Crispy Korean Pan-Fried Dumplings (Mandu)

Ingredients

• 16 pieces Dumpling wrappers (mandu wrappers)
• 250 g Ground pork
• 100 g Kimchi, finely chopped
• 2 tbsp Green onion, finely chopped
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 clove Garlic, minced
• 1 tsp Ginger, grated
• 1.5 tbsp Neutral oil (for pan-frying)
• 2 tbsp Water (for sealing and steaming)

Instructions

1. 1

   Prep (10 minutes): Mix ground pork, chopped kimchi, green onion, soy sauce, sesame oil, garlic, and ginger until evenly combined.

2. 2

   Assemble dumplings (10 minutes): Place about 1 tbsp filling in the center of each wrapper. Fold and pinch edges to seal. Lightly wet the rim with water if needed.

3. 3

   Pan-fry (20 minutes): Heat a nonstick skillet over medium-high heat with the neutral oil. Arrange dumplings in a single layer and cook until the bottoms are deep golden, about 6–8 minutes.

4. 4

   Steam to finish (20 minutes): Add 2 tbsp water to the pan, cover immediately, and cook 6–8 minutes until the filling is cooked through and wrappers are tender.

5. 5

   Crisp again (20 minutes): Uncover and cook 2–4 minutes more to evaporate remaining moisture and re-crisp the bottoms.

6. 6

   Serve: Stir together soy sauce and rice vinegar for the dipping sauce. Serve dumplings hot with the sauce.