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Korean Chicken and Kimchi Mandu Dumpling

I have some leftover from the kimchi chicken stir fry I made previously and I decided turn them into Korean Mandu (dumplings) in potsticker style!

Make 16 dumplings/Serve 2

Ingredients you will need

250g *leftover kimchi and chicken stir fry (recipe here)

30g glass noodle/sweet potato starch noodles, cooked

200g dumpling wrappers

50ml water, to seal the dumpling wrappers

sliced spring onions, to garnish (optional)

*Alternatively, you can replace this with 100g kimchi, 150g raw chicken thighs/minced chicken, 1 tsp soy sauce, 1/2 tsp salt and a pinch of black pepper

Instruction to assemble the dumplings

  1. Combine the chicken thigh chucks and kimchi (plus any seasoning) in a blender and give it a little blend. (FYI, I blended the mixture for about 5 seconds twice.)

  2. Cook the glass noodle according to the instruction on package, drained and cut into 1-1.5cm strips with a scissor.

  3. Mix the glass noodle strips and chicken filling mixture in a bowl.

  4. Place a dumpling wrapper on your left palm and add 1 tsp of filling in the centre of the wrapper.

  5. Dip a finger in water and gently wet the edge of the wrapper.

  6. Seal the wrapper by pitching and folding the edge.

  7. Repeat with the rest of the filling and dumpling wrappers.

Instruction to pan fry the dumplings

  1. Heat 1 tbsp cooking oil in a large non-stick frying pan over medium-high heat.

  2. Place 6-8 dumplings on the pan and cook for 3-4 mins until their bottom is golden. (Peek to check is important!)

  3. Pour half cup of water into the pan (depends on the size of your frying pan) or until the water cover half of the dumplings, immediately cover the pan with a lid. Let the dumplings get simmer-steamed for 6-7 mins or until all water has evaporated.

  4. Remove the lid and get the pan a little shake to loosen the dumplings.

  5. Keep pan frying them for 1-2 mins so the dumpling bottom will become crispy again.

  6. Garnish with spring onion/sesame and serve with soy sauce.

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