kong, Taiwan, Korea, and Southeast Asia countries such as Malaysia, Singapore, and Vietnam, people celebrate Lunar New Year.

Despite being aware of the holiday, the customs surrounding the Lunar New Year in Korea are mainly unknown to me.

I invited my buddy Hyosun to teach us about the Korean Lunar New Year and share a Korean mandu recipe.

In the past, Hyosun gave us a recipe for her wonderful bulgogi.

Hi! Korean Bapsang is a home cooking blog run by Hyosun, a Korean.

This is a great time to be back at Rasa Malaysia, as Bee showcases a series of Lunar New Year’s celebration recipes.

Bee asked whether I could share a mandu (Korean dumplings) dish, which Koreans appreciate during the New Year’s celebrations.

The Lunar New Year (Seollal) is Korea’s most important traditional holiday, celebrated for three days.

As a celebration of the ancestors, it is a time for families to meet and eat and play traditional activities.

A deep bow (sebae) and a present (often money) are common ways young people show respect for their elders.

This was one of my all-time favorite New Year’s Eve traditions as a kid. We always wore fresh hanboks and performed sebae on the elderly members of our family and friends.

A really expensive pouch was produced specifically for the occasion when I was a child.

New Year’s celebrations in Korea aren’t complete without food, of course.

To prepare for the New Year’s feast, it’s customary in many cultures to gather around the table and create dumplings together.

Korean dumplings come in a variety of flavors. I’ve chosen to share a kimchi dumpling recipe with you today.

A kimchi-based meal is the epitome of Korean cuisine.

Tteok-manduguk (a rice cake soup version known as tteokguk with dumplings) is a traditional New Year’s dish made with kimchi mandu.

In contrast to the mild broth and soft rice cake slices, the kimchi version has a strong flavor and crunchy texture.

I steamed the dumplings for this tutorial, but you can cook them any way you choose.

If you’re in Korea for the Lunar New Year, I highly recommend making some traditional Korean dumplings for the occasion.

Wishing you all the best in the next year!

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 61 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 25 – 30 dumpling wrappers, slightly thick


  • 1/2 medium onion
  • 4 oz. (115 g) ground pork or beef
  • 1 teaspoon finely grated ginger or juiced
  • 3 scallions
  • 1 pinch pepper
  • 1 tablespoon minced garlic
  • salt to taste, 1/4 teaspoon
  • 8 oz. (236 g) mung bean sprouts
  • 1/2 egg, you can use the other half to seal the wrappers
  • 1 cup packed finely chopped kimchi
  • 2 teaspoons soy sauce
  • 6 oz. (170 g) tofu
  • 2 teaspoons sesame oil


  • 1/2 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 pinch red pepper flakes (gochugaru)
  • 1 pinch ground black pepper
  • 1 teaspoon vinegar
  • 1 tablespoon water


  1. Reduce the amount of liquid in the kimchi by hand-chopping and pressing it as coarsely as possible. Tofu should be drained of its water.
  2. I prefer to press the water out of tofu by putting it under a heavy item like a chopping board and then squeezing it by hand. Squeezing will also be easier if you use cheesecloth. Drain, cut, and squeeze out excess water after blanching the bean sprouts in boiling water. The onion should be finely chopped, and water squeezed out. Scallions should be chopped very finely.
  3. It’s best if the squeezed components are crumbly and dry. A large bowl should be used to mix all of the ingredients.
  4. A teaspoon to a tablespoon of filling should be placed on a wrapper. To make a half-moon-shaped candy, wet one edge of each wrapper with water or egg wash and close it tightly (pressing out the air with your fingertips). Dumplings of half-moon shape can be found here. Before pressing securely together, moisten one end with water or egg wash, then bring the two ends together. Repeat this method until all of the filling/wrappers have been used.
  5. About 8 minutes in a steamer is needed to cook kimchi mandu (longer if frozen). A cheesecloth or paper towel should be used to line the steamer to prevent the mandu from clinging to it.
  6. The following are some notes on how to successfully freeze food:
  • Making a massive batch of mandu and freezing it for future use is expected.
  • Before serving, place the frozen dumplings in a freezer bag. Skins that aren’t dry will stay together during the freezing process due to moisture in the filling.

7. In a bowl, mix together the Dipping Sauce ingredients. The mandu should be served with the sauce.

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